Panama Hartman Estate Geisha Flavor: Characteristics of Slow-Dried Natural Red Wine Processing

Panama Hartmann Estate Geisha Slow-Dried Natural

Region: Ojo de Agua & Palo Verde

Altitude: 1,400-2,000 meters

Variety: Geisha

Soil Type: Volcanic soil

Grade: SHB

Processing: Slow-Dried Natural Processing

Harvesting: Hand-picked

Certifications: Bird Friendly

Estate Founded: 1912

Cultivation Area: 16 hectares

Estate Size: 110 hectares

Annual Temperature/Rainfall: 20°C/2,500-3,000 mm

Golden Roast

Dry Aroma: Berries, cranberry, cherry, grape candy

Wet Aroma: Cocoa, blueberry, floral notes, bergamot, black tea

Cupping: Jackfruit, pineapple, passion fruit, tropical fruits, fermented rice wine flavor, high sweetness, balanced and harmonious flavor

Slow-Dried Processing:

Regarding the slow-dried processing method, FrontStreet Coffee offers the following explanation:

Typical natural processing methods involve sun-drying coffee cherries for two to three weeks. The slow-dried processing method extends the sun-drying time of the cherries. Compared to other processing methods, it provides optimal air convection and a relatively dry environment, and must be coordinated with climate conditions. The drawback is the longer time required, but the reward is sweeter cherries with better and more uniform flavor development and storage that is less prone to deterioration. This processing method better brings out intense fruit aromas and a thick, smooth mouthfeel.

Hartmann Estate also uses the "Black Wine" processing method, which actually starts with very ripe cherries picked later than usual, then dried on raised beds with the pulp still intact. The result is incredibly complex, juicy, and fruit-forward coffee with delicate floral notes and a sweet finish. This processing method is typically used for various Caturra and Typica coffees. Using a light roast for this coffee reveals aromas of guava, blueberry jam, and honey, with a full, juicy body. It has medium acidity. It leaves a finish of gummy candies, dried fruits, melon, apricot, malt, and wine.

Of course, in addition to these special processing methods, the Hartmann family also uses traditional methods. For example, the Geisha variety is still produced by trees from the Hartmann family's rare Ethiopian plant variety Gesha (also known as Geisha). With its characteristically elongated coffee beans and unique floral notes and crispness, often chocolatey cups, the Gesha variety continues to be one of the world's most distinctive coffees. This is a dry-processed or "natural" Gesha, which means the coffee beans are dried inside the fruit rather than after removing the fruit, as in wet-processed or "washed" coffee.

The cupped flavors are also exceptionally rich. Produced by trees from the Hartmann family's rare Ethiopian plant variety Gesha (also known as Geisha), with its characteristically elongated coffee beans and unique floral notes and crispness, often chocolatey cups, the Gesha variety continues to be one of the world's most distinctive coffees. This is a dry-processed or "natural" Gesha, which means the coffee beans are dried inside the fruit rather than after removing the fruit, as in wet-processed or "washed" coffee.