FINCA MAMAY Lot N3 Static Cherry Anaerobic Natural Geisha (55lb @ CAD $37/lb)
Region: Boquete, Chiriquí
Farm: Finca Mamay
Elevation: 1800 masl
Producer: Pedro Serracin, Creativa Coffee District
Process: Static Cherry Anaerobic Natural (72 hour anaerobic fermentation, 14 days dried on raised beds)
Cup Profile: Passionfruit, pineapple, dark chocolate, orange
Cup Score: 87
Harvest: January 2020 to March 2020
Size: 55lb (25kg) GrainPro Ziplock
About Creativa Coffee District
Creativa Coffee District (CCD) is a forward-looking specialty coffee producer in the Chiriquí province in Boquete, Panama.
They are a group of revolutionaries set to "game the change" in the coffee industry by weaving it together with the profound cultural impact of the world of contemporary art.
By transforming a traditional wet mill and drying patio into a modern state-of-the-art processing facility, CCD integrates art and specialty coffee in a unique and authentic space. Here, artists are promoted and celebrated to inspire industry participants around the globe to support and demand new coffee production standards that guarantee higher incomes for growers and sustainable ecological practices for processing stations worldwide.
We recommend taking a look at their Instagram account to get a feel for their innovative approach to coffee production and processing.
About Finca Mamey
Pedro Serracin is 80 years old and has had his five-hectare farm Finca Mamay for 60 years, and he still works for each harvest. For him, coffee is his tradition, his life.
He inherited the farm from his father and currently has four out of the five hectares planted with coffee. The remaining hectare is dedicated to cultivating shade-giving fruit trees and vegetables, providing a better environment and soil for coffee production.
During the harvest season from December to March, Pedro employs two additional families, six people, to help ensure each cherry is picked at peak ripeness.
About Lot N3 (Static Cherry Anaerobic Natural)
Lot N3 was processed with CCD's unique Static Cherry Natural process.
For this process, the ambient environment is crucial. The cherries are sealed into steel tanks, with no oxygen present. By creating an anaerobic environment, it enables certain bacteria and yeast to develop at a slower rate. This enables the producer to experiment with different durations, in this case an average of 24 to 72 hours. These relatively short fermentations lend a subtle vibrancy to the profile, due to the prevalence of lactic acids in the cherry.