|Farm:||Ninety Plus Candela Estates|
|Location:||Piedra Candela, Republic of Panama|
|Terroir:||Rich volcanic soil, only 400-500 years old|
|Elevation:||1,200-1,550 meters above sea level|
|Drying Style:||Dried in Cherry|
Starting: 24.70 US$
dark chocolate, maraschino cherry, plum
In 2005, Ninety Plus Founder, Joseph Brodsky, traveled to Ethiopia for the first time and decided to make it home for the coming years, having fallen in love with the people, the food, the language, the culture, and the semi-forested coffee lands in Ethiopia’s southwest.
Kambera derives its name from “Kampi” (site of Kampi Cooperative, a visit which inspired – along with a hike to Ethiopia’s wildest coffee forests on the same trip – the coffee reforestation model currently employed at Ninety Plus) and “berry”. Kambera is now cultivated at Ninety Plus Candela Estates in Panama, a proof of concept of the model inspired by Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness.
For wholesale inquiries, please contact us here.
- Technical Information
- Roasted Coffee Information
- International Customs Regulations
- Ikawa® Roasting Profiles
We roast to order all coffees daily, Monday to Friday, excluding Panama’s national holidays, and ship the next day! Cut-off time is 8:00 am (UTC-5) of roast day.
Each country’s port-of-entry Customs Authorities have importing regulations that are outside our knowledge and control. Please be aware that there might be importing fees and taxes according to each country’s regulations. The importer is responsible for those charges entirely.
By design, the Ikawa roaster is a fluid bed roaster, which means simply that it is roasting using hot air. This, though, has its limitations, as it depends on the altitude, relative humidity, temperature, and density of the air. The profiles we are sharing below with you have been developed in an environment with 85% relative humidity, at 1,400 meters above sea level, with temperatures between 20°C and 25°C.