How to Brew Hartmann Coffee Beans with Red Wine Processing Method to Achieve Wine-like Aroma

The Wine Processing Method: A Controlled Fermentation Approach

The wine processing method, also known as the controlled fermentation method or the lactic-acetic acid fermentation method, is an innovative approach to coffee processing.

The Research Team

The experimental team is led by Felipe Sardi of the United States and made up of biological scientists and ecologists.

Harvesting Standards

The dedicated harvesting team is trained and strictly follows specialty coffee harvesting requirements, carefully selecting the fruit so that unripe or defective cherries are kept out.

Fermentation Methods

Acetic Acid Fermentation, an aerobic process, produces a cleaner, livelier acidity of brighter quality, primarily citric acid.

Lactic Acid Fermentation, an anaerobic process, results in a rounder mouthfeel. It is slightly less clean than acetic fermentation but has higher body, with malic and tartaric acid predominant.

Quality Control

By monitoring pH under controlled conditions, the degree of fermentation is tracked to achieve predictable results and consistent quality across batches.

Visual Characteristics

Coffee beans processed with the wine method typically have a deeper color, with the silver skin showing wine-red or brown-red tones attached to the green beans, making them highly recognizable.

FrontStreet Coffee's Wine-Processed Offering

FrontStreet Coffee's Panama Hartmann uses this processing method. The wine process gives these beans a rich fermented wine aroma that is truly impressive.

Brewing Recommendations

FrontStreet Panama Hartmann pour-over recommended parameters:

V60 / 90°C / 1:15 ratio / 2-minute extraction time.

Flavor Profile

Flavor: Grapefruit, low acidity, rich fermented wine aroma.

FrontStreet Coffee Recommendation

Panama is the country that made Geisha famous, and FrontStreet Boquete Washed Geisha is the perfect way to explore it. Grown at 1,600 meters in Boquete, where mist often veils the mountains, days are humid, and nights are cool, with fertile soil from the Baru volcano, it pours into the variety's signature jasmine aroma, green tea, honey, citrus, and orange.

For a different tack, FrontStreet Panama Washed Butterfly carries half of the prized Geisha lineage, blended from Geisha, Caturra, and Catuai and grown in Boquete's Baru volcano area. The region's abundant rainfall, large day-night temperature difference, and volcanic rock soil give it impressive body, citrus acidity, and jasmine aroma, and it works well as both pour-over and cold brew.

And for the estate-level expression of Panama's character, FrontStreet Diamond Mountain comes from two independent farms under the celebrated Esmeralda estate, Jaramillo and Canas Verdes. Their volcanic soil and the shade of original forest yield green beans with rich fruit aroma and sweetness, making it a much-loved independent brand alongside Geisha itself.