One of the World's Top Ten Coffee Brands | What are the Flavors and Texture of Hartmann Estate's Red Wine Processing?

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One of the World's Top Ten Coffee Brands | Hartmann Estate

What are the flavor and mouthfeel of Hartmann Estate's red wine processing method? What is the price of Hartmann at FrontStreet Coffee?

FrontStreet Coffee 2018 Panama Hartmann Estate Red Wine Process Catuai Fresh Roasted Black Coffee

Hartmann Estate: A Pioneer in Environmental Conservation

Hartmann Estate's coffee has always been a leader in Panama, winning the Best of Panama award as early as 2006. What's particularly special is that to protect the forest ecosystem, they adhere to the principle of not clearing forests for cultivation, calling this shade-grown coffee. They have obtained bird-friendly certification, making them pioneers in environmentally friendly coffee cultivation in Panama. They create special powders from coffee peel and pulp for composting to avoid environmental pollution from chemical fertilizers, practicing fully organic cultivation throughout the process.

The Hartmann Family's European Immigration Story

The Hartmann family's story in Panama is quite a long history of European immigration. Alois Strasil Hartmann was born in the Austro-Hungarian Empire, which is now the Czech Republic region. Due to unstable political conditions in his home country, he decided to start a new life abroad. Initially, Alois stayed in New York, USA, before eventually moving to Panama. However, after several months, Alois discovered that he was not suited to urban life in Panama City. Adventure DNA was always hidden in his blood, and shortly after quitting his job, he decided to follow the mountain line to the Volcán area to start working and settle down. There, he married his first wife, Susana Troetsch, and they had Hartmann Troetsch, the founder of Hartmann Estate. Starting from 1940, Hartmann Troetsch inherited his father's farmland and began land preparation work, thus establishing the history of Hartmann Estate that continues to this day. During the initial land clearing, old Hartmann decided to preserve most of the original forestland within the estate. This concept of native forest protection has continued to influence the current third-generation estate managers. Today, Hartmann Estate still maintains this tradition, with coffee cultivation areas occupying only about 20% of the entire estate. Due to the success of forest conservation, the estate has numerous native bird species, and the locally famous toucan naturally became the estate's standard logo.

Current Management and Operations

Hartmann Estate is currently managed by Hartmann Troetsch's five children, who handle various estate matters. Among them, the eldest siblings Ratibor and Kelly are primarily responsible for important work related to coffee quality, including cultivation, breeding, and fertilization within the estate areas. They are the soul figures of Hartmann Estate. Besides their own estate, the Hartmann family also provides management services for estates near Volcán. For example, Ninety Plus' estates in Panama have maintained close cooperative relationships with the Hartmann family to manage various estate matters.

Hartmann Estate's Two Coffee Farms

Hartmann Estate is a coffee estate jointly operated by the Hartmann family. The estate's founder, Alois Strasil Hartmann, came to Panama's Boquete region around 1918 to start his cultivation business. Currently, Hartmann Estate has two coffee farms: Ojo de Agua and Palo Verde, located about two miles apart. Coffee at Ojo de Agua is grown under shade trees, and many areas of the estate are original forests, serving as one of the buffer zones for the famous La Amistad Forest Reserve that spans Costa Rica and Panama. The average elevation ranges from 1220 to 1828 meters. Dirt roads within the estate lead to various native wildlife habitats, making it ideal for birdwatching, hiking, and exploration. Palo Verde farm is what we commonly know as Hartmann Estate. Coffee grown here also thrives under rainforest shade trees, with an average elevation of 1250 meters, annual temperatures between 12.7 to 26.6 degrees Celsius, and annual rainfall of 4500 centimeters. The estate has interconnected dirt roads and also features a small museum with insect specimens and local handicrafts.

Production and Varietal Information

Hartmann Estate's annual production is very scarce. This area currently only cultivates a few varieties: Geisha, Caturra, and Catuai. The total estate area is 120 hectares, with only 20 hectares used for cultivation. Another estate is named Santa Clara, which serves as both a coffee estate and nursery garden, as well as the location of Hartmann Estate's washed processing plant. This area is also where the estate owner experiments with different varieties' flavor performances. Currently, more than ten varieties are being tested, and if promising varieties are identified, plans are in place for larger-scale cultivation in the future.

Variety and Processing Details

Variety: Caturra

Processing System: Natural process

Flowering period: September - October

Harvest period: March - July

Appearance: 16-18 screen size

Top Jury Descriptions: Cupping roast level begins 60 seconds after first crack (Cinnamon roast)

Aroma/Flavor: Delicate cranberry aroma, mango fermentation notes, multiple berries, cherry

Acidity: Grapefruit acidity, cherry, orange, acidity is not refined and somewhat coarse

Complexity and Other: Mango-cantaloupe fermented fruit sweetness, balanced with high oil content and excellent mouthfeel, moderate complexity with smoothness, black tea aftertaste

FrontStreet Coffee's Recommended Brewing Method

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First infusion with 25g water, let bloom for 25 seconds. Second infusion to 120g water, then stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because V60 has many ribs and faster drainage speed, stopping the pour can help extend the extraction time.

Important Notice :

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