Barnabas Hartman Coffee Barnabas Hartman Coffee Wine Coffee

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Front Street-Barnabas Hartman Fine Wine processing introduction

Barnabas Hartman wine processing method Panama Hartmann Black Winey

Country: Panama

Level: SHG

Production area: Walken region

Altitude: 1250-1700 Meters

Handling method: wine processing method

Variety: Kaduai

Hartman: Hartman.

01 | region introduction

The important reason why Barnabas Coffee has "one" and "two grades" is that it has a small taste. Bordering Costa Rica, Panama and Costa Rica, the westward environment allows the cold air typhoon flow to gather more than 6500 feet over the central mountain, thus forming a very special climate in the Boquete and Volc á n Candela regions, making it a major producer of Panama coffee. The land around this region is rich, and these fertile soils provide perfect conditions for the growth of coffee, creating a large number of special, high-quality coffee.

Vulcan region

When it comes to the coffee tradition of Panama, most of the boutique coffee regions familiar with Barnard are from Boquete, but in recent years, coffee from Volcan has been exposed in the boutique market one by one, and at the same time, a relatively large number of coffee products have entered the best Panama (Best of Panama) or even won the championship. Walken, like this region, has an average annual rainfall of less than that of Pokuit. At the same time, the geographical environment to the west of Mount Batam also made coffee and Boguet more fruity, sweet and fragrant than those in Boguet.

In the early days, the Walken area mostly planted fruits, vegetables and other economic crops, and only a small number of farmers planted coffee, and the first to grow coffee in the Walken area was in Panama's well-known Hartman family.

Hartman's tale

At present, it is known that publishing books with the theme of Hartmann's category of friendliness and forest cultivation are popular, and more than 10 articles have been published in scientific and technological journals, which shows that their reputation is not only prominent in the coffee industry, but also in the scientific community.

Today, Mr. Ratibor Hartmann and his four brothers and sisters play different roles. They live together and make a living by growing coffee.

The Hartman family also manages and processes coffee for many Barnabas customers, such as Best of Panama's Finca La Mula and 90 + Barnabas, which are under the management of the Hartman family. Although they are very low, they are rarely seen by Best Of Panama, but their coffee is one of the best in Panama. The Hartman family contributed to the name of Barnabas coffee today.

02 | processing method

The wine processing method (also known as carbon dioxide treatment) can also be referred to as the wine processing method, which comes from the manufacture of the wine. The wine processing method can ensure the quality of coffee beans by controlling the PH value, even the degree and degree of alcohol, while the fermentation of dense ferment makes the aroma more difficult to develop.

Carbon dioxide leaching is a new treatment method that should be used in wine processing. Coffee beans are removed from the pulp and peeled and put into a non-volatile container and put into a carbon dioxide system to make them oxygen-free. Seal the fermentation bucket so that more fragrances can be displayed.

The Origin of Liquor processing

The traditional processing method can control the degree of fermentation of coffee beans. However, the wine processing method can ensure the quality of coffee beans by controlling the PH value, even the degree and degree, and the dense fermentation makes the aroma more difficult to develop.

The wine processing method of coffee beans can also be referred to as the wine processing method, which comes from the manufacture of the wine. For example, eight companies in Gobi have successfully put coffee beans using this method on the market. Based on the data of these eight markets, we can roughly classify the types of wine processing into: acetic acid fermentation (Aerobic aerobic fermentation), lactic acid fermentation (Anaerobuic oxygen fermentation), and mixed fermentation (Mix Fermentation=Aerobic+Anaerobuic).

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