CAFE KOTOWA

Ricardo Koyner

Palo Alto, Boquete, 4032, Panama

Tel:   507-720–1430

Email:kotowafarms@cwpanama.net

www.kotowa.com

Kotowa comes from the indigenous Gnobe language which means “mountains”. A “Coffee from the Mountains” that is produced in Boquete by dedicated people in a traditional way.

 

Acknowledgments

1st  Place  Best of Panama Cupping Competition  Geisha Natural Category

1st  Place  Best of Panama Cupping Competition   Traditional Variety Natural

1st  Place  Best of Panama Cupping Competition   Traditional Variety Washed

1st Place Coffee Producer of the Year –  SCAP Award

 

Farms

KOTOWA DUNCAN

Varietal: Ethiopian Wild varieties,typica & geisha

Process: Washed, Natural, Honey, NT Yeast , Lactic fermentation & carbonic maceration

  • Growing Region: Western Side of Boquete, El Salto Plateau.
  • Growing altitude: 1650 – 17500 m
  • Rainfall: 1900 mm combination of Pacific rain from May to Nov and Atlantic rain from Dec to Jan
  • Temperature: 22C max and 13C min
  • URL: 336767E 972059N
  • Dates of harvest: Jan to April. Sundried for 12 days when we use the Washed Process and around 18 days when we use the Natural Process.  This coffee is 100% handpicked.

Cup Character:

  • Washed coffee has a citrus flower and nutty aroma, with green apple sweet acidity and berries and prunes in the taste.
  • Naturals develop a very elegant dry plum and fig taste with ripe red fruit aftertaste.
  • Geishas develop a Jasmine flower aroma and taste with an array of tropical fruit notes leading to passion fruit.

 

KOTOWA DON K

Varietal: Geisha, Pacamara, Caturra

Process: Washed, Natural, Honey, NT Yeast , Lactic fermentation & carbonic maceration

  • Growing Region: Western Side of Boquete, El Salto Plateau.
  • Growing altitude: 1700-1750 m
  • Rainfall: 1750 mm mostly Pacific rain from May to Nov
  • Temperature: 22C  max and 13C min
  • URL 337060E   971817N
  • Dates of harvest:  Jan to April.  Sundried for 12 days when we use the Washed Process and around 18 days when we use the Natural Process.  This coffee is 100% handpicked.

Cup Character:

  • Washed coffee has a citrus flower and chocolate aroma, with mandarin sweet acidity and berries and red fruits in the taste.
  • Naturals develop a very elegant dry plum and ripe fruit aftertaste.
  • Geishas develop a fine Jasmine flower aroma and taste with an array of fruit notes with orange-pineapple.

KOTOWA RIO CRISTAL

Varietal: Geisha, Ethiopian wild varieties & pacamara

Process: Washed, Natural, Honey, NT Yeast , Lactic fermentation & carbonic maceration

  • Growing Region: Northern Side of Boquete, Rio Cristal.
  • Next to the Amistad Forest Reserve, very close to the Continental Divide.
  • Growing altitude: 1700-1850 m
  • Rainfall: 2750 mm Pacific rains from May to No and and Atlantic rains from Dec to Feb.
  • 10 months of light rain
  • Temperature: 22C  max and 13C min
  • URL 346393E   973821N
  • Dates of harvest: February  to June.  Sundried for approximately 12 days when we use the Washed Process and around 18 days when we use the Natural Process.  This coffee is 100% handpicked.

Cup Character:

  • Variety of citrus notes, mandarin and lime, with orange sweet acidity and in the taste and purple passion fruit notes.
  • Naturals develop a very elegant and lingering ripe fruit taste, with mango, pineapple and banana aftertaste.

 

KOTOWA TRADICIONAL

Varietal: Caturra

Process: Washed, Honey, NT Yeast , Lactic fermentation & carbonic maceration

  • Growing Region: North Eastern side of Boquete,     Palo Alto
  • Growing altitude: 1300-1400 m
  • Rainfall: 2250 mm mostly Pacific but some Atlantic rains
  • Temperature: 26C  max and 15C min
  • URL 343073E   972779N
  • Dates of harvest: Nov to March.  Machine dried at 45 C.   This coffee is 100% handpicked.

Cup Character:

  • Chocolate and Nutty aromas and flavors, with green apple sweet acidity and dry

fruits on the palate.

 

KOTOWA LAS BRUJAS


Varietal: Ethiopian Wild varieties,typica & geisha

Process: Washed, Natural, Honey, NT Yeast , Lactic fermentation & carbonic maceration

  • Growing Region: South -Western Side of Boquete. Next to the Baru forest reserve.
  • Growing altitude: 1700 – 1800 m
  • Rainfall:  2750 mm  Pacific rain May to December
  • Temperature:  22C max and 13C min
  • URL: 334137E    967875N
  • Dates of harvest:  February to April.


Sundried for 12 days when we use the Washed Process and around 25 days when we use the Natural Process.  This coffee is 100% handpicked.
Brujas is in the South side of the Baru Volcano, which is the most recent mountain formation of the area, with only 1.5 million years. This inactive volcano has deep soils very rich in nutrients that are important to the quality development. The area is influenced only by the pacific rains, but because the dense forests around the farm it has a natural cloud  shade that keep a cool climate all year round with a well-defined dry period that allows for very ripe maturation of the beans. This terroir develops a special terroir that develops lemon, lime and pomelo  citrus floral notes with juicy and sweet aftertaste.