Cooking records Panama Kotowa sun Duncan Rose Summer Panama Catova Duncan Manor

Cooking records Panama Kotowa sun Duncan Rose Summer Panama Catova Duncan Manor

Panama Kotowa Duncan

Catova Duncan Manor

Ricardo Koyner, the farmer and owner of Duncan Manor, also produces small batches of high-quality coffee beans in Panama. Koyner is committed to the pursuit of high-quality coffee beans, creating high-yield organic farms that most producers cannot reach.

Duncan's name comes from Ricardo's grandfather, Alexander Duncan MacIntyre, who emigrated from Canada to Panama in 1913. One day when he was in Canada, Alexander read an article in a newspaper describing the primitive geography of Poquet in Panama. He was so curious that he decided to see it for himself.

After he came to Poquet, he quickly opened up the local customs and natural valleys. Since then, the Alexander family has grown and processed coffee beans here for four generations.

During the harvest season, only 100 per cent of the ripe coffee fruit is hand-picked and picked, and then the beans are dried naturally in a cool and dry climate on a farm at an altitude of 1700 meters. The dried beans are kept in a wooden silo for at least 3 months, and the process is full of flavor. After that, the coffee beans are carefully selected according to their size, weight and color.

Katova Farm attaches great importance to the protection of the virgin forest around the plantation. They planted more than 500 local tree species to protect the diversity of birds in the forest. At the same time, the farm provides free medical services for employees and families, and sets up nurseries for the children of pickers during the harvest season, providing meals and school education.

Country: Pokuit, Panama

Farm: Katova Manor

Varieties: Rosa, bourbon, Kaduai, Kaddura, mixed beans

Also located in the foothills of the Baru volcano in Poquet, from one side of the farm, you can see a view of the Pacific Ocean in the distance, while the other side is surrounded by nearby land mountains.

The area has an excellent natural environment, with the right amount of Rain Water, monsoon, sunshine and clouds, and even temperature, allowing farmers to produce organic coffee beans with excellent flavor.

Duncan Manor has a unique micro-climate and volcanic topography. During the coffee growing period, Rain Water is rich in dry and wet seasons, has fertile volcanic black soil and good drainage conditions, and does not use any chemical fertilizer at all in the process of coffee growing. the use of cherry peel pulp and other parts to produce highly nutritious compost to conserve coffee trees, return to the land, creating the uniqueness of Duncan Manor coffee flavor. The coffee beans produced are of excellent quality and have achieved good results in BOP.

Cooking method: hand drip filtration

Filter cup: Hario V60

Water temperature: 94 degrees C

Degree of grinding: anonymous hand grinding for 2 generations, one circle half less than two bars

Powder content: 15g

Total amount of water injection: 225g

Steaming time: 30s (water volume 30g)

Total extraction time: 2min10s

Other: fishing for powder at the end

Bouquet: complex floral aromas, similar to jasmine and sweet-scented osmanthus; a mixture of sweet citrus and unrestrained tropical fruit aromas, sweet chocolate; complex and impacting aromas that are difficult to describe; dry aromas with a hint of nutty cream.

Taste: the complex flavor is highly consistent with the aroma, with a strong sense of sweetness in the mouth, the iconic acidity of Panamanian summer, round touch, bright acidity and high overall cleanliness; the floral flavor at the end is strong, but it is slightly astringent at the base of the tongue. When it is cold, the sweetness similar to sugar cane is very good.

Evaluation: the freshness of beans feels fast, and the astringency at the end of the bean does not disappear with a small Fuji mill or changing filter paper, and the fault tolerance rate is not particularly high in rose summer (the water temperature above 95 degrees will be too high if it exceeds 2min20s), but the flavor level is very open, and the complexity of flower and fruit aroma is more complex than that of jade rose summer, which tends to the unrestrained flavor of tropical fruits (sun beans). Feel one and a half less than one grid, rushed to 1:16 is actually the most appropriate, two bars at the end can drink a little more exquisite feeling, but not serious.