Ninety Plus Gesha Batch #23190, Panama

Ninety Plus Gesha Batch #23190: A Fusion of Tradition and Innovation

Ninety Plus is renowned for its unmatched track record in developing competition-winning coffees and crowning champions on the international stage. With roots in the highlands of Southern Ethiopia, Ninety Plus has been expanding taste horizons since 2008. The brand’s expansion to the highlands of Western Panama in 2010 allowed it to curate the most celebrated Gesha coffees in the world at The Barú Project. Ninety Plus leverages its deep experience in Ethiopia’s wild coffee forests to integrate coffee ecologically, focusing on low density and high flavor. The company continues to innovate and support competition-level coffees from the most select sections of The Barú Project, providing championship-winning coffees with leading ecological practices.

This batch, harvested on 23-Feb-2023, comes from Estate #03 located on the central-northern side of Gesha Estates at an elevation of 1,560 meters. The estate covers a total area of 1.16 hectares, with trees that are sixteen years old. The coffee undergoes Ninety Plus’s traditional Natural process, where freshly picked cherries are dried whole, allowing the outer layer of the fruit to ferment and impart flavor to the seeds. The drying process, which can take several days to a few weeks, results in a coffee with deep and complex flavors.

Ninety Plus’s natural process coffees include historic selections like Ethiopia Aricha and Beloya Micro Selections from 2008, and legacy profiles such as Tchembe and Nekisse. These processes have had a wide-ranging impact on the industry, inspiring producers in Latin America and internationally to follow the Ninety Plus lead in natural processing and advancements in coffee fermentation and flavor discovery. The combination of traditional natural processes with Ninety Plus’s Thermolic™ and Criolic™ fermentation methods, as well as Folio™ practices, results in increasingly unique and complex coffees.