Panama Duncan Estate Flavor Profile - Which Duncan Estate Coffee Brand is Best

Pour Over Duncan Brewing Instructions

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

Roast Level: Medium roast

The "DUNCAN" estate produces unique "Premium Picking" and "Reserva Picking" methods. This approach elevates coffee to extremely high quality and flavor, but significantly reduces production volume. KOTOWA's key to implementing "Premium Picking" is that coffee cherries must be harvested only when they show a wine-red color (Overripe Dark Color), and processing must begin "immediately" and "quickly" after picking! The cost of achieving this flavor is enormous. Another method, "Reserva Picking," is also called fully-red picking (Quickly Processed).

"Reserva Picking" is not based solely on color as the picking standard—it must also assess sweetness and the quality of fruit pulp sweetness! Besides being 100% fully red, it must also be 100% fruit-sweet before picking, and is only harvested when it tastes velvety sweet!

Region: Boquete Region

Altitude: 1250-1700 Meters

Located in the Baru volcanic region, it enjoys unique microclimate and volcanic terrain. During the growing season, rainfall is abundant with distinct wet and dry seasons. Additionally, volcanic lava flows through the area, providing fertile volcanic black soil and excellent drainage—creating uniquely advantageous growing conditions that produce exceptionally alluring coffee aromas. The altitude here exceeds 1700 meters with strong winds, and the estate contains many giant coniferous trees over 200 years old.

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

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

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee (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

Country: Panama

Grade: SHG (Strictly High Grown)

Processing Method: Natural Process

Variety: Caturra

Estate: Duncan Estate

Flavor: Fruit wine, fermented fruit aroma, honey citrus

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It offers better productivity and disease resistance than Bourbon, with shorter tree height that facilitates harvesting. Unfortunately, like Bourbon, it suffers from biennial production cycles. However, its strong adaptability allows it to thrive without shade trees, even in direct sunlight, earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilization, increasing costs, so initial farmer acceptance was low.

But in the 1970s, when coffee prices soared, farmers switched to Caturra to increase production. With strong promotion from Brazilian and Colombian authorities, the results were fruitful. Farmers accepting 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—a 60% increase in productivity. No wonder high-productivity, high-quality Caturra has become a crucial variety relied upon by various producing countries.

Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, showing strong altitude adaptability. The higher the altitude, the better the flavor, but productivity decreases accordingly—this is the destiny of specialty coffee. Some academics describe Caturra as the intensive, sun-grown version of Bourbon, which hits the nail on the head. There are also mutated yellow Caturra varieties (Caturra Amarello) in Central and South America, but their reputation doesn't match that of Yellow Bourbon.

When lightly roasted, Caturra displays distinct acidic aromas and overall brightness. With proper processing, sweetness can perform exceptionally well, but the coffee body is relatively lower compared to Bourbon, and the mouthfeel cleanliness is somewhat lacking.

Typically, Caturra produces red cherries, but in extremely rare regions, yellow Caturra exists. For example, Hawaii cultivates very small 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