Producer: Creativa Coffee District
Farmer: Mario Lezcano
Altitude: 1400m masl
Taste Profile: Cognac , Strawberry and Pineapple
Weight: 100 gram per bag
This coffee is micro Lot N20 Static Cherry, one of Exotic Varietals series produced by Creativa Coffee Districts. Inspired by the Neighbors & Crops coffee model of LA PALMA & EL TUCAN in Colombia, they have established cooperating relationships with coffee producers in Hornito, Renacimiento, and Boquete. By controlling every step of the process, they are willing to push the limits and guarantee exceptional coffee profiles for Panama coffees.
EXOTIC VARIETAL SERIES
A selection of nano-lots of our more rare offerings including Pacamara and Geisha, known for their distinctly floral and vibrant cup qualities.
Exotic Varietals RESERVE Kept for the highest calibre offerings, these nano-lots score 90 points or higher. Representing the pinnacle of our harvest, these sought after varietals have responded remarkably to their unique processes.
EXTENDED STATIC CHERRY PROCESSING:
For this process, the ambient environment is crucial. We seal the cherry into metal tanks, with no oxygen present. By creating an anaerobic environment, we allow certain bacteria and yeast to develop at a slower rate. This means we are free 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. When coffee cherry is fermented to sit untouched for longer periods of time, we see the profile completely change. As the pH levels drop and the acids change, more complex flavors arise, bringing a shining effervescence to the cup. It’s after 72 hours that these changes become apparent, with this batch is left to ferment to 120 hours.
To Mario, working with coffee means getting to work with tiny little plants that produce the world’s most spectacular beverage. Although he was born amongst his father’s coffee trees, he says he began actually cultivating the crop 30 years ago when he was 34 years old. He bought a five-hectare parcel of his father’s property, and together they grew it into what it is today.
And now, at 64 years old, Mario has 10 hectares, eight of which are dedicated to coffee production, total of 32 thousand trees of Pacamara, Geisha, Yellow Bourbon, and Caturra, all grown in shade and taken care of by Mario and his family. They employ a few people throughout the year, depending on the need but mostly it’s a family business.
His favored expression of art is music, which he says is best enjoyed with a nice cup of coffee. We think he’s onto something there.
Once coffee cherries reach 11% moisture level, they move from the patio and raised beds to begin the dry mill process.
Dry mill facility guarantee that high-quality standards are upheld and processing creativity shines all the way to the final cup. Coffee sorting equipment allows to keep temperatures low by minimizing friction between the dried coffee and the machinery. The dried mucilage left on the cherries from natural process is at risk of sticking when heated, which can cause a number of issues. By maintaining low temperatures, we ensure a smooth flow of coffee from start to finish.
Once the coffee is hulled, and the cherry skins are successfully removed, it is sorted by density. The dense beans pass onto the next step, while the lighter ones are separated, as they are often defective.
Next, the coffee is sorted by color. This is an additional step towards a quality export. The machine is calibrated regularly to ensure that color specifications are met, as the creativity with our processes often imparts a reddish hue.
Then the coffee is ready for the last step. All of coffees pass through a manual selection phase before being packaged for export.
There’s a lot of work that goes into each batch of coffee. Every single hand involved in this process is a passionate one. People who pour their passion and creativity into every detail are what moves the team forward while innovating, changing, and improving along the way