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    Panama Kotowa Las Brujas Geisha Natural

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      Purchase Panama Kotowa Las Brujas Geisha Natural

      Panama Kotowa Las Brujas Geisha Natural


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      About Panama Kotowa Las Brujas Geisha Natural

      Current 2020 crop stored in vacuum packaging. This is always one of the top Geisha Naturals coming from Panama.

      The Kotowa farm is one of the best producers in Panama and always ranked in the top tier.  Now in its third generation, it has several outstanding plots of land including this particular one from a portion of the farm called Las Brujas. We have had the pleasure of visiting Kotowa's farms, their old wetmill and their wonderful home, overlooking the beautiful Boquete mountainside and the Baru Volcano. Ricardo Koyner owns coffee shops too, located throughout Panama City and elsewhere in Panama, so much of Kotowa's production is used at home, reducing exportable quantities. In 2016 Cafe Kotowa was awarded the 3rd edition of the Best Producer Panama Cup which recognizes the producer whose coffees make it to the final round of each category in the Best of Panama competition.

      • Farm Name: Cafe Kotowa
      • Coffee Name: Kotowa Las Brujas
      • Crop Year: 2020
      • Variety: Geisha
      • Process: Natural
      • Elevation: 1800 meters
      • Growing Region: Southwestern Boquete
      • Owner: Ricardo Koyner
      • Exporter: Specialty Coffee Association of Panama
      • Mill: Cafe Kotowa

      In 2006, The National Environmental Agency presented Kotowa Coffee as the winner of The Panama National Award for "The Years Environmentally Cleanest Industry". They provide free medical attention for their workers, and for the children they have a nursery with meals and a school program. Kotowa's social programs for the children and families producing this great coffee has earned them recognition from UNICEF nine years in a row.

      Cup Characteristics: Very nice representation of a fruity Geisha with characteristic floral, jasmine aroma and flavors of tropical fruit. Elegant lime and mandarin acidity and sweetness with hints of melon and passion fruit and a ripe red fruit aftertaste.

      Roasting Notes: Like most dense, hard bean and delicate coffees, we always suggest keeping it to the lighter roast side, maybe midway between first and second crack. This maximizes nuances, in this case the sweet acidity and floral Geisha notes that further roasting will diminish. Please note, this coffee throws off a good deal of chaff during roasting. If you're roasting on a Behmor keep the roast size under half pound and avoid opening the door.