What's the Market Status of Panama Duncan Estate Coffee Beans Which Panama Coffee Brand is Best

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

Flavor notes: 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 content: 227g | Packaging: Loose coffee beans | Roast level: Roasted coffee beans | Sugar content: Sugar-free | Origin: Panama

Panama Duncan

Country: Panama

Grade: SHG

Processing method: Natural processing

Variety: Caturra

Estate: Duncan Estate

Flavor notes: Fruit wine, fermented fruit aroma, honey citrus

About Caturra Variety

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

However, during the 1970s coffee price surge, farmers switched to Caturra to increase production. With strong promotion by Brazilian and Colombian authorities, results were abundant. Farmers' acceptance of Caturra signaled a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density sun-exposed 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 variety relied upon by various 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, though production capacity decreases accordingly—this is the destiny of specialty coffee beans. Academics have aptly described Caturra as the intensive, sun-exposed version of Bourbon. There is also a yellow variant (Caturra Amarello) in Central and South America, but its reputation doesn't match that of Yellow Bourbon.

When lightly roasted, Caturra exhibits pronounced acidity and overall brightness. With proper handling, sweetness can perform exceptionally well, but the coffee 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 regions, there are yellow Caturras. For example, Hawaii cultivates very small quantities of yellow Caturra.

Brewing Method

Hand-poured Duncan: 15g of coffee, medium grind (Fuji Royal hand grinder with burrs #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 before continuing the pour. Slowly pour until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15. Extraction time: 2:00.

Roast level: Medium roast

Duncan Estate's Unique Harvesting Methods

The "DUNCAN" estate has developed unique "Premium Picking" and "Reserva Picking" methods. This approach pushes coffee to extremely high quality and flavor levels, but significantly reduces coffee production. The key to KOTOWA's "Premium Picking" method is that coffee cherries must show wine-red color (overripe dark color) before harvesting, and must be processed "immediately" and "quickly" after picking! The cost of achieving this flavor is enormous. Another method, "Reserva Picking," is also called fully-ripe picking (Quickly Processed).

"Reserva Picking" doesn't rely solely on color as the harvesting standard—it must assess sweetness and the quality of pulp sweetness! Besides being 100% fully red, it must also be 100% fruity-sweet before picking, and only when it tastes velvety-sweet can it be harvested!

Region: Boquete region

Altitude: 1250-1700 Meters

Situated in the Baru Volcano region, it enjoys a unique microclimate and volcanic terrain. The growing season features abundant rainfall and distinct wet and dry seasons. Additionally, volcanic lava flows through the area, providing fertile volcanic black soil and excellent drainage—exceptional growing conditions that produce particularly captivating coffee aromas. The altitude here exceeds 1700 meters with strong winds, and the estate contains numerous giant coniferous trees, some over 200 years old.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473