CREATIVA COFFEE DISTRICT [2020]
CREATIVA COFFEE DISTRICT [2020]

CREATIVA COFFEE DISTRICT [2020]

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CREATIVA COFFEE DISTRICT [2020]
CREATIVA COFFEE DISTRICT [2020]

Landed July 24th, 2020.

This is a brand new coffee project called Creativa Coffee District and Forward is thrilled to be amongst a select few globally offering these coffees. You could be one of the first in the WORLD to have this coffee on the menu. 

M1 is a 10 bag lot.

Five (5) bags of M1 have been purchased by ZAB Coffee in Montreal, Quebec.  

One (1) bag of M1 has been purchased by Red Meow Coffee Roastery in Hong Kong.

The project is far more than just coffee which I think is important in changing the perspective of coffee and what it stands for. It's 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. So the way this works is CCD is buying cherry at premiums from nearby producers - the producer for M1 and also N21 (Natural Pacamara on our menu) is named Gonzalo Palenzuela. So Gonzalo grew the coffee, Creativa Coffea District is responsible for the processing, the dry milling, the branding and the logistics. 


M1 is a natural process they call Intrinsic Cherry, "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 Gonzalo Palenzuela, M1 is mostly Catuai, with Caturra and Typica as well. It has been fermented for 24 hours and dried on raised beds. Personally I find notes dominated by stonefruits, such as apricot and nectarine, with sweet citrus compliments like mandarin orange and sweet lemon, honey qualities, both juicy and sticky presence and an overall balanced cup, leaning slightly to sweetness > acidity.

We'd highly advocate to visit their website and see what they're doing on the ground.

Creativa Coffea District