Ascent Tasting Set
All 3 coffees in the Ascent line
Ninety Plus has become a synonym for masterfully processed coffees during the course of the years, with many of its coffees placing at the top in numerous world coffee competitions, both for our Gesha’s from Ninety Plus Gesha Estates but also for our mixed heirlooms from Ethiopia. As of 2017, Joseph Brodsky, our Founder and CEO has been focused only on our operations in Panama, leaving behind the challenges of exporting coffee from Ethiopia. In 2020, for the first time since 2017, Ninety Plus could apply many of its signature processes and incremental changes to the commodity farming model in mixed heirloom varieties from our Ninety Plus Candela Estates, the Piedra Candela region of Panama. That was when the Ascent Line was born, and we are proud to present our point-of-entry coffees to you.
Drima Zede (dried apricot, red apple, clove)
Drima Zede was first developed by Ninety Plus in Ethiopia in 2013 in a successful effort to improve the flavor of common coffee varieties through deeper fermentation. Our heaviest processing formula is now applied to mixed heirloom grown in Panama to create this bold and intensely aromatic coffee.
Kemgin (lemon blossom, jasmine tea, ginseng)
The Gesha variety – along with all “Arabica” coffees – is originally from Ethiopia, near the town of Gesha (where the variety gets its name).
Kemgin (formed by the words “ginger” taste and “Nekempte” town) coffee was created in western Ethiopia from heirloom varieties of coffee that are very similar to Gesha.
Kemgin coffee is now produced by Ninety Plus utilizing the Gesha variety in the Barú Highlands region of Panamá.
Kambera (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 to 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.
The Ascent Line Tasting Set includes all five coffees above (3 x 100g roasted or 3 x 120g unroasted).
- Brewing Guide
- Roasted Coffee Information
- International Customs Regulations & Liability
- 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 outside our knowledge and control. Please be aware that there might be import fees, taxes, and/or additional documentation required to import the goods according to each country’s regulations. You, the consumer, are responsible for those charges entirely.
We are shipping our goods using essential exporting documents, such as FDA-Prior Notice, Phytosanitary Certificate, ICO Certificate of Origin, and Certificate of Origin. You, the consumer, must communicate any additional documentation before the order ships from our premises. Failing to do so, no cancellation, refund, or return will be granted to the importer.
Please be aware if you fail to clear the order from your customs authorities, it is likely to be destroyed by them.
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.