Kotowa, meaning “mountain” in the language of the indigenous Ngobe community, is an organization that consistently produces some of the highest quality coffees in Panama. The Kotowa coffee produced in an area surronded by mountains and a volcano.
During the harvest, the cherries are picked carefully and after picked they are depulp with modern equipment. The water used in the mill comes from natural sources, it’s pure water
The traceability managment allows to trace all the coffee that is procces in the mill, each lot has their own code in order to be traced.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Panama Traditional Kotowa, from Passion House Coffee Roasters in Chicago, Illinois. Feel free to pull up a chair.
THE BASICS:
region: Boquete, Panama
farm: N/A
producer: smallholder farmers
association: N/A
elevation: 1300 – 1400 meters above sea level
cultivars: Caturra
process: fully washed, patio dried
certifications: standard
THE BREW:
method: Chemex
grind: 20, Preciso
coffee: 36 g
water: 540 mL
bloom: 1:00
pour: 2:00 pulse pour, 1:00 drop
THE COFFEE:
The aroma of the Panama Traditional Kotowa is really nice; pungently sweet, and it erupts out of the cup like a volcano with massive scents of peanut butter, chocolate, brown sugar, graham cracker pie crust, and strawberry jam.
Taking my first few sips of the cup immediately post-brew, my tongue is absolutely blanketed by a big, full-bodied, creamy coffee. I’m surprised at how sweet the cup is; how characterized by sugar brownings it is. The coffee is overflowing with super tasty flavors of milk chocolate, honey, peanut butter, brown sugar, and roasted almonds.
As the cup cools off, some fruit flavors come to the forefront of every sip, but I wouldn’t necessarily say that the coffee has become bright or lively even though some of these notes are: honeydew melon, a mellow zesty lemon acidity, tangy strawberry rhubarb pie, and a spicy cinnamon and hazelnut finish that lifts to reveal a sweet and lingering cocoa butter.
Full body; buttery mouthfeel; citrus acidity; clean finish.
THE BOTTOM LINE:
I gotta tell ya—this was one of the most complex and dynamic Panamanian coffees I’ve ever had here at the Table. Most of the Panamas I’ve had in the past were bright and lively; tropical fruit was typically the defining flavor.
This, on the other hand—Passion House Coffee’s Panama Traditional Kotowa—, while it did have a few moments that were more what I’m used to with Panamanian coffee, the Kotowa was characterized by a sweet and creamy profile.
Did you like this? Comments, questions, and suggestions are always welcome here at the Table! Pull up a chair and speak your mind by entering a comment below. Also remember to like us on Facebook, and follow us on Twitter!
Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.