Super fruity, sweet Competition Coffee for filter methods. Highly complex, multilayered, strongly fermented. A bouquet of flavors like we have never experienced before – a coffee you just have to experience! Fresh from harvest. The new Volcan Valley brand uses the processing method Ninety Plus has established. 
 
TASTING NOTE Lemon, miso, plum, sour cherry, green apple
VARIETY Catura
COUNTRY Panama
PRODUCER Volcan Valley 
TERROIR Santa Maria Coffee Estates
COLLECTING HEIGHT 1750 meters above sea level
FERMENTATION Criolic Folio™ process
QUALITY SCORE 92 points
CONTENTS 100 g
 
Story
This lot was harvested on 01-Feb-2023 from Santa Maria Coffee Estates, located in Paso Ancho, Tierras Altas, at an elevation of 1,750 meters. Processing this coffee is a twist on our Criolic™ process, and utilizes leaves (Criolic Foliio™) in the fermentation of 96 hours. Coffee was dried for 35 days in Red Room into an uneven formation, giving it a distinct complexity
 
Processing Style: Criolic™
Criolic™ processing is a method of coffee processing that utilizes low temperatures to decelerate the decomposition of sugars and other complex proteins in the coffee mucilage. This process starts with freshly picked coffee cherries, stored at low temperatures using water or other means. During the Criolic™ process, the coffee cherries are exposed to cold temperatures in an oxygen-controlled environment, usually around 4 to 10 degrees Celsius. The oxygen-controlled environment can significantly impact the flavor profile of the resulting coffee. The oxygen levels during the processing stage can also significantly impact the flavor profile of the resulting coffee. By controlling the oxygen available during fermentation, the bacteria present in the coffee cherries can produce unique flavors and aromas not found in coffee processed using traditional methods. Once the processing stage is complete, seeds are placed to dry into a single-layer formation not exceeding 2cm in thickness in raised African beds in the Red Room. Afterward, seeds are placed on the top level until they reach 18% humidity and then gradually moved to the lower levels to extend drying time. They are agitated every 2 hours during the daytime to ensure homogeneous drying and avoid hot spots during the drying period. Typically, drying takes 20-25 days until coffee in parchment reaches 11.5% humidity. The resulting coffee beans are known for their unique and complex flavor profile, often with notes of berries, yellow tropical fruits, and even floral characteristics. Criolic™ processing can produce a coffee that specialty coffee enthusiasts covet, as it offers a unique and distinctive flavor profile not found in coffee processed using traditional methods. The first ever coffee produced using this method is the legendary Batch #227 from the 2017 Harvest from Gesha Estates in Panama, which won the 2017 World Brewers Cup in Budapest. Two years later, a twist of this process, using Saccharomyces Cerevisiae yeast, was used to conquer the 2019 World Brewers Cup in Seattle.
 
Processing Style: Folio
Folio™ is not a stand-alone processing method like the ones described above. It's instead an additional layer that can be added into different processing methods (eg, Washed) to provide more depth and complexity. We use Folio™ to describe the use of one or more parts of the coffee plant (eg, leaf, cherry, flower, etc.) in the process, and it's an indicator of the level of processing specialization that Ninety Plus has been known for since 2014. The first ever coffee released with this exact layer in its processing was Ninety Plus's well-known Yuzo in 2020. Folio™ versions of our main processes have been used to win numerous national championships over the last three years worldwide.