Page 89 - #51 English

HAcHirA
Ethiopia, Level 12
Inspired by the Ninety Plus Aricha selections developed
with S.A. Bagersh from 2006 - 2008, Hachira coffees are juicy and
floral, commonly with concentrated elderberry to blackberry
fruit, sometimes with basil - like herbal notes.
Varietals: Mixed Heirlooms
Tasting Notes: juicy, elderberry, blackberry, toffee, basil,
vanilla, floral
nEkiSSE
Ethiopia, Level 12
Originally named as “Nectar from Shakisso” in 2009,
Originally from Shakisso, Nekisse has settled well in Sidama for
a consistent nectar/jammy profile that sets itself apart from all
other coffees in the Ninety Plus Taste Profile range.
Varietals: Mixed Heirlooms
Tasting Notes: peach, raspberry jam, passionfruit, creamy,
milk chocolate
LycELLo
Level 39, Panama
Bruce Lee, 2012 barista champion of Taiwan, visited Ninety
Plus Gesha Estates and tasted gesha cherries which reminded
him of the Lychee fruit that grows in his backyard. Bruce’s
connection to Lychee inspired a portion of its name. The “cello”
in the name, after the string instrument, was the second part of
our inspiration.
Varietals: Gesha
Tasting Notes: lychee, fresh cashew fruit, green tea, gesha
floral, lemon
JULiEttE
Level 39, Panama
A road runs from our estate farm house to the Solkiln and
red room drying areas lined with beautiful plants called Datura.
At dusk, its giant bell flowers emit a compelling fragrance.
Legend has it that the native Gnobe tribe would pick these Varietal: Gesha
flowers and place them under their pillows as a sleep aid. Datura Tasting Notes: powerful and perfumed berry fruit, citrus,
was an essential ingredient of love potions and witches’ brews, and/or floral, depending on the batch and drying profile
and has a long history of causing delirium and death. Juliette’s
delicate, feminine taste profile focused our minds on Datura nEkiSSE rUby
flowers and on the iconic character from Shakespeare’s tragedy Ethiopia, Level 95
romeo and Juliet. Originally named as “Nectar from Shakisso” in 2009,
Varietal: Gesha originally from Shakisso, Nekisse has settled well in Sidama for
Tasting Notes: orange peel, gesha, floral, caramel, dried a consistent nectar/jammy profile that sets itself apart from all
cashew fruit other coffees in the Ninety Plus Taste Profile range. In Nekisse
ruby, processing intensifies the depth of Nekisse berry flavor in
PErci the Taste Profile by controlling and extending the drying cycle,
Level 39, Panama giving the seeds a “ruby” hue.
The name Perci is derived in part from the word “perspec- Varietals: Mixed Heirlooms
tive”. When we first evaluated these coffees blind, we were sure Tasting Notes: intense peach, raspberry jam, passion fruit,
they were Ethiopia naturals (which in a sense they are, given creamy, cocoa butter
gesha’s Ethiopia origins). Our first thoughts were not of gesha PErci rUby
at all. Level 95, Panama
Varietal: Gesha Again, the name Perci is derived in part from the word
Tasting Notes: sharp cherry, juicy, carob, herbal, spiced “perspective”, a single unified awareness from sensory pro-
plum, peach
cesses while a stimulus is present. With Perci, that set is just one
LotUS component of a complex profile that includes mango, pineapple,
Level 39, Panama carob, banana, plum, red grapes, honey, peach, red Zinger and
Our Solkiln drying infrastructure emulates the remarkable more ruby processing maximizes spiced plum, chocolate, and
Lotus flower, an aquatic perennial that is sometimes mistaken peach attributes.
for a water lily. The Lotus flower has the ability to adjust the Varietal: Gesha
temperature of its blossoms, just as the Ninety Plus Solkiln can Tasting Notes: Supercharged spiced plum, ripe peach, dark
maintain desired points of temperature and humidity for drying. chocolate, brown sugar, dark cherry
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