Carolyn Saraceni Castillo is 25 years old. She inherited her 15-hectare farm from her father, who has been helping her develop and improve the farm over the last eight years.
For Carolyn, coffee equals happiness. The farm has been passed down from her grandfather to her, and she is proud to continue the family legacy, bringing it into the 21st century.
12 of the 15 hectares are planted with 50,000 Catuai coffee trees. She and her father oversee all of the work on the farm, which is done by hand. They employ members of the indigenous community, the Ngöbe-Buglé, to help them with the harvest, which runs from November to March, and general crop maintenance year-round.
Creativa Coffee District is a specialty coffee producer that creates a community with coffee growers by buying their coffee cherries and uses state-of-the-art facilities and innovative processing methods in order to push the limits and guarantee exceptional coffee profiles for Panama coffees, while being committed to sustainable practices and guarantee higher incomes for growers.
STATIC CHERRY PROCESS
For this process, the ambient environment is crucial. We seal the cherry into plastic tanks, with no oxygen present. By creating an anaerobic environment, we allow certain bacteria and yeast to develop at a slower rate. This means we are free 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.