Panama Hartmann Estate Red Wine Natural Pour-Over Guide: Bloom Instructions & Hartmann Wine Process Introduction

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Panama Coffee Estate - Hartmann Estate Introduction

The story of Hartmann is as legendary as its coffee. Hartmann Estate is located in Santa Clara, Chiriquí Province. The founder, Mr. Alois St. Hartmann (Luis Hartmann), was born on June 20, 1891, in the Moravia region of Austria-Hungary (now the Czech Republic) and died on May 25, 1970, at the age of 78.

After World War I began, he was abandoned as a young boy. Thanks to his mother, he survived by hiding on a ship bound for Pennsylvania, USA. Both of his brothers died after joining the war. Luis Hartmann traveled through several countries with his friends until he arrived in Panama in 1911 and settled in Chiriquí Province in 1912, mainly active in the Candelaria area. He built his first small cabin in this primeval forest.

Today, Hartmann Estate is a family business founded in 1940 by Ratibor Hartmann (son of Alois). In 1966, Ratibor married Dinorora Sandi from Costa Rica. They had five children: Ratibor Jr., Allan, Alexander, Alice, and Kelly. Each family member takes responsibility for coffee growing management, harvesting and processing, and estate tours. A family estate that has grown coffee for over 100 years is itself a legendary story.

This family enterprise has a state-level cupping laboratory and sample roasting room. They meticulously cup each batch of coffee cherries, ensuring the stable quality of Hartmann Estate's coffee while continuously seeking improvement. Their scientific approach to coffee and nearly 100 years of family experience guarantee their excellent production.

A legendary estate with a state-level cupping laboratory and sample roasting room. Meticulous attitude and strict standards ensure the stable quality of Hartmann Estate's coffee.

Panama Coffee - Hartmann Estate Winey Natural

The ground coffee has a strong citrus aroma, and the brewed coffee has a relatively bright color. It's not bitter to drink, with a faint wine flavor.

Winey Processing Method (also known as carbon dioxide processing method)

Its inspiration comes from the winemaking process. The winey processing method can ensure the quality of coffee beans by controlling pH values and even temperature and humidity. The sealed fermentation prevents aromatic substances from easily volatilizing.

After removing the pulp and skin from the coffee cherries, they are placed in stainless steel containers, and carbon dioxide gas is introduced to create an anaerobic state. The fermentation tank is sealed to develop more aromatic compounds.

The winey processing methods can be roughly divided into:

Acetic Acid Fermentation (Aerobic Fermentation)

Lactic Acid Fermentation (Anaerobic Fermentation)

Mixed Fermentation (Mix Fermentation = Aerobic + Anaerobic)

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

Mixed sweet and fragrant natural berries, with an entry that resembles rich tropical fruit juice cocktail (passion fruit, mango, orange, berries) blended with peach wine.

How to Brew Panama Coffee [Hartmann Estate Winey Natural] Well?

FrontStreet Coffee Pour-Over Reference: Weigh 15g of [Hartmann Estate Winey Natural] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 90°C, V60 filter cup for extraction.

Draw circles clockwise with the hot water from the pour-over kettle centered in the middle of the filter cup, starting the timer when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, pour the second time. The second pour should be the same as before, drawing circles clockwise with the center of the filter cup as the center. The water flow should not hit the connection between the coffee powder and filter paper to avoid channel effect.

Leave a circle when brewing the coffee powder to the outermost circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g, completing the coffee brewing.

Cold Brew [Hartmann Estate Winey Natural]

FrontStreet Coffee Cold Brew [Hartmann Estate Winey Natural] Reference:

Panama Coffee [Hartmann Estate Winey Natural], light-medium roast, BG grinder setting 4B, grinding level 3, 20g beans, 86°C water temperature, pre-infusion for 3 minutes, Chemex pot, then cold brew with ice water, total water volume 200ml.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473