The Kotowa Farms are located high above sea level and is right in the middle of Panama - only 40 km from both the Pacific and the Atlantic oceans. As well as benefiting from the rains from both oceans, the land receives a cool dry breeze from the Atlantic and the moisture from the Pacific.

Furthermore, the farms are situated on the rich, nutritious slopes of the Baru Volcano. Temperatures range from 12°C at night to 25°C during the day. This variation in temperature triggers the formation of sugars in the coffee cherry, and the volcanic minerals make for the development of full and complex fruit flavours.

For this lot, after the harvest, the cherries were delivered to the mill to be sorted. They were then placed in 20cm deep layers on raised beds to stimulate fermentation and initiate the drying process for ten days. Afterwards, the cherries were moved to a dehumidifier for 26 days until drying was complete.

After soaking, the coffee was transferred to raised drying tables (also known as African beds) and turned constantly to ensure it is dried evenly until it reaches 11–12% humidity.