Las Brujas COD Ethiopian Natural

This unique coffee announces itself with aromas of brown sugar, cherry schnapps, and Key lime. The body is crisp, with notes of white tea, redcurrant, and black cherry alongside Key lime acidity. Hibiscus and raw almond linger in the finish.

Available whole bean in an 8oz or 4oz pouch. This coffee roasts and ships on Mondays and Thursdays only.

Details

Producer: Ricardo Koyner Farm: Las Brujas Region: Boquete Altitude: 1,800 masl Varietal: Ethiopian Heirloom Process: Natural Roast: Light-Medium Notes: Black Cherry, White Tea, Redcurrant

The Story

COD refers to codigo, or “code," which Ricardo uses to identify the exotic varietals that he is growing and experimenting with. Our COD lot #3173 is an Ethiopian heirloom coffee that was transplanted to Panama.

Café Kotowa's operation comprises five farms across Boquete, Panama. Las Brujas is around 20 hectares, facing the Pacific, with lots of forest.

Naturals are processed at the farm. Recent innovations and trends in drying have led many producers to use “dark rooms” or “climate-controlled” drying areas. Ricardo only uses his for washed coffees because naturals would take months, not weeks, to properly dry. 

Direct Trade

The Koyner/Duncan family moved to Panama from Canada in the early 20th century and established one of the first coffee mills in the country, which is still operational today.

In March 2025 our green coffee buyers were fortunate enough to spend the day with the Koyner family at Finca Carolina. Ricardo’s son, Juan, and daughter, Victoria, represent the family’s fourth generation of coffee producers. 

Café Kotowa offers its workers medical care and, for the children of workers, a nursery providing both meals and a school program. These social programs have earned repeated recognition from UNICEF.

The Las Brujas COD Ethiopian Natural, sourced from the Boquete region of Panama, represents a unique intersection of geography and botanical heritage. Produced by Ricardo Koyner and roasted by PT's Coffee Roasting, this lot features the Ethiopian Heirloom varietal grown at 1800 masl. Because this coffee undergoes a natural process, it often exhibits a distinct profile compared to washed counterparts, frequently highlighting the inherent sweetness and complex acidity of the cherry.

When evaluating such coffees, enthusiasts often consult the flavor wheel to identify the nuanced interplay between fruit-forward notes like black cherry and redcurrant and the delicate, tea-like qualities often associated with this specific varietal. By utilizing traditional drying methods, the producer allows the bean to absorb the sugars from the fruit, resulting in the white tea finish noted by the roaster. This selection offers a compelling look at how heirloom genetics thrive within the specific microclimates of Boquete.