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Panama Coffee Recommendation - Hartmann Manor Trogon Red Wine Process

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Coffee Details

Country: Panama | Grade: SHB

Region: Chiriqui | Altitude: 1450-2000 meters

Estate: Hartmann | Processing Method: Red wine process

Roast Level: Medium-light | Varieties: Geisha, Caturra, Typica

Flavor Profile: Ripe berries, peach, bright citrus acidity, black tea

Trogon: From Hartmann Manor in the Boquete region of Panama, refined with the red wine process and grown at altitudes of 1450-2000 meters. Pineapple aroma, red wine fermentation flavor, honey-like sweetness.

Hartmann Manor History

The founder of Hartmann Manor, Mr. Alois St. Hartmann, was born in 1891 in what was then Czechoslovakia. Because of the war, he later emigrated to the United States for his education. At the age of 20 he traveled to Panama and was so drawn to the place that he eventually settled in Chiriqui and established the predecessor of Hartmann Manor.

Today the estate is run by the third generation of the family. Mr. Ratibor Hartmann and his four siblings each take on different roles on the farm. They live together on the estate and make their living growing coffee.

The Hartmann family also manages and processes coffee for many estates across Panama. Finca La Mula, a frequent Best of Panama winner, and other Panamanian estates that score 90+, all fall under the family's management. Although the manor keeps a low profile and is rarely seen at Best of Panama events, its coffee ranks among the finest in Panama. The Hartmann family's contribution to Panama's coffee reputation today is undeniable.

This batch of Trogon coffee is named after the manor's distinctive bird, the trogon.

How to Brew Panama Coffee (Hartmann Trogon Red Wine Process)

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of Hartmann Trogon Red Wine Process coffee and grind at a medium setting. The particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (60% pass rate on the standard sieve), 90°C water, and a V60 dripper.

Draw clockwise circles with the hot water from the kettle, centered on the middle of the dripper. Start timing as soon as you begin brewing. Pour to 30g in 15 seconds, then stop. When the clock reaches 1 minute, pour a second time. As before, draw clockwise circles centered on the dripper. Keep the stream from hitting where the coffee bed meets the filter paper to avoid channeling.

Leave one ring when you reach the outermost circle of grounds, then keep circling toward the center. At 2 minutes and 20 seconds the brew should reach 220g, and the pour is complete.

Iced Extraction (Hartmann Trogon Red Wine Process)

FrontStreet Coffee Iced Extraction Reference for Hartmann Trogon Red Wine Process:

Panama coffee (Hartmann Trogon Red Wine Process), light-medium roast, BG grinder setting 4B, grind level 3, 20g beans, 87°C water, 3-minute pre-infusion in a Chemex pot, then extracted with ice water. Total water volume 200ml.

FrontStreet Coffee Recommendation

Panama is where Geisha first became a legend, and Ethiopian Geisha is where the variety was born, so any coffee lover exploring the variety should get to know both. Panama's high altitude, microclimate, and soils shaped the Geisha grown there into a deeply appealing cup; it was discovered by the owners of Esmeralda Estate in 2003 and entered in the Best of Panama competition, where its remarkable flavor stunned the judges and took first place with an average cupping score of 94.6, breaking the competition's record. Overnight, Geisha became one of the most sought-after varieties in the world.

Panamanian Geisha is marked by orange-blossom honey, fragrant florals, and juicy fruit acidity with a tea-like finish. To taste that style, FrontStreet Esmeralda Estate Red Label Geisha and FrontStreet Esmeralda Estate Green Label Geisha are the highest grades, and both show their captivating aromatics when brewed as pour-over. In recent years, more drinkers have returned to Ethiopia, coffee's birthplace, in search of Geisha's original character; a couple established the 475-hectare Geisha Village Estate about 12 miles from the Gesha forest, identifying the trees closest to Panamanian Geisha by plant form, bean shape, and cupping performance, then brought them back to the estate to cultivate.

Compared with Panama, Ethiopian Geisha tends toward a brighter fruit acidity. Newcomers can start with the entry-level FrontStreet Granada Estate Gesha. Because it is medium-light roasted, it keeps a pleasant white floral note while highlighting the sweet-tart character of orange, guava, and citrus, and it finishes more clearly. For those ready to step up to estate level, FrontStreet Geisha Village Gold Label and FrontStreet Geisha Village Red Label are the picks. Unlike the smallholder harvests typical of other origins, Geisha Village is one of Ethiopia's rare large estates; sitting beside the original Geisha forest, it applies strict quality control and standardized management, which makes its Geisha stand out - a pour-over single origin that more advanced drinkers will want to try.

Geisha is a medium-light roasted, floral-and-fruity coffee with a hard density that tends to sink and clog the drain hole during brewing. FrontStreet therefore recommends a grind that passes 78% through a Chinese standard No. 20 sieve - roughly fine sugar - and a brewing temperature of 91°C. For pour-over, use 15g of coffee in a small Hario V60 at a 1:16 coffee-to-water ratio, then brew in three stages: start the timer and pour to 30g for a 30-second bloom; pour the second stage in a slow circle to 125g, wait until the water in the coffee bed drops halfway, then continue in a slow circle to 225g. Once it has fully drained, total extraction time is about 2 minutes 10 seconds to 2 minutes 20 seconds.

Geisha also works as an SOE. Extracting a single-origin coffee under pressure is meant to bring out richer flavor in the espresso, whereas dark-roasted beans often give only a flat, heavy body with none of the lively character. For that reason, FrontStreet Granada Estate Gesha SOE is a good choice: a medium-roasted Ethiopian single origin that keeps Geisha's floral and fruity character and ripe dried-fruit sweetness while adding Ethiopian white florals and lemon-bright acidity, so the espresso shows dried apricot, caramel, and nuts. A suggested recipe is 20g of coffee, a 1:2 coffee-to-liquid ratio, a 25-second extraction, and 40g of espresso. For a Geisha SOE americano, add 200g of hot water at 1:5 for notes of orange, nuts, and blueberry; for a Geisha SOE latte, add 200g of milk for a creamy shortbread smoothness.