Legendary Finca Hartmann history of Hartmann Manor, red wine treatment, self-test cooking parameters

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Legendary History of Hartman Manor Finca Hartmann

Hartman Manor is owned by the Hartman family.

Its founder, Mr. Louis Hartmond (Luis Hartmann), is a legendary figure.

Mr. Hartmund was born on June 20, 1891 in the Moravilla region of Austria and Hungary.

He came to Panama in 1911, but he did not choose to develop in Panama, after thinking about the future.

In 1912 he chose Chiriki and settled down, mainly in the Kendra area.

He married his first wife, Susanna, in 1918.

And in 1920 they welcomed their first child, Ratti Boer Hartman (Ratibor Hartmann).

The one who later created Finca Hartmann.

Mr. Louis Hartmont, first.

Live in Volcan, La Silla de Pando and Santa Clara3

Hartmont Manor is a family business.

Run by Ratti Boer and the five children of his wife Dinola Sandy

They currently own two coffee plantations: Ojo de Agua and Palo Verde

Palo Verde Farm is known as Hartman Manor.

The coffee grown here grows under the shade trees of the rainforest, with an average elevation of 1250 meters above sea level.

These fertile soils provide perfect conditions for the growth of coffee.

Created a large number of unique, high-quality coffee.

The core symbol of the manor is an eye-catching giant beaked bird (Toucan)

Hartman Manor has a wide variety of coffee.

There are Typica, Kaddura and Catuai.

Bourbon (Bourb ó n), Pacamara (Pacamara), Maragogi (Maragogipe), Rosa (Geisha).

Growing coffee here always follows the requirements of green environmental protection.

The compost on the farm is made from the pulp and the skin of cherries.

The treatment methods used are both traditional manual methods, such as solarization and honey treatment.

There are also recent rapid development of red wine treatment and so on.

Red wine treatment (also known as carbon dioxide treatment)

It can also be called the treatment of red wine, which is inspired by the brewing technology of red wine.

The rules of red wine treatment can be used to control the PH value, even temperature and humidity.

To ensure the quality of coffee beans, and airtight fermentation makes aromatic substances less volatile.

Carbon dioxide impregnation is a new treatment method applied in red wine treatment.

The coffee beans will be removed from the pulp and peeled and put into a stainless steel container.

Put it in the carbon dioxide gas and make it oxygen-free.

Seal the fermentation bucket so that more aromas can be developed.

Cup test report

Dried incense: ripe oranges (ripe orange), jasmine flowers (jasmine hints)

Wet fragrance: red wine (winy), honey (honey-like)

Palate: the entrance is supple, the sour taste is lively and bright, sour and soft, rich in layers

Red wine aftertaste, honey, sugar taste obvious, completely cooled, yellow sugar flavor.

Cooking method

Filter cup: V60 filter cup

Powder dosage: about 15g

Brewing: powder / water ratio: 1:15

Water temperature: 90 degrees

Degree of grinding: medium and fine grinding (sugar size)

Production season: 2017