MERAKI Artisan Coffee
Panama Geisha Duncan بنما قيشا دنكان
Panama Geisha Duncan بنما قيشا دنكان
Jasmine | Peach | Apricot | Black Tea
Farm: Duncan
Varietals: Geisha
Processing: Washed
Altitude: 1,750 meters above sea level
Owner: Ricardo Koyner
Town: El Salto
Region: Boquette, Chiriqui
Country: Panama
الإيحاءات: ياسمين | خوخ | مشمش | شاي أسود
المزرعة: دنكان
السلالة: قيشا
المعالجة: مغسولة
الارتفاع: ١،٧٥٠ متر فوق مستوى سطح البحر
المُزارع: ريكاردو كوينر
المدينة: ال سالتو
المنطقة: بوكيت، شيريكي
البلد: بنما
The Story Behind This Coffee
On the volcanic slopes of the farm, you can see the distant Pacific Ocean on one side and the near-by rugged mountains of the continental divide on the other. This area is naturally blessed with a climate where the perfect combination of rain, wind, sunshine, clouds and temperature produce an organic coffee with distinctive character. Finca Carolina is home to the historic mill build in 1910, and where the current mill is situated. It was here where the farm began, so it is an important area of the Kotowa group. The Kotowa Farms are located high above sea level and is right in the middle of Panama only 40 km from both the Pacific and the Atlantic oceans. As well as benefiting from the rains from both oceans, the land receives a cool dry breeze from the Atlantic and the moisture from the Pacific. Furthermore, the farms are situated on the rich, nutritious slopes of the Baru Volcano. Temperatures range from 12°C at night to 25°C during the day. This variation in temperature triggers the formation of sugars in the coffee cherry, and the volcanic minerals make for the development of full and complex fruit flavors.
Kotowa’s quality control is assured by their traceability system. Each bag of every lot processed has an identification mark that contains detailed information about all the activities of the harvest and milling. For this lot, after the harvest, the cherries were delivered to the mill to be sorted. They were then placed on raised beds and covered with a dark cloth for five days to initiate fermentation and drying. The cloth was then removed and the cherries were moved to shade to dry for an additional 14 days, and then in the sun for eight days until the ideal moisture content was reached.