Description
In each Reserve coffee, the producer takes advantage of each specific terroir, i.e. the local climate, soil quality and topography. They grow different varieties for their high quality and distinct taste characteristics. After harvesting, through advanced processing methods, they bring out these characteristics within the green coffee beans. So, after roasting them precisely, we can offer you some really great coffees.
Ninety Plus Gesha Batch #23098: A Champion’s Brew
Ninety Plus is a brand renowned for its unmatched track record in developing competition-winning coffees and crowning champions on the international stage. With its roots in the highlands of Southern Ethiopia, Ninety Plus has been expanding taste horizons since 2008. The expansion to the highlands of Western Panama in 2010 allowed Ninety Plus to curate the world’s most celebrated Gesha (the Pinot Noir of coffee varieties) coffees at The Barú Project. Drawing on deep experience in Ethiopia’s wild coffee forests, Ninety Plus integrates coffee ecologically, focusing on low density and high flavor. The company continues to innovate, supporting competition-level coffees from The Barú Project, providing championship-winning coffees with leading ecological practices, and developing access to deliver the best coffees directly from farm to market.
Once the fermentation or wet portion of the processing is finished, the dried cherry or parchment coffee is placed to dry at a depth of less than 2 cm on the top level of raised dual-level drying tables in the Ninety Plus Red Room. Coffees remain on the top level until they reach 18% humidity and are then moved to the lower level to extend drying time. They are manually rotated every 2 hours during the daytime to ensure homogeneous drying. Typically, it takes 20-35 days to dry the coffee to about 11.5% humidity. Once dried, the coffees are rested for 30-60 days until the moisture comes into equilibrium, spreading evenly within the coffee seeds. Finally, the outer layers (husk and parchment) are removed, leaving the bare coffee seeds ready for packing and shipping in an airtight package.
Washed processed coffee is known for producing a clean and bright flavor profile with typical citrus and floral notes. The process starts with freshly picked coffee cherries, sorted and passed through a pulping machine to remove the outer layer of fruit. The seeds are then rinsed with water and placed in large fermentation tanks. During the 12 to 48-hour fermentation process, enzymes break down the remaining layers of fruit and mucilage, leaving the seeds clean and ready for drying. After fermentation, the beans are rewashed to remove any remaining debris. This traditional process can be combined with Ninety Plus’s Thermolic™ and Criolic™ processes to add more depth, enhancing the flavor experience to new heights. The first success of a Thermolic Washed™ process was in 2014 when coffee from Ninety Plus Gesha Estates in Panama was used to win the 2014 World Brewers Cup in Rimini, the first-ever Gesha from Panama to win the brewers cup.
Crop Year: 2024
Cupping Score by Q-grader: 91.23