Stitch have had the opportunity to source a phenomenally rare coffee and add it to our lineup. This Ninety Plus Panama Kambera Gesha is an extremely limited edition coffee, grown in controlled conditions and has undergone an experimental fermentation process. If you’re looking to experience a coffee like no other, this is it.
Tasting Notes: Butterscotch, Maraschino Cherry and Rum Cake
Altitude: 1,650-1,850m above sea level
Processing: Natural (Mixed fermentation)
ABOUT THE BEAN
Kambera uses the Ninety Plus special natural process. Fermentation takes place in small batches under temperature control. Kambera is grown at multiple altitudes ranging from 1650 to 1850 MSL. Batches are tested individually and then blended together based on flavour and aroma intensity. This method produces a lively coffee that is well balanced with vivid flavour notes. Ninety Plus coffee is naturally grown without the use of chemicals. One of the key growing elements at Gesha Estates is the incredibly clean water from rainfall and water from natural springs and underground wells. Additionally, each area of the estate has unique micro climates that give us a broad range of flavour profiles from a single farm. The Kambera flavour profile has the definitive Ninety Plus signature and has some similarities to Perci.
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.
Kambera derives its name from “Kampi” (site of Kampi Cooperative, a visit to which inspired – along with a hike to Ethiopia’s wildest coffee forests on the same trip – the coffee reforestation model currently employed at Ninety Plus) and “berry”. Kambera is now cultivated at Ninety Plus Gesha Estates in Panama, a proof of concept of the model inspired by Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness.
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