Club Lab

This month, we're heading to Panama. We're featuring a Natural Pacamara from Finca Kotowa Duncan , perched on the El Salto plateau in Boquete. Giant grains and an explosion of red fruits: this is a batch made for geeks.

This coffee comes to us directly from Panama via FedEx, thanks to a valuable contact who helps us source exceptional coffees time after time. Cole of Forward Coffee has been active in the coffee industry for several years, as an importer, consultant, and even coach to champion baristas.

Cole even won the Canadian Barista Championship twice and placed in the World Barista Championship before becoming a coach and focusing on selecting the best batches in the world.

According to him, the best coffees in the world are currently found in Panama. That's why he settled there to relaunch his coffee scouting company, Forward Coffee.

In short, it is thanks to Cole's advice and his presence in Panama that we have the chance today to taste a batch from the Kotowa Duncan farm, winner of several awards of excellence in Panama and recognized worldwide.

All the information

• Origin : Boquete (El Salto), Panama — Finca Kotowa Duncan, 1650–1750 m.
• Variety : Pacamara (cross Pacas × Maragogipe).
• Process : Natural (whole cherry slowly dried in the sun).
• Harvest : Hand-picking (Panamanian season: Jan.–Apr.).
• Producer : Koyner family (Kotowa).

The batch gives strong aromas of ripe red fruits, a floral touch but also a full and silky texture. Ultimately, it is a coffee with a sweet perception, just the way I like them!

Why be interested in this Pacamara?

Pacamara, famous for its large grains and complexity, rarely grows this high and close to Barú. The combination of altitude and slow natural drying gives it that typical candied/fruity quality, without losing the cleanliness associated with Kotowa.

Brewing Tips

• Filter : 15g → 240g, 90°C, 3:00–3:15. Aim for a slightly higher TDS than usual to bring out the sweetness and complexity. I find it perfect at 20.5% EY.
• Espresso : Obviously, this is a coffee to try in Turbo Shot for the more daring (1:3 in 13 seconds). On the other hand, I appreciated the complexity of the traditional 1:2 shot in 30 seconds. The texture comes out super well and the sweetness is transporting. In short, 2 different worlds that make this coffee shine.