Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha). With its elegantly elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees. This is an extremely refined presentation of the Gesha variety developed by boutique exporter/importer Ninety Plus
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2017 Holiday Gift Coffees
Each year, we ask roasters to send us exceptional coffees available only during the holidays, coffees that might make particularly gratifying gifts or splurges for coffee-lovers. In past years, approaches have ranged from particularly fine lots of classic coffees that roasters reserved for the holiday season, to rare and often expensive seasonally available micro-lot coffees, to ingenious and
Gesha Coffees 2017: Still Pricey, Still Amazing
I was at one of the Specialty Coffee Association’s Re:co Symposia a couple of years ago, where Jay Ruskey of Goodlands Organic, the pioneer of California coffee-growing, was displaying fresh branches of two varieties of coffee trees at his table outside the meeting rooms. Some of the branches were from the respected mainstream Caturra coffee variety, which is producing some very nice coffees on
Ninety Plus Gesha Estates Limited Batch #227
This exceptional coffee was selected as the No. 5 coffee on Coffee Review’s list of the Top 30 Coffees of 2017. This coffee is a collaboration between brothers Michael Johnson of JBC and Joseph Brodsky of Ninety Plus Coffee. It was produced entirely from trees of the celebrated Gesha variety of Arabica, and processed by a proprietary variation of the wet method in which the coffee fruit is
Ninety Plus Estate Panama Gesha Lycello
Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha). With its elegantly elongated beans and distinctive floral and crisp, often chocolaty, cup the Gesha variety continues to distinguish itself as one of the world’s unique coffees. This Gesha, produced in tiny lots, is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from
Ninety Plus Silvia Solkiln N2
This exceptional coffee was selected as the No. 16 coffee on Coffee Review’s list of the Top 30 Coffees of 2016. Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha). With its elegantly elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees. This is
Drima Zede Ethiopia
Yirgacheffe is a coffee region in southern Ethiopia that produces distinctive coffees from traditional varieties of Arabica long grown in the region. Most Yirgacheffe coffee is prepared by the conventional wet method, in which the skin and pulp are removed from the beans or seeds before they are dried, encouraging a cleanly high-toned, often intensely floral- and citrus-toned cup. This Yirgacheffe
Ethiopia Hachira Natural Espresso
Most Yirgacheffe coffee is prepared by the conventional wet method, in which the skin and pulp are removed from the beans or seeds before they are dried, encouraging a cleanly high-toned, often intensely floral- and citrus-toned cup. This Yirgacheffe is a “natural” or dry-processed version, however, meaning the beans/seeds were dried inside the fruit, encouraging a deeper-toned profile, more
Holiday Blend
A blend of two exceptional coffees: an auction lot of the big-beaned Pacamara variety from the celebrated Guatemala farm El Injerto and a dried-in-the-fruit or “natural” lot of Ethiopia Yirgacheffe from the admired exporter/importer Ninety Plus. Lab 146 is a specialty coffee shop in Kaohsiung, Taiwan, with a newly opened branch in the city library. Call +886-72-85-3303 for more information.
Nekisse Red N2 Level 39
This exceptional coffee was selected as the No. 2 coffee on Coffee Review’s list of the Top 30 Coffees of 2015. Nekisse is a proprietary type or brand of Ethiopia coffee developed by Ninety Plus, a distinguished boutique developer and importer of innovative small-lot coffees from Ethiopia and Panama. Grown near Neji in the Sidama/Sidamo growing region, this Ethiopian coffee is a dry-processed or
Juliette Ninety Plus Gesha Estates
Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha). With its elegantly elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees. Processed by the pulped natural or “honey” method, in which the skin is removed from the coffee fruit immediately after
Panama Ninety Plus Gesha Estates “Perci”
Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha). With its elegantly elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees. This is a dry-processed or “natural” version of the Gesha, meaning the beans were dried inside the fruit rather than
Kemgin Ninety Plus
This coffee was produced by Ninety Plus, the admired Panama- and Ethiopia-based producer of small-lot, high-end coffees. It was processed by the wet or washed method (fruit skin and pulp are removed before drying); Ethiopia coffees processed with this method typically express great aromatic complexity and intensity, with a particular emphasis on floral notes. Barrington Coffee is an artisan
Sillvia Solkiln N2 Level 95
This extremely rare, refined coffee was developed by boutique exporter/importer Ninety Plus Coffee. Produced in tiny, coddled lots, it is an ultimately refined dry-processed or "natural" coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or "washed" coffees. In the case of this coffee the drying was carried out in a
Tchembe Gedeo Ethiopia
This is a very refined version of a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. This coffee was selected and prepared under the supervision of Ninety Plus, a distinguished boutique producer and importer of innovative small-lot coffees from Ethiopia and Panama.
K-Cups and Other Cups: Capsule Single-Serve Coffees
When Coffee Review last visited the single-serve filter-coffee capsule scene in 2013, smaller, high-end roasting companies were eyeing the soaring popularity of Keurig K-Cups with some apprehension and, in a few cases, with interest: Hey, maybe I can get in on the action once the patents start lapsing. However, based on what we encountered during this month’s tasting, it seems that most higher-end
Lomi Tasha Worka, Ethiopia
Yirgacheffe is a coffee region in southern Ethiopia that produces distinctive coffees from traditional varieties of Arabica long grown in the region. Like virtually all Ethiopia coffees, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. This Yirgacheffe was sourced and exported by Levelup Coffee, a relatively new international coffee
Semeon Abay Ethiopia
This is a very refined version of a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. This coffee was carefully mixed from a variety of small lots by the Ninety Plus Field Director in Ethiopia, Semeon Abay. Ninety Plus is a distinguished boutique producer and importer
Ethiopia Ninety Plus Hachira N2
This exceptional coffee was selected as the #24 coffee in the Coffee Review Top 30 Coffees of 2014. Most Yirgacheffe coffee is prepared by the conventional wet method, in which the skin and pulp are removed from the beans or seeds before they are dried, encouraging a cleanly high-toned, often intensely floral- and citrus-toned cup. This Yirgacheffe is a “natural” or dry-processed version,
Perci Red Panama Gesha
Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha). With its elegantly elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees. This is a dry-processed or “natural” version of the Gesha, meaning the beans were dried inside the fruit rather than