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2024 SPRING ALLOCATION

PANAMA GESHA ESTATE

grapefruit | rose water | rhubarb

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$60.00

+ free USA shipping

Equals $5 per 8oz. cup of coffee

Featuring notes of grapefruit, rose water, and rhubarb.

When brewed properly, one 6oz. box will brew twelve 8oz. cups of coffee.

Grind

Size

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LEARN MORE IN THIS SHORT VIDEO

WHAT COFFEE REVIEW SAYS

Review Date: January 2023
Aroma: 9
Acidity/Structure: 9
Body: 9
Flavor: 9
Aftertaste: 8

Roaster Location: Phoenix, Arizona
Coffee Origin: Quindio Department, Colombia
Roast Level: Light
Agtron: 62/80

VISIT COFFEE REVIEW

blind assessment

Deeply aromatic, fruit-centered. Dried black cherry, cocoa nib, narcissus, thyme, a hint of wine barrel in aroma and cup. Brightly sweet structure with high-toned acidity; crisp, syrupy mouthfeel. The finish leads with notes of cocoa nib and narcissus.

notes

Produced by Jose Giraldo entirely of the Ethiopia-seed Wush Wush variety of Arabica, and processed by the washed carbonic maceration method, in which the coffee fruit is first pulped then fermented in CO2-infused tanks before drying.

bottom line

A headily aromatic Colombia-grown Wush Wush processed by carbonic maceration, yielding a balanced, deeply fruity cup.

BREW SUGGESTIONS

this is a one-of-a-kind coffee. brew it with confidence.

KALITA POUR OVER

ratio: 1:17
coffee: 32.5 grams / 1.14oz
grind: medium
water: 575 grams / 20oz
brew time: 2:30

start with 70g bloom for 30 seconds followed by 100g intervals every 10 seconds

ICED KALITA POUR OVER

ratio: 1:10
coffee: 28 grams / 1oz
grind: fine
water: 280 grams / 10oz
brew time: 3:30

brew over a carafe with ice. start with 80g bloom for 30 seconds followed by a 200g pour slowly over ice. pour into a glass over ice.

CHEMEX POUR OVER

coffee: 22.5 grams / 0.79oz
grind: medium
water: 400 grams / 14oz
water temperature: 205º
time: 2:30

tip: rinse filter first
directions: start with a 50g bloom (1.7oz), proceeded by three 100g pours (3.5oz / ea.), conclude with a final 50g pour (1.7oz) .

CUPPING NOTES FROM OUR HEAD ROASTER

This Allocation is coming to us from Panama Gesha Estates #70 and our friends at Ninety Plus Coffee. Upon first sip of this lot you can expect bright and slightly bitter notes of Grapefruit, as it opens up notes of Rose Water will be present in the cup and as it cools notes of Rhubarb will become apparent.

ABOUT THE PRODUCER

Ninety Plus is a coffee producer which has been transforming the coffee farming and marketing model since 2006. The Ninety Plus story begins in Ethiopia, coffee’s homeland, where its very first coffees produced by the hands of Founder Joseph Brodsky amazed judges in world competitions and created waves of change in the industry. The Ninety Plus special “natural process” coffees were shared with coffee growers in Panama beginning in 2007, and this initiated an overhaul of specialty coffee processing practices throughout the Americas.

Today, Ninety Plus applies its coffee reforestation model to more than 1,000 hectares of magical land in the western highlands of Panama. Its coffees have earned the world’s highest accolades and have been used to win 5 of the past 6 World Brewers Cup Championships.

Ninety Plus is defined by its continued state of evolution, each season advancing its vision for the coffee flavors and farms of the future while perfecting the Ninety Plus brand experience for a global audience.

Inspired by the thousands of heirloom Ethiopian coffee varieties growing wild in the understory of forest in their natural state, Ninety Plus began developing coffee estate farms in Panama’s best coffee lands in 2009, restoring forest and increasing biodiversity in the process.

FARM HISTORY

This one-of-a-kind coffee was developed by Milton Monroy. His farm, San Cayetano, is one of the most famous coffee farms in the region of San Juan de la China because of his impeccable farming practices. Milton’s father introduced him to coffee with the production of traditional coffees such as Castillo and Caturras. It was through this that they learned all about coffee crops.

After several years, they learned of an amazing variety known as Gesha which they were instantly impressed by after cupping it for the first time. From this one cupping, they decided to dedicate nearly 25% of their entire farm to this specific variety. As Milton says, it was the best decision they’ve ever made since getting started in coffee. Not only has Monroy mastered processing the Gesha variety, but he has also become a finalist in the Cup of Excellence in Colombia for several years running.

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THE PROCESS

This Gesha it's one of the jewels of Wilder's farm, thanks to the complete mastery he has with the washing process! This lot is made through a double fermentation for 140 hours with submerged anaerobic fermentation in mucilage, which helps to develop an outstanding floral and citric profile. Then is dried exposed to the sun for 18 days with mandarine peel and stabilized at his farm for 25 days before the milling.

FARM HISTORY

This one-of-a-kind coffee was developed by Milton Monroy. His farm, San Cayetano, is one of the most famous coffee farms in the region of San Juan de la China because of his impeccable farming practices. Milton’s father introduced him to coffee with the production of traditional coffees such as Castillo and Caturras. It was through this that they learned all about coffee crops.

After several years, they learned of an amazing variety known as Gesha which they were instantly impressed by after cupping it for the first time. From this one cupping, they decided to dedicate nearly 25% of their entire farm to this specific variety. As Milton says, it was the best decision they’ve ever made since getting started in coffee. Not only has Monroy mastered processing the Gesha variety, but he has also become a finalist in the Cup of Excellence in Colombia for several years running.

ABOUT THE PROCESS

Batch #23889 was harvested from Estate #70, which is part of Gesha Estates, on January 12th, 2023. The estate is situated at an elevation of 1,450 meters on the western side and covers an area of 0.46 hectares. The coffee trees on this estate are nine years old, and the coffee is processed using Ninety Plus' traditional washed method.

FARM HISTORY

This one-of-a-kind coffee was developed by Milton Monroy. His farm, San Cayetano, is one of the most famous coffee farms in the region of San Juan de la China because of his impeccable farming practices. Milton’s father introduced him to coffee with the production of traditional coffees such as Castillo and Caturras. It was through this that they learned all about coffee crops.

After several years, they learned of an amazing variety known as Gesha which they were instantly impressed by after cupping it for the first time. From this one cupping, they decided to dedicate nearly 25% of their entire farm to this specific variety. As Milton says, it was the best decision they’ve ever made since getting started in coffee. Not only has Monroy mastered processing the Gesha variety, but he has also become a finalist in the Cup of Excellence in Colombia for several years running.

PANAMA GESHA ESTATE PRODUCER

ninety plus coffee

FARM

estate #70

REGION

gesha estates

PROCESS

washed

VARIETY

gesha

FARM

san adolfo

TRAIL

san cayetano

HUMIDITY

10.9

WATER ACTIVITY

0.57

WHAT IS ALLOCATION?

Press Allocation features rare coffees that have been sourced from amazing farms around the world. These farms produce some of the world's highest rated microlots available. Four times a year the goal of Press Allocation is to source these coffees and share them with our customers and staff. To guarantee availability, we offer an Allocation (one 6oz box) to our subscription customers. Any remaining coffee will be available in stores and online until the current Allocation is sold out.