Differences, distinctions and awards of single beans at Hartmann Manor in Panama

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Panama Hartman Estate Single Bean Differences, Distinctions and Awards

This batch is red wine treated Kadura species. From the moment it is ground, it emits super rich fruit aroma, accompanied by fresh smoky wood fragrance, plus special berry sweet fragrance in the sun. Smell it and you will be drunk. After entering the mouth, accompanied by rich tropical fruit flavors, such as passion fruit, mango, orange and berry juices and peach wine carefully blended cocktail! No, it's a cocktail from nature!

Of all the coffee-producing areas on earth, very few have successfully tried out a red-wine-like treatment. After years of testing, this treatment was able to control the acidity of coffee. Coffee fermented by a process similar to red wine greatly enhances the sweetness, cleanliness and multi-layered complexity and elegance of the acidity in coffee. This fermentation greatly improves the quality and uniqueness of the coffee produced.

Red wine processing, also known as controlled fermentation, or lactic/acetic acid fermentation

The team, led by Felipe Sardi, an American, is made up of bioscientists and ecologists who apply solar energy and other technologies to cultivation and green bean processing.

Specialized hand-picking teams are trained and strictly follow the picking requirements of fine coffee beans: immature fruit <2%, defective beans <3%, floating beans <5%.

acetic acid fermentation-aerobic fermentation

lactic acid fermentation-anaerobic fermentation

Expectations for taste:

Acetic fermentation: cleaner, livelier acids, brighter acids, citric acid

Lactic fermentation method: taste more round, cleaner than acetic acid fermentation method, higher body, malic acid/tartaric acid

Until now, processing plants have been operated manually, handed down from generation to generation, such as biting and feeling the fermentation of coffee beans. This fermentation process is uncontrollable and variable.

Controlled fermentation monitors the degree of fermentation by controlling the pH. To achieve predictable results and consistent production from batch to batch.

Hartmann Estate washed

Country: Panama

■ Production area: Walken

■ Altitude: 1250-1800 m

■ Treatment method: washing

■ Level: SHB

■ Breed: Arabica

■ Flavor description: stone fruit, cream, vanilla and herbaceous endings

Hartmann Estate Natural

Country: Panama

■ Production area: Walken

■ Altitude: 1250-1800 m

■ Treatment method: sun exposure

■ Level: SHB

■ Breed: Arabica

■ Flavor description: aroma, juice, grape, longan

Hartmann Pacamara Sunlight Hartmann Estate Pacamara Natural

Country: Panama

■ Production area: Walken

■ Altitude: 1250-1800 m

■ Treatment method: sun exposure

■ Level: SHB

■ Breed: Pakamara

■ Flavor description: dried fruit, smoke, cardamom spices, onion, melon and fruit aroma

Hartmann Geisha Sunlight Hartmann Estate Geisha Sunlight Hartmann Estate Geisha Natural

Country: Panama

■ Production area: Walken

■ Altitude: 1250-1800 m

■ Treatment method: sun exposure

■ Level: SHB

■ Breed: Geisha

■ Flavor description: citrus, melons, tropical fruits

Hartmann Estate is a coffee estate owned by the Hartmann family.

The estate was founded by Alois Strasil Hartmann.

He came to Panama's Boquete district around 1918 to start his farming career.

Hartmann Estate currently owns two coffee farms, Ojo de Agua and Palo Verde.

About two miles apart. Ojo de Agua coffee is grown under shade trees

There are many areas in the estate that are virgin forests

It's also a famous place across Costa Rica and Panama

One of the buffer zones of La Amistad Forest Reserve,

Average elevations fall between 1220 and 1828 meters,

Mud roads within the estate lead to the native habitats of various plants and animals.

Ideal for birdwatching, hiking and exploration.

Palo Verde Farm is known as Hartman Manor.

Coffee grown here also grows under rainforest shade trees.

Average altitude of 1250 meters, average annual temperature between 12.7 and 26.6 degrees,

Annual rainfall of 4500 cm,

There are dirt roads extending in all directions

There is also a small museum that houses insect specimens and local artifacts.

Panama Panama

Population: 3406000

Coffee in Panama is defined by how it is produced, not by geography. In the past, when coffee was widely cultivated, when the areas listed below were small and densely clustered, the beans produced could be combined into a unit.

BOQUETE

The Bok region is the most famous Panamanian region. Its mountainous terrain creates many microclimates. Cooler weather and frequent fog help slow coffee cherry ripening, and some people think this is akin to high-altitude climate.

Altitude: 400- 1,900 m

Harvest: December-March

Breeds: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

VOLCAN-CANDELA

Candela Volcano This area produces most of Panama's food and some amazing coffee. The region is named after Baru volcano and the city of Piedra Candela, and borders Costa Rica.

Altitude: 1,200- 1,600 m Harvest: December-March

Breeds: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

RENACIMIENTO

Renacimiento is a region in the province of Chiriqui, bordering Costa Rica. The area itself is relatively small, so it is not Panama's main specialty coffee producing area.

Altitude: 1,100- 1,500 m

Harvest: December-March

Breeds: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

Panama Hartmann Estate

When it comes to Panama's coffee tradition, most of the more familiar fine coffee regions come from Boquete, but in recent years, Volcan coffee has gradually emerged on the fine market, and quite a few estates have entered the Best Panama competition.(Best of Panama) Even won the championship, the region generally has less annual rainfall than the Borquette, and the geographical environment west of Baru volcano also makes coffee and Borquette regions have stronger dry fruit flavor, sweetness and aroma. In the early days of Volcán, most of the cash crops such as fruits and vegetables were cultivated in this area, and only a relatively small number of farmers cultivated coffee. Among the pioneers of coffee cultivation in Volcán, the Hartmann family was quite famous in Panama.

The story of Hartmann family in Panama can be said to be a very long history of European immigration. Alois Strasil Hartmann was born in the Austro-Hungarian Empire at that time, that is, the Czech Republic today. Later, due to the unstable political situation of the country, he decided to start a new life in other places. At first, Alois stayed in new york and then moved to Panama. However, after staying for a few months, Alois found that he did not adapt to the urban life of Panama City. There was always adventurous DNA hidden in his blood. He married his first wife Susana Troetsch and gave birth to Hartmann Troetsch, the founder of Hartmann Manor. Hartmann Troetsch inherited his father's farmland from 1940 and began to work on the land. Hartmann decided to keep most of the original forest land in the estate until today. The concept of native forest protection has also influenced the third generation of manor owners responsible for management. Hartman Manor still maintains this tradition. The coffee planting area in the manor only accounts for about 20% of the whole manor. Due to the achievements of forest protection, there are quite a few native birds in the manor. The most famous lark in the local area has naturally become the standard Logo of the manor.

Hartmann Manor is currently handled by Hartmann Troetsch's five children, among which Ratibor and Kelly are mainly responsible for planting, breeding and fertilization in the park, which are important to coffee quality. They are the soul of Hartmann Manor. In addition to their own estate, the Hartmann family also provides management services for estates near Volcan, such as Ninety Plus's estate in Panama, which has maintained close cooperation with the Hartmann family to manage various matters within the estate.

The Eye of Water has always been a favorite area of Hartmann Manor. This area is located at a higher elevation in the manor. The annual production is very rare. Only a few species of geisha, kadura and kaduyi are cultivated in this area. The total area of the manor is 120 hectares, of which only 20 hectares are planted. Another estate named Santa Clara, in addition to serving as a coffee estate and nursery garden, is also the location of Hartman Estate's washing plant, and this area is also the place where the estate mainly experiments on the flavor performance of different varieties. At present, more than ten varieties are being tested, and more varieties with potential are planned to be planted in the future.

Cardura is a single-gene variant of Bourbon, discovered in Brazil in 1937, with better productivity and disease resistance than Bourbon, and shorter trees for easy harvesting, but with the same problem of productivity fluctuations every two years as Bourbon. However, its adaptability is strong, it does not need shade trees, and it can also be vigorous under direct sunlight. It is called Sun Coffee. It can adapt to high density planting, but it must be fertilized more, increasing the cost. Therefore, the acceptance of coffee farmers in the early stage is not high.

But prices soared in the 1970s, and farmers switched to kadura to boost yields, which was promoted by the Brazilian and Colombia authorities with great success. Farmers 'acceptance of Kadura meant a major change in planting technology. Brazil and Colombia switched to high-yield, high-density solarization, and by 1990, 14 million bags of coffee beans could be harvested on one million hectares, an increase of 60%. No wonder the high-yield, high-quality variety Kadura has become the mainstay of all producing countries.

Kadura is suitable for planting in high altitude areas from 700 meters to 1700 meters. It has strong altitude adaptability. The higher the altitude, the better the flavor and the lower the productivity. This is the fate of fine beans. Some scholars call Kadura a dense and exposed version of Bourbon, which is to the point. There are also varieties of yellow Caturra Amarello in Central and South America, but they are not as popular as yellow bourbon.

When Kadura is lightly roasted, the sour aroma is obvious, and the overall brightness is bright. If it is properly processed, the sweetness can be very good, but the alcohol content of coffee is relatively low compared with bourbon, and the cleanliness of the taste is a little lacking.

Kadura is usually a red berry, but there are rare areas where yellow kadura is grown, such as Hawaii, where yellow kadura is rarely grown.

Hartman with the hand punch. 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), v60 filter cup, 88-89 degrees water temperature, the first injection of 30g water volume, 27 seconds stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then inject water slowly until 225g water volume, the tail section does not, water powder ratio 1:15, extraction time 2:00

Country: Panama

Grade: SHG

Production area: Vulcan production area

Altitude: 1250-1700 Meters

Treatment: Red wine treatment

Breed: Cadura

Manor: Hartman Manor

Flavor: Smoked wood spice, berry, fruit bouquet

Panama Hartman Estate Kadura Red Wine Treatment

Factory Name: Qianjie Cafe Address: No.10 Baoan Qianjie, Yuexiu District, Guangzhou City Contact Information: 020-38364473 Ingredients List: Self-baked Shelf Life: 30 Net Content: 227g Packaging Method: Bulk Taste: Neutral Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar: Sugar-Free Origin: Panama Coffee Type: Other Roasting Degree: Moderate Roasting

Hartman Manor

Hartman's story, like his coffee, is legendary. Hartman Manor is located in Zelich, Santa Clara. The founder was Mr. Alois St. Hartmann (Luis Hartmann). He was born on June 20, 1891, in the Moravila region of Hungary, Austria, in what is now the Czech Republic; he died on May 25, 1970, aged 78.

After the beginning of World War I, he was abandoned as a little boy. Thanks to his mother, he was able to hide in a ship bound for Pennsylvania and survived. Both of his brothers died in the war after joining the army. Luis Hartmann and his friends traveled to some countries until he came to Panama in 1911 and settled in Chiriki province in 1912, mainly in the Kendra region. He built his first cabin in the primeval forest.

Today's Hartman Manor is a family business founded by Latip Hartman (son of Eloise) in 1940. In 1966 Latip married Dinola Sandy of Costa Rica. They have five sons, Latipa Jr., Alan, Alexander, Alice and Kelly. Each family member is responsible for the growth management, harvesting and handling of the coffee and the visit to the manor. A family estate that has grown coffee for more than 100 years is a legend in itself.

The family business has a state cup testing laboratory and a sample baking room. Rigorous cup test of each batch of coffee fruit. This ensures that the coffee quality at Hartman Manor is stable and is always looking for progress. Their scientific attitude towards coffee and nearly 100 years of family experience ensure their excellent production.

A legendary manor with a continental cup testing laboratory and a sample baking room. Yan Jin's attitude and strict standards ensure the stable quality of coffee at Hartman Manor.