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FINCA KOTOWA DUNCAN
Treatment and processing: washing and solarization
Variety: bronze and green geisha, Kaddura.
Area: on the west side of Poquet, EL Salto.
Altitude: 1650-1750 m
Rainfall: 1900 mm. Rainfall combinations from May to November in the Pacific and from December to January in the Atlantic
Temperature: highest 22oC, lowest 13oC
Flavor description: depending on the year, there are aromas of citrus blossoms and walnuts, acidity of sweet apples and berries, and plum flavors
Sun-cured coffee has a hint of figs with a very ripe fruit flavor. Among geisha varieties, the aromas of jasmine and passionflower, as well as mixed aromas of papaya and strawberries are particularly prominent.
Harvest data: January to April. If the treatment process is washed, the parchment will be exposed to the sun for about 12 days, and if the process is sun-treated, it will last about 18 days.
The farm is managed under the principles of organic agriculture and does not use herbicides, pesticides or chemicals. All the fertilizers used come from "composting" that converts coffee pulp produced in the process into organic matter. This process enables us to make use of the high nutritional value of pulp, which is rich in macro and micro nutrients, especially potassium, which is a limiting element in soil and is very important for the development of grain solids.
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