Panama Finca Kotowa Silvia Marina Geisha Natural Lot 26-4320

AED 185.00

Tasting notes

Rich Floral, Fruity-flavored coffee in every sip.

A natural Geisha from Ricardo Koyner’s Kotowa, with jasmine, hibiscus and blood orange.

Coffee Expression
Jasmine and hibiscus, then blood orange and nectarine. The florals and the fruit stay distinct. Syrupy body, citrus acidity, a long floral finish.

Producer
Grown by Ricardo Koyner and the Koyner Duncan family at Kotowa’s Silvia Marina farm, Boquete.

Coffee Details
Producer: Ricardo Koyner, Kotowa
Farm: Silvia Marina
Region: Boquete, Chiriquí
Altitude: 1,900 to 2,125 masl
Varietal: Geisha
Process: Natural

The Story
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.

This is the first year we have poured Kotowa. Walking the farm with Ricardo, we knew straight away.

Elevation

1900 MT

Process

Natural

Variety

Geisha

Producer

Ricardo Koyner

Additional information

Weight	0.3 kg
HS Code	901210
Country of Origin	AE
Lot Type	Competition Lot
Origin	Panama
Farm	Finca Kotowa
Flavor Notes	Blood Orange, Hibiscus, Jasmine, Nectarine
Main Cup Profile	Floral, Fruity

Coffee Profile

Roast level and cup character at a glance.

Roast

Dark

Light

Acidity

Bitterness

Sweetness

Brewing Guide

Step-by-step recipes for this coffee.

This allows us to brew an immersion method followed by percolation.

Dose

17 g

Water

255 ml

Ratio

1:15

Temp

91°C

Time

3:00–3:20

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.

Adjust grind size if the drawdown falls outside this range. Serve and drink while warm.

A percolation method of brewing.

Dose

15 g

Water

240 ml

Ratio

1:16

Temp

91°C

Time

2:20–2:40