PANAMA Ninety Plus Kulé Gesha

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 96.00

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Accredited to Coffea Circulor, our Illuminate-technology galvanizes the the Ninety Plus® proprietary processing formula. Roasted and refined based on thermal conduction with synchronous heat distribution targeting chemesthetic agents. Proven world class skill and care rendering an accurate representation of the ideology, terroir and processing formula.

GENESIS

Producer	Ninety Plus
Country	Panama
Region	Volcán
Altitude	1,500-1,700 masl
Varietal	Gesha
Process	Temperature-Controlled Fermentation
Trade	600.00 USD/kg

SENSORY EXPERIENCE

Aroma	Bay leaf, Coffee cherry, Juniper, Pine
Flavor	Watermelon, Rose hip, Meyer lemon
Aftertaste	Aster, Coffee cherry, Juniper, Quinine, Mid
Acidity	Candied lemon, Quinine, Citric, Mid
Body	Tea-like, Sparkly, Mid-High
Balance	Synergetic

 

SYNOPSIS

Ethiopians traditionally consume both coffee leaf (kuti) and cherry (buna kela). Ninety Plus also considers all parts of the coffee plant in its processing recipes. The Kulé process utilizes the husk (cherry) of the coffee fruit as an ingredient in fermentation.

Although Ninety Plus has used coffee cherry for several years, this particular formula is new for the 2021 harvest and yields a juicy and refreshing watermelon / rose hip taste. Incredible hot or chilled.

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.

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• 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.

Find more recommendations for other devices here.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 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. 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