Kotowa Coffee is established in 1918 by Canadian immigrant Alexander Duncan. The name "Kotowa" comes from the indigenous Ngäbe-Buglé language, meaning "mountain," reflecting the estate's breathtaking highland location. 

Today, the estate is managed by Alexander Duncan's descendants, with Richard Koyner, a member of the Duncan family, playing a key role in its operations. Richard, whose mother was a Duncan, has continued the family tradition, ensuring the estate's reputation for producing high-quality specialty coffee remains intact.

This lot is from the Las Brujas plot which spans from 1600 - 1800 MASL and benefits from the cool mountain breezes, rich volcanic soil and immaculate environmental conditions. The cherries were picked transported to the mill and placed in a 5 cm thin layer on shaded, raised beds for 3 days. They were then placed in a drum dryer at 30°C for 3 days, a cool room at 16°C for 6 days before going back in the drum dryer for a further 7 days.

Ply and Rogue Wave Coffee had the incredible opportunity to visit the Kotowa Duncan Estate, where we were blown away by the complexity and care that went into every coffee the farmers produced. This year, Rogue Wave is thrilled to return, hoping to reconnect and source Geisha lots that truly capture the depth and character of the terroir.