Panama Duncan Estate Flavor Profile: Duncan Estate Coffee Varieties and Pricing

About Panama Dunken Estate Coffee

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Situated in the Baru volcano region, this estate enjoys a unique microclimate and volcanic terrain. The growing season features abundant rainfall with distinct wet and dry seasons, coupled with lava flows from the volcanic zone that create fertile black volcanic soil and excellent drainage. These exceptional growing conditions produce coffee with particularly captivating aromas. The altitude here exceeds 1,700 meters with strong winds, and the estate contains numerous giant coniferous trees, some over 200 years old.

Kotowa also places great importance on ecological preservation, completely avoiding any chemical fertilizers. Instead, they utilize cherry skins and pulp to create nutrient-rich compost for nourishing coffee trees and giving back to the land. Not only was Kotowa Coffee nominated by Panama's environmental agency in 2006 for the National Environmental Protection Award, but this approach has also created the unique flavor profile of Dunken Estate coffee, resulting in exceptional quality coffee beans that consistently achieve top rankings in the Best of Panama (BOP) competition.

Flavor Profile

Flavor notes: Fruit wine, fermented fruit aromas, honey citrus, malt sweetness, sweet peach, distinct layers, fine texture, candied fruit.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Roast level: Roasted coffee beans
Sugar content: Sugar-free
Origin: Panama

Panama Dunken Specifications

Country: Panama

Grade: SHG (Strictly High Grown)

Processing Method: Natural processing

Variety: Caturra

Estate: Dunken Estate

Flavor: Fruit wine, fermented fruit aromas, honey citrus

About Caturra Variety

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It offers better productivity and disease resistance than Bourbon, with shorter trees that facilitate harvesting. However, like Bourbon, it suffers from biennial production cycles. Its strong adaptability allows it to thrive without shade trees, growing vigorously under direct sunlight—hence the name "Sun Coffee." While it can adapt to high-density planting, it requires more fertilization, increasing costs, which initially led to low acceptance among coffee farmers.

However, when coffee prices surged in the 1970s, farmers flocked to planting Caturra to increase yields. With vigorous promotion by Brazilian and Colombian authorities, the results were fruitful. Farmers' acceptance of Caturra signaled a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density sun cultivation methods. By 1990, one million hectares could harvest 14 million bags of coffee beans, increasing productivity by 60%. 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 1,700 meters, demonstrating strong altitude adaptability. The higher the altitude, the better the flavor, though productivity decreases—this is the destiny of specialty coffee. Some in academia describe Caturra as the intensive, sun-grown version of Bourbon, which is indeed incisive. 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 exhibits distinct acidity and overall brightness. With proper processing, its sweetness can be exceptionally well-expressed. However, its body is relatively lower compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

Typically, Caturra produces red berries, but in extremely rare areas, yellow Caturra can be found. For example, Hawaii cultivates very small quantities of yellow Caturra.

Brewing Method

Hand-pour Dunken: 15g of coffee, medium grind (using Fuji's ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway before continuing the pour. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio of 1:15, extraction time 2:00.

Roast Level: Medium roast

Dunken Estate's Unique Harvesting Methods

Dunken Estate has developed unique 'Premium Picking' and 'Reserva Picking' methods that push coffee to extremely high quality and flavor levels, though significantly reducing production volume. KOTOWA's 'Premium Picking' focuses on harvesting coffee cherries only when they reach a wine-red color (overripe dark color), with processing beginning "immediately" and "quickly" after picking! The cost of achieving this flavor is extremely high. Another method, 'Reserva Picking,' is also called fully-red picking (Quickly Processed).

'Reserva Picking' doesn't rely solely on color as the harvesting standard—it must also assess sweetness and the quality of fruit pulp sweetness! Besides requiring 100% red coloring, the cherries must also be 100% converted to fruit sweetness before picking, harvested only when they exhibit a velvety sweetness!

Region: Boquete region

Altitude: 1,250-1,700 meters

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473