Ninety Plus

Panama Ninety Plus Nekisse

Quantity

棗。 丁香。 香脂釉。
Date. Clove. Balsamic Glaze.

Variety 原生種 Mixed Heirloom
Processing 厭氣日曬 Anaerobic, dried in cherry
Region Silla de Pando, Volcan, Republic of Panama
Producer Ninety Plus Gesha Estate
Altitude 1500-1700masl
Roast Level Light Roast

About this coffee :

Nekisse(前身為Beloya)是衣索比亞開發的第一款咖啡 Ninety Plus,在2007年,它是第一本獲得《咖啡評論》(Coffee Review)評分97分的咖啡。

Ninety Plus 創始人約瑟夫·布羅德斯基(Joseph Brodsky)於2006年移居衣索比亞,創立了Ninety Plus。他在衣索比亞專職生活了2年,用自己的雙手和直覺來發酵和乾燥咖啡。這些小批量產品(“ Aricha”和“ Beloya Micro Selections”)首先是在北歐國家/地區的專業烘焙廠進行巡迴演出的,這些國家以前沒有品嚐過這種水平的日曬咖啡。他們很快成為了全國咖啡師冠軍的選擇,他們在2008年哥本哈根世界咖啡師大賽的舞台上成為他們的特色。這些咖啡是世界咖啡師錦標賽中首次展示的日曬咖啡,是當前的先驅。巴拿馬 Nekisse。

超級無敵多汁口感的咖啡,像棗和丁香的香氣,餘韻有香脂釉。一口咖啡會讓您的眼神光亮。

Nekisse – formerly Beloya – was the first coffee Ninety Plus developed in Ethiopia, and in 2007, it was the first coffee to score 97 points on Coffee Review.

Ninety Plus Founder, Joseph Brodsky, moved to Ethiopia in 2006 to start Ninety Plus. He lived full-time in Ethiopia for 2 years, fermenting and drying coffees with his own hands and intuition. These tiny batches (the Aricha and Beloya Micro Selections) were first taken on a tour to specialty roasters in the Nordic countries who hadn’t tasted natural processed coffees of this level prior. They quickly became the choice of national barista champions who featured them on the World Barista Competition stage in Copenhagen in 2008. These coffees were the first single-origin, natural process coffees to be presented in the World Barista Championships and were the precursors of the current Panama Nekisse.

Super duper juicy cuppa, with aromatics of clove & dates, finish with balsamic glaze like refreshing bright finish. A coffee that you make your eyeshine bright on the first sip.

Brewing Recipe :

Filter
Brewing ratio 1 : 17
Ground coffee 15g
Total water 250ml
Water temperature 96ºc
Brew time 2.30 minutes
Roast Date 6th of April
Pre-order

預訂烘焙,四月中寄出
Pre-order to roast in Panama, ships by mid of April
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