Panama - Geisha Nano Lot 36 RSV - CCD

Creativa Coffee District believes that the craftsmanship involved in art-making is similar to the mastery required to make the perfect cup of coffee. Fuelled by this, they transformed a traditional mill and drying yard into a modern facility fitted out for innovative processing methods. In this space, they explore ways of controlling fermentation and drying coffees incrementally to encourage unique coffee profiles to stand out. Natural Anaerobic 96 Hours is one of their proprietary techniques with intricate parameters for extended fermentation and drying.

Following La Palma & El Tucan’s relationship coffee model, they have established connections with farmers and producers in Boquete, Hornet, and Renacimiento, where coffee is grown at altitudes from 1300 to 1800 MASL.

The Exporter
Equation Coffee represents a small group of like-minded Panama and Colombia producers that enact eco-socially conscious choices in their coffee cultivation, processing, and marketing.

They are La Palma & El Tucan, Delagua Coffee Paradise, and Creativa Coffee District. Their business model, called Neighbors & Crops, is geared towards invariably innovating and delivering premium specialty coffee while making a lasting, beneficial impact on the community and the environment.

Our long-term relationship with Equation Coffee has allowed us to make internationally sought-after coffees available here in our corner of the world.

Carlos Cabrera cultivates Geisha and Caturra varieties on his farm. There are 3,000 coffee trees in the two-hectare property, which he maintains with the help of his sister. At harvest season, he hires around ten workers to assist him in collecting cherries by hand, ensuring only ripe cherries of high quality proceed to processing.

To complement Geisha’s sweetness and delicate fruit notes with a luscious mouthfeel, this nano-lot went into a 96 Hour Natural Anaerobic process. The hand-sorted ripe coffee cherries were fermented in sealed tanks for an extended duration, stimulating specific microbial reactions that would contribute a hint of creaminess in the cup.