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Panama Coffee Recommendation - Hartmann Manor Trogon Red Wine Processing Method

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Coffee Details

Country: Panama | Grade: SHB

Region: Chiriqui | Altitude: 1450-2000 meters

Estate: Hartmann | Processing Method: Red Wine Processing Method

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

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

Trogon: From the Boquete region of Panama, Hartmann Manor, refined red wine processing method. 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. Due to the war, he later immigrated to the United States for education. At the age of 20, he traveled to Panama and was deeply attracted to this place, finally choosing to settle in Chiriqui and establish the predecessor of Hartmann Manor.

Today, the manor is continuously operated by the third generation of the family. Mr. Ratibor Hartmann and his four siblings each take on different roles in the manor. They live together on the manor and make their living by growing coffee.

The Hartmann family also manages and processes coffee for many estates in Panama. For example, the frequent winner of Best of Panama, Finca La Mula, and 90+'s estates in Panama are all under the management of the Hartmann family. Although the manor maintains a low profile and is rarely seen at Best Of Panama events, their coffee is 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 unique bird - the Trogon.

How to Brew Panama Coffee [Hartmann Trogon Red Wine Processing Method]

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of [Hartmann Trogon Red Wine Processing Method] 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, extracted with V60 dripper.

Draw circles clockwise with the hot water from the pour-over kettle centered in the middle of the dripper. Start timing when brewing begins. Brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, like before, draw circles clockwise centered in the middle of the dripper. The water stream should not hit the area where the coffee powder connects with the filter paper to avoid channeling effects.

Leave one 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. The coffee brewing is complete.

Ice Extraction [Hartmann Trogon Red Wine Processing Method]

FrontStreet Coffee Ice Extraction [Hartmann Trogon Red Wine Processing Method] Reference:

Panama coffee [Hartmann Trogon Red Wine Processing Method], light-medium roast, BG grinder setting 4B, grinding level 3, 20g beans, 87°C water temperature, pre-infusion for 3 minutes, Chemex pot, then extract with ice water. Total water volume 200ml.

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