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 their art, and the mill is their canvas. They innovate with techniques that change the way they think about coffee, and how it is processed. At Creativa, they 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 they bring to the specialty coffee market.
Their collaborating producers bring their beautifully ripe cherries to them at their mill, and their work begins. First, they make sure the quality is there. After this, they 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.
For this process, the ambient environment is crucial. They seal the cherry into plastic tanks, with no oxygen present. By creating an anaerobic environment, they allow certain bacteria and yeast to develop at a slower rate. This means they 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.
Creativa’s program is in cooperation with the farm La Palma y El Tucan in Colombia, a farm with which taf has a long-term relationship. The philosophy behind this program is relative to Neighbors and Crops project that La Palma y el Tucan has developed and implemented, based on which a synergy of expertise is made to obtain the best possible results. This often leads to experimentation with different processing methods.
1600 - 1800m
Anaerobic, static cherry
lemongrass, ripe cherries, lychee, papaya, maple syrup, pleasant acidity, velvety body
At the farm where the coffee Divino Nino grows, there are several animals and Mauricio Vindas together with his family are very close to nature and dedicated to coffee growing. The family of Mauricio Vindas is growing coffee in the last 10 years.
San Pablo, Leon Cortes, Tarrazu, COSTA RICA
Blueberry, cocoa nib's, raisin, black cherry acidity, syrupy body