How to Properly Brew Panama Duncan Estate Coffee - Duncan Estate Coffee Bean Prices

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Duncan Estate's Premium Harvesting Methods

The "DUNCAN" estate produces unique coffee using the 'Premium Picking' and 'Reserva Picking' methods. This approach has elevated coffee quality and flavor to an exceptional level, though it significantly reduces coffee yield. KOTOWA's implementation of 'Premium Picking' focuses on harvesting coffee cherries only when they display a wine-red color (Overripe Dark Color), with processing beginning "immediately" and "rapidly" after picking! Achieving this flavor profile comes at an extremely high cost. Additionally, there is another 'Reserva Picking' method, also known as the fully red picking method (Quickly Processed).

Reserva Picking Standards

'Reserva Picking' is not based solely on color as the harvesting criterion; it requires assessment of sweetness and the quality of fruit pulp sweetness! In addition to being 100% fully red before picking, it must also be 100% converted to fruit sweetness before harvesting, and must taste velvety sweet before picking!

Origin and Terroir

Region: Boquete Special Region

Altitude: 1250-1700 Meters

Situated in the Baru volcanic region, it enjoys unique microclimates and volcanic terrain. The growing season features abundant rainfall and distinct wet and dry seasons. Combined with lava flows from the volcanic zone, the fertile volcanic black soil and excellent drainage provide exceptional growing conditions, resulting in particularly captivating coffee aromas. The altitude here exceeds 1700 meters with strong winds, and many giant coniferous trees in the garden are over 200 years old.

Environmental Commitment

Kotowa places great importance on ecological preservation, completely avoiding any chemical fertilizers. Instead, they use cherry skins and pulp to create high-nutrient compost that nourishes the coffee trees and gives back to the land. Not only was Kotowa Coffee nominated by Panama's environmental agency as the recipient of the National Environmental Protection Award in 2006, but this approach has also created the unique flavor profile of Duncan Estate coffee, producing exceptionally high-quality coffee beans that consistently achieve top rankings in the BOP (Best of Panama).

Flavor Profile

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

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 Duncan Details

Country: Panama

Grade: SHG

Processing Method: Natural Process

Variety: Caturra

Estate: Duncan Estate

Flavor: Fruit wine, fermented fruit notes, 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. However, like Bourbon, it suffers from biennial production cycles. Its strong adaptability allows it to thrive without shade trees and flourish under direct sunlight, earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilization, increasing costs and initially limiting farmer acceptance.

However, when coffee prices soared in the 1970s, farmers flocked to planting Caturra to increase yields. With vigorous promotion by Brazilian and Colombian authorities, results were abundant. Farmer 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 production by 60%. No wonder high-yield, high-quality Caturra has become a trusted variety among producing countries.

Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, with strong altitude adaptability. The higher the altitude, the better the flavor, though yields decrease correspondingly - this is the fate of specialty coffee. Academics describe Caturra as an intensive, sun-exposed version of Bourbon, a truly apt description. 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, sweetness can be expressed exceptionally well, though coffee body is relatively lower compared to Bourbon, and mouthfeel cleanliness 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-poured Duncan. 15g of coffee, medium grind (Komatsu grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for 27-second bloom, then pour to 105g and pause. Wait until the coffee bed drains halfway before continuing to pour, slowly pouring until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Roast Level: Medium roast

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473