Creativa Coffea District Lot M14
Finca Nicky Panama

  • Coffee Category: Bright

    Process: Natural

    What to expect

    A real gem of a coffee that has been perfectly processed into a sweet and fruity natural process coffee. Expect notes of citrus tropical fruits, peach and strawberry with a light caramel and slightly floral body. This coffee is part of our limited release collection and sold only in bags of 250g.
  • Producer: Creativa Coffea District
    Region: Boquete
    Altitude: 1,600m
    Varietal: Catuai, Typica, Cattura
    Farm Information 

    This project is about far more than just coffee which is important in changing the perspective of coffee and what it stands for. It has been started by the same team from the renowned farm La Palma y El Tucan and it's an amazing vision. They've taken over a very old processing facility in Panama, which has been decommissioned for many years now. They're not only turning this into a coffee mecca, they're also creating a platform for artists. This project will host an artist residency and will fuse the worlds of specialty coffee with eco-tourism and art. 

    This particular lot is part of the Neighbours and Crops program. The way this works is CCD is buying cherry at premiums from nearby producers - the producer for M14 is named Nicanor Velasquez, from a farm called Finca Nicky. So Nicanor grew the coffee, Creativa Coffea District is responsible for the processing, the dry milling, the branding and the logistics. 

    M14 is a natural process they call Intrinsic Cherry and here is their description, "In this fermentation, we take a more raw approach. After harvesting the cherries, we leave them in the bags they came in. This is so the natural bacteria and yeast that the cherries have is kept at a maximum and we are able to create a fermentation that allows the unique characteristics of each farm to shine. This process can last from 12 hours to 72. It is an aerobic fermentation and with the presence of light. It takes place under our climatic conditions, in the case of CCD the average temperatures for this season are 30º celcius. After the fermentation, we dry the coffee on the patio or on African beds."

    This lot from Nicanor Velasquez is mostly Catuai, with Caturra and Typica as well. It has been fermented for 24 hours and dried on raised beds.

    For more detailed information about CCD we highly recommend a visit to their website. Creativa Coffea District

  • Our espresso recipe using 20g basket
    20.5g in / 42g out
    in 28 to 32 seconds

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