Limited Edition World Award-Winning Coffee from Ninety Plus – Only 30 Boxes Available

To commemorate our incredible 10-year relationship with Joseph and the Ninety Plus team, we are thrilled to release one of the most captivating, amazing and exclusive coffees in the history of Standout Coffee.

Introducing Lot #23077 Criolic Yeast Gesha – prepare to be amazed!

Origin:

• Farm: Ninety Plus Estate
• Region: Barú - Panama
• Altitude: 1540 masl
• Taste: Apricot | Cotton Candy | Grape

Taste Description: Elegance with crystalline structure while maintaining powerful and beautiful aromatics. Like stone fruit and crisp white wine in flavor, apricots, cotton candy and grape will dominate the flavor profile of this cup.

Always fresh: This item contains 100 grams divided into 2 x 50 grams of whole beans roasted, packed and shipped on demand for maximum freshness.

Story: This lot was harvested from Estate #04, located on the northern side of Gesha Estates at an elevation of 1,540 meters, with a total area of 0.41 ha. The trees on this estate are sixteen years old. Many agronomists would say to remove trees of this age, but coffees from these older trees taste more incredible yearly.

Process: Processing for this coffee is a twist on our Criolic™ process by adding Saccharomyces Cerevisiae yeast. Coffee was dried for 33 days in Red Room into an uneven formation, giving it its complexity and smooth mouthfeel.

Criolic™ processing is a method of coffee processing that utilizes low temperatures to decelerate the decomposition of sugars and other complex proteins in the coffee mucilage. This process starts with freshly picked coffee cherries, stored at low temperatures using water or other means.

During the Criolic™ process, the coffee cherries are exposed to cold temperatures in an oxygen-controlled environment, usually around 4 to 10 degrees Celsius. The oxygen-controlled environment can significantly impact the flavor profile of the resulting coffee.

The oxygen levels during the processing stage can also significantly impact the flavor profile of the resulting coffee. By controlling the oxygen available during fermentation, the bacteria present in the coffee cherries can produce unique flavors and aromas not found in coffee processed using traditional methods. Once the processing stage is complete, seeds are placed to dry into a single-layer formation not exceeding 2cm in thickness in raised African beds in the Red Room. Afterward, seeds are placed on the top level until they reach 18% humidity and then gradually moved to the lower levels to extend drying time. They are agitated every 2 hours during the daytime to ensure homogeneous drying and avoid hot spots during the drying period. Typically, drying takes 20-25 days until coffee in parchment reaches 11.5% humidity.

The resulting coffee beans are known for their unique and complex flavor profile, often with notes of berries, yellow tropical fruits, and even floral characteristics. Criolic™ processing can produce a coffee that specialty coffee enthusiasts covet, as it offers a unique and distinctive flavor profile not found in coffee processed using traditional methods.

The first-ever coffee produced using this method is the legendary Batch #227 from the 2017 Harvest from Gesha Estates in Panama, which won the 2017 World Brewers Cup in Budapest. Two years later, a twist of this process, using Saccharomyces Cerevisiae yeast, was used to conquer the 2019 World Brewers Cup in Seattle.