Panama Kotowa
The Farm
The seven farms located in Boquete, Bambito and Cerro Punta, under the name of Kotowa (Mountain in the local indigenous language) are organic and ecological where regenerative coffee farming is practiced for the protection and recovery of the environment, which has earned it two occasions the National Award for the Cleanest Industry awarded by the Ministry of the Environment of Panama. In Ricardo’s words, “it is our responsibility as coffee farmers who live and work in this environment to protect it for future generations.”
Ricardo Koyner has incorporated nurseries with teachers for the children of the collectors, work space for the disabled, female labor and training for adult collectors. Its social programs have earned repeated recognition from Unicef.
Process
For coffees destined for the natural process, the cherries are picked dark red when the sugars are more concentrated but they are not left to dry on the tree as is generally done in Brazil. They are then placed in raised beds, covered with cloth to provide shade and prevent rapid drying. Ricardo explains to us that: “we want at least 10 days of pulp with moisture so that there is fermentation. It is normally uncovered in the mornings and afternoons when the sunshine is not so strong to stimulate aeration and aerobic fermentation. Then it is left to dry for the rest of the day for 20 days. In total there are about 30 days of work.”
Producer
Ricardo Koyner, agronomist, is the owner of Kotowa Estate, the third generation of a family of coffee growers in Boquete (Panama). He was the first president of the Specialty Coffee Association of Panama of which he remains an active member.
In addition to the high quality of its coffees, worthy of multiple awards including the Best of Panama in several categories, Koyner is known for its comprehensive commitment to the production of quality coffee, which not only focuses on the maximum expression of its beans. but in agricultural practices and social initiatives that add differential value to their coffees.
In his coffees Ricardo seeks the maximum expression of the terroir. To do this, it uses process and fermentation techniques based on science, where it tries to control and enhance the factors that affect the action and reproduction of the endemic microbiota that develop positive flavors. One of its priority objectives is that the drinker of its coffee can feel the expression of flavor that comes from the genetic potential of each variety, but developed by the microorganisms of the local environment and enhanced by the agroecological conditions – temperature, sun exposure, relative humidity. and time in fermentation processes – so that the result of your work and that of your team are coffees with personality, of differentiated and real quality, authentic specialty coffees.
His daughter Victoria, the fourth generation of the family to dedicate herself to coffee growing, graduated in Horticulture from the University of Oregon, with a specialty in enology and viticulture, is already the present and future of Kotowa Coffee.
12,50 € – 50 €
Envío gratuito a partir de 40€ de compra. (Península y Baleares)