Founded in 1913, Kotowa is now run by the fourth generation, Ricardo Koyner and his daughter Victoria who warmly welcomed and walked us through their beautiful 1920s washing station. Las Brujas is among Kotowa's most iconic farms, known for its outstanding terroir and its highly expressive Gesha coffees.
Process
The coffee was harvested on January 29th 2026 and spread on African drying beds in a thick 15 cm layer under the sun, covered with a black tarp, and turned twice a day for 10 days. Then, the black tarp was removed and the coffee spread in a medium 10 cm layer for 11 days. Once transported to the mill, the coffee remained in its pre-dried resting stage for 2 days before being placed in the static dryer at 35°C for 3 days.
