Panama Nekisse Ninety Plus | anaerobic — Panama Nekisse Ninety Plus | anaerobic Kenya Moses Kamura | washed Kenya Moses Kamura | washed —

Panama Perci Gesha Ninety Plus | anaerobic

38.00

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.

Anaerobic Natural Process

SCA 91,5

pomegranate | dark chocolate | cardamon

Panama Perci Gesha 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 | 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. 

  • Variety: Gesha(Geisha)
  • SCA: 91,5
  • Descriptors: pomegranate | dark chocolate | cardamon

Price is for 125 gr.

Ďalšie informácie

Hmotnosť 0.125 kg

Recenzie

Nikto zatiaľ nepridal hodnotenie.

Be the first to review “Panama Perci Gesha Ninety Plus | anaerobic”