Kotowa Coffee Las Brujas Lot 6934
Summary
A Geisha variety natural process coffee from Kotowa Coffee Farms in El Salto, Boquete, Panama. Produced by Ricardo Koyner at 1,800 masl. Cherries are hand-picked and undergo a natural process with 18 days of sun-drying at high altitudes, allowing sugars to infuse the bean. Tasting notes include white florals, papaya, honeydew, and peach. The farm has been family-operated since 1913, managed by fourth-generation producer Ricardo Koyner and his daughter Victoria, using regenerative farming practices.
Espresso
- Coffee in
- 18 g
- Coffee out
- 32 g
- Time
- 22 s
Filter
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 91°C
Grind: 650 to 750 microns
- 1.Pour 40 ml in a circular manner.
- 2.Let the coffee bloom until 30-40 seconds. (30 s)
- 1:10Pour 70 ml more, until 110 ml, by 1 minute and 10 seconds.
- 2:00Pour the next 70 ml to make 180 ml within 2 minutes.
- 5.For the last pour, focus at the center until 225 ml.
Pre-wet the paper filter and dispose of the water. If the water drains slower than 2:40–3:20, adjust grind size.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Ricardo Koyner
- Altitude
- 1800 m.a.s.l
- Variety
- Geisha
- Notes
- Peach, Papaya, Floral, Honeydew
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The roaster
Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…
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