004C - Static Cherry
$5.5
$11
In stock
Category: Capsules
Limited Release Rare 004 Capsules Edition, with an extended fermentation of 120 hours, is a beautiful example of the diligent work carried out by the team at Creativa Coffee District. It is a groundbreaking coffee, with bright and vibrant floral notes.
Creativa Coffee District focuses exclusively on the use of controlled fermentation and slow drying to produce standout coffees, proudly presenting lots with only truly unique profiles. Collaborating Panamanian producers bring their ripest cherries to the Creativa mill, where the stringent work begins. Before processing, they sort the cherries with an average sugar level of 18 °Bx and pH above 4.5, separating them into batches. These are then assigned to one of 4 fermentation methods. In this case, the quality-sorted cherries underwent Extended Static Cherry processing.
This method involves sealing the cherries in plastic tanks to create an anaerobic environment, allowing the bacteria and yeast to develop at a much slower rate.
Extensive testing and experimenting with duration presented fascinating results. Shorter periods, around 24 hours, led to a more subtle vibrancy. When allowed to sit untouched for longer, the profile considerably changed. The longer the coffee was left to ferment, the more complex flavours arose and from upwards of 72 hours it brought effervescence to the cup.
Notes of cherry, blackberry, and violet.
Creativa Coffee District focuses exclusively on the use of controlled fermentation and slow drying to produce standout coffees, proudly presenting lots with only truly unique profiles. Collaborating Panamanian producers bring their ripest cherries to the Creativa mill, where the stringent work begins. Before processing, they sort the cherries with an average sugar level of 18 °Bx and pH above 4.5, separating them into batches. These are then assigned to one of 4 fermentation methods. In this case, the quality-sorted cherries underwent Extended Static Cherry processing.
This method involves sealing the cherries in plastic tanks to create an anaerobic environment, allowing the bacteria and yeast to develop at a much slower rate.
Extensive testing and experimenting with duration presented fascinating results. Shorter periods, around 24 hours, led to a more subtle vibrancy. When allowed to sit untouched for longer, the profile considerably changed. The longer the coffee was left to ferment, the more complex flavours arose and from upwards of 72 hours it brought effervescence to the cup.
Notes of cherry, blackberry, and violet.
