Our Beans 2017-10-26T17:08:36+00:00

BEANS MAP

% ARABICA BEANS

% ARABICA BLEND

RICH BODY, INTENSE, STRONG FLAVORS

EL SALVADOR LOMA LA GLORIA

CLEAN, SWEET, MALTY, WATERMELON AND RASPBERRY

GUATEMALA HUEHUETENAGO

SWEET ACIDITY, STRAWBERRY AND PLUM, CLEAN AFTER TASTE

BRAZIL DECAF SWP

DEEP AND RICH, LIGHT BODY, CHOCOLATEY

GUATEMALA DECAF SWP

RED APPLE SWEETNESS, SOFT BUTTERY AFTER TASTE

LEVELUP

LEVELUP ETHIOPIA DANCH MENG

ELDERBERRY, DARK CHOCOLATE, BLACKBERRY

LEVELUP ETHIOPIA LOMI TASHA

JASMINE, LEMON, HONEY

NINETY PLUS

NINETY PLUS LOTUS

MELON, KIWI, FIG, HONEY

NINETY PLUS LYCELLO BLUE

LYCHEE, FRESH CASHEW FRUIT

NINETY PLUS PERCI

SHARP CHERRY, JUICY, TROPICAL

NINETY PLUS JULIETTE

ORANGE PEEL, FLORAL, CARAMEL

NINETY PLUS PERCI RUBY

JUICY, CREAMY, DARK CHOCOLATE, RASPBERRY, BROWN SUGAR, SPICY

NINETY PLUS BEANS

NINETY PLUS LOTUS

Our Lotus Solkiln Taste Profile emulates the remarkable Lotus flower, an aquatic perennial that is sometimes mistaken for a water lilly. NP Solkiln Gesha can seem “washed” even though it’s dried in cherry. Solkiln technology removes the influence of the humid conditions found in Panama and imposes a closely controlled environment with regulated temperature and moisture. Similarly, the Lotus flower has the ability to adjust the temperature of its blossoms to match the range tolerated by humans and other warm blooded animals. Lotus SK shatters established expectations of the basic gesha profile and emulates the experience of an Ethiopian washed or natural coffee. Influenced by the song “Lotus Flower” from Radiohead, it speaks of transcendence, self-effacement and the magic of losing yourself in music and senses.

Tasting Notes: Melon, kiwi, fig, honey, light tropical fruits, complex

NINETY PLUS LYCELLO BLUE

Bruce Lee, 2012 barista champion of Taiwan, visited Ninety Plus Gesha Estates and tasted gesha cherries which reminded him of the Lychee fruit that grows in his backyard. Bruce’s connection to Lychee inspired a portion of its name. The “cello” in the name, after the string instrument, was the second part of our inspiration. While considering the name of this coffee, we happened to be listening to the talented cellist Yo Yo Ma, and his precise and focused technique inspired us to the name Lycello (lay-chell’-o). Lycello showcases the softest lemon, thyme, basil and gesha flavor.

Tasting Notes: lychee, fresh cashew fruit, green tea, gesha floral, lemon

NINETY PLUS PERCI

The name Perci is derived in part from the word “perspective”, a single unified awareness from sensory processes while a stimulus is present. When we first evaluated these coffees blind, we were sure they were Ethiopian naturals (which in a sense they are). Our first thoughts were not of gesha at all. Gesha exhibits a basic nuance set of orange/tangerine and jasmine. With Perci, that set is just one component of a complex profile that includes mango, pineapple, carob, banana, plum, red grapes, honey, peach, Red Zinger and more.

Tasting Notes: sharp cherry, juicy, carob, herbal, tropical fruits, juicy

NINETY PLUS JULIETTE

A road runs from our estate farm house to the Solkiln and Red Room drying areas with a beautiful row of plants called Datura. At dusk, these bell flowers emit a compelling fragrance. Legend has it that the native Gnobe tribe would pick these flowers and place them under their pillows as a sleep aid. Datura was an essential ingredient of love potions and witches’ brews, and has a long history of causing delirium and death. During the particle and vapor stages of evaluation in Sensory Room, we were brought back to that evening walk on the estate by honeysuckle, tangerine zest, milk chocolate, and floral fragrance. Juliette’s delicate, feminine taste profile focused our minds on Datura flowers and on the iconic character from Shakespeare’s tragedy Romeo and Juliet.

Tasting Notes: orange peel, gesha, floral, caramel, dried cashew fruit

NINETY PLUS PERCI RUBY

The name Perci is derived in part from the word “perspective”, a single unified awareness from sensory processes while a stimulus is present. When we first evaluated these coffees blind, we were sure they were Ethiopian naturals (which in a sense they are). Our first thoughts were not of gesha at all. Gesha exhibits a basic nuance set of orange/tangerine and jasmine. With Perci, that set is just one component of a complex profile that includes mango, pineapple, carob, banana, plum, red grapes, honey, peach, Red Zinger and more. Perci Ruby intensifies the influence of fruit to the extreme, creating dark chocolate support and spice and brown sugar.

Tasting Notes: juicy, creamy, dark chocolate, raspberry, brown sugar, spicy