Panama
Dynamic Cherry Gesha Bundle
Stefan Muller + Benjamin de Dianous
Panama
Dynamic Cherry Gesha Bundle
Stefan Muller + Benjamin de Dianous
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.
CCD purchases coffee cherries from partners in Hornito, Renacimiento, and Boquete, and uses innovative processing methods to challenge the status quo: "By controlling every step of the process, we want to push the limits and create coffee profiles that span the flavor spectrum to form something breathtaking and unique."
Our Good Food Award winner this year was produced by Creativa Coffee District, so—needless to say—we were thrilled to introduce two "Dynamic Cherry" Geshas this spring!
Save when you taste both of our Dynamic Cherry offerings side by side. Choose between two 8oz pouches or two 4oz pouches of these exquisite Geshas:
• Benjamin de Dianous Dynamic Cherry Gesha: a delicate, nuanced light-medium roast with notes of pomelo, vanilla wafer, and golden raspberry.
• Stefan Muller Dynamic Cherry Gesha: a silky and complex light-medium roast with notes of cherry, cedar, and blueberry.
This bundle is available whole bean only and will roast and ship on Tuesdays.
Here is how Creativa Coffee District describes their "Dynamic Cherry" process:
"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° celsius, 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.
"During the drying process, 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 cherries into small 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."