Our signature processing formulas have been appreciated by the coffee community for over a decade. But processing is not the only reason behind that. We can produce better coffees every year by constantly evolving our whole operations model in Ninety Plus Gesha Estates. We can achieve far more than we hoped by planting more shade trees yearly, applying ecological farming methods, and engaging more with our workers’ local community. Our biggest experiment, NPGE, has been transformed into a 185-ha ecological farm, where plants, animals, and humans live in harmony, leading to a more stable and complex ecosystem, which helps us to produce better coffees every year.
Nekisse (date, clove, balsamic glaze)
Nekisse – formerly Beloya – was the first coffee Ninety Plus developed in Ethiopia, and in 2007, it was the first coffee to score 97 points on Coffee Review.
Ninety Plus Founder, Joseph Brodsky, moved to Ethiopia in 2006 to start Ninety Plus. He lived full-time in Ethiopia for 2 years, fermenting and drying coffees with his own hands and intuition. These tiny batches (the Aricha and Beloya Micro Selections) were first taken on a tour to specialty roasters in the Nordic countries who hadn’t tasted natural processed coffees of this level prior. They quickly became the choice of national barista champions who featured them on the World Barista Competition stage in Copenhagen in 2008. These coffees were the first single-origin, natural process coffees to be presented in the World Barista Championships and were the precursors of the current Panama Nekisse.
Lycello (lychee, oolong tea, fresh mint)
Inspired by the words “lychee” and “cello”, Lycello was the first taste profile created at Ninety Plus Gesha Estates in Panama.
Lycello Batch 5 of 2014 was the first of 5 Ninety Plus coffees used to win the World Brewer’s Cup Championship (5 World Championships in the last 6 years).
Juliette (orange peel, vanilla, white peach)
Named for its romantic and subtly seductive nature (2-time Chinese Champion and WBC finalist Jeremy Zhang is among her victims), Juliette is among the sweetest coffees produced by Ninety Plus.
Like rosé versus white or red, it manifests both the clarity of the classic floral and citrus profile of traditional gesha coffee while being balanced with depth and creaminess in the structure.
Perci (pomegranate, dark chocolate, cardamom)
Ninety Plus was the first to naturally process the gesha 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.
After bringing samples of its first experimental natural process coffees (fermented and dried in cherry) from Ethiopia to Panama in 2007 and sharing them with producer families in Boquete, a collaboration was made with Graciano Cruz of HiU Coffee and José David Garrido of Mama Cata to naturally process gesha for the first time for Ninety Plus.
Lotus (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 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.
The Signature Gift Set includes all five coffees above (5 x 50g roasted or 5 x 60g unroasted).