Ruby was first developed by Ninety Plus by accident in a processing experiment gone wrong in Ethiopia in 2015. The coffee processed yielded a high count of exceptionally red seeds, which, when tasted separately had an incredible red wine and red fruit intensity.
We repeated the process in Panama, and a resulting batch called Perci Red scored 97 points on Coffee Review. When World Champion George Koustoumpardis joined Ninety Plus in 2015, Joseph invited George to work with him to take this process to a different level, and Ruby was born. The Ruby name is derived from the uniform and deep burgundy color of the unroasted coffee seeds. Ruby is the most intense coffee in the Ninety Plus menu. Ruby is enjoyed in honor of George and his wife, Konstantina, who have lived and worked as core members of the Ninety Plus Estates team in Panama since 2017.