Panama Kotowa
Ricardo and I met years ago at a Best of Panama and some time later he visited us with his family. At that time we were able to buy their coffees for a couple of harvests from a European importer. Kotowa stopped reaching Europe but we always wish to have the coffee of this extraordinary coffee grower on our annual menu. But we didn’t lose contact. What’s more, during these years I always went to Ricardo when I had questions about coffee growing. We have been greeting each other in different World of Coffee but this June we decided not to delay it any longer and thanks to our good friend and trusted importer for so many years Mateo Martinez from Xorxios, who has done all the paperwork from Boquete to Barcelona we bring you this very special Natural Caturra. Very happy. We hope you enjoy it. Salvador Sans
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.
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.
Process Method
The cherries are harvested at their exact point of ripeness and taken to the pulper. After the pulp is removed, they are placed in fermentation tanks to allow the mucilage to separate from the bean. Once this process is complete, the coffee is dried either in the sun or mechanically, reducing its moisture content from 55% to around 11%.
Correct application of this technique allows the development of floral and nutty flavours, accompanied by a sweet, citrus-like or green-apple acidity. This is the traditional method of coffee processing, known for its cleanliness and balance in the cup.
13,50 € – 54 €
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