Brace yourself… This is something truly special!
This coffee is grown by the 62 year old Javier Caballero. He owns a plot of a modest half hectare and has been working with coffee for 40 years! In breath-taking surroundings this coffee is grown on fertile, volcanic soil under the shade of lime and avocado trees.
The coffee comes from a special project named Creative Coffee District (CCD). In their philosophy processing is the art that evokes change. Fermentation is their art and their mill is their canvas. CCD does not produce fully washed coffees but chooses to work with controlled fermentation, slowly dried coffee, and other experimental processes that truly allow these unique coffee profiles to stand out.
Collaborating producers like Javier deliver their beautiful ripe cherries to the mill and the work of CCD begins. First they make sure the quality is high end, which means the average Brix (sugar) levels are 18 Degrees Brix and the pH is above 4.5. Then the coffee undergoes one of the four fermentation methods they work with.
The fermentation method of this coffee is “Static Cherry”. In this process, the ambient environment is crucial. The cherries are placed into plastic tanks, with no oxygen present. By creating an anaerobic environment, certain bacteria and yeast are allowed to develop at a slower rate. This makes it possible to experiment with different durations, in this case, an average of 24 to 72 hours. These relatively short fermentations lend a subtle vibrancy to the profile, due to the prevalence of lactic acids in the cherry.
The processing method makes roasting this coffee a delicate matter. We take it easy with the amount of gas and roast this coffee fairly light to highlight all the tropical funkiness.
This is one of those coffee you will remember for a long time!
|Region||Alto Jaramillo, Boquete|
|Washing Station||Creativa Coffee District|
|Flavour Notes||Papaya, Peach, Passion Fruit|