Pronounced fruit character like red currants, tart and juicy, cooling sweeter into something citric like a mandarin or clementine. The sweet nature of the fruit itself was apparent along with the tart and tannic notes we associate with the skin of the apple. Duncan has a creamy body. Its round and complete which holds the rest of the flavor components of the coffee into balance. City to FC.
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. Diverse honeyed sweetness perfumes the dry fragrance of the grounds and ranges from graham cracker to honey wheat bread to floral essence itself. Raw cane sugar and apricot accent that fragrance. We found the break to show us more of the floral honey character as well as red currants, golden raisins, prunes and baker's chocolate. The City roast had pronounced fruit character that again was like red currants, tart and juicy, when warm before cooling sweeter into something citric like a mandarin or clementine. A beautiful creme caramel note came out in the lighter roast when the coffee was at room temperature. The Full City had a remarkably bright and persistent acidity that was lemon-like at first before cooling more into a more malic fruit like a crisp red apple. The sweet nature of the fruit itself was apparent along with the tart and tannic notes we associate the skin of the apple. Duncan has a creamy body. Its round and complete which holds the rest of the flavor components of the coffee into balance.