بنما منطقة فولكان 90+ إليتا غيشا حبوب البنمقدمة حبوب البن:

ONCE COFFEE: Panama Ninety Plus 90+ Geisha · Eleta Coffee Beans

Country: Panama

Grade: SHG

Region: Volcan Region

Estate: Ninety Plus

Altitude: 1400-1800 meters

Processing Method: 90+ Special Processing Method

Variety: Geisha

Flavor: Bergamot, sweet orange, pineapple, longan, preserved fruit, apple

According to the Specialty Coffee Association's definition, professional cuppers consider coffee beans scoring above 80 points as specialty coffee. Ninety Plus 90+ is not a conventional cupping score rating but the name of a coffee bean company, where 90+ represents Ninety Plus's own definition for their green bean offerings.
After founding the company, Ninety Plus initially focused on selecting high-quality coffee cherries and refining their processing methods. The representative beans Aricha and Beloya were born from these experiments, and the results were already astonishing, shocking the entire coffee industry at the time.
Ninety Plus founder Joseph Brodsky believed that coffee beans with astonishing flavors rely on meticulous handling at every stage, requiring direct involvement in the farmers' cultivation process. The harvested green beans are sorted individually based on variety, climate, timing, and more, with customized storage and processing methods tailored to each bean to achieve extremely high-quality coffee.
Since the Geisha coffee beans from Panama's Hacienda Esmeralda won the Best of Panama (BOP) competition in 2004, Geisha has swept through all competitions, introducing the world’s coffee enthusiasts to its allure. Joseph Brodsky was one of them.
Recognizing the potential of Geisha, he thought perhaps there were still undiscovered treasure varieties among Ethiopia’s countless cultivars, leading him on a treasure hunt in Ethiopia. Unfortunately, luck was not on his side, and he ultimately found none. Even so, in 20 09, Joseph Brodsky founded the Ninety Plus Gesha Estate in Panama. Since then, numerous World Brewers Cup champions have used Geisha beans from this estate.






Ninety Plus 90+ micro-lot Geisha — Eleta. This Geisha is medium roasted. Even before grinding, the medium-roasted Eleta emits a sweet aroma of candied pineapple. The dry fragrance is of candied pineapple, while the wet aroma distinctly features pomelo.

ONCE COFFEE’s Brewing Recommendations

Brewer: V60

Water Temperature: 92°C

Coffee Grounds: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Granulated sugar size (sifted through a #20 sieve to 80%)

Fold the filter paper and place it snugly into the brewer. Wet the filter paper with a small amount of water to help it adhere better, then discard the water from the lower chamber. Add the coffee grounds, gently tap to level the bed. First, pour 30g of water gently for the bloom, allowing it to degas for 30 seconds. Then pour up to around 135g of water, circling evenly and steadily. Wait for the coffee liquid to descend to about half, then pour the final 225g. Allow all the coffee to drip through, with a total extraction time of around 2 minutes.

Brewing Flavor Profile:

High Temperature: The initial sip reveals aromas of longan, bergamot, and apple. At medium to low temperatures, the sweetness intensifies to that of a Fuji apple, the bergamot evolves into a rich pineapple, and the finish leaves a sweet, dried longan note. The sweetness is complex and layered, offering an unexpectedly delightful experience with this Geisha.