Panama – Juan Elias Palma – Geisha Static Cherry 8oz.
Out of stock
ALTITUDE: 1,350 – 1,400 M.A.S.L
Juan Elias Palmas is 38 years old, and has been working in coffee his whole life. J He inherited his farm, named Vista Baru after its stunning views of Volcan Baru, the highest volcano in Panama.
The property is a total of five hectares, one of which is completely dedicated to the production of Geisha. All labor is performed by the family, except the harvest, where they employ four people to ensure the best quality of their shade-grown crop.
CCD is a group of creatives set to spark collaboration in the industry and beyond by weaving coffee together with the worlds of art and coffee, creating a colorful tapestry of installations and cup profiles.
We innovate with techniques that advance the way we think about coffee and how it is processed. Do you remember the old-fashioned “fully washed”? Well, so do we. And this process can make some exceptional coffees. But, at Creativa, we believe that there is so much more. We produce naturally processed lots that see controlled fermentation and are carefully and slowly dried on our patio to allow these unique coffee profiles to stand out.
Our collaborating producers bring their beautifully ripe cherries to us at our mill, and our work begins. First, we make sure the quality is there. We look for average Brix levels of 18° or higher, and a pH above 4.5. After this, we assign the different lots to one of four fermentation designs. Each one is carefully crafted to suit each lot, bringing their unique characteristics to the forefront, setting the stage for works of art to take form in the roastery and the cup.
Drawing upon the knowledge and experience of last years’ harvest, we gained a new perspective. Our appreciation and understanding of the unique raw materials we are given has blossomed. Apart from Chilled Cherry, we focused on one ambient environment and average temperature while exploring the effects of time on each lot, providing the same canvas for each coffee, letting them fill it with their unique palette.
Each lot, both micro and nano, is placed into sealed valved plastic circular tanks, with 270kg of cherry in each. The valve allows oxygen to escape, creating an anaerobic environment. The tanks are housed here at our facility and generously shaded to maintain average temperatures of 28° celsius. Following a physical analysis of the cherry, and taking into account altitude, microclimate, and varietal, we designate each lot into one of the four following fermentation styles.
60 Hour Anaerobic Fermentation
Plastic Circular Tanks
Static Cherry is where we begin to explore newer horizons and begin to leave the traditional behind. We see more development of lactic acidity in the cup, darker fruit notes, with a big, creamy body. We begin to see more complex notes appear, with more nuances within each canvas. The physical appearance of the raw material begins to take its own form, taking on a yellowish-brown color.