Panama 90+ Geisha Estate Introduction Du Jianing Champion 90+ Geisha Special Process Coffee Beans Flavor Characteristics

I recently watched Du Jianing's brewing video again and couldn't resist writing an article about Panama 90+ Geisha to reinforce my knowledge. FrontStreet Coffee is here to explore this with you today. Today, we'll focus on the Ninety Plus Estate and the Ninety Plus Geisha Estate.

The Ninety Plus Estate represents the essence of the 90+ brand, located on the western slope of the Baru Volcano. This area is the world's first and only place where heritage Ethiopian coffee varieties are grown under a complete forest canopy at this scale. It's like a large nature park for growing coffee within a forest community, featuring everything from waterfalls to giant trees, volcanic landscapes, and even jaguar pools.

The design philosophy of the Ninety Plus Geisha Estate draws inspiration from how wild coffee grows in its natural Ethiopian habitat. The Geisha variety, along with all heritage coffee varieties, originates from the wild forests of Ethiopia. These heritage coffee varieties have long lifespans, some even lasting 100 years or longer, while producing relatively small quantities of coffee. Founder Joseph Brodsky had the opportunity to acquire this large piece of land, approximately 200 hectares, in 2009. The first large-scale production began in 2014, and within 6 years, it won 5 World Brewers Cup championships.

Coffee Details

Country: Panama

Estate: Ninety Plus Geisha Estate

Processing Method: Ninety Plus Special Processing

Variety: Geisha

Ninety Plus is an internationally renowned coffee bean producer and seller, famous for providing high-quality coffee beans at favorable prices. Since its establishment in 2007, Ninety Plus has received numerous awards and is used by many roasters, earning many accolades in coffee reviews.

Flavor Characteristics

The flavor profile primarily features tropical fruit notes, with mango, passion fruit, berries, and wine aromas, creating a smooth and juicy experience.

This green bean processing method is "Special Processing," so even when roasted using light to medium methods, some oil separation may still occur.

Du Jianing's Competition Experience

Of course, Du Jianing used a different coffee bean during the brewing competition - also from the Ninety Plus Geisha Estate in Panama at 1600 meters altitude, processed using yeast fermentation. The judges tasted it in three stages: hot, warm, and cold.

First Tasting: You'll be immersed in an elegant red velvet-like floral aroma, followed by waves of apricot and cocoa fragrance, and finally a sweet cream aroma.

Second Tasting: You'll first taste red apricot and white grape, followed by pleasant cocoa and champagne flavors, and finally a hint of gentle violet.

Third Tasting: In the aftertaste, our taste buds can perceive white wine, apricot, and violet notes, lingering and swirling in the mouth for a long time.

FrontStreet Coffee's Recommendation

Although FrontStreet Coffee's stores don't currently have this particular bean, we do have Geisha varieties available. We'd like to recommend the upcoming Geisha from the Nuoguo Estate in Panama's Volcan region - equally delicious!

This coffee bean uses pressure anaerobic processing, and FrontStreet Coffee's roasters apply a cinnamon roast. The overall flavor of this coffee features berries, apples, nectarine fermentation aromas, with honey-like sweetness.

Important Notice :

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