Producers: Gabriel de Dianous and Axel Vargas
Farms: Irma and Finca La Milagrosa
Region: Chiriquí
Altitude: 1,400-1,585 masl
Varietal: Gesha
Process: Dynamic Cherry + Chilled Cherry
Roast: Light

Available whole bean only in 8oz or 4oz pouches. This bundle roasts and ships on Mondays + Thursdays only.

Creativa Coffee District in Boquete, Panama, has transformed a traditional wet mill and drying patio into a state-of-the-art processing facility, creating a community with coffee growers committed to sustainable practices.

The "Dynamic Cherry" method:

"In this process, we lay the coffee onto the patio in thin layers for two days before beginning the fermentation process in plastic bags. The average temperature of our patio is 32° C, which reduces moisture levels to such an extent that water is not available to promote bacteriological reactions, but enough to aid enzymatic reactions within the structure of the bean. In doing so, we minimize the risk of fungal developments on the cherry in these crucial first few days. The embryo continues to transform the sugars in the endosperm into less complex sugars, and thus the coffee cherry remains 'alive' for much longer. This can extend the process considerably; up to three weeks.

"During the drying process, the afternoon sun threatens to dry the cherry faster on one side than the other. To prevent this, we move the cherry every two hours. Then, before night falls, we pile the coffee into small cherry mountains and cover them to prevent any risk of rain. In the morning, we spread them out and start it all again. The cycle continues for an average of 15 days."

The "Chilled Cherry" method:

"Chilled Cherry is an process that highlights the fruit's intensity. We ferment whole cherry at a low temperature, resulting in a slow process to truly make the yeasts struggle and work through every last bit of sugar.

"This fermentation process can take upwards of a week and allows for a clean yet funky character. Aerobic ferments can lead to brown and dried fruit character and anaerobic can lead to leaner, acid-driven cuppings. Chilled cherry rides a line between the two, producing well-balanced and rich profiles."