How do Panama Geisha lots express themselves in the cup?
Ninety Plus coffees from the Panama Geisha estate and Ethiopian growing regions are analyzed here lot by lot, covering more than ten beans such as Juliette, Lotus Solkiln, Perci, Kemgin, Tchembe, and Nekisse. Each entry lists origin, harvest season, variety, Level, altitude, processing method, and flavor, so differences in cleanliness, sweetness, fruitiness, and vinous notes are easy to compare.
Processing separates the lots. Juliette uses honey processing, while Lotus Solkiln relies on a proprietary method that controls temperature and humidity indoors to lengthen drying time and keep washed-like cleanliness. Perci N2 is natural processed, and Perci Red N2 uses Red processing, which pushes vanilla and tropical fruit further than a standard natural.
Ninety Plus is a highly revered brand in the specialty coffee world. Its coffee beans from the Panama Geisha estate and multiple Ethiopian growing regions are renowned for their unique processing methods and richly layered flavors. This article will analyze one by one more than ten Ninety Plus coffee beans recommended by Front Street Coffee, including Juliette, Lotus Solkiln, Perci series, Kemgin, Tchembe, Nekisse series, and more, covering honey processing, natural processing, and proprietary Solkiln, Red processing, Ruby processing, and other techniques. From origin, harvest season, variety, Level, altitude to processing method and flavor description, it fully presents the distinctive characteristics of each bean, taking you through the remarkable expression of Geisha and Ethiopian heirloom varieties in terms of cleanliness, sweetness, fruitiness, and vinous notes.
Front Street Juliette H2:
【Origin】: Ninety Plus Panama Geisha Estate,
【Harvest Season】: 2013~2014
【Variety】: Geisha
【Level】: 39
【Altitude】: 1250m-1650m
【Processing Method】: Honey processing
【Flavor】: On the basis of the Geisha variety's own flavor, it is also rich in floral aroma. On the palate, there are notes of orange peel, caramel, and dried cashew fruit.
Front Street Lotus Solkiln H2:
【Origin】: Ninety Plus Panama Geisha Estate
【Harvest Season】: 2013~2014
【Variety】: Geisha
【Level】: 95
【Altitude】: 1250m-1650m
【Processing Method】: Ninety Plus proprietary Solkiln honey processing method — in a house, special equipment is used to control temperature and humidity to extend the drying time, enhancing the flavor while still maintaining washed-like cleanliness.
【Flavor】: A blended aroma of fig and honey; on the palate, there are richly layered flavors of melon, kiwi, and slight tropical fruit.
Front Street Perci N2:
【Origin】: Ninety Plus Panama Geisha Estate,
【Harvest Season】: 2013~2014
【Variety】: Geisha
【Level】: 39
【Altitude】: 1250m-1650m
【Processing Method】: Natural processing
【Flavor】: Intense flavors of cherry, carob, vanilla, tropical fruit, and mixed fruit juice.
Front Street Perci Red N2:
【Origin】: Ninety Plus Panama Geisha Estate
【Harvest Season】: 2013~2014
【Variety】: Geisha
【Level】: 95
【Altitude】: 1250m-1650m
【Processing Method】: Ninety Plus proprietary "Red processing." It approaches but surpasses natural processing
【Flavor】: Red processing further highlights the flavors of vanilla, tropical fruit, and mixed fruit juice. The mango and pineapple-like flavors carry a hint of sweet wine. The flavors of banana, red grape, honey, and peach remain unchanged.
Front Street Perci Ruby N2:
【Origin】: Ninety Plus Panama Geisha Estate
【Harvest Season】: 2013~2014
【Variety】: Geisha
【Level】: 195
【Altitude】: 1250m-1650m
【Processing Method】: Ninety Plus proprietary "Ruby processing"
【Flavor】: After Ruby processing, there are intense flavors of brandy and honeyed tropical fruit. The tropical fruit flavors of mango and pineapple become bold and unrestrained. Banana, red grape, honey, and peach carry a hint of alcohol.
Front Street Sillvia Solkiln N2:
【Origin】: Ninety Plus Panama Geisha Estate
【Harvest Season】: 2013~2014
【Variety】: Geisha
【Level】: 95
【Altitude】: 1250m-1650m
【Processing Method】: Ninety Plus proprietary Solkiln natural method — in a house, special equipment is used to control temperature and humidity to extend the drying time, enhancing the flavor while still maintaining washed-like cleanliness.
【Flavor】: On the palate, there is a distinct juicy texture, rich in intense tropical fruit flavors, along with notes of pineapple pastry, with a lasting finish.
Front Street Kemgin W2:
【Origin】: Ninety Plus Ethiopia Wellega, Sidama, and Yirgacheffe growing regions
【Harvest Season】: 2013~2014
【Variety】: Ethiopian heirloom
【Level】: 7
【Altitude】: 1750—2000m
【Processing Method】: Washed
【Flavor】: White peach, lime, honeydew melon, ginseng, carob.
Front Street Tchembe N2:
【Origin】: Ninety Plus Ethiopia Yirgacheffe growing region
【Harvest Season】: 2013~2014
【Variety】: Ethiopian heirloom
【Level】: 7
【Altitude】: 1750—2000m
【Processing Method】: Natural processing
【Flavor】: Noticeable body on the palate, with flavors of earth, dark fruit, and a slight citrus note.
Front Street Nekisse N2:
【Origin】: Ninety Plus Ethiopia Wellega and Sidama growing regions
【Harvest Season】: 2013~2014
【Variety】: Ethiopian heirloom
【Level】: 12
【Altitude】: 1750—2000m
【Processing Method】: Natural processing
【Flavor】: Clean and multi-layered. Peach, berry, passion fruit, cream, and milk chocolate flavors are balanced, making it a classic good coffee. From hot to cold, it continually brings delicate floral notes, blueberry, as well as sandalwood and cocoa notes.
Front Street Nekisse Red N2:
【Origin】: Ninety Plus Ethiopia Wellega and Sidama growing regions
【Harvest Season】: 2013~2014
【Variety】: Ethiopian heirloom
【Level】: 39
【Altitude】: 1750—2000m
【Processing Method】: Natural processing
【Flavor】: The Red processing method enhances blueberry, cherry, brandy, and dark chocolate flavors. At the same time, it maintains the balance of fruit and chocolate and its multi-layered mouthfeel. The balance is extremely subtle. It is a rare good coffee.
Front Street Nekisse Ruby N2:
【Origin】: Ninety Plus Ethiopia Wellega and Sidama growing regions
【Harvest Season】: 2013~2014
【Variety】: Ethiopian heirloom
【Level】: 95
【Altitude】: 1750—2000m
【Processing Method】: Natural processing
【Flavor】: Incredible blueberry, cherry, and brandy-like vinous notes, with rich layers of flavor yet bright and clean, and a thick dark chocolate taste that is almost close to pure cocoa powder.
The above content is compiled by CoffeeHunters, a coffee news website.
