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AED 70.00+
A natural Chakira from Ricardo Koyner's Kotowa, with kiwi, grapefruit and milk chocolate.
Coffee Expression
Kiwi and grapefruit, bright and juicy, then orange blossom. As it cools, milk chocolate comes forward and rounds out the acidity. Clean for a natural.
Producer
Grown by Ricardo Koyner at Kotowa's Las Brujas farm, El Salto, Boquete.
Coffee Details
Producer: Ricardo Koyner, Kotowa
Farm: Las Brujas
Region: El Salto, Boquete, Chiriquí
Altitude: 1,800 masl
Varietal: Chakira
Process: Natural, dried on raised beds
The Story
Chakira is Kotowa's own selection, grown from Ethiopian landrace stock at Las Brujas. The cherries dried slowly on raised beds, whole, so the fruit had time to work into the seed. Pour it after a Geisha and it lands somewhere else entirely: green fruit and citrus, closing on chocolate.
Alexander Duncan Macintyre came from Ontario to Boquete in the 1910s, planted coffee and built one of Panama's first coffee mills. Ricardo Koyner farms the family's estates now with his daughter Victoria. Kotowa is the Ngäbe word for mountains.
| 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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