Region: Boquete

Variety: Catuai, Typica, Caturra

Processing: Natural Anaerobic 'Static Cherry'

Altitude: 1600 m

Cup: Nectarine, Lavender, Raw cacao


This is a new coffee project called Creativa Coffee District. CCD had its first production in 2020. Forward is thrilled to have been amongst a select few, globally, offering these coffees.

This project is about far more than just coffee. I truly believe the project's mission is imperative in changing the perspective of coffee and what it stands for. It was started by the same team from the renowned farm, La Palma y El Tucan, and it has an amazing vision. CCD has taken over a very old processing facility in Panama, which has been decommissioned for many years now. They've not only turned this into a coffee mecca but also created 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. CCD buys cherry at premiums from nearby producers. Ricardo Gonzalez, the producer for M22, grows the coffee. Creativa Coffea District is responsible for the processing, dry milling, branding, and logistics. This allows their neighbors to focus their efforts on other areas of life, confident that their coffee will be purchased at a sustainable price.

M22 is a natural process CCD calls "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 flavors. We get stronger profiles with an acidity that brings an effervescence and a staggering complexity to the palette."