Panama Volcan Region Hartmann Estate Coffee Flavor - Anaerobic Natural Process Hartmann Geisha Taste Characteristics

FrontStreet Coffee: Panama Hartmann Estate Geisha Coffee Beans

Country: Panama

Grade: SHG

Region: Volcán Region

Estate: Hartmann Estate

Altitude: 2100 meters

Processing Method: Anaerobic Natural Processing

Variety: Geisha

Flavor: Bergamot, Pineapple Juice, Passion Fruit, Earl Grey Tea, Blueberry, Apricot

Volcán Region, Panama

When mentioning Panama's coffee regions, many people might immediately think of Boquete. However, in recent years, the Volcán region, also near Volcán Barú, has seen many excellent estates frequently participating in the BOP (Best of Panama) green bean competition.

The Volcán area is located around Volcán Barú, where the region experiences sea breezes from the Atlantic entering through topographical gaps. The varied terrain creates diverse microclimates. Often, one side will be sunny while the other side experiences rain and rainbows; one side remains calm while the other side experiences strong winds. Hartmann Estate's altitude ranges from 1300-2000 meters, with one side adjacent to a tropical rainforest nature reserve and the other bordering Costa Rica. The unique alpine microclimate is extremely suitable for coffee cultivation.

In the early days, the Volcán region mostly cultivated cash crops such as fruits and vegetables, with only a少数 of farmers growing coffee. The pioneers of coffee cultivation in Volcán were the Hartmann family, who enjoy extremely high recognition in Panama. The Volcán region has less average annual rainfall than Boquete, and its geographical location on the west side of Volcán Barú, combined with cultivation alongside various fruits, gives the coffee more intense fruity flavors, sweetness, and aroma.

The Hartmann Family

Hartmann Estate (Finca Hartmann) was established in 1940 and has over a hundred years of history. The current estate owner, Ratibor Hartmann, is already the third generation of the family. The first generation of the Hartmann family, Alois Strasil Hartmann, initially cultivated coffee growing areas in Panama's Volcán region. Later, the second generation, Hartmann Troetsch, moved coffee cultivation to the Santa Clara region and formally established Hartmann Estate.

The Hartmann family is not only famous in the coffee industry but also holds a certain status in the scientific community. They have not only published books on birds and shade cultivation but have also published more than ten papers in scientific journals. Out of protection and respect for nature, the Hartmann family strives to preserve most of the trees within the estate. As the area expanded, Hartmann planted numerous native tree species and bananas as shade trees. Due to the success of forest protection, the estate has a considerable number of native birds, with the locally famous toucan naturally becoming the estate's standard logo.

Hartmann Estate brand has two estates under its name: Santa Clara Farm and Ojo de Agua. The estate is world-renowned for its sustainable farming practices and biodiversity. The cultivation soil here is nutrient-rich volcanic soil, and towering pristine rainforest trees provide good shade for the coffee trees. Hartmann Estate is currently managed by Hartmann Troetsch's five children, who handle various matters within the estate. The eldest, Ratibor and Kelly, are responsible for important work related to coffee quality, including cultivation, breeding, and fertilization within the estate, making them the soul figures of Hartmann Estate. Besides their own estate, the Hartmann family also provides management services to estates near Volcán. For example, Ninety Plus' estates in Panama and Finca La Mula are all managed by the Hartmann family.

Geisha Variety

Initially, the Geisha variety was introduced to Panama as an improvement variety. Due to low yield and average flavor performance at low altitudes, it was not popular among farmers. Until Hacienda La Esmeralda discovered its charm and entered it in the 2004 Best of Panama competition. It displayed rich floral and fruit aromas of berries, citrus, and bergamot, thus forming a very typical Panama Geisha flavor profile.

This time, the Geisha coffee that FrontStreet Coffee obtained from Hartmann Estate uses anaerobic natural processing. To present the complex floral and fruit notes of Geisha, FrontStreet Coffee chose a medium-light roast. Unlike other anaerobic natural processed coffee beans, although this Hartmann Geisha also has very noticeable sweetness, the fermentation sensation is not heavy. Instead, it presents a fresh and bright juice-like feeling with high clarity, and its aroma is somewhat similar to pineapple and dried apricots.

FrontStreet Coffee's Brewing Recommendations

Dripper: V60

Water Temperature: 92°C

Coffee Dose: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Fine sugar size (sieve through #20 sieve to 80%)

Fold the filter paper and fit it well with the dripper, wet the filter paper with a small amount of water to make it fit better, and pour out the water from the lower pot. Next, pour in the coffee grounds and tap gently to distribute the powder layer evenly. For the first pour, gently inject 30 grams of water for blooming, with a blooming time of 30 seconds. For the second pour, inject to about 125 grams of water, circling evenly and steadily outward. Then wait for the coffee liquid to drop, and when it drops to half, inject the final pour of water to 225 grams. Wait for all the coffee to drip through, with a total extraction time of about 2 minutes.

Brewing Flavor: The entry is elegant white floral fragrance, with layered and varied fruit acidity that reminds one of bergamot, pineapple, and blueberry. As the temperature slightly decreases, it presents an Earl Grey tea-like mouthfeel with a long aftertaste.

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