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Lotus
Starting: 42.75 US$
tamarind, lavender, fennel
Fermenting coffee is a thermogenic process and often requires thermoregulation. The Ninety Plus Lotus process was the first (in 2014) to utilize temperature regulation in the fermentation of whole coffee cherries.
Lotus coffee is named for the sacred lotus, which is capable of generating heat and regulating the temperature of its beautiful blossoms.
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- Technical Information
- Brewing Guide
- Roasted Coffee Information
- International Customs Regulations
- Ikawa® Roasting Profiles
| Farm: | Ninety Plus Gesha Estates |
| Location: | Silla de Pando, Volcan, Republic of Panama |
| Terroir: | Rich volcanic soil, only 400-500 years old |
| Elevation: | 1,500-1,700 meters above sea level |
| Profile: | Lotus |
| Variety: | Gesha |
| Process: | Hot Anaerobic |
| Drying Style: | Dried in Cherry |
| Production year: | 2022 |
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.
Disclaimer:
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.
| Filter Profile | Espresso Profile |
|---|---|
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