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.
N21 is a 50kg lot.
Part of this lot has been booked by Rogue Wave Coffee in Edmonton, Alberta.
Part of this lot has been booked 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. The way this works is CCD is buying cherry at premiums from nearby producers - the producer for N21 and also M1 (Natural Anaerobic Catuai 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. This allows Gonzalo to focus efforts to other areas of life with certainty her coffee will be purchased at a sustainable price.
N21 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. 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, N21 is pureley Pacamara. It has been fermented for 48 hours and dried on raised beds. Personally I find the acidity leaning to citrus fruits, such as orange, sweet lemon and a floral quality like orange blossom, this is a bright and refreshing acidity, it's backed with a combination of molasses type sweetness, stick apricot and chewy raisins, with a full and coating body, that leaves a long stick honey like sweetness, with overall attributes favouring acidity and nicely complimented by the sweetness. This Pacamara is bright and funky, just as I like my Pacamara.
We'd highly advocate to visit their website and see what they're doing on the ground.