Sitting at elevations ranging from 1650 masl to 1750 masl, Kotowa Coffee Farms’ terroir is shaped by the convergence of Pacific and Atlantic weather systems. Paired with temperatures that reach 13*C, this environment enables cherries to mature slowly, resulting in a complex blend of sweetness and acidity.
The farm cultivates different varieties, including Geisha, Caturra, and Typica. All of which are nurtured with compost made of coffee pulp, which reintroduces macro-elements like potassium into the soil.
Cherries are harvested by hand, during specific months for each of the nine estates. However, true distinction lies in their meticulous selection tiers: Reserva and Premium. The former is the traditional peak of harvest, where cherries are picked at 100% maturity. In contrast, the Premium tier sees cherries left on the branch for an additional two weeks until they reach a deep purple, overripe hue. This technique is high risk and high reward, yielding a profile of heightened delicacy, characterized by softer, more expressive aftertastes and intensified fruit complexity.
Processing is similarly precise. Washed coffees are dried over 12 days for a crisp, sweet acidity. The Natural process is even more demanding, requiring 18 days of sun-drying at high altitudes to ensure the sugars infuse the bean without veering into fermented notes. This careful dehydration develops a sophisticated vinous character, with the Geishas specifically unfolding into a bouquet of florals and fresh fruit.
