Special topic on Panamanian Coffee-Flavor characteristics of Red Wine treatment at Hartmann Manor, Panama

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Panama Hartmann Black Winey

Panamanian Hartman Manor, Red Wine treatment

Country: Panama

Grade: SHG

Producing area: Walken producing area

Altitude: 1250-1700 Meters

Treatment method: red wine treatment

Variety: Kaduai

Manor: Hartman Manor

[Panamanian Hartman Manor Red Wine treatment] the variety is Kaduai, grade SHG, with orange, jasmine aroma, red wine honey feeling

Kaduai is also an Arabica hybrid. It is a hybrid of Mundo Novo Mondonovo (New World) and Caturra Kaddura. It has a good ability to resist natural disasters, especially wind and rain. It inherits the advantages of Kaddura's low stature and changes Mondonwood's shortcomings. Another advantage is that the result is solid, and it is not easy to fall off when the strong wind blows, which makes up for the weakness of Arabica fruit, but the overall flavor is more monotonous than Kaddura, monotonous and less mellow, which is the greatest pity. In addition, the fruit growth and harvest life is only about ten years, and the short life span is also one of the weaknesses.

This Panamanian coffee bean has a mellow texture, obvious sour and sweet taste, smooth taste, high sweetness, lively and bright acidity, soft acidity and rich layers, with obvious flavors of tropical fruits, nuts, red wine, honey and sugar. After complete cooling, brown sugar flavor.

Cooking analysis

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 is obvious, after complete cooling, 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)