BUCHAREST COFFEE FESTIVAL 2024
08/05/2024
This year marks a significant milestone in the world of coffee enthusiasts as we gear up to celebrate the 10th anniversary of the Bucharest Coffee Festival. It’s an event we simply couldn’t miss, and we are thrilled to announce our participation in this celebration of coffee culture.
Join us this weekend, from May 10th to 12th at Bucharest Coffee Festival.
3 days with 9 different brew origins:
Day 1: Panama Ninety Plus Gesha Sake, Colombia El Placer Pink Bourbon and Colombia Angie Hernandez Yellow Colombia
Day 2: Panama Finca Deborah Gesha Vivid, Colombia El Placer White Honey Gesha and Colombia Nestor Lasso Ombligon
Day 3: Panama Hacienda La Esmeralda Gesha Natural, Brazil Fazenda Guariroba Gesha and Colombia Angie Hernandez Striped Colombia
Coffee Origins on the shop:
Yellow bags:
Carefully processed using techniques such as thermal shock and fermentation with pre-ferments, this coffee has a distinct character. When tasting, you will encounter flavors of lychee, bubble gum, pineapple and blackberry jelly.
Through carefully managed processes, such as thermal shock and extended fermentation with sugars for 120 hours, this coffee offers delicate flavors. When tasted, you’ll find notes of lemongrass, lemon candies, mango, and yellow plums.
Tasting Notes: mango, dark cherry, banana liqueur, blackberry, red plums.
Colombia Nestor Lasso Ombligon, a special coffee grown by the farmer Nestor Lasso.
This coffee comes from the region of Pitalito, Huila, Colombia and is grown at an altitude of 1750 meters on the farm El Diviso. Through natural processing, thermal shock and yeast fermented for 38h, the coffee exudes rich aromas of violets, blueberries, black currants, cherries and strawberries.
Funky Box:
This coffees are processed with a pre fermentation of 24 hours in plastic bag, followed by 24 hours in cherry aerobically to be then depulped and ferment with fruits that have been dehydrated and grounded to have a higher concentration of flavours during 5 days anaerobically, and dried for 10 days mechanically with a stall of 5 days to promote a higher retention of flavours.
Tasting Notes: Blueberry, Blackberry, Raspberry, Red currants
This coffees are processed with a pre fermentation of 24 hours in plastic bag, followed by 24 hours in cherry aerobically to be then depulped and ferment with fruits that have been dehydrated and grounded to have a higher concentration of flavours during 5 days anaerobically, and dried for 10 days mechanically with a stall of 5 days to promote a higher retention of flavours.
Tasting Notes: Strawberry, Cherry, Pomegranate, Guava
Rarities selection:
Welcome to the realm of Ninety Plus Coffee, where innovation, precision and unparalleled flavor converge. We present a journey that begins at the enchanting Gesha Estates in Panama, culminating in the extraordinary Gesha Criolic coffee – a true masterpiece that reflects the essence of Ninety Plus’ commitment to excellence.
Tasting Notes: violets, blackberries, blueberries, sake
The “El Placer” Farms Project begins with Sebastian Ramirez who is a 4th generation coffee producer in his family. His experience managing the farm of his family and working with coffee for more than 14 years, allowed him to develop his project in Quindio and Huila.
Tasting Notes: eucalyptus, acacia, melon, white grapes, plums
The “El Placer” Farms Project begins with the farmer Sebastian Ramirez who is a 4th generation coffee producer in his family.
This coffee is Pink Bourbon variety, and the processing method is extended anaerobic fermentation.
Tasting Notes: white flowers, mango, pineapple, apricot jam, candy
The Fazenda Guariroba farm, which is under the care of the farmer Gabriel Lamounier Viera, is located at an altitude of 1100m, where the Gesha coffee beans are carefully selected and subjected to a natural drying process, which contributes to the development of a complex and distinguished aroma.
Tasting notes: lemongrass, lemon candy, herbs, eucalyptus.
Explore Panama Hacienda La Esmeralda (from Lot Lino 3), a rare, naturally processed Gesha coffee grown at 1600-1800 meters altitude in Boquete, Chiriqui, Panama. Its cultivation is supervised by Rachel Peterson, on the farm Hacienda La Esmeralda.
The natural drying process on raised beds offers subtle aromas of white flowers, hyacinths, red plums, grapes and winey.
The characteristics of this lot include the altitude of +1700 meters above sea level, the estimated annual rainfall of 3500 mm, the average temperature: day between 16°C and 23°C and night between 10°C and 15°C, the average age of the coffee trees being 12 years, and a total production area of 3.25 hectares.
- Panama Finca Deborah Gesha Vivid