GESHARY COFFEE

KOTOWA

Alexander Duncan, the founder, was fascinated by Boquete and moved in 1900.
The farm has contributed to the region through coffee. They carry on its legacy for four generations of passion into research on processing.

  • Terroir

    The dense forests produce optimal temperatures and fertile soils for the ripening of Geisha.

  • Process

    Yeast-sprayed coffee cherries are dried in a 20cm layer for 2 days, then a 5cm layer for 2 more days in the shade. It was dried in the sun for 25 days to finish.

  • Taste

    Please enjoy juicy fruit flavors like Cherry and Pear with a gorgeous aroma reminiscent of Lavender and Jasmine.

KOTOWA
A passion for coffee passed down for generations.

Finca KOTOWA
Country
Panama
Region
Boquete
Altitude
1,650 - 1,800m
Harvest season
February

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