What are the characteristics of Panama Hartmann Estate's Winey Natural batch? How to brew Hartmann coffee for the best taste?

What Makes Panama Hartmann Estate's Winey Natural Batch Special? How to Brew Hartmann Coffee as a Pour-Over?

Panama Finca Hartmann Caturra Winey

• Country: Panama
• Region: Volcán
• Altitude: 1250-1800 meters
• Processing Method: Winey Natural
• Grade: SHB
• Variety: Arabica

Panama Hartmann Estate Caturra Winey Natural Batch

Hartmann Estate is a coffee plantation run jointly by the Hartmann family. It was founded by Alois Strasil Hartmann, who arrived in the Boquete region of Panama around 1918 to begin his cultivation business.

Today the estate operates two coffee farms, Ojo de Agua and Palo Verde, located roughly two miles apart. At Ojo de Agua the coffee is grown under shade trees, and much of the land remains primary forest. The farm also forms part of the buffer zone of the famous La Amistad Forest Reserve, which stretches across Costa Rica and Panama. Average altitude there ranges from 1220 to 1828 meters, and dirt roads wind through the estate to various native wildlife habitats, making it a wonderful place for birdwatching, hiking, and exploring.

The Palo Verde farm is what most people simply know as Hartmann Estate. Coffee here also flourishes under rainforest shade, at an average altitude of 1250 meters, with an annual average temperature between 12.7°C and 26.6°C and yearly rainfall of 4500 millimeters. The estate has an extensive network of dirt roads, plus a small museum displaying insect specimens and local handicrafts.

FrontStreet Coffee's Recommended Pour-over Parameters:

• V60, three-stage pour, 90°C, Fuji 3.5 grinder
• 30-second bloom, doses of 30g-125g-225g, brewed with a small, steady water flow

Flavor Description:

As soon as the beans are ground, an intense winey fruit aroma rises from the grounds, laced with fresh woody spice. On the palate it is like a rich tropical fruit juice cocktail blended with peach wine: passion fruit, mango, orange, and sweet sun-dried berries.

FrontStreet Coffee Recommendation

Panama's coffee lands sit in the country's west, with Boquete and Volcán being the best-known specialty regions. Both lie in Chiriquí Province, right at the heart of the coffee belt, blessed with fertile volcanic soil and old-growth forest. If Hartmann's Winey Natural has sparked your taste for Panamanian coffee, FrontStreet Coffee's washed Boquete Geisha is a fine estate-level introduction: grown at 1600 meters in rich volcanic ash soil, it cups with Geisha's signature jasmine florals alongside green tea, honey, citrus, and orange.

For a more premium experience, FrontStreet Coffee's Esmeralda Red Label Geisha is harvested from a single plot above 1700 meters and must cup at 91 points or higher, showing delicate orange aroma and honeyed sweetness. And if you love the fruit-forward character of the Winey Natural process, the half-Geisha Flower Butterfly (Geisha, Caturra, and Catuai grown on the Baru volcano) offers excellent body, citrus acidity, and jasmine fragrance, suiting both pour-over and cold brew.