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Panama Organic Duncan Estate

The cup is so sweet, which comes through loud and clear, even when the cup is hot. I say this because often heat obscures aspects of flavor profile, sweetness included, which is definitely not the case here. Sugar cane juice and honey are dominant in light roasts and caramel sauce really shows in darker roasts. The profile opens up as it cools with lots of ripe apricot, nectarine, and white grape juice. City to Full City.
Out of stock
87
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Jul 17 2013
Lot size 33bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Typica
Grade SHB EP
Appearance .2 d/300gr, 15-17 Screen
Roast Recommendations This is a flexible coffee that will show well anywhere from City to Full City. Dark roasts will make a great espresso.
Weight 1 LB
Recommended for Espresso Yes
Duncan Estate is an organic certified coffee farm perched on the slopes of the Baru Volcano above the town of Boquete in Northern Panama. The farm is owned and operated by Ricardo Koyner who is a 3rd generation coffee farmer. Duncan Estate sits at altitudes ranging around 1,700 masl in an area of Boquete known as Volancito. The land that composes Duncan Estate was originally purchased and settled in 1913 by Alexander Duncan MacIntyre, Ricardo's grandfather and also a Canadian transplant. The coffee grown on the farm are dominantly Caturra varietal with a smaller percentage of Typica mixed in. I've always felt like this combination of varietals creates a complex and complete cup with the Caturra's big acidity and the Typica's round mouth feel and great sweetness. Ricardo processes the coffee cherry at his Kotowa facility using a Penagos machine to remove the mass of the fruit around the beans and then a short fermentation to removes any remaining solids. After washing the beans are brought back up to farm, which has an ideally sunny climate, to be dried on raised beds. The valley encompassing Boquete is famous for extreme diversity in micro climates. Volcancito can average around 1,700 mm of water annually while just across the valley Jaramillo can see well upwards of 2,500 mm annually.
Duncan Estate is a uniquely sweet coffee. The sweetness in the dry grounds runs the range from graham cracker to honey and with wafts of dried stone fruits. Dark roasts bolster the smell of sweet baking spices and burning sugars. Diverse honeyed sweetness permeates the wet grounds and there's a delicious smell of maple butter and blackberry syrup (which is intensified at darker roast levels). The cup is so sweet, which comes through loud and clear, even when the cup is hot. I say this because often heat obscures aspects of flavor profile, sweetness included, which is definitely not the case here. Sugar cane juice and honey are dominant in light roasts and caramel sauce really shows in darker roasts. The profile opens up as it cools with lots of ripe apricot, nectarine, and white grape juice. The acidity is brilliant which plays nicely off a slight hint of toasted nut in the finish. Overall this coffee finishes sweet and with a creamy body that compliments a long finish. This coffee would make an outstanding single origin espresso and brews oh so well.