Български
PANAMA DRIMA ZEDE
49,00 лв. – 220,50 лв.
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
DRIMA ZEDE
Accounted as one of the most famous farms in the world, Ninety Plus has shared its specialty coffee production ideology with producers in Panama since 2007 with strong focus on environmental protection. Ninety Plus participates in the reforestation of 1,000 hectares in Panama. In past years, Ninety Plus coffees has won most high-level coffee championships.
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.
EXPECT NOTES OF:
DRIED APRICOT, RED APPLE, CLOVE
WE RECOMMEND FOR:
ESPRESSO
FILTER
DETAILS:
1600-1700M
ALTITUDE
CATURRA
VARIETY
TEMPERATURE-CONTROLLED FERMENTATION
PROCESSING
Volcan, Panama
Region
We recommend to use:
Filter/Aeropress
For precise measurements of the amount of coffee and water, we advise using a scale. For every liter of water, use 65g of coffee.
Espresso
If you want to consume 32-36g of coffee, we advise using 16-18g of coffee for 24-32 seconds.
| Weight | 0,200 kg |
|---|---|
| Dimensions | 19 × 6 × 19 cm |
| Weight | 1 кг. (спестявате 10%), 200 гр. |
| Grinding | Beans, Large – french press, Medium – Hemex, Medium fine – V60, Fine – Coffeemaker, Aeropress, Very fine – Espresso, Cezve |
Reviews
There are no reviews yet.
Related products
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
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
QUINCE JAM, CHESTNUT, ROSES, MANGO, MARACUYA, PAPAYA AFTERTASTE, FULL CREAM BODY, MEDIUM TARTARIC ACIDITY Kopi Luwak is the world’s most exclusive coffee. The main factor of its high price is the uncommon method of production. It is produced from coffee beans which have been partially digested by the Indonesian palm civet and then excreted. therefor The outer layer of the coffee bean is removed during processing and the beans are completely cleaned before being roasted and sent to you. SCA SCORE - 89.00 REST: 14-30 days from the date of roasting
JUICY, CITRIC ACIDITY, GRAPES, RED APPLE, VERY SMOOTH/CREAMY BODY, BALANCED Nowadays, coffee is grown in every part of Rwanda since the whole country is situated on elevated plateaus. Despite its rather young history in high-quality coffee production, Rwandan coffees astonish with a soft sweetness and complex fruitiness. SCA SCORE – 85.00 REST: 14-30 days from the date of roasting
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
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
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
VERY WINEY, SWEET, RED CHERRIES, INTENSE PORT WINE, VELVET BODY This single-variety Red Honey Caturra coffee is cultivated on the Tres Milagros farm in Higuito, Tarrazú. After the ripe coffee cherries have been picked, they are transported to the Beneficio Fatima, where they are processed. In a first step, the cherries are partly pulped. About 80% of the mucilage remains on the beans. Afterward, the cherries are placed on raised African beds for ten days. During these days, they are constantly controlled and protected from too hot or moist weather conditions. The final drying step takes place in a drum dryer to allow for an even drying process. After the coffee rested for 2-3 months, it is finally dry-milled, sorted and prepared for transport. SCA SCORE – 86.5 REST: 14-30 days from the date of roasting
Only logged in customers who have purchased this product may leave a review.