100% Panama Kotowa SHB Whole Bean Coffee 12oz,336g
Regular price$19.95 CAN
About Panama Kotowa Duncan Organic
New crop arrived September 2016. Panama Kotowa Duncan Organic is a coffee we've had a few times in the past that we are pleased to offer again.
The Kotowa farm, in its third generation, has several outstanding plots of land. The plot where Duncan is grown is organically maintained and certified as such, and this holds throughout processing. We have had the pleasure of visiting Kotowa's farms, their old wetmill and their wonderful home, overlooking the beautiful Boquete mountainside and the Baru Volcano. Ricardo Koyner owns coffee shops too, located throughout Panama City and elsewhere in Panama, so much of Kotowa's production is used at home, reducing exportable quantities. In 2016 Cafe Kotowa was awarded the 3rd edition of the Best Producer Panama Cup which recognizes the producer whose coffees make it to the final round of each category in the Best of Panama competition.
An excellent value for a coffee with pedigree. Arrived packed in Grainpro bags.
Farm Name: Café Kotowa
Coffee Name: Kotowa Duncan Organic
Crop Year: 2016
Variety: Caturra and Catuai
Process: SHB, fully washed
Elevation: 1700 meters (5600 feet)
Growing Region: El Salto, Volcancito
Owner: Ricardo Koyner
Certifications: Organic Certified for NOP, USA
Exporter: Specialty Coffee Association of Panama
Mill: Café Kotowa
In 2006, The National Environmental Agency presented Kotowa Coffee as the winner of The Panama National Award for "The Years Environmentally Cleanest Industry". They provide free medical attention for their workers, and for the children they have a nursery with meals and a school program. Kotowa's social programs for the children and families producing this great coffee has earned them recognition from UNICEF nine years in a row.
Cup Characteristics: Nutty aroma with notes of citrus and flowers. Green apple sweet acidity with flavors of berries and prune.
Roasting Notes: Like most dense, hard bean and delicate coffees, we always suggest keeping it to the lighter roast side, maybe midway between first and second crack. This maximizes nuances, in this case the lemony, silkiness that further roasting will diminish. On a Behmor try P2 or P1 to bring it up faster.