espresso
Kotowa Marina Lot# 3439
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
From the highlands of Panama’s Boquete region, this exquisite Geisha from Kotowa Estate showcases the meticulous craftsmanship of producer Ricardo Koyner. Cultivated at 1,800 meters, the cherries ripen slowly under ideal microclimatic conditions, resulting in exceptional sweetness and depth.
Through a carefully executed natural process, the fruit’s integrity is preserved, allowing the Geisha variety to express remarkable clarity and structure in the cup. The result is a coffee that reflects balance, refinement, and the vibrant terroir of Kotowa.
# 3439 is a celebration of precision and heritage , a testament to the enduring pursuit of excellence that defines both Kotowa Estate and The Espresso Lab’s curation philosophy.
SPECIALTY COFFEE
From the highlands of Panama’s Boquete region, this exquisite Geisha from Kotowa Estate showcases the meticulous craftsmanship of producer Ricardo Koyner. Cultivated at 1,800 meters, the cherries ripen slowly under ideal microclimatic conditions, resulting in exceptional sweetness and depth.
Through a carefully executed natural process, the fruit’s integrity is preserved, allowing the Geisha variety to express remarkable clarity and structure in the cup. The result is a coffee that reflects balance, refinement, and the vibrant terroir of Kotowa.
# 3439 is a celebration of precision and heritage , a testament to the enduring pursuit of excellence that defines both Kotowa Estate and The Espresso Lab’s curation philosophy.
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