Ninety Plus Criolic Folio™ Yellow Gesha Panama

Origin

• 🇵🇦 Panama· Volcán

Tasting notes

Character

• Funky
  45
• Bright
  30
• Bold
  25
• Sweet
  25
• Clean
  20

Ninety Plus Beginnings and Values 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 should be treated not as a commodity product, but as a rare agricultural luxury defined by terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process., cultivarVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process., and processing, much like the world of wine.” — Joseph Brodsky These cherries from the 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. tree are grown at the Ninety Plus Gesha Estate at 1800msl and processed on the farm in the NP station. Tasting description: Deep purple floral aroma, intense notes of stewed pineapple, mature strawberries, purple cherries, cocoa nib with a long and intense tropical finish that lingers forever. This is a result of the unique criolic process developed by Joseph Brodsky at Ninety Plus Estates in Volcan Valley, Panama. Coffee's from Ninety Plus Geisha Estates was used to win the first of 5 World Brewers Cup Championships in 6 years. 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. Criolic Folio™ The opposite of Thermolic™, the Criolic Folio™ method employs low temperatures to decelerate the decomposition of sugars in the coffee mucilage, sometimes adding an extraction of coffee leaf, other parts of the coffee plant, or even native fruits to the ferments. Freshly picked coffee cherries are submerged in the cold river waters that wind through the Ninety Plus estates, exposing the fermenting coffee to extremely low temperatures. Criolic Folio™ coffees are generally refreshing and elegant with a light to medium 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., often exhibiting vibrant citrus and floral characteristics. Always fresh: This item contains 100 grams of whole beans, roasted, packed, and shipped on demand for maximum freshness.