Producer: Ninety Plus Coffee
Altitude: 1,800-2,300 MASL
Process: Lotus – whole cherry, temperature controlled fermentation
Cupping Notes: Mango, lavender, blackberry & cumquat.
The Ninety Plus story began in Ethiopia where founder Joseph Brodsky experimented with new natural process methods for traditional heirloom coffees, with the results capturing the attention of the specialty coffee industry. These process methods were shared with coffee producers in Panama in 2007, and eventually resulted in Ninety Plus owning and operating more than 1000 hectares of coffee land in the western highlands of Panama. Here, Ethiopian heirloom varieties are grown under full forest canopy, with the farms resembling ecological parks.
We bought a very limited amount of a gesha lot processed using the Lotus process, which was one of the first methods to use temperature controlled fermentation of whole coffee cherries. It is the most expensive coffee we have ever purchased and tastes completely different to anything we have tasted before.