Tasting notes: tamarind, lavender, fennel

Fermenting coffee is a thermogenic process and often requires thermoregulation. The Ninety Plus Lotus process was the first (in 2014) to utilize temperature regulation in fermentation of whole coffee cherries.

Lotus coffee is named for the sacred lotus which is capable of generating heat and regulating the temperature of its beautiful blossoms.

Farm: Ninety Plus Gesha Estates
Location: Silla de Pando, Volcan,
Republic of Panama
Terroir: Rich volcanic soil, only 400-500 years old
Elevation: 1,500-1,700 meters above sea level
Profile: Lotus
Variety: Gesha
Process: Hot Anaerobic
Drying Style: Dried in Cherry
Production year: 2022

Tasting notes: oak wood, chocolate syrup, cherry jam

Tigre is the second of two completely new taste profile discoveries in 2020 by Ninety Plus. Tigre has a taste profile that resembles buttered rum cake or cognac, laden with chocolate and cherry.

Just too much yum in this one. Tigre is named in honor of Camilo Sanchez, Director of Estates at Ninety Plus, who manifests the strength and perseverance of a tiger in his daily work. “El Tigre” is also known for his adventures with Joseph Brodsky in the magical coffee wilderness at Ninety Plus Estates.

Farm: Ninety Plus Gesha Estates
Location: Silla de Pando, Volcan,
Republic of Panama
Terroir: Rich volcanic soil, only 400-500 years old
Elevation: 1,500-1,700 meters above sea level
Profile: Tigre
Variety: Gesha
Process: Innovation/Proprietary
Drying Style: Dried in Cherry
Production Year: 2022

Tasting notes: yuzu lemon, loquat, sidr honey

Born in 2020, this completely new processing formula utilizes the leaf of the coffee plant in fermentation to create a signature citric and juicy taste more reminiscent of sake and Sancerre wine than of any traditional coffee taste.

Farm: Ninety Plus Gesha Estates
Location: Silla de Pando, Volcan,
Republic of Panama
Terroir: Rich volcanic soil, only 400-500 years old
Elevation: 1,500-1,700 meters above sea level
Profile: Yuzo
Variety: Gesha
Process: Innovation/Proprietary
Drying Style: Dried in Cherry
Production Year: 2022

Tasting notes: watermelon, rose hip, meyer lemon

Ethiopians traditionally consume both coffee leaf (kuti) and cherry (buna kela). Ninety Plus also considers all parts of the coffee plant in its processing recipes. The Kulé process utilizes the husk (cherry) of the coffee fruit as an ingredient in fermentation. Although Ninety Plus has used coffee cherry for several years, this particular formula is new for the 2021 harvest and yields a juicy and refreshing watermelon / rose hip taste. Incredible hot or chilled.

Farm: Ninety Plus Gesha Estates
Location: Silla de Pando, Volcan,
Republic of Panama
Terroir: Rich volcanic soil, only 400-500 years old
Elevation: 1,500-1,700 meters above sea level
Profile: Kulé
Variety: Mixed Heirloom
Process: Innovation/Proprietary
Drying Style: Dried in Cherry
Production Year: 2022