المنشأ
النكهة:
Mango, pineapple, white floral notes, sugary candy, malty fermentation sweetness
مزرعة غوارومو غيشا طبيعية حبوب البنبنمامقدمة حبوب البن:
Guarumo Coffee Farm (also known as Guarumo Coffee Plantation) is located north of the Hartmann Estate in the Santa Clara region of Chiriquí Province, Panama. It is a newly acquired estate purchased in 2013 by Ratibor Hartamann, the third-generation manager of the Hartmann family, covering an area of only four hectares. The farm grows the Geisha coffee variety at an altitude of over 1750m.

The story of the Hartmann family in Panama is a long tale of European immigration. Alois Strasil Hartmann (the ancestor of the Hartmann family) was born in what was then the Austro-Hungarian Empire, now the Czech Republic. Due to political instability, he decided to seek a new life elsewhere. He first stayed in New York, USA, before moving to Panama, but after a few months, he found that he did not adapt to the urban life of Panama City.
With an adventurous spirit in his blood, he soon quit his job and decided to work and settle along the mountain range in the Volcán region. During this time, he married his first wife, Susana Troetsch, and had a son, Hartmann Troetsch, who would later become the founder of the Hartmann Estate. Starting in 1940, Hartmann Troetsch inherited his father’s farmland and began land preparation, thus marking the beginning of the Hartmann Estate’s history that continues to this day.

The first-generation ancestor of the Hartmann family, Alois Strasil Hartmann, initially developed coffee-growing areas in the Volcán region of Panama. Later, the second generation, Hartmann Troetsch, moved coffee cultivation to the Santa Clara region and officially established the Hartmann Estate.
During the initial development, Hartmann Troetsch decided to preserve most of the original woodland within the estate, and this concept of native forest conservation has continued to influence the current third-generation estate manager, Ratibor Hartamann. Today, the Hartmann Estate still maintains this tradition, with coffee plantings covering only about 20% of the entire estate. Thanks to the success of forest conservation, the estate is home to a significant number of native bird species, and the locally famous toucan has naturally become the estate’s iconic logo.

In addition to managing their own estate, the Hartmann family also provides management services for nearby estates, such as the Ninety Plus estate in Panama and Finca La Mula.
Although Guarumo is a new estate for the Hartmann family, it is not the first time they have won the BOP championship. In 2020, the natural Geisha from Guarumo Estate impressed a panel of judges with its captivating notes of jasmine, rose, champagne, candy, and bergamot.

As the estate has not engaged in much publicity, Guarumo Estate emerged as a dark horse that year, winning the hearts of many. This year, the natural Geisha coffee beans from Guarumo Estate have once again demonstrated their strength, winning the Natural Geisha category championship at the 26th BOP competition.
Although the natural Geisha coffee beans from Guarumo Estate purchased by Front Street Coffee are not from the competition batch, they are from the 2022 new harvest. To preserve the tropical fruit and floral notes of this natural Geisha, Front Street Coffee used a light roast.
Through cupping comparisons, the natural-processed Geisha coffee beans from Guarumo Estate exhibit dry aromas of mango and strawberry. Upon brewing, they reveal flavors of mango, pineapple, white floral notes, sugary candy, and malty fermentation sweetness (somewhat like beer). The overall flavor profile is rich and layered.
مقدمة المنطقة:
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نصائح التحضير:
Recommended brewing method: pour-over Filter: V60 Water temperature: 90-92°C Coffee dosage: 15g Coffee-to-water ratio: 1:15 Grind size: medium-fine (80% passing through a 20-mesh sieve according to Chinese standards) Brewing technique: pulsed pouring Bloom with 30g of water for 30 seconds, then pour in a circular motion with a slow stream until reaching 125g, followed by a pause when the water level is about to expose the coffee bed. Continue pouring until reaching 225g, then stop. Allow all the coffee to drip through before ending the brew. (Start timing from the bloom.) Total brew time: 2’00”-2’15”.
تقرير التذوق:
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مزرعة إيميرالد العلامة الحمراء غيشا
4.5
النكهة:The acidity is delicate and smooth, with sweetness emerging quickly on the tongue and lingering. The mouthfeel is clean and bright, like black tea. Aromas of rose, honeysuckle, sweet potato, grapefruit, lemon, black tea, and cane sugar unfold in clear layers, with a long finish.

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