bambito
Kotowa Marina Lot #3412
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
Process
Kotowa Natural Geisha is produced using only carefully hand-selected, fully ripe Geisha cherries harvested from the estate's highest-altitude farms in Boquete.
After picking, the cherries are sorted and left intact with the fruit surrounding the seed, allowing natural sugars and fruit compounds to infuse the coffee during drying.
Depending on the lot, Kotowa may employ controlled fermentation stages before drying, followed by a slow drying process on raised African beds or specialized drying systems for approximately 18 days. During this time, the cherries are turned regularly to ensure even airflow and prevent over-fermentation.
Some experimental lots undergo additional cold-resting or fermentation protocols to further enhance complexity and sweetness.
This meticulous natural process amplifies the signature floral character of Panama Geisha while developing layers of tropical fruit, stone fruit, berries, and wine-like sweetness, resulting in a cup that is vibrant, elegant, and remarkably complex.
SPECIALTY COFFEE
Kotowa Natural Geisha is produced using only carefully hand-selected, fully ripe Geisha cherries harvested from the estate's highest-altitude farms in Boquete.
After picking, the cherries are sorted and left intact with the fruit surrounding the seed, allowing natural sugars and fruit compounds to infuse the coffee during drying.
Depending on the lot, Kotowa may employ controlled fermentation stages before drying, followed by a slow drying process on raised African beds or specialized drying systems for approximately 18 days. During this time, the cherries are turned regularly to ensure even airflow and prevent over-fermentation.
Some experimental lots undergo additional cold-resting or fermentation protocols to further enhance complexity and sweetness.
This meticulous natural process amplifies the signature floral character of Panama Geisha while developing layers of tropical fruit, stone fruit, berries, and wine-like sweetness, resulting in a cup that is vibrant, elegant, and remarkably complex.
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