PANAMA Ninety Plus #23135 Gesha AX
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
Founder Joseph Brodsky and partner Guillermo Saint Malo are revitalizing and stimulating the perception of coffee through innovations to reflect exceptional quality and experience.
SCA SCORE 95.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR
There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.
That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:
“Remember when your Mom made juice from picked berries and fruits in the garden?”
That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so:
"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."
GENESIS
| Producer | Ninety Plus |
| Country | Panama |
| Region | Volcán |
| Altitude | 1,540 masl |
| Varietal | Gesha |
| Process | Anaerobic |
| Trade | 759.00 USD/kg |
SENSORY EXPERIENCE
| Aroma | Blackberry, Orange |
| Flavor | Cantaloupe, Kumquat, Pollen |
| Aftertaste | Butter, Orange, Mid |
| Acidity | Orange, Malic, Mid |
| Body | Juicy, Light, Mid |
| Balance | Synergetic |
SYNOPSIS
Coffee cherries for this lot were harvested from Estate #68, located on the western side of Gesha Estates at an elevation of 1,470 meters, with a total area of 0.53 ha. Trees on this estate are eight years old, a mature age for production and flavor. Production details for this coffee entails focus on temperature consistency under non-pulped, low oxygen, prolonged conditions.
Once the fermentations or wet portions of the processing are finished, dried cherry or parchment coffees placed to dry at a depth of less than 2 cm on the top level of raised dual level drying tables in the Ninety Plus' dedicated drying rooms. Coffees remain on the top level until they reach 18% humidity and then are moved to the lower level to extend drying time. They are manually rotated every 2 hours during daytime to ensure homogeneous drying. Typically, it takes 20-35 days to dry the coffee to about 11.5% humidity.
When coffees are dried to to the target moisture level, they are rested for 30-60 days until the moisture comes into equilibrium, spreading evenly within the cells of the coffee seeds.
Furthermore, coffees are dried and rested, they are ready to be milled for export. The outer layers (husk and parchment) are removed leaving the bare coffee seeds ready for packing and shipping in an air tight package.
NINETY PLUS GESHA ESTATES
The Ninety Plus Gesha Estates were designed with inspiration drawn from coffee growing wild in its natural habitat in Ethiopia. The Gesha variety, along with all heirloom coffee varieties, comes from the understory of wild forests in Ethiopia. These heirloom varieties of coffee live very long lives - up to 100 years or more - and produce relatively small amounts of intensely aromatic coffee. Founder Joseph Brodsky had an opportunity in 2009 to acquire this large property (~200 hectares) and had a vision of reforesting its historic cattle farming lands with native tree species while planting the shade-loving Ethiopian Gesha coffee beneath the canopy. With its first significant production in 2014, coffee from Ninety Plus Gesha Estates was used to win the first of 5 World Brewers Cup Championships in 6 years year to date (2020). Ninety Plus Gesha Estates proves that coffee can be utilized to reforest and sustain tropical lands while producing the highest valued coffees in the world.
Produced and arranged by our friends at Ninety Plus®.
All Ninety Plus product names, logos and brands are property of Ninety Plus and used with permission.
FERMENTATION MORPHEMES
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
| AX |
Anaerobic Fermentation |
| CX |
Cold Fermentation |
| CCX |
Coffee Cherry/ORAC-Centered Fermentation |
| CMX |
Carbonic Maceration |
| DX |
Dry Fermentation |
| EX |
Extended Fermentation |
| HX | Hypoxia Fermentation |
| MX |
Macerated Fermentation |
| NX | Natural Fermentation |
| SX |
Slow Fermentation |
| WX | Washed Fermentation |
| YX |
Yeast Fermentation |
EXTRACTION RECOMMENDATIONS
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport.
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
WATER RECOMMENDATIONS
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.
| Calcium (Ca) | 0.9 mg/l |
| Sodium (Na) | 1.7 mg/l |
| Silicon Dioxide (SiO2) | 1.4 mg/l |
| Potassium (K) | 0.3 mg/l |
| Magnesium (Mg) | 0.2 mg/l |
| Sulfate (SO4-) | <7.0 mg/l |
| Chloride (Cl-) | 2.5 mg/l |
| Nitrate (NO3-) | 0.1 mg/l |
| Fluoride (F-) | <0.1 mg/l |
| pH | 6.2 |
STORAGE RECOMMENDATIONS
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
TEMPORALITY RECOMMENDATIONS
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
| 0-3 days | Focused acidity |
| 4-7 days | Optimal Coffea Circulor recommended praxis |
| 8-14 days | Increased floral perception |
| 15-21 days | Increased sweetness |
| 22+ days | Increased balance |
| 1+ month | Intact sweetness, peak intensity |
| 2+ months | Inherent balance, possible reduced florals turning herbal |
Made by Panama
Finished in Scandinavia