Description of flavor and taste of fine sun-dried coffee beans in Hartmann Manor, Panama

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Hartmann Estate Natural

Panamanian Hartman Manor Sun batch

Country: Panama

Producing area: Walken

Altitude: 1250-1800 m

Treatment: insolation

Grade: SHB

Variety: Arabica

Flavor description: wine, fruit juice, grape, longan

Hartman Manor is a coffee farm run by the Hartmann family.

The founder of the manor is Alois Strasil Hartmann.

He came to the Boquete district of Panama around 1918 to start his planting career.

Hartman Manor currently has two coffee farms, Ojo de Agua and Palo Verde.

It's about two miles from each other. Ojo de Agua's coffee is planted under shade trees.

Many areas in the manor are virgin forests.

It is also famous for spanning Costa Rica and Panama.

One of the buffer zones in La Amistad Forest Reserve

The average elevation falls between 1220 and 1828 meters.

The mud road in the manor leads to the native habitats of various animals and plants.

Very suitable for bird watching, hiking and exploration.

Palo Verde Farm is known as Hartman Manor.

The coffee grown here also grows under the shade trees of the rainforest.

The average altitude is 1250 meters above sea level, and the average annual temperature is between 12.7 and 26.6 degrees.

Annual rainfall of 4500 cm

The manor has dirt roads extending in all directions and a small museum collection.

Insect specimens and local handicrafts.

Everyone's taste is not necessarily what they like.

You can consider buying a small amount and trying different baking degrees.

Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Touch the beans under the second explosion.

Put the beans into the second explosion for 10-15 seconds

The second explosion of dense beans

I hope you bakers can find a more favorite flavor.

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There's something I need to explain to you.

Coffee beans are agricultural products.

Will vary a little from year to year due to climate change.

If you feel a little different, please forgive me!

Consider other coffee beans next time.

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The greener the appearance of raw beans, the more moisture.

During the baking process, if the temperature drops too low during an explosion, it may not be cooked enough.

It is recommended to reduce moisture before baking (can be insolated for a few days or use a dehumidifier)

The more whitening parts, the less moisture.

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Some coffee beans are emerald green and have more flavor after baking.

Some are whitening and taste better after baking.

There are many skills in the baking process.

The same degree of baking but different curves of time and temperature

The taste is also slightly different, and everyone's favorite flavor is not necessarily.

You can try different baking degrees to see which one you prefer.