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Process: Anaerobic natural
The coffee is then washed and slowly dried for approximately 13 days on drawer-style raised beds
the third-generation growers (brothers) Marco
Processing Method: Fully ripe coffee cherries undergo 120 hours of fermentation under strictly anaerobic conditions
2025 / Arrived in Mar
Panama Kotowa Duncan Ethiopian heirloom Natural Size:100g Process: Anaerobic naturalOrigin: Boquete,Chiriqu, Panama Farm: Kotowa Coffee Finca Kotowa Ducan Producer: Ricardo Koyner Altitude: 1650 1750 masl Variety: Ethiopian heirloom Crop: Processed in Feb. 2026 Arrived in Apr. 2026 Process: Natural About farm: Kotowa is one of Panama's oldest and most respected coffee producers. The name "Kotowa" comes from the indigenous Ngbe language and means "mountains," reflecting the farm's deep connection to the Boquete highlands. Today, the
