Lot BOP-TN-1: DUNCAN

Farm Name:

Duncan Kotowa

Coffee Name:

Duncan Caturra Wine - Organic

International Jury:

90.25

Lot #:

BOP-TN-1

Crop Year(s):

Harvest date: Jan 24, 2018

Variety:

Caturra

Process:

Natural / Shade dried then cool air machine dried

Elevation:

1700

Slope Direction:

 East

Avg. Temp:

16,5 °C/51 °F

Avg. Rainfall:

2,500mm 109 in

Growing Region:

El Salto, Boquete

Owner:

Kotowa / Ricardo Koyner

Certifications:    

Organic Certified Biolatina for USA

Exporter:

Cafe Kotowa

Mill:

Café Kotowa

Warehouse:

SCAP

Web Site:

www.kotowa.com

Email:

kotowafarms@cwpanama.net

Description:    

The name KOTOWA comes from the native language and means "mountains".

Kotowa farms have consistently won many awards and has always had coffees in the final tables in BOP since 1996 when the first competition took place. Kotowa has also won the 2014 and 2016 Panama Cup awarded to the best overall coffee producer. 

Duncan farm is on the eastern slope of the Baru Volcano. It has a special microclimate because the farm gets Pacific rain from May to Dec and also a bit of Atlantic in the month of Jan-Feb. Duncan is at 1700m but being closer to the continental divide the temperatures can be lower than in other similar altitudes, lowering to around 12°C  at night. Duncan is in the eastern slope which is normally very sunny and dry because is slightly windy due to the Atlantic influence.  Caturras on this side of the mountain tend to do well because of the drier microclimates. They have very deep root system that can absorb water even in dry conditions allowing for more concentration of sugars. This is why we can produce the Wine at Duncan, where the dryer and more windy microclimate condenses more flavor and sugars into the Caturra beans. 

For the Wine process we wait for very overripe stage to harvest.  After harvesting, we place in the shade for several days and then we move the beans to a specially designed dryer where no hot air is used.  This is a machine with a dehumidifier system, with cool air, where we remove the water without heat, allowing for cool drying system to even concentrate more the sugars in the Wine Caturra Process.

After drying, we place all beans in a resting facility for at least 4 months with controlled air temperature of 16°C and a relative humidity of 65% to ensure the correct environment for the resting and intaking of the flavors of the drying process.

Cupping Notes:

Tropical red fruits with blueberry and grape aroma, berries and citrus acidity with sweet aftertaste.