Introduction:This article delves into the Panamanian Gesha coffee beans produced by NINETY PLUS, analyzing its three patented processing methods—W2, N2, and H2—and the rigorous grading system from L5 to L95. It focuses on three representative bean offerings: W2-L21 Lycello, H2-L39 Juliette, and N2-L39 Perci Red. From green bean characteristics and flavor profiles to optimal extraction ratios, it provides practical pour over parameters and tasting insights to help you master the art of brewing top-tier Gesha.
Gesha is not the name of a specific cup of coffee, but an extremely rare coffee variety originating from Ethiopia. Today, it shines most brilliantly in Panama and Colombia. This article will give you a comprehensive understanding of the premium Gesha series under NINETY PLUS, exploring its unique W2 (washed), N2 (natural), and H2 (honey) processing techniques, as well as the strict L5 to L95 green bean grading system. It also details the flavor profiles, recommended grind-to-water ratios, and brewing techniques of three standout specialty Geshas: W2-L21 Lycello, H2-L39 Juliette, and N2-L39 Perci Red.
NINETY PLUS only offers premium green beans with cupping scores above 90, reflecting its extreme commitment to quality. Speaking of Gesha, this variety—first discovered in the Gesha Forest of Ethiopia in 1931—was initially sent to the Kenya Coffee Research Institute and later introduced to Uganda and Tanzania. It wasn’t until 1953 that it was brought to the Americas by Costa Rica, marking the beginning of its legendary journey. The now well-known Panamanian Gesha originated in the 1970s when Mr. Francisco Serracin of the Don Pachi Estate imported seeds from CATIE in Costa Rica and began cultivation. Its rarity and auction-based distribution make Gesha green beans extremely hard to come by, but what truly sets it apart is its unparalleled flavor profile.
Currently, Gesha is mainly grown in Panama, Colombia, Guatemala, and Costa Rica, with Panama and Colombia offering the most outstanding flavors. NINETY PLUS’s Panamanian Gesha, with its rich layers and delicate aromas, has become a dream bean for many coffee enthusiasts. Next, let’s take an in-depth look at NINETY PLUS’s three patented processing methods: W2 (washed), N2 (natural), and H2 (honey). The brand views coffee as fundamentally akin to fruit, and thus has uniquely modified these three traditional processing methods to unlock new flavor potential.
NINETY PLUS grades its green beans into nine levels, from L5 to L95. L5 beans are often mixed lots used to stabilize overall flavor consistency; L7 and above begin using single-origin selections and employ proprietary processing techniques to ensure cupping scores remain above 90. L12 and L21 further demand natural flavors and low defect rates, with L21 being especially common for Gesha varieties and known for exceptional flavor purity. L39 often utilizes N2 and H2 processing to enhance regional character and flavor intensity. Meanwhile, L95 represents the highest grade of single-origin beans, whose depth and nuance of flavor are considered the pinnacle of NINETY PLUS offerings.
The three NINETY PLUS Panamanian Geshas introduced here—W2-L21 Lycello, H2-L39 Juliette, and N2-L39 Perci Red—all offer excellent value, rivaling renowned estates such as the Gesha from the Esmeralda Farm at Panama’s La Esmeralda Estate. Among them, W2-L21 Lycello is washed processed, with green beans exhibiting a gem-like emerald green color, fresh grassy notes, and tea-like undertones. It is recommended to drop the beans at the beginning of the first crack, with a moisture removal rate of about 12%, and brew at a 1:15 to 1:18 grind-to-water ratio to fully showcase its soft, bright acidity and elegant floral notes, followed by layers of honey, cream, nuts, and tea.
H2-L39 Juliette is honey processed. Although it’s a less common honey-processed Gesha, it delivers an astonishingly intricate flavor structure. Unlike typical honey processes that may soften original flavors, this bean instead accentuates its unique personality—with rich sweet citrus and melon aromas, and the body of Assam black tea, offering both sweetness and tactile depth with clear layering. A 1:18 or lighter grind-to-water ratio is recommended to experience its nuanced, fruit-layer-peeling-like texture.
N2-L39 Perci Red is naturally processed and offers the most beloved flavor profile among the three. Even at the green bean stage, it emits a refreshing pear-like aroma, while both dry and wet aromas are filled with intense tropical fruit notes, including apple, pineapple, mango, and bergamot—bold and expressive flavors. A 1:18 or lighter grind-to-water ratio is suggested to fully release its vibrant fruitiness and sweet complexity, delivering an explosive coffee experience.
In summary, NINETY PLUS’s Panamanian Gesha series demonstrates the pinnacle of specialty coffee excellence in terms of processing technique, green bean grading, and final flavor expression. If you’re a pour over enthusiast who pursues flavor detail and unique taste experiences, do explore these three beans to embark on your own Gesha flavor journey.
The above content is compiled by CoffeeHunters, a coffee news website.
