Panama Drima Zede Ninety Plus | anaerobic — Panama Drima Zede Ninety Plus | anaerobic Panama Perci Gesha Ninety Plus | anaerobic Panama Perci Gesha Ninety Plus | anaerobic —

Panama Nekisse Ninety Plus | anaerobic

38.00

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.

Anaerobic Natural Process

SCA 91,5

date | balsamic glaze | clove

Panama Nekisse Ninety Plus | anaerobic natural

Ninety Plus created the first highly-controlled, special natural process coffees in Ethiopia beginning in 2006, with the objective of creating and repeating the production of new taste profiles. 12 years later, we are still experimenting and pushing at the leading edge of coffee taste discovery. Over the years, we have re-engineered our coffee farming model to mimic naturally occurring wild-coffee from Ethiopia, where it grows inside of forests. Our 182-hectare farm in Panama (NPGE) has become the world’s leading example of reforestation of land with coffee and of a transformation of the culture of coffee farming, one in which all workers passionate about #TasteHumanityEcology.

Ninety Plus Gesha Estates was acquired by Ninety Plus CEO & Founder, Joseph Brodsky, in 2009. It was a cattle farm and now its a thriving ecosystem supported by forest canopy and wildlife, which is returning back to add even more complexity to our land. By carefully respect the ecosystem, we have created the best environment for our coffees to thrive. N.P.G.E. has rich, volcanic soil, resulting from the most recent eruption of the nearby Baru Volcano 400-500 years ago. This recent eruption created very rich soils. Please watch our film “Understory” on the following link, to get more information but also feel through video how is to walk around this beautiful land

Ninety Plus incorporates many signature, proprietary processing methods developed over many years working in Panama and Ethiopia with experimental fermentation and drying formulae. Coffee fermentation can be intentionally non-uniform, creating complex layers of flavor (and color of raw and roasted coffee).

  • Region: Silla de pando, Volcan, Republic of Panama
  • Producer: Ninety Plus Gesha Estates
  • Altitude: 1500 masl.
  • Preparation: anaerobic natural | 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. 
  • Variety: MIxed Heirloom
  • SCA: 91,5
  • Descriptors: date | balsamic glaze | clove

Price is for 125 gr.

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