Kambera is considered to be an extremely complex and intense notes of butterscotch, maraschino cherry and rum balls. An explosion of complexity. For the Kambera geisha variety, Ninety Plus uses a special natural procedure. Fermentation takes place in small batches under the temperature control in oxygen-free space. Kambera geisha is grown at various meters above sea level between 1650 and 1850 meters. The batches are tested individually and then mixed based on the intensity of taste and aroma. This method makes coffee very complex with balanced acids and an exceptional flavor profile. Ninety Plus coffee is naturally grown without the use of chemicals. One of the key elements of the growth of the geisha variety on the Ninety Plus Estate is the incredibly clean water from natural springs and underground wells. In addition, each area of the estate has a unique micro-climate that gives a wide range of flavor profiles.