Producer: Ricardo Koyner
Region: West side of Boquete, El Salto
Altitude: 1,650 - 1,750m above sea level
Varietals: Pacamara
HISTORY
The name KOTOWA comes from the indigenous word meaning “mountains.”
The Farm is named after it's founder Alexander Duncan Macintyre who sometime in the early 1900s, read an article about a region called Boquete, in a distant Central American country called Panama. He read about the mountains surrounding a mysterious volcano.
An unexplored region with a consistently cool climate. His curiosity led him to visit the area, where he fell in love with the area, the people, and the magic of the valley. For four generations, Alexander's family has grown and processed coffee in the same traditional way and proudly offers a truly special coffee.
PROCESS DESCRIPTION
During the harvest, cherries are carefully selected for processing and pulping using modern equipment and techniques in the clean, crystal-clear waters of their natural springs. Only then are the cherries slowly dried in the sun at 1,700 meters above sea level or in equipment at no more than 45 degrees C, designed to preserve quality and flavor.
They then patiently wait at least two months for the coffee to "rest" in their warehouses, a process that allows the flavors and aromas to mature. Beans are then carefully separated by size, color, and weight.
This farm is managed using organic farming principles, where no herbicides, insecticides, or chemical inputs are used. All fertilizer used comes from converting the coffee pulp resulting from the process into compost. This process allows them to take advantage of the high nutritional value of the pulp, which is rich in macro and micronutrients, especially potassium, which is the limiting element in the soil and very important for the development of bean solids.
