Landed July 24th, 2020.
This is a brand new coffee project called Creativa Coffea 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.
M14 is a 10 bag lot.
One (1) bag of M14 has been booked by Rogue Wave Coffee in Edmonton, Alberta.
One (1) bag of M14 has been booked by Hatch Coffee Roasters in Toronto, Ontario.
One (1) bag of M14 has been booked by Carbonic Coffee in Toronto, Ontario
One (1) bag of M14 has been booked by The Library Specialty Coffee in Toronto, Ontario
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 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, "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, 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 leaning to citrus fruits, such as lemon, lime and orange, with compliments of stonefruits, such as apricot and nectarine, some low tones such as cinnamon and soft almonds, with a smooth and round body, slightly sticky finish and acidity leaning slightly above the sweetness.
We'd highly advocate to visit their website and see what they're doing on the ground.