Available in 5 lb Bags or Qty 6 - 12 oz Retail Bags
(*12 oz bags are sold in multiples of 6)
Grower - Olmedo and Arturo Miró
Variety - Caturra, Catuai, Pacamara, SL28 & Heirloom
Region - Chiriqui, Panama
Altitude - 1300 meters
Process - Fully washed and dried in the sun and mechanical dryers
Tasting Notes: Cherry, Banana, Berries, Sweet & Tropical Fruit
Creativa is 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.
Art is a process that invokes change. Fermentation is our ART, and the mill is our canvas. We innovate with techniques that CHANGE 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. So, instead, we choose to work with controlled fermentation, slowly dried coffees, and other experimental processes that truly allow these unique coffee profiles to really stand out. That is what we bring to the specialty coffee market.
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. Average Brix levels of 18° and a pH above 4.5 is what we look for. After this, we assign the different batches to one of four fermentation methods. Each one is a carefully designed canvas that sets the stage for the cherries to become what they truly are – masterpieces.
Here we ferment the cherry in the very same bags they come in. It is in this way our process maintains the essence of each micro-lot. The bacteria and yeast strains are unique and vary in each batch, and by involving them in the fermentation, we let the essence of the cherry shine. We open the fermentation environment to the air and allow nature to guide the temperature – which averages at 30° celcius. In this case, we just keep an eye out to keep temperatures below 45° celsius, to prevent the cherries from overheating. We keep the fermentation times between 12 and 72 hours, because the soaring temperatures of our natural environment result in drastic changes of the cherry cell structure, and rapid embryo death, completely changing the cup profile.
Olmedo and Arturo Miró, 53 and 60 years old, own Bonita Spring, a coffee farm in Boquete that has belonged to the Miró family for 80 years. The farm has 36 hectares, of which 30 are planted with coffee trees of Caturra, Catuai, Pacamara, SL28 and Heirloom coffee varieties. Since they minimized the chemicals used on the crops and started with manual weed control, Olmedo and Arturo have seen an important increase in the farm’s native biodiversity.
Neither can conceive of a life without art, seeing creative expression as essential to the human experience. The producers view specialty coffee as akin to art; all senses are involved in both its creation and appreciation.
Creativa Coffee District
Creativa Coffee District captures the collision between coffee and art in an equilibrium that inspires collaboration and change. The processing facility in the Chiriquí province of Panama serves as a canvas for coffee professionals to create masterpieces that elevate the taste experience.
With the sustainability of future generations in mind, Creativa uses renewable energy during processing and transport to shrink their carbon footprint. The project is made possible by cooperation between the environment and the community. Creativa Coffee District purchases cherries from smallholders in Hornito, Boquete, and Renacimiento coffee areas of Chiriquí and conducts all stages of processing, drying, and export preparation. At Creativa, coffee production is an art form.
The Chiriquí province of Panama shares borders with Costa Rica to the west, Bocas del Toro province to the north, Comarca Ngäbe-Bugle indigenous land to the east, and miles of Pacific coastline to the south. Chiriquí’s terrain is mountainous and dense with lush primary rainforest. In the northern part of the province, the Volcán Barú dormant volcano separates the towns of Volcán and Boquete and the soaring mountain provides a popular hiking destination; from the summit both the Caribbean Sea and Pacific Ocean are visible on clear days.
Chiriquí has many microclimates, thanks to the convergence of trade winds from both oceans. Farms near Volcán Barú enjoy rich volcanic soil, while other parts of the province are drier, with soil that must be carefully managed. Farms and forests throughout Chiriquí are rich with biodiversity. Visitors flock to the town of Boquete for birdwatching in the surrounding mountains and with hopes of glimpsing the elusive but vibrantly colored quetzal.
Roads in Chiriquí circumvent the largest mountains and wind through preserved natural landscapes, such as the La Fortuna Forest reserve. Coffee grown in the Hornito valley abuts this conserved landscape. On the other side of Chiriquí, near the Costa Rican border, farms are more accessible and closer to town centers. Throughout Chiriquí, members of the Ngäbe-Bugle indigenous groups provide seasonal labor and return to their homes and farms in the comarca during the rest of the year.
Chiriquí is a cultural as much as an environmental crossroads, with the Panamerican Highway running through the center of the province through the city of David, shuttling people and commerce from Panama City to the rest of Central America, and the neighboring comarca inflecting Chiriquí with Ngäbe-Bugle traditions.
ALL FRESH ROASTED COFFEE IS CERTIFIED, SUSTAINABLY SOURCED AND ROASTED, BLENDED, AND PACKAGED IN THE USA