90+ Baru Volcano Geisha Honey Process - TISCA Champion's Selection Bean | Panama Premium Coffee

90+ Baru Volcano Geisha Honey Process — a 90+ Founder's Pick

The 2018 TISCA Champion's self-selected winning bean.

Flavor Description

The dry aroma opens with peach, cherry, wine-like notes, florals, and frangipani. On the palate you meet wine aroma right away, then mango jam, passion fruit jam, and fruit cocktail, with strawberry and peach riding alongside. The mouthfeel is rounded throughout, the flavor intense, and the sweetness excellent.

The Ninety Plus Legacy

In 2007 Joseph Brodsky officially founded Ninety Plus, and from the following year onward its award-winning beans have turned up in coffee competitions of every size around the world.

At the 2013 WBC World Barista Championship, three of the six finalists—from Italy, South Korea, and Canada—used Ninety Plus green beans.

Exquisite green-bean cultivation and processing, outstanding varieties, and a unique grading system have made Ninety Plus one of the most distinctive and top-tier names in the green coffee market.

A Meticulous Cultivation and Processing System

The Profile Processing system is built to tailor cultivation, harvesting, and processing to each individual variety. Through repeated cupping and calibration, it ensures every variety fully expresses its own fruit flavors.

A Grading System Based on Flavor, Not Just Process

Coffee is classified here by "fruit flavor intensity," which departs from the traditional washed, honey, and natural categories.

It is likewise split into three types—W2, H2, and N2—but different processing methods produce different levels of fruit flavor, so you may find washed or natural beans sitting inside the honey-flavor "H2" classification.

Washed Flavor

Honey Process Flavor

Natural Process Flavor

Brewing Recommendations

FrontStreet Coffee recommends hand brewing with a V60 dripper.

Grind size 3.5 (Japan Fuji R440).

Water temperature 90°C.

French press: grind size 4, water temperature 90°C.

AeroPress: grind size 3.5, water temperature 87°C.

Siphon: grind size 4.

Note: Made from the rare Ethiopian variety Gesha, also known as Geisha. Its elegantly elongated beans, unique florals, and crispness keep Gesha among the world's most distinctive coffees. This lot is a refined introduction to the variety developed by specialty exporter and importer Ninety Plus Coffee. Produced in very small batches, it is honey-processed, meaning the beans are dried with the mucilage still on the parchment after the fruit is removed, rather than being washed clean of it as in a traditional washed coffee. In this case the drying takes place in temperature- and humidity-controlled solar dryers developed by the Ninety Plus team, a proprietary method.

FrontStreet Coffee Recommendation

If Hawaii's 90+ lots are what got you curious about Geisha, the natural next step is to taste the variety across its two homelands. From Panama—where Gesha became famous—FrontStreet's Esmeralda Red Label Geisha grows at 1,600-1,800 m and cups above 90 points for every lot, each one carrying its own lot number from a single small plot. Expect jasmine, citrus, bergamot, and a black-tea-like finesse; it is the variety at its most polished.

From Ethiopia, the birthplace of Gesha, FrontStreet's Genlana Gesha comes from a station founded in 2014 near the Kochere and Genlana Abaya border, where 700 hectares of fertile, shade-heavy land feed a genuinely elegant cup—bright citrus acidity, ginger-lily florals, ripe-fruit sweetness, and a fine, silky finish. If you are easing in, FrontStreet's Boquete Geisha is the friendly entry point: orange-blossom honey, an oolong-tea texture, and delicate fruit acidity at a fair price. Brew any of them slow and gentle—15 g on a V60 at a 1:16 ratio and about 91°C, three pours, done in 2:10-2:20—to let the aromatics do the talking.