Introduction to Panama Kotowa Estate | Panama Coffee Estate | Is Panama Coffee Good?

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The Origin of KOTOWA

The name KOTOWA comes from the native language of indigenous people, meaning "mountain."

A Legacy of Excellence

Over a hundred years ago, Alexander Duncan McIntyre arrived in Panama. The simplicity of the people and the beautiful environment deeply captivated him. From then on, his family began cultivating coffee here, and today it is managed by fourth-generation successor Ricardo Koyner.

The Four Estates

KOTOWA possesses four coffee estates: Finca Duncan, Finca Don K, Finca Río Cristal (Crystal River), and Finca Tradicional. The Don K estate is situated at an altitude of 1,700-1,750 meters on the western slopes of the Boquete growing region, adjacent to the Barú Volcano, directly opposite Duncan across the volcanic ridge. Although belonging to the same growing region, the microclimates on both sides of the canyon create completely different flavor profiles for the coffee from these two estates.

Ideal Growing Conditions

Cool nights without frost, dry days with abundant sunshine, and the influence of microclimates where Pacific and Atlantic air currents converge create perfect conditions. The growing season features plentiful rainfall with distinct wet and dry seasons. Additionally, the volcanic lava soil contains rich minerals, fertile black volcanic soil provides ample nutrients, and excellent drainage properties create an exceptional terroir.

Sustainable Processing Methods

During harvest season, fully ripe red-purple cherries are carefully selected and processed using modern pulping equipment. Local, natural, and clean water sources are used to wash coffee cherries and remove pulp. Compared to other processing facilities, only half a liter of water is used per pound of green coffee beans here, saving approximately 10-20 liters of water resources. The pulp and wastewater are then reused as organic fertilizer. After natural drying, the green coffee beans are stored in temperature-controlled warehouses at 45°C. After resting for two months, the moisture content stabilizes, flavors mature, and the aroma and taste become even more captivating.

Brewing Recommendations

FrontStreet Coffee suggests the following brewing parameters:

Pour-over: V60 dripper, grind at 3.5 on Fuji R440, water temperature around 90°C

French Press: recommended grind setting 4, water temperature 90°C

Siphon: recommended grind setting 4, water temperature 90°C-91°C

AeroPress: recommended grind setting 3.5, water temperature 90°C

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473