Ninety Plus Red Room Gesha Panama

Origin

• 🇵🇦 Panama· Volcán

Tasting notes

Character

• Bold
  50
• Experimental
  50
• Funky
  40

Ninety Plus Beginnings and Values 2026 harvest is here Created by Ninety Plus Founder Joseph Brodsky, Volcan Valley shares Ninety Plus core values of maximizing biodiversity, empowering farming workforces, and innovating the coffee taste experience. Its mission is to lead by example in the development of the world’s premier coffee region. Coffee's from Ninety Plus GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. Estates was used to win the first of 5 World Brewers Cup Championships in 6 years. “Centered around the iconic Barú Volcano in Panama, Volcan Valley is where we focus on producing the finest Panama Gesha and exploring a wide range of varieties and processing styles, sharing them directly with customers around the world.” — Joseph Brodsky These cherries from the Gesha tree are grown at the Ninety Plus Gesha Estate at 1800msl and processed on the farm in the NP station. Tasting description Deep red floral aroma, intense tropical fruit notes of, stewed mango, mature pine-apple, red cherry, dark chocolate with a succulent long and intense finish that stays with you for hours. This is a result of the unique thermolic process developed by Joseph Brodsky at Ninety Plus Estates in Volcan Valley, Panama. This coffee is grown without the use of any chemicals and one of the key growing elements at Ninety Plus is the use of NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. spring water and rainwater for their coffees. Thermolic™ The Thermolic™ style was among the first of the Ninety Plus experimental methods. The term Thermolic™ refers to the use of heat to expedite chemical reactions during fermentation. Using the sun, freshly picked coffee cherries are gradually warmed to a predetermined fermentation temperature, accelerating the breakdown of sugars in the coffee mucilage. This increase in temperature takes place within an anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. environment that promotes bacteria thriving in oxygen-free conditions. Thermolic™ coffees are rich in bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and wild in character, often showing wine-like flavors with notes of dark chocolate, date, and clove. Always fresh: