Panama - Drima Zede - Ninety Plus Coffee
Panama - Drima Zede - Ninety Plus Coffee
Panama - Drima Zede - Ninety Plus Coffee
Panama - Drima Zede - Ninety Plus Coffee
Panama - Drima Zede - Ninety Plus Coffee
Panama - Drima Zede - Ninety Plus Coffee
Panama - Drima Zede - Ninety Plus Coffee
Panama - Drima Zede - Ninety Plus Coffee
Panama - Drima Zede - Ninety Plus Coffee
Panama - Drima Zede - Ninety Plus Coffee
Panama - Drima Zede - Ninety Plus Coffee
Panama - Drima Zede - Ninety Plus Coffee
Panama - Drima Zede - Ninety Plus Coffee
Panama - Drima Zede - Ninety Plus Coffee

Panama - Drima Zede - Ninety Plus Coffee

145.00 Sale Save

elder flower, passion fruit, dark cherries, cacao nibs

Roast Profile

Producer: Ninety Plus Coffee
Location: Piedra Candela, Panama
Variety: Mixed Heirloom
Process: Warm Anaerobic Natural
Altitude: 1550 MASL
Crop Year: 2022

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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. Founder Joseph Brodsky had an opportunity in 2009 to acquire this large property (~200 hectares) and had a vision of reforesting its historic cattle farming lands with native tree species while planting the shade-loving Ethiopian Gesha coffee beneath the canopy.
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. Ninety Plus Gesha Estates proves that coffee can be utilized to reforest and sustain tropical lands while producing the highest valued coffees in the world. In 2005, Ninety Plus Founder, Joseph Brodsky, traveled to Ethiopia for the first time and decided to make it home for the coming years, having fallen in love with the people, the food, the language, the culture, and the semi-forested coffee lands in Ethiopia’s southwest.
Drima Zede was developed by Ninety Plus in Ethiopia in a successful effort to improve the flavor of common coffee varieties through deepe fermentation. Their heaviest processing formula is now applied to mixed heirlooms grown in Panama.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!