Ninety Plus

Panama Ninety Plus Kambera Gesha


Butterscotch. Maraschino Cherry. Rum Cake.

Variety Gesha
Processing Special Fermentation
Region Volcan
Producer Ninety Plus Gesha Estate
Altitude 1600-1700masl
Roast Level Light Roast
Tasting Notes Butterscotch. Maraschino Cherry. Rum Cake.

About this coffee :

In 2005, Ninety Plus Founder, Joseph Brodsky, travelled to Ethiopia for the first time and decided to make it home for the coming years, having fallen in love with the people, the food, the language, the culture, and the semi-forested coffee lands in Ethiopia’s southwest.

Kambera derives its name from “Kampi” (site of Kampi Cooperative, a visit to which inspired – along with a hike to Ethiopia’s wildest coffee forests on the same trip – the coffee reforestation model currently employed at Ninety Plus) and “berry”.  Kambera is now cultivated at Ninety Plus Gesha Estates in Panama, a proof of concept of the model inspired by Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness.

This gesha is incredibly complex & vibrant, with a butterscotch note on mid tone, lovely cherries sweetness with the finish of rum cake like winey twist. A refreshing coffee best enjoy on a hot evening. 

Brewing Recipe : 

Brewing ratio 1 : 17
Ground coffee 15g
Total water 250ml
Water temperature 96ºc
Brew time 2.30 minutes
Roast Date Beginning of December (Pre-order)

Pre-order to roast in Panama, ships by mid of December
See Green Beans here

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