Panama
Drima Zede, Ninetyplus Authentic Lot
250g
*Competition Series*
QUALITY SCORE: 91.00
Cup Notes
Elderflower / Kiwi / Raspberry / Fig / Lactic / Dark Chocolate
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 91.00
- Producer
- Ninety Plus
- Country
- Panama
- Terroir
- Barù Volcano
- Altitude
- 1500 mt
- Process
- Hot Anaerobic Natural
- Arabica cultivar
- Caturra
- Picked in
- Feb 2020
- Arrived in
- October 2020
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
The Ninety Plus Barú Estates are named after the Barú volcano, the iconic peak around which all of Panama’s best specialty coffee lands are centered. The last seven volcanic eruptions have happened on the western side of the Barú volcano, benefitting coffee on this western slope with superior soils. Ninety Plus Barú Estates are located around a volcanic crater, a result of one of these last seven eruptions. The base of the crater is a 70 hectare plain at 1,800 meters elevation, with the crater rim extending upwards to 2,300 meters above sea level, a peak in full and intimate view of the monumental Barú. Ninety Plus Barú Estates are connected directly to the 15,000-hectare Volcán Barú National Park. Ninety Plus Barú Estates, acquired in 2019, is planned to be both the high-tech future of coffee while embracing an ancient “Jurassic Park-like” feeling where large mammals still run wild daily among coffee trees. Exploring Ninety Plus Barú Estates, the explorer feels that he or she is back in time thousands of years.
THE VARIETY
Caturra coffee varietal was developed by the Alcides Carvalho Coffee Center of the IAC, Instituto Agronomico of the Sao Paulo State in Brazil.
In 1937, IAC received seed samples of genetic material originated on the border of the states of Minas Gerais and Espírito Santo. The samples came from Red Caturra and yellow Caturra cultivars. These two cultivars originated by natural mutation of Bourbon Red, originally a tall coffee shrub, found in the Serra do Caparaó , which is now a mountainous National Park north east of the city of Rio de Janeiro.
This is the first naturally occurred coffee mutation found, with small size and high yield capacity. Red and Yellow Caturra are characterised by the cherries sitting close to each other on the coffee shrub. These varietals have excellent cup quality, because they are very close genetically to the Bourbon varietal.
THE FERMENTATION PROCESS
Drima Zede was first developed by Ninety Plus in Ethiopia in 2013 in a successful effort to improve the flavor of common coffee varieties through deeper fermentation. This processing formula is now applied to the caturra variety in Panama to create a rich and voluptuous cup, reminiscent of great Shiraz wine. Drima Zede is processed by Ninety Plus' proprietary with a "hot fermentation" method that is designed to intensify sweetness.
