Kotowa Coffee `Farm Exclusive Geisha Collection

Kotowa Coffee `Farm Exclusive Geisha Collection

Name: Kotowa Coffee `Farm Exclusive Geisha Collection
Brand: Blackboard Coffee Roasters
SKU: BUNDLE_KOTOWA
Price: 120.0 AUD
Availability: InStock

Hybrid Natural Lot 251B - Hybrid Washed Lot 252B

Coffee Type:

$120.00 $152.00

Description Description

We are thrilled to share a fully collaborative and exclusive Special Reserve, Blackboard x Kotowa release from Boquete’s high slopes. Two exclusive Geisha lots, co-developed at origin by Ricardo Koyner and Danny Andrade, take the same hillside on different tracks. One follows a Hybrid Washed path for crystalline structure. The other runs a Hybrid Natural programme for deeper fruit and texture. Both were harvested in April 2025 between 1,900 and 2,125 MASL.

Flavour Profile: Flavour Profile:

Hybrid Natural Lot 251B: Jasmine, dried apricot, blood orange, rockmelon, golden kiwi and raw sugar
Hybrid Washed Lot 252B: Jasmine, gardenia, white peach, kumquat, tangerine and coffee blossom

Producer

Kotowa Coffee Farms

Region

Silvia Marina Farm, El Salto, Boquete

Country

Panama

Altitud

1900 - 2125 MASL

Meet the coffees:

Hybrid Natural Lot 251B

Flavour Profile:

Jasmine, dried apricot, blood orange, rockmelon, golden kiwi and raw sugar

Processing Method:

After harvesting in April 2025, the cherries undergo two days of sealed fermentation, then are pulped and soaked in spring water for 24 hours, after which, the parchment is rinsed again to achieve high flavour clarity. Finally, a gentle two-week drying phase brings the beans to 12% moisture before resting.

Brew Recipe:

Dose: 15g of coffee
Yield: 240g of water
Ratio: 1:16
Brew Time: 2:40 min
Water Temperature: 95°C

Hybrid Washed Lot 252B

Flavour Profile:

Jasmine, gardenia, white peach, kumquat, tangerine and coffee blossom

Processing Method:

This coffee starts with a careful selection of Geisha cherries for the Lot 252B’s Hybrid Washed process. After harvesting in April 2025, the cherries undergo two days of sealed fermentation, then are pulped and soaked in spring water for 24 hours, after which, the parchment is rinsed again to achieve high flavour clarity. Finally, a gentle two-week drying phase brings the beans to 12% moisture before resting.

Brew Recipe:

Dose: 15g of coffee
Yield: 240g of water
Ratio: 1:16
Brew Time: 2:40 min
Water Temperature: 95°C

Meet the Producer:

Producer: Kotowa Coffee Farms

Kotowa means “mountains”. The Koyner family has worked Boquete’s valley for four generations, pairing spring-water processing with slow, low-temperature drying and strict traceability. Environmental care sits at the core, from ultra-low water use per kilo and composting of pulp, to forest protection and a daycare for pickers’ children. Their record includes multiple Best of Panama wins and national recognition for clean industry and quality.

Silvia Marina is one of Kotowa’s farm blocks, sitting a little higher than the neighbouring Duncan Farm block. Regenerated from bare, nutrient-poor ground and now Silvia Marina is celebrating its first full harvest. In 2025 it placed 10th in Best of Panama, Geisha Washed, a strong signal of potential. Kotowa also stewards Las Brujas, Duncan, Rio Cristal and Carolina across Boquete’s microclimates, each site adding depth to the programme.

Processing Method: Hybrid Natural Lot 251B - Hybrid Washed Lot 252B

The Hybrid Series is one of many various processing protocols created by Danny Andrade through his brand Processing Methods Bootcamp. Processing Methods Bootcamp is a culmination of Danny’s travels, research, hands-on trials and experiments. His vision behind this endeavour is to connect producers with coffee professionals and by unifying the language of processing methods.

The Hybrid Series focusses on the application of anaerobic and aerobic fermentation on each lot. This allows Blackboard Coffee Roasters, in collaboration with the particular producer, the ability to create a complex and well-structured cup with a crisp acidity.