Description of flavor and taste of boutique coffee beans exposed to 1700 meters in Duncan Manor, Panama

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Panama Boquete Kotowa Duncan Natural 1700M

Duncan Manor is the winner of the best Panama competition.

Panamanian Duncan Manor Sun Flavor 1700m

Flavor description:

The sweetness of flower, juicy, honey, BlackBerry and fruit flavor

Vanilla plants, complex and subtle acidity, balanced and delicate flavor

The original meaning of Kotowa comes from the native language of Indians, and its meaning is "mountain".

More than a hundred years ago, Alexander Duncan McIntyre

(Alexander Duncan McIntyre) come to the land of Panama

The simplicity and beautiful environment of the people here attracted him deeply.

The family has grown coffee here ever since.

So far, it has been run by the fourth generation successor, Ricardo Koyner.

Kotowa owns a total of four coffee estates.

Duncan Manor Finca Kotowa Duncan, Finca Kotowa Don K,

Crystal River (Finca Kotowa R and O CRISTAL),

Finca Kotowa tradicional . Don K Manor is about 1700-1750 meters above sea level.

Located on the western side of the Pokuit producing area next to the Balu volcano.

Sitting on both sides of the volcano line just opposite Duncan.

Although it is the same producing area, the microclimate on both sides of the canyon

But bring a completely different flavor to the coffee of the two estates.

Cool at night without frost damage, dry and sunny during the day

Deeply affected by the micro-climate of the intersection of Pacific and Atlantic currents

During the growing period, the rainfall is abundant and the dry and wet rainy seasons are distinct.

In addition, lava in the volcanic zone is rich in minerals.

Fertile volcanic black is rich in nutrients.

Good drainage is also quite good, and the wind and soil conditions are unique.

Carefully pick red and purple ripe cherries during the harvest season

And use modern pulping equipment for treatment.

And use the local natural and clean natural water to wash the coffee berries and remove the pulp.

Compared with other treatment plants, the raw coffee beans here use only half a liter of water per pound.

Save about 10 to 20 liters of water.

On the other hand, pulp and waste water are reused as organic fertilizers.

Raw coffee beans are naturally dried and stored in a constant temperature warehouse of 45 degrees.

The water content of raw beans will tend to be the same after standing for two months.

The flavor will also be more mature and the aroma and taste will be more attractive.

This mountain is the corner of Volcan Baru.

Jingyi is serene and magnificent.

These trees are the generous Esmeralda Manor.

Turn part of the harvest of Geisha into seeds

Legendary species that spread throughout the valley after being handed over to each manor...

This group of people

From Mr. Ricardo, the landlord who insists that chemical pesticides and fertilizers are not used at all in Duncan.

To live next to the coffee garden, every day at six o'clock in the morning when the first sunshine falls

That is, he got up and began to take care of the aborigines in the exposure field.

With the harvester who only picks the ripe berries from red to purple.

Until the cup tester / roaster / barista / reviewer who understands it

Turn the fragrant elves about all this into amazing taste spectra on the taste buds.

Everyone's taste is not necessarily what they like.

You can consider buying a small amount and trying different baking degrees.

Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Touch the beans under the second explosion.

Put the beans into the second explosion for 10-15 seconds

The second explosion of dense beans

I hope you bakers can find a more favorite flavor.

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There's something I need to explain to you.

Coffee beans are agricultural products.

Will vary a little from year to year due to climate change.

If you feel a little different, please forgive me!

Consider other coffee beans next time.

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The greener the appearance of raw beans, the more moisture.

During the baking process, if the temperature drops too low during an explosion, it may not be cooked enough.

It is recommended to reduce moisture before baking (can be insolated for a few days or use a dehumidifier)

The more whitening parts, the less moisture.

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Some coffee beans are emerald green and have more flavor after baking.

Some are whitening and taste better after baking.

There are many skills in the baking process.

The same degree of baking but different curves of time and temperature

The taste is also slightly different, and everyone's favorite flavor is not necessarily.

You can try different baking degrees to see which one you prefer.