What's so fascinating about Panamanian Hartman coffee treated with red wine? What is the treatment of red wine?

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

After red wine treatment Kadura species, from the first grind on the release of ultra-rich fruit aroma, accompanied by fresh wood incense flavor, coupled with the sun's special berry sweet aroma, smell it, drunk already. On the palate, it is accompanied by rich tropical fruit flavors, such as passion fruit, mango, orange and berry juices carefully blended with peach wine cocktail.

What exactly is red wine treatment?

Coffee beans are processed in many ways: sun, water, semi-water, honey treatment, etc.

But red wine treatments are still less visible.

What exactly is the so-called "red wine treatment"?

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. 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.