CCD is a coffee project based in the heart of the coffee farming region of Boquete Panama. It is a collaborative project that defies expectation being both a business and a forward thinking initiative aiming to add value to the greater regions coffee production by producing cutting edge specialty coffee via experimental fermentation. This is made possible because the mill uses state of the art facilities to do extended drying and ferments.

Likewise this mill sources of an entended range of farms, it is not just a rock star farms mill. This adds value to the entire region and allows all farmers within the bounds of terrior of the greater area to share in the value of this remarkable regions popping coffee flavours.

Obviously the boozy stuff goes down a treat at Blue Sky so we jumped at the chance to get this coffee into our hot little hands.

This one is a heavy hitter: Enrique Pretel Natural Anaerobic Geisha. Absolutely phenomenal anaerobic process that is both boosting sugary sweetness and cup clarity while removing any uncomfortable funk. One of the best coffees we have ever had easy.

Expect flavours of Passionfruit, Raspberry and Strawberry up front. Hibiscus Florality and sugary sweetness. This coffee has a light weight and long lingering aftertaste.

Saldana is Fermented in the same bags it is stored after drying in. The bacteria and yeast strains are unique and vary in each batch, and by involving them in the fermentation it allows specific micro regional bacteria from this microlots immediate growing area to add to the cup taste profile. The fermentation environment is open to the air and allows natural processes to guide the temperature - which averages at 30° Celsius. The ferment is medium-long the times varying between 12 and 72 hours, avoiding the difficulties of soaring ambient environmental temperatures causing changes in the cherry cell structure, and rapid embryo death, completely changing the cup profile.

Expect less booze than its brothers Jaramillo and Don Ruben: White wine- think Dry Reisling, Lime, Green apple malic acidity, Lemon Sorbet structure and sweetness (especially in espresso), Light Weight and a long lingering finish.