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Български
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CARAMEL, CHOCOLATE, AROMA OF HONEY , FULL BODY, LOW ACIDITY , BALANCED SWEETNESS Fazenda Paraíso has 756 ha of drip-irrigated coffee plantations and belongs to the Veloso family, who was a pioneer in the Cerrado region and has been producing coffee since 1970. Nowadays, the family became a business group, which runs several farms in the area. Passion, respect for the land, high technology, and modern business practices lead to excellence, producing specialty coffees with the sweet and full body cup typically found in Caramelo Doce brand. SCA SCORE - 83.00 REST: 14-30 days from the date of roasting
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VANILLA, STRAWBERRY, COCO, WALNUT, BLACK TEA, MOUTHFEEL BODY, MEDIUM CITRIC ACIDITY Welcome to the Tapias Canyon Alliance, an alliance committed to deliver the best coffee from the best of the renowned Colombian coffee region! SCA SCORE - 83.5 REST: 14-30 days from the date of roasting
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RASPBERRY, VANILLA, HIBISCUS, FIG, CHERRY, FULL SYRUPY BODY, TARTARIC ACIDITY The taste of Colombia Omega is reminiscent of Ethiopian coffees for its bright floral and fruity notes. In this case Arnulfo Hoyos (the producer) does a “wash” fermentation and is then dried in the sun and indoors in a “marquesina” (a kind of greenhouse with raised beds inside). SCA SCORE - 84.00 REST: 14-30 days from the date of roasting
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NUTS, TOASTED CARAMEL AROMA, RICH BODY, BALANCED ACIDITY, DUTCH COCOA AFTERTASTE The cup resulting from the soil conditions, altitude and washed processing has a very good aroma, balanced acidity, full body, which combine to present a pleasant, sweet, chocolate aftertaste. SCA SCORE - 83.5 REST: 14-30 days from the date of roasting
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LIME, ZESTY, CITRIC ACIDITY, ORANGE, GREEN APPLE, VERY BRIGHT Due to their proximity to the equator, several microclimates are formed within these mountain ranges. Add to that altitude ranges from 800 to 2,200 meters, and you will start to realize why Colombian coffees are so diverse. SCA SCORE – 86.5 REST: 14-30 days from the date of roasting
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FRUITY AND CITRIC ACIDITY, MILK CHOCOLADE, KARAMEL Smallholder farmers mainly produce this coffee at an altitude ranging from 1.400m through 1.700m above sea level. Micro-climatic conditions in this volcanic area have a beneficial effect on the coffee tree and the formation of the coffee cherries. SCA SCORE - 86.5 REST: 14-30 days from the date of roasting
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RASPBERRY, VANILLA, HIBISCUS, FIG, CHERRY, FULL SYRUPY BODY, TARTARIC ACIDITY This coffee grows in an environment surrounded by exotic trees and other vegetation, providing great conditions for quality, as well as improving the chemistry of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals seek refuge here. Hacienda Sonora uses the most advanced farming practices in order to excel in quality and yield. SCA SCORE - 82.5 REST: 14-30 days from the date of roasting
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CHOCOLATE, BLACK CURRANT, SWEET, SLIGHT WINEY, VERY SMOOTH BODY Some coffee lovers want to enjoy the taste of coffee but cannot handle the stimulating effect of caffeine. While for most people caffeine is a desired energy booster, more sensitive consumers face unpleasant side effects such as nervousness or agitation. For them, and anybody else who wants to reduce caffeine consumption without sacrificing coffee pleasure, decaffeinated coffee is the ideal option. Our RITZ decaffeinated coffees are blends of carefully chosen beans. Constantly striving for exceptional decaf coffees, we make a selection of perfectly harmonizing Arabicas from South America and East Africa. SCA SCORE - 85.5 REST: 14-30 days from the date of roasting
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DARK BERRIES, CACAO NIBS, DARK CHOCOLATE, ORANGE, WINEY, OVERALL SWEET This coffee comes from South-West Ethiopia. After the harvest, a high number of farmers with a usually small production yield carry together their cherries and bring them to central washing stations rather than processing their coffee with their own machinery. Here, the coffee is thoroughly selected again and exposed to the sun on so-called “African Drying Beds” also known as suspended beds. The Ethiopia Abyssinian Mocca has a complex cup with very fruity and rummy flavors. It is overall sweet with hints of dried fruits. SCA SCORE – 84.00 REST: 14-30 days from the date of roasting
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MILK CHOCOLATE, FRUITY ACIDITY, WINEY CHARACTER, VERY SMOOTH AND BALANCED Due to the high elevation, these beans grow slower than usual and develop a higher density, building a very hard core. This is fostered through intense sun exposure during the day, while cold and moist winds cool down the area at night. Along with higher density comes a complex abundance of citric and fruitful aromas that let coffee from Huehuetenango rank as one of the best gourmet coffees in the world. SCA SCORE: 83.5 REST: 14-30 days from the date of roasting
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HERBS, PINE, SPICY, WET SOIL, VERY SMOOTH As a result of the semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs. SCA SCORE - 82.00 REST: 14-30 days from the date of roasting
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INTENSE FRUITY ACIDITY, WINEY AND RUMMY, COMPLEX TROPICAL FRUITS, INTENSE FLAVOR Coffee cultivation in Indonesia holds a 300-year-old history. Among the better-known coffee-producing regions are Sumatra, Sulawesi, Java, but also smaller islands such as Bali and Flores. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques such as the semi-washed processing technique called "giling basah". As a result of this semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs. SCA SCORE – 86.00 REST: 14-30 days from the date of roasting
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JAMAICA FLOWERS, WALNUTS, NUTS, CHOCOLATE, TANGERINE FULL BODY, FRUITY ACIDITY Cup of coffee with a unique character. The Chatsworth Estate is a micro-lot farm belonging to the Gold Cup Estates, a well-known producer of excellent Jamaica Blue Mountain qualities. SCA SCORE - 88.00 REST: 14-30 days from the date of roasting
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BLACK CURRANT, CHERRIES, TEA, RED APPLE, SWEET BODY The equator passes directly through this East African gem. Despite its tropical climate, Kenya experiences some nice cool-offs through the Indian Ocean and Lake Victoria. Flat savannahs home to an abundance of wildlife rise to central highlands, peaked by Mount Kenya at 5,199 m. It is here, where lush slopes are turned into fertile farmlands, creating ideal conditions for cofее. Ntongoro beans are handpicked. SCA SCORE - 87.00 REST: 14-30 days from the date of roasting
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RASPBERRY, DARK CHOCOLATE, VANILLA AND NUTS TASTE, CARAMEL AFTERTASTE, BALANCED ACIDITY, SILKY BODY Mexico Chiapas grows over 1600m altitude and is picked by hand due to steep terrains. No fertilizers are used. Harvest season is between December and March. SCA SCORE - 82.00 REST: 14-30 days from the date of roasting
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LIGHT CITRIC ACIDITY, MILK CHOCOLATE, MELLOW BODY, RAISIN Nicaragua Las Mimosas comes with solid chocolate notes in combination with a slight citric acidity. It is a classic Central American cup that is an excellent basis for espresso and nutty filter coffees. SCA SCORE – 82.00 REST: 14-30 days from date of roasting
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DARK STONE-FRUIT CHARACTERISTICS, WITH DARK CACAO FLAVOR AND AMAZING SWEETNESS Danch Meng was first developed by Ninety Plus, in the Yirgacheffe region, back in 2009. Ninety Plus is proud to present again in 2020 this profile, which uses a special “natural” style of processing, where the fruit is carefully fermented in a controlled environment. This special temperature-controlled process, leads to dark stone-fruit characteristics, with dark cacao flavor and amazing sweetness. SCA SCORE - 92.5 REST: 14-30 days from the date of roasting
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DRIED APRICOT, RED APPLE, CLOVE Drima Zede was first developed by Ninety Plus in Ethiopia in 2013. The ambition was to successfully 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. SCA SCORE - 92.25 REST: 14-30 days from the date of roasting
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DARK CHOCOLATE, MARASCHINO CHERRY, PLUM Kambera is now cultivated at Ninety Plus Gesha Estates in Panama, a proof of concept of the model inspired by Ninety Plus founder - Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness. Kambera is distinguished by its characteristic chocolate taste qualities, combined with the aroma of fruits. SCA SCORE - 95.00 REST: 14-30 days from the date of roasting
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GRAPE, DARK CHOCOLATE, ANISE Made from the Caturra variety, Kopi Kan is the simplest coffee in the Ninety Plus line-up. The coffee approximates a traditional chocolate taste but just slightly laden with the characteristic fruit and spice notes that Ninety Plus is famous for. SCA SCORE - 90.00 REST: 14-30 days from the date of roasting
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LYCHEE, OOLONG TEA, FRESH MINT In 2012, a World Barista Champion from Taiwan named Bruce Lee tasted the coffee cherries. They instantly reminded him of the lychees in his native country. While considering a name for this coffee, the Ninety Plus team was admiring the precision and technique of the cellist Yo Yo Ma. Inspired by the words “lychee” and “cello”, Lycello was the first taste profile created at Ninety Plus Gesha Estates in Panama. SCA SCORE - 94.25 REST: 14-30 days from the date of roasting
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DARK CHOCOLATE, MARASCHINO CHERRY, PLUM Nekisse – formerly Beloya – was the first coffee Ninety Plus developed in Ethiopia, and in 2007, it was the first coffee to score 97 points on Coffee Review. These tiny batches (the Aricha and Beloya Micro Selections) were first taken on a tour to specialty roasters in the Nordic countries who hadn’t tasted natural processed coffees of this level prior. They quickly became the choice of national barista champions who featured them on the World Barista Competition stage in Copenhagen in 2008. These coffees were the first single-origin, natural process coffees to be presented in the World Barista Championships and were the precursors of the current Panama Nekisse. SCA SCORE - 93.5 REST: 14-30 days from the date of roasting
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TOASTED BREAD, ROSEMARY, CHAMPAGNE The Ninety Plus Gesha Estates were designed with inspiration drawn from coffee growing wild in its natural habitat in Ethiopia. The Gesha variety, along with all heirloom coffee varieties, comes from the understory of wild forests in Ethiopia. These heirloom varieties of coffee live very long lives - up to 100 years or more - and produce relatively small amounts of intensely aromatic coffee. With its first significant production in 2014, coffee from Ninety Plus Gesha Estates was used to win the first of 5 World Brewers Cup Championships in 6 years year to date (2020). SCA SCORE - 92.00 REST: 14-30 days from the date of roasting
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POMEGRANATE, DARK CHOCOLATE, CARDAMOM Ninety Plus was the first to naturally process the Gesha variety in Panama. Perci – short for perspective – is named for the sense of discovery and possibility with natural processing of coffee. After bringing samples of its first experimental natural process coffees (fermented and dried in cherry) from Ethiopia to Panama in 2007 and sharing them with producer families in Boquete, a collaboration was made with Graciano Cruz of HiU Coffee and José David Garrido of Mama Cata to naturally process Gesha for the first time for Ninety Plus. SCA SCORE - 95.75 REST: 14-30 days from the date of roasting
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RUM BERMUDA, CAKE, SWEET CANDIES, LIGHT ACIDITY, RUM BODY Tigre is the second of two completely new taste profiles discovered in 2020 by Ninety Plus. Tigre has a taste profile that resembles buttered rum cake or cognac, laden with chocolate and cherry. A distinctive experience. Tigre is named in honor of Camilo Sanchez, Director of Estates at Ninety Plus, who manifests the strength and perseverance of a tiger in his daily work. “El Tigre” is also known for his adventures with Joseph Brodsky in the magical coffee wilderness at Ninety Plus Estates. SCA SCORE - 97.00 REST: 14-30 days from the date of roasting
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COMPLEX MALIC ACIDITY, MELON, BLACK TEA, GRAPEFRUIT, CITRIC, FLORAL, COOLING SENSATION The blue-grey and foaming Pacific in the west, the majestic Andes in the center, and the infinite Amazon basin in the east – you can fall in love with Peru for many reasons. SCA SCORE - 86.00 REST: 14-30 days from the date of roasting
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