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Panamá CCD Fernando Cruz




Panamá CCD Fernando Cruz

Panamá CCD Fernando Cruz

A single Catuai varietal from Fernando Cruz´s farm in the region of Boquete, Panama.

Processing station 

Creativa Coffee District

At Creativa Coffee District, ART and COFFEE collide in a colorful equilibrium to inspire change. Located in Chiriquí province of Panamá, their processing facility will serve as a canvas for passionate designers and coffee professionals to create masterpieces that will elevate your taste experience. A journey towards inspiration, collaboration, and change.

Creativa has adopted the Neighbors & Crops coffee model from La Palma & El Tucan. They believe this model has effectively challenged the status by changing the way that farmers have used to grow, process, and market coffee – where productivity comes before quality. Their projects do not come at the expense of the surroundings, but instead by cooperating with the environment and its community.


Fernando Horta Cruz is 23 years old and looks after his family farm. They have 22 hectares planted with 70,000 Geisha, Pacamara, and Catuai coffee trees. The rest is dedicated to promoting rich biodiversity that is evident everywhere on the farm, with lush vegetation, shade-giving fruit trees, and streams making up most of the property. Between the harvest and maintenance, they have up to 30 employees at any given time, but eight people stay on year-round to help ensure their rigorous quality standards are met.

Fernando and his family have been in the coffee industry for decades, and are completely in tune with Creativa, saying they are a family of artists – who grow coffee. We couldn’t think of a better reason to work with Fernando. He sees art as a way to elevate coffee culture around the world, as we must admit that we agree completely.



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° celsius. 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.


CHIRIQUÍ, PANAMA - Creativa coffee district






1750 mamsl


We invite you to INSPIRE and be Mindful. Notes of vanilla, caramel toffee and lemon zest.