Panama Geisha: Kotowa Estate, Las Bruias, Lots 3184, Honey

Panama Geisha: Kotowa Estate, Las Bruias, Lots 3184, Honey

50g
$49.00
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Panama Geisha: Kotowa Estate, Las Bruias, Lots 3184, Honey
  • Panama Geisha: Kotowa Estate, Las Bruias, Lots 3184, Honey
Panama Geisha: Kotowa Estate, Las Bruias, Lots 3184, Honey

Panama Geisha: Kotowa Estate, Las Bruias, Lots 3184, Honey

Jasmine, White Peach, Honey
Producer The Koyner Family
Farm Kotowa Estate, Las Brujas "The Witches Farm", Boquete, Panama
Method Honey
Varietal Geisha
R.Profile Best for Filter
$49.00
Next Roast: September 21, 2026
Size50g
About Producer & Farm

About the Producer

Kotowa Estate was founded in 1913 by Alexander Duncan Macintyre, a Canadian immigrant who settled in the Boquete highlands and named his farm "Kotowa," a local word for "mountain." More than a century later, the fourth generation — Ricardo Koyner and his daughter, Victoria — manages nine farms under the Kotowa name, applying regenerative-agriculture practices that protect the surrounding forest.


About the Farm

Las Brujas ("The Witches") is Kotowa's most celebrated single farm, named for the fog that frequently blankets it during the rainy season. Sitting at 1,750–1,850m in the Potrerillos area with sweeping Pacific views, its volcanic soils and misty highland conditions near Volcán Barú have made it a consistent award-winner at the Best of Panama auction since 2004.
Processing Method

Honey

Ripe cherries are hand-picked and brought to the mill the same day, then rested overnight in sacks before pulping. The beans are pulped but left coated in their sticky mucilage, then spread in a roughly 10cm layer onoutdoor African raised beds to dry in the sun — a method that builds the syrupy sweetness and stone-fruit richness typical of this lot.
Brew Guide

How We Brew
•Dripper: Orea V4 Apex (or any flat-bottom dripper)
•Filter: Orea Type G, HiFlux Wave, or another fast-flow paper
•Ratio: 1:15 — 15g coffee, 225g water
•Water Temp: 92C
•Total Brew Time: ~2:00

Pour Timeline:
•0:00 — Pour to 50g, circular
•0:35 — Pour to 120g, center
•1:05 — Pour to 180g, center
•1:35 — Pour to 2250g, circular

We brew these slow and even, giving the water time to move gently through the bed to enhanced the complexity.
When to Open & Best Enjoyed

For Filter

Ready to open:
Day 3 — can be aged and remain unopened til Day 24

After opening:
Enjoy within 30 days

Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.
Never Too Much Coffee