PANAMA #23186

Panama #23186 is the smallest lot (just 3 kgs) but also the most impressive from the new Ninety Plus harvest that we are bringing into our roastery. The processing method is innovative - Thermolic Folio, a technique that uses heat to accelerate the breakdown of sugars and complex proteins found in the coffee’s mucilage. We selected this lot for its extremely complex profile, which activates multiple taste memory dimensions, from intense to the most elegant notes.

FLAVOR PROFILE

Rare, bright, and elegant notes define the unique flavor profile of this coffee - yuzu, tropical fruits and flowers. In the cup, it creates a memorable sensory concert, distinguished by its pronounced, well-structured acidity. You will notice how lactic, acetic and citrus acidities blend harmoniously into a round body with a juicy, delightful texture.

94 QGRADING POINTS - green coffee quality evaluation

ROASTING PROFILE

With 3 kgs in our roastery, we developed a uniroast profile, suitable for both espresso and filter. The medium roast level aims to preserve the natural quality of the bean - clean, sweet, and complex. The precision for the desired profile is obtained through daily practice and advanced roasting technology - Loring Smart Roaster.

GREEN COFFEE INFORMATION

Ninety Plus Gesha Estates’ commitment to innovation and sustainability results in a unique, complex, and vibrant flavor in the cup - a lively composition of fruitiness and sweetness.

This lot was harvested on February 18, 2023, at Estate #75, located in the heart of Gesha Estates, at 1.560 meters altitude on a 0.68-hectare farm. The coffee trees are 8 years old, a prime age for coffee production and the development of unique flavor profiles.

The Thermolic processing method was developed by Ninety Plus and uses heat to accelerate the breakdown of sugars and complex proteins in the coffee’s mucilage. Once the coffee cherries are picked, they are gradually heated to reach the desired temperature. Typically, they are exposed to medium to high temperatures (30-50°C) in a controlled-oxygen environment to enhance the coffee’s potential.

During fermentation, naturally occurring bacteria in the coffee develop unique notes that define the final flavor - a process not achievable through traditional methods.

After fermentation, the beans are spread in a single layer (no thicker than 2 cm) and then transferred to raised African beds in the Red Room. The cherries are initially placed on the top levels until they reach 18% moisture, then gradually moved down to extend drying time. They are rotated every 2 hours during the day to ensure even drying and prevent overheating. The drying process takes 20-25 days, reaching 11.5% final moisture content. The resulting coffee is renowned for its intensely complex and unique flavor profile, often featuring tropical fruit, citrus, and even wine-like notes.

In addition to the Thermolic method, this lot also underwent an extended processing step - Folio. Rather than being a standalone method, Folio acts as an additional layer in the primary process, adding even greater depth and complexity to the coffee’s flavor profile. Folio processing involves incorporating various parts of the coffee plant (leaves, cherries, or flowers) into fermentation - an approach that highlights the high level of specialization that Ninety Plus has been known for since 2014.

A leading single-origin coffee grower and producer in Panama, Ninety Plus is dedicated to long-term ecological cultivation of heirloom varieties. Their farms operate under 100% natural conditions, preserving the biodiversity of the ecosystem. Ninety Plus coffees have earned global recognition in barista competitions and are known for their exceptional quality. Our relationship with Ninety Plus has grown consistently since 2014, and we have always found their lots to offer captivating complexity and an unparalleled sensory experience.