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.
Part of this lot has been booked by Rogue Wave Coffee in Edmonton, Alberta.
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. The way this program works is CCD is buying cherry at premiums from nearby producers - the producer for N17 is named Lucrecia Alvarado, from a farm called Finca Callejon Seco. So Lucrecia grew the coffee, Creativa Coffea District is responsible for the harvesting, the processing, the dry milling, the branding and the logistics. This allows Lucrecia to focus efforts to other areas of life with certainty her coffee will be purchased at a sustainable price.
N17 is a natural process they call Static Cherry, "Anaerobic fermentation allows us to stimulate the bacteria and yeast growth that flourishes in oxygen-free environments. The fermentation phase ranges from 24 hours to 216 hours. We noticed that the lots with shorter fermentations present more lactic and subtle profiles, with higher acidity and sweetness. On the other hand, while cupping the results from more extended fermentations, we perceive more intense flavours. We get stronger profiles with an acidity that brings an effervescence and a staggering complexity to the palette"
This lot from Lucrecia Alvarado, N17 is pureley Gesha. It has been fermented for 72 hours and dried on raised beds. Personally I find the acidity leaning to citrus fruits, such as lemon, lime and orange, with a phosphoric quality that's refreshing with a reminiscent sensation of Sprite, with a medley of stonefruit qualities, with a smooth and velvety mouthfeel, clean and sweet finish, with overall attributes favouring acidity just touch above the sweetness.
We'd highly advocate to visit their website and see what they're doing on the ground.