Panama Hartmann Estate | Geisha/Gesha Coffee | Natural Process | 2018 Geisha

FrontStreet Coffee Single Origin | Hartmann Estate Natural Process | 2018 Geisha Green Label | Emerald Estate

Panama - Hartmann Estate Geisha Natural

Coffee Growing Region: Ojo de Agua & Palo Verde

Estate Founded: 1912

Annual Rainfall: 4500mm

Average Temperature: Approximately 20°C

Growing Altitude: 2100 meters

Coffee Variety: Geisha

Grade Standard: SHB

Soil Type: Volcanic soil

Processing Method: Natural process

Harvesting Method: Hand-picked

Certifications: Bird Friendly

Cupping Notes

Dry Aroma: Delicate cranberry aroma, orange blossom, strawberry, mango

Wet Aroma: Nectar, cocoa, various berries, cherry, vanilla plants

Sip: Gentle floral notes and rich fresh fruit flavors, delicate and juicy, extremely sweet. The sweet and tart character of orange blossom and strawberry gradually unfolds, with distinct layers, rich and sweet.

Hartmann Estate's coffee has always been a standout in Panama, achieving the remarkable feat of winning Best of Panama in 2006. What's particularly special is their commitment to protecting forest ecology through shade-grown coffee cultivation without clearing forests. They have obtained Bird Friendly certification, making them pioneers in environmentally friendly coffee cultivation in Panama. They create special powders from coffee cherry skins and pulp for composting to avoid environmental pollution from chemical fertilizers, practicing completely organic cultivation throughout.

Hartmann Estate is named after the family surname. The estate's founder, Mr. Alois St. Hartmann (Luis Hartmann), was born in Czechoslovakia in 1891. At the beginning of World War I, after two older brothers died on the battlefield, his mother decided to hide Hartmann in a ship's cabin and bring him to Pennsylvania, USA. In 1911, at age 20, he traveled to Panama with friends and decided to settle in Chiriqui. In 1912, he established his first base in the primary forest of the Candela region and began growing coffee. Currently managed by third-generation Ratibor, whose children, Raibor and five other brothers, jointly manage different aspects of the estate, with the entire family working together to continue the Hartmann Estate legacy. The Geisha variety is grown in areas of the estate reaching up to 2,100 meters in altitude.

Hartmann Estate's coffee has consistently been a leader in Panama, winning Best of Panama in 2006. Notably, to protect forest ecology, they practice shade-grown coffee cultivation without clearing forests and have obtained Bird Friendly certification, making them pioneers in environmentally friendly coffee cultivation in Panama. They create special powders from coffee cherry skins and pulp for composting to avoid environmental pollution from chemical fertilizers, practicing completely organic cultivation throughout. Currently, there are at least two published books focusing on Hartmann Estate's Bird Friendly and shade-grown practices, with over ten papers published in scientific journals, demonstrating that their reputation extends beyond the coffee world to the scientific community through their environmental protection efforts.

With the striking Toucan as their core logo, they have always played a behind-the-scenes technical role in Panama. From the early Winey Natural known for super-ripe natural processing, to the Honey B processed coffee in collaboration with Ninety Plus technology, and Willem Boot who managed the entire farm and excelled at BOP with La Mula, the Hartmann family has always played a crucial role.

Previously, Finca Hartmann's Geisha was exclusively contracted by several foreign roasters. This season is likely the first time it has entered Taiwan.

Bird Friendly Certification Ensures Organic Coffee:

1. Helps cultivate coffee in healthy bird habitats

2. Coffee must be grown under at least 40% shade cover

3. Must be a coffee farm that meets USDA official organic certification standards

FrontStreet Coffee Roasting Recommendations:

Geisha beans are quite hard, and being Panama high-altitude SHB beans, they have high density. Light roasting is recommended. Start with medium heat, 20% airflow when beans are loaded. At first crack, increase heat by 10% to enhance aroma, open airflow to 50%. At first crack, set airflow to 80%, adjusting heat according to ROR conditions. It's recommended to finish roasting at 12°C development after first crack to maintain the light roast and preserve floral and fruity aromas. If you want a richer, sweeter taste showcasing caramel and nutty flavors, you can turn off the heat at 13°C development after first crack and continue developing for 3°C before dropping the beans, resulting in a roast approaching medium. At this point, its flavors will tend toward smooth blueberry and floral notes, with a full body, while the natural fermentation notes will be relatively diminished.

Pour-over Technique Recommendations:

V60 dripper, medium-fine grind, 1:16 coffee-to-water ratio, water temperature 88-90°C

Steps:

1. Wet the filter paper

2. Add coffee grounds, tap gently to level

3. Pour 30g of water for bloom, about 30 seconds

4. Pour in circular motion to extract, 130g water, pause briefly

5. Slowly pour in circular motion again with 100g water

6. Wait for water to completely drain, remove dripper and enjoy

Other Brewing Recommendations:

French Press: Medium grind, 1:15 coffee-to-water ratio, water temperature 87-89°C

Siphon: Medium-fine grind, 1:15 coffee-to-water ratio, water temperature 87-89°C

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse coffee bean varieties, where you can find both famous and lesser-known beans, also providing online store services. https://shop104210103.taobao.com

Important Notice :

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