Panama

Ninety Plus

/Behind the story/

The Ninety Plus Estates were designed with inspiration drawn from coffee grown in its natural habitat in Ethiopia. Founder Joseph Brodski had an opportunity in 2009 to acquire this large property of 200 hectare and had an incredible vision of reforesting it's historic farming lands with native tree species while planting the shade-loving Geisha coffee beneath the canopy. With the first significant production in 2014, coffee from Ninety Plus Estate was started to be used every year in World Barista Championships or World Brewers Cup,  where it won 5 World Brewers Cup in 6 years. Ninety Plus Estate proves that coffee can be utilized to reforest and sustain tropical lands while producing the highest valued coffees in the world.


/Art of processing/

Ninety Plus was the first to naturally process the geisha variety in Panama. "Perci" - short for perspective -  is named for the sense of discovery and possibility with natural processing of coffee, which had its beginnings with game-changing events in 2007. A special fermentation process is used, which gives this coffee a very special taste. The fermentation process is controlled by regulating the temperature, which ensures that the coffee ferments just right before drying. This incredible competition microlot, it has been obtained through a quite secretive natural fermentation process, which includes multiple anaerobic, high-temperature fermentation steps, with the addition of specific yeasts to give direction and control over the fermentation, the whole process is a well-kept secret. In 2012, it was rated with 97 points, then the highest in the world.



/Brew guide/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 1:50-2:00