panama
Kotowa Las Brujas Ethiopian Natural Lot 4219
Tasting notes
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
Cold Dry Fermentation
Anaerobic Honey
Oxidation Natural
River Flow Natural
Co-Fermented Washed
Natural Dark Room
Natural Fermented
Wild Honey
Waterfall
84 H
Ricardo Koyner
Ricardo Koyner is one of Panama's most influential coffee producers and the driving force behind Café Kotowa, a family-owned coffee enterprise based in Boquete, Chiriquí. Known for his commitment to quality, innovation, and sustainability, Ricardo has helped establish Kotowa as one of Panama's most respected specialty coffee producers.
Under his leadership, Kotowa cultivates coffee across several high-altitude farms in Boquete, including Duncan, Don K, and Rio Cristal. These farms benefit from rich volcanic soils, cool mountain temperatures, and unique microclimates that create ideal conditions for producing exceptional specialty coffees.
Ricardo is particularly recognized for producing outstanding Geisha coffees, alongside Ethiopian heirloom, Pacamara, and traditional Arabica varieties. Through advanced processing techniques such as natural, honey, lactic fermentation, yeast-assisted fermentation, and carbonic maceration, his coffees consistently showcase remarkable complexity, sweetness, and clarity.
Café Kotowa and Ricardo Koyner have received numerous accolades, including multiple Best of Panama awards, reflecting a relentless pursuit of excellence and a dedication to showcasing the extraordinary potential of Panamanian coffee. Today, his coffees are sought after by leading roasters and coffee professionals around the world.
SPECIALTY COFFEE
Ricardo Koyner is one of Panama's most influential coffee producers and the driving force behind Café Kotowa,
a family-owned coffee enterprise based in Boquete, Chiriquí. Known for his commitment to quality, innovation,
and sustainability, Ricardo has helped establish Kotowa as one of Panama's most respected specialty coffee
producers.
Under his leadership, Kotowa cultivates coffee across several high-altitude farms in Boquete, including
Duncan, Don K, and Rio Cristal. These farms benefit from rich volcanic soils, cool mountain temperatures,
and unique microclimates that create ideal conditions for producing exceptional specialty coffees.
Ricardo is particularly recognized for producing outstanding Geisha coffees, alongside Ethiopian heirloom,
Pacamara, and traditional Arabica varieties. Through advanced processing techniques such as natural,
honey, lactic fermentation, yeast-assisted fermentation, and carbonic maceration, his coffees consistently
showcase remarkable complexity, sweetness, and clarity.
Café Kotowa and Ricardo Koyner have received numerous accolades, including multiple Best of Panama awards,
reflecting a relentless pursuit of excellence and a dedication to showcasing the extraordinary potential
of Panamanian coffee. Today, his coffees are sought after by leading roasters and coffee professionals
around the world.
Ricardo Koyner
Ricardo Koyner is one of Panama's most influential coffee producers and the driving force behind Café Kotowa, a family-owned coffee enterprise based in Boquete, Chiriquí. Known for his commitment to quality, innovation, and sustainability, Ricardo has helped establish Kotowa as one of Panama's most respected specialty coffee producers.
Under his leadership, Kotowa cultivates coffee across several high-altitude farms in Boquete, including Duncan, Don K, and Rio Cristal. These farms benefit from rich volcanic soils, cool mountain temperatures, and unique microclimates that create ideal conditions for producing exceptional specialty coffees.
Ricardo is particularly recognized for producing outstanding Geisha coffees, alongside Ethiopian heirloom, Pacamara, and traditional Arabica varieties. Through advanced processing techniques such as natural, honey, lactic fermentation, yeast-assisted fermentation, and carbonic maceration, his coffees consistently showcase remarkable complexity, sweetness, and clarity.
Café Kotowa and Ricardo Koyner have received numerous accolades, including multiple Best of Panama awards, reflecting a relentless pursuit of excellence and a dedication to showcasing the extraordinary potential of Panamanian coffee. Today, his coffees are sought after by leading roasters and coffee professionals around the world.
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