We are so incredible excited for this coffee, and we are so happy that many of you already ordered your first bags this intrinsic cherry pacamara. Here is super nice video about the genius producers behind this project!
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"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"
At Creativa Coffee District they ferment the cherry in a way that they call Intrinsic Cherry where they ferment the cherry in the very same bag that the coffee came in. With this way they can maintain the process and the essence of each micro-lot. The bacteria and yeast strains are unique and may vary in each batch, and by involving them in fermentation they let every cherry shine.
At CCD they open the fermentation environment to the air and allow nature to guide the temperature - which averages at 30 degrees Celsius. In this case they keep an eye on the process to make sure it doesn’t go over 45 degrees Celsius, to prevent the cherries from overheating.
The different lots are kept in fermentation between 12 and 72 hours.
After the fermentation, we dry the coffee on the patio or on African beds.
Coffee:Â Intrinsic Cherry Pacamara from Creative Coffee District in Panama.
Farmer:Â Victor Rojas
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