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AED 170.00
Panama Kotowa Chakira Natural Lot 26-3566
Farm: Finca Kotowa
Altitude: 1600-1800 MASL
Producer: Ricardo Koyner
Process: Natural
Variety: Chakira
Tate Notes: Kiwi, Grapefruit, Orange Blossom, Milk Chocolate
About this Specialty Coffee
A vibrant expression of Panamanian Chákira from Finca Kotowa, produced by Ricardo Koyner. This natural-process coffee brings together bright citrus, tropical fruit, delicate florals, and a soft chocolate sweetness, creating a clean and expressive specialty coffee experience.
Roasted very light by Julith, the cup opens with refreshing kiwi and grapefruit, followed by delicate orange blossom aromatics. As it cools, milk chocolate sweetness adds depth and balance, with a crisp acidity and a smooth, lingering finish. At Julith, we roast this coffee with a precise, light-touch approach to preserve its vibrant fruit character and natural sweetness—highlighting the distinctive qualities of this exceptional Panamanian lot.
| HS Code | 901210 |
|---|---|
| Country of Origin | AE |
| Lot Type | Competition Lot |
| Origin | Panama |
| Farm | Finca Kotowa |
| Flavor Notes | Grapefruit, Kiwi, Milk Chocolate, Orange Blossom |
| Main Cup Profile | Floral, Fruity |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 3 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
15 g coffee
240 ml water
Ratio 1:16
Water temperature 91°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 45 ml pour, slow and even.
-Allow the coffee to bloom for 30 seconds.
-Continue pouring in circles until reaching 135 ml.
-Pause briefly, letting the coffee draw down till 1 minute.
-Finish with a centered pour to 240 ml
The brew should complete between 2 minutes 20 seconds to 2 minutes 40 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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