Duncan Organic is one of the most delicious organic certified coffees we have tasted. Its a specific processed lot produced by Kotowa farm. The name originates from Alexander Duncan MacIntyre, the pioneering member of the Duncan family who went to Panama from Canada in 1913. His curiosity took him to the mountainous volcanic Boquete region where he fell in love with the area, the people, and the magic of the valley. Now in the fourth generation, Alexander's family has cultivated and processed in the same traditional way and produces a truly special coffee called Duncan's.
The complex flavour is created by the proximity of both Pacific and Atlantic oceans and the wide temperature ranging from 15C - 22 C which supports the development of the sweet acidity. During harvest, the best 100% ripe cherries are hand picked and selected out to be pulped using clear water from the farms own mountain springs, Rio Cristal.
Modern milling techniques correctly pulp the washed beans, long controlled fermentation, followed by sun-drying on African beds in the cool and dry climate of the beneficio at 1700 mASL. Agronomy and post harvest processing considers the environment impact. The "ecological wet mill (beneficio)" uses only 1 litre
/ 0.5kg of green coffee; up 20 times lower than used by many other wet mills. By-products from the milling activity - pulp, waste water- are used to produce the organic fertilizer for the Duncan coffee. One of the additional techniques that contribute to the extraordinary flavour of the Duncan coffee is a three month resting phase in special wood silos. Finally, beans are separated and graded; every batch is cupped to specifically select the Kotowa Duncan coffee and each lot is ascribed a unique code that relates to detail of harvest and milling of that coffee lot.
The farm has developed good labour standards for workers working on the farm. They have free medical attention and for the children of workers have nursery
facilties with meals every day and a primary school programme for older children.