Panama Duncan Estate Pour-Over Data | How to Brew Panama Duncan Estate Coffee

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Duncan Pour-Over Recipe

15g coffee grounds, medium grind (Fuji ghost tooth blade #4), V60 dripper, water temperature 88-89°C. First pour 30g water, bloom for 27 seconds. Pour to 105g then pause. Wait until the water level drops to half, then slowly pour until reaching 225g total. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Roast Level

Medium roast

Duncan Estate

The "Duncan" estate produces unique "Premium Picking" and "Reserva Picking" methods. This approach elevates coffee to extremely high quality and flavor profiles, but significantly reduces production volume. KOTOWA's implementation of "Premium Picking" focuses on harvesting coffee cherries only when they display a wine-red color (overripe dark color), followed by immediate and rapid post-harvest processing! The cost of achieving this flavor profile is enormous. Another method, "Reserva Picking," is also known as fully ripe picking (Quickly Processed).

"Reserva Picking" doesn't rely solely on color as the harvesting standard—it must also assess sweetness and pulp flavor quality! In addition to being 100% fully red, the cherries must be 100% converted to fruit sweetness before picking, and they must taste velvety sweet before harvesting!

Origin Information

Region: Boquete Special Region

Altitude: 1250-1700 Meters

Located in the Baru Volcano region, it enjoys unique microclimates and volcanic terrain. The growing season features abundant rainfall with distinct wet and dry seasons. Combined with lava flows from the volcanic zone, the fertile volcanic black soil and excellent drainage provide exceptionally favorable growing conditions, producing coffee with particularly captivating aromas. The altitude here exceeds 1700 meters with strong winds, and the estate contains numerous giant coniferous trees over 200 years old.

Kotowa places great importance on ecological conservation, completely avoiding chemical fertilizers. Instead, they use cherry skins and pulp to create high-nutrient compost for nurturing coffee trees and giving back to the land. Not only was Kotowa Coffee nominated by Panama's environmental agency as the winner of the National Environmental Protection Award in 2006, but this approach has also created the unique flavor profile of Duncan Estate coffee, resulting in excellent coffee bean quality that consistently achieves top rankings in the BOP.

Flavor Profile

Fruit wine, fermented fruit aroma, honey citrus, malt sweetness, sweet peach, distinct layers, fine texture, candied fruit

Product Information

Manufacturer: FrontStreet Coffee

Address: FrontStreet Coffee, 10 Bao'an Front Street, Yuexiu District, Guangzhou

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Panama

Panama Duncan

Country: Panama

Grade: SHG

Processing: Natural processing method

Variety: Caturra

Estate: Duncan Estate

Flavor: Fruit wine, fermented fruit aroma, honey citrus

Caturra Variety

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It offers better yield and disease resistance than Bourbon, with shorter trees that facilitate harvesting. Unfortunately, like Bourbon, it suffers from biennial production cycles. However, its strong adaptability allows it to thrive without shade trees, flourishing in direct sunlight—earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilization, increasing costs, so farmers were initially reluctant to adopt it.

However, when coffee prices soared in the 1970s, farmers switched to Caturra to increase yields. With strong promotion from Brazilian and Colombian authorities, the results were abundant. Farmers' acceptance of Caturra signified a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density sun cultivation. By 1990, one million hectares could harvest 14 million bags of coffee beans—a 60% increase in productivity. No wonder high-yield, high-quality Caturra has become a relied-upon variety in coffee-producing countries.

Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, demonstrating strong altitude adaptability. The higher the altitude, the better the flavor, but with relatively reduced yield—this is the fate of specialty coffee. Academics describe Caturra as an intensive, sun-grown version of Bourbon—a remarkably accurate characterization. Central and South America also have a yellow Caturra variant (Caturra Amarello), but its reputation doesn't match that of Yellow Bourbon.

When lightly roasted, Caturra displays pronounced acidity and overall brightness. With proper processing, sweetness can be remarkably well-expressed. However, the body is relatively low compared to Bourbon, and the clean finish could be improved.

Typically, Caturra produces red berries, but in some rare regions, yellow Caturra exists. For example, Hawaii grows very limited quantities of yellow Caturra.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473