How Does the 90+ Level System Grade Geisha Green Coffee?

90+ Ninety Plus is a green coffee brand known for flavor symbols and a Level grading system, and the L195 grade sits inside that structure. Grades pair letters and numbers with lot names such as Perci Red N2 and Perci Ruby N2. Processing methods include Red, Ruby, and Solkiln, all built around the company's Profile Processing production system.

Perci Red N2 comes from Silla Del Pando in Volcan, Panama, at 1,250 to 1,650 meters, and the variety is geisha green coffee. Red processing uses a patented drying method that pushes fruit notes and sweetness forward. In blind tasting the cup read as an Ethiopian natural bean, with mango, pineapple, plum, red grape, peach, and red ginger beyond the usual citrus and jasmine frame.

90+ (Ninety Plus) is a highly regarded green coffee brand in the specialty coffee world, and its unique flavor symbols and Level grading system often confuse enthusiasts. This article will start with the L195 grade and systematically sort out 90+'s grading logic, the meanings of its flavor symbols, its exclusive processing methods (Red, Ruby, Solkiln), and the Profile Processing production system. It will also explain in detail the representative 90+ coffees recommended by Front Street, including the flavor characteristics and grade correspondences of beans such as Perci, Nekisse, and Lotus, helping readers fully understand this legendary brand's green coffee philosophy.

For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style) Perci takes its name from "Perspective," used to describe the ability to observe sensory stimulation during coffee tasting. This bean's flavor spectrum is extremely complex, covering mango, pineapple, carob, plum, red grape, peach, red ginger, and more. During blind tasting, we once thought it was not Geisha but an Ethiopian natural bean, because its complexity exceeded the commonly recognized Geisha framework dominated by citrus and jasmine floral aromas. Front Street Perci RED 90+ Perci Red N2　Ninety Plus Perci Red N2 ■　Country: Panama ■　Product Name: 90+ Perci Red N2 ■　Region: Silla Del Pando, Volcan, Panama ■　Grade: N2 L95 ■　Altitude: 1250 – 1650m ■　Variety: Geisha ■　Packaging: 5KG ■　Flavor Description: Cherry, long beans, herbs, tropical fruit, juicy, mango, pineapple, vanilla, mixed fruit juice, sweet wine Introduction: Red Processing: A special processing method developed by the 90+ team using patented drying technology. The parchment fruit will show colors ranging from light red to ruby red. This processing can further enhance the coffee's aroma and make the fruit notes and sweetness more prominent. Perci takes its name from "Perspective," used to describe the ability to observe sensory stimulation during coffee tasting. This bean's flavor spectrum is extremely complex, covering mango, pineapple, carob, plum, red grape, peach, red ginger, and more. During blind tasting, we once thought it was not Geisha but an Ethiopian natural bean, because its complexity exceeded the commonly recognized Geisha framework dominated by citrus and jasmine floral aromas. Front Street 90+ Perci Ruby N2　Ninety Plus Perci Ruby N2 ■　Country: Panama ■　Product Name: 90+ Perci Ruby N2 ■　Region: Silla Del Pando, Volcan, Panama ■　Grade: N2 L195 ■　Altitude: 1250 – 1650m ■　Variety: Geisha ■　Packaging: 5KG ■　Flavor Description: Cherry, tropical fruit, juicy, mango, pineapple, vanilla, honey, red grape, brandy, banana; the fruit flavors are bold and wild. Introduction: Ruby Processing: This is the ultimate expression of the Red processing method, bringing the fruit aroma and sweetness of the coffee fruit to the peak. However, during processing, a slight mistake can lead to over-fermentation, so a large amount of manual labor is required for fruit care and selection. Only fruit that reaches the Ruby standard can be crowned with this name. After repeated screening and elimination, the final remaining quantity is extremely scarce. Perci takes its name from "Perspective," used to describe the ability to observe sensory stimulation during coffee tasting. This bean's flavor spectrum is extremely complex, covering mango, pineapple, carob, plum, red grape, peach, red ginger, and more. During blind tasting, we once thought it was not Geisha but an Ethiopian natural bean, because its complexity exceeded the commonly recognized Geisha framework dominated by citrus and jasmine floral aromas. Front Street 90+ Silvia Solkiln N2　Ninety Plus Silvia Solkiln N2 ■　Country: Panama ■　Product Name: 90+ Silvia Solkiln N2 ■　Region: Silla Del Pando, Volcan, Panama ■　Grade: N2 L95 ■　Altitude: 1250 – 1650m ■　Variety: Geisha ■　Packaging: 5KG ■　Flavor Description: Intense tropical fruit, juicy, pineapple cake, long-lasting finish Introduction: Silvia originated in 2012 and was among the first green coffees produced by the Solkiln laboratory. At that time, coffee cherries from Estate Block 11 were used, and a total of 25 kilograms of green coffee was produced. The following year, Ninety Plus adjusted the ripening time of the coffee cherries on the tree, allowing the green beans to absorb more fruit flavors in the Solkiln while extending the cherry drying time to enhance the fruit notes. Sillvia's name comes from the estate's geographical location, "SILLA DEL PANDO VOLCAN," while "VIA" means "borrowed from." Front Street Lotus 90+ Lotus Solkiln H2　Ninety Plus Lotus Solkiln H2 ■　Country: Panama ■　Product Name: 90+ Lotus Solkiln H2 ■　Region: Silla Del Pando, Volcan, Panama ■　Grade: N2 L95 ■　Altitude: 1250 – 1650m ■　Variety: Geisha ■　Packaging: 5KG ■　Flavor Description: Melon, kiwi, fig honey, tropical fruit, complex Introduction: Ninety Plus's Solkiln processing room simulates the characteristics of the aquatic plant "Lotus" by regulating temperature and humidity. Like humans and other warm-blooded animals, the lotus has the ability to self-regulate its flowering temperature, unaffected by the external environment. The technology in the SK laboratory similarly controls the temperature and humidity of coffee beans, preventing the coffee from being disturbed by Panama's humid climate during drying. Therefore, although the entire coffee fruit participates in drying, the finished product still retains washed characteristics, hence the name "Lotus." Another allusion comes from the British band Radiohead's song "Lotus," which explores themes of self-erasure, transcendence, and being lost in the magic of music and the senses, and its music video also conveys a pure and unpredictable feeling toward music. In recent years, 90+ has become an unavoidable topic in the specialty coffee circle. Even if you have never drunk 90+ beans, you should at least know why it is so popular. The discussion focuses mainly on two points: >What new concepts has 90+ proposed? >What impressive new beans has 90+ released? This shows that the company has something unique in both its philosophy and its coffee bean output. Let us quickly understand what makes 90+ so impressive. 1. Only coffees scoring above 90 in cupping can be released: This is also the origin of the company name 90+. Every bean is carefully selected and is an ultra-high-scoring bean with an SCAA cupping score above 90. So what does an SCAA cupping score of 90 mean? Let's look at SCAA's definitions: below 80 is below specialty and does not belong to the specialty coffee grade; 80-85 is described as very good, with the grade specialty, belonging to the general specialty coffee grade, and is already quite delicious; 85-90 is described as excellent, with the grade specialty origin, and is a very impressive specialty coffee bean; many top five finishers in COE competitions fall into this range; 90-100 is described as outstanding, with the grade specialty rare. The products released by 90+ happen to fall into this grade. Every bean exceeds 90 points, and there has even been a historical record of 97 points. This score is higher than that of many COE champion estates, and high scores are by no means easy to obtain. Whether it is green bean variety, origin, climate, cultivation method, or green bean processing method, all reflect 90+'s unique persistence, which led to 90+'s independent production system—Profile Processing. 2. Exclusive Production System - Profile Processing If you have read previous articles on the SCAA definition of specialty coffee, you will know that the chain of specialty coffee is long and complex, and it must rely on the persistence of many people to create a cup of specialty coffee. But in reality, the interaction between the various stages is not always smooth, and in the past it may even have been disconnected. For example, green coffee buyers were only responsible for selecting good green coffee beans and purchasing them, without caring how coffee farmers cultivated them or paying attention to the technology of processing plants. As long as the final cupping met the standard, they would buy it and not worry about much else. This is actually quite reasonable. Imagine: if you were a large watermelon wholesaler, would you manage how the watermelon farmer grows watermelons? That would be overreaching. But this logic may hold for commodities, directly delivered to the market economy, and good goods can always be found. However, as coffee gradually moved toward the high-priced specialty market, 90+ took the lead in establishing its own green coffee production system—Profile Processing. Profile Processing, simply put, extends the scope of management upstream, bringing variety, origin, climate, cultivation method, harvesting, processing method, and everything else in coffee farmer cultivation entirely under management, so that coffees of superior quality can be produced according to one's own preferences. The concept sounds simple, but execution is extremely difficult. After all, agricultural cultivation is a black box. There are actually thousands of variables determining where to intervene, and it is hard to generalize. At the beginning, 90+ also only went as far as selecting the most outstanding coffee cherries from various Ethiopian coffee farmers, and started with processing methods, applying the most refined processing to already good beans. Thus the first 90+ representative beans that made their name, Aricha and Beloya, were born. The results of this experiment were already astonishing enough. The incredibly rich fruit flavors and high quality shocked the entire specialty coffee circle. Next came selecting potential coffee farmers, setting ideal flavors based on the currently released coffee beans, feeding that back to the farmers and processing plants, reengineering the process, and using scientific management to gradually revise the samples toward the flavors originally set by 90+. Of course, only the ones that best matched the设定 could be released. This was essentially a scientific experiment. How many crazy experiments and failed samples were involved is unknown, but the very small amount that was sold indeed withstood 90+'s high standards and can be called the cream of the crop. So the strength of the Profile Processing system lies in keeping the technology that controls flavor expression in one's own hands, making it possible to plan and set the highest standards and surpass the luck-based bean selection and purchasing methods of ordinary green coffee buyers. Exceeding quality standards is by no means luck, but the average level. This is also the core value that 90+ has always upheld. It is conceivable that as time goes on and 90+ coffee beans accumulate more experimental data, the flavor of the beans may know no limits. 3. Establishing Its Own Coffee Estate: Ninety Plus Gesha Estate Although it is not the first time a green coffee buyer has funded an estate, starting from scratch and planting coffee trees across an entire piece of farmland in Panama on such a grand scale may make 90+ unprecedented. Moreover, everything planted in Ninety Plus Gesha Estate (hereinafter referred to as NPGE Estate) is the precious Gesha variety (it can also be called Geisha; there is no substantive difference). This decision goes back to 90+'s founder and CEO: Joseph Brodsky. Starting in 2004, when Hacienda La Esmeralda's Geisha green coffee won the Panama Cup of Excellence, it went on to sweep major competitions, making coffee people around the world fall madly in love with Geisha. Joseph Brodsky was one of those infected. And this infected Joseph also went to Ethiopia to search for ancient superior coffee varieties (or the Holy Grail) better than Geisha. Although his luck was not great and he still could not find them, misfortune turned into a blessing when he found Aricha and Beloya, delivering a shockwave to the specialty coffee circle. But if no better coffee variety could be found, then let the currently best variety become as good as it could possibly be! Therefore, in 2009, 90+ established NPGE Estate in Panama, planting only the most formidable Geisha coffee. It also set up the Ninety Plus Sensory Room (NP Sensory Laboratory), the Solar Kiln laboratory (for the SK processing method), and various new research efforts different from ordinary green coffee processing, such as Red processing and Ruby processing. It can be imagined that NPGE is 90+'s largest experimental farm. Conducting experiments with the best variety is truly exhilarating, carrying the Profile Processing system through to the end. After several years of cultivation results by the powerful experimental team, NPGE released five Geisha coffees: Lycello, Perci, Juliette, Silvia, and Lotus. Among them, Perci also produced upgraded versions, Perci Red (Red processing) and Perci Ruby (Ruby processing), creating different variations of Perci's sweetness; while Silvia and Lotus are the newest SK processing products. From this, it can be seen that 90+ established its own NPGE Estate, held formidable Geisha variety coffee in its hands, and played and experimented wildly on its own estate, continuously strengthening its unique competitiveness. One can see how terrifying 90+'s ambition and boldness are. 4. Flavor Symbols Instead of Processing Methods 90+ has so many innovations different from ordinary green coffee buyers, so of course its coffee flavor descriptions must also be different. This also gives many people who are just beginning to encounter 90+ a headache, as if they are seeing a bunch of symbols from a sealed book... But the reason for having unique flavor symbols is also to let consumers better understand the flavor possibilities and carefully selected value of each of 90+'s divine beans. This can also be considered a responsible production record. Although it is rather unconventional, once you understand it, you can also understand the hard-won value behind it in the world of unrivaled specialty coffee. First are the flavor symbols marked after each bean: W2 = washed processing flavor N2 = natural processing flavor H2 = honey processing flavor Here it must be especially emphasized that in general coffee beans, W stands for washed, N stands for natural, and H stands for honey. But 90+'s use of W, N, and H does not refer to processing methods, but to flavor descriptions. W2 is a bean close to washed flavor, but it does not necessarily mean it was washed. As for the 2, perhaps it was added to make it easier for consumers to distinguish, and it has no special meaning. As for the processing method of each bean, 90+ actually does not clearly indicate it, which is probably related to its trade secrets. In addition, blended processing methods are now more popular: half natural and half washed, washed mixed with raised beds, and several kinds of honey processing. Simply saying washed or natural processing probably can no longer accurately reflect the true production record of the beans, so they simply do not label it. Only the SK processing method (Solar Kiln) is specifically labeled, also because SK is a new processing method original to 90+ and is relatively clear in its targeted application, so it is specially marked. Adding a flavor description is a simple way to tell consumers the bean's basic outline. As for the various wonderful flavors presented after roasting, that is left to roasters and cafes to communicate with consumers after roasting. 5. Its Own LEVEL Grading Notation General coffee bean grading has different expressions according to each country's regulations. For example, commonly heard Kenya AA, AB, SHB, Screen 18, G2... and so on are various different grading methods. The purpose of grading is of course to distinguish high-quality products from inferior ones, but the basis for many grades is not necessarily positively correlated with flavor, so even a high grade does not necessarily mean it tastes good. Still, at least it is a referenceable data point. For beginners, grading should be considered more thoughtfully, but one should not superstitiously believe in high or low grades. In addition to its own flavor symbols, each bean of 90+ also has its own grading method, which of course is completely different from the grading of other countries. It is divided into the following seven levels: L4, L7, L12, L21, L39, L95, L195 L means Level. The classification basis is production quantity, refinement of processing, difficulty, and strictness of selection. The higher the number, the lower the yield, the more refined, complex, and difficult the processing, and the stricter the selection. But 90+ has not published the detailed contents of the grading, so it is actually similar to the flavor symbols, just reference data. But we should still roughly understand its implications. It can be simply divided into four grade ranges: L4 range: This grade can no longer be seen in 90+'s current products. In the past, it referred to mixed-harvest lots. When the flavor of a single origin was not rich enough or the yield was too small, multiple excellent origins were blended and processed before release, somewhat like the earlier Aricha and Beloya. However, after 90+'s experimental control technology for coffee production gradually matured over the past few years, this grading method is no longer used. L7 and L12 range: Most Ethiopian beans are in this grade. The flavor is already excellent, and both aroma and texture are impeccable. This grade of 90+ can be said to be an entry-level product with very good value. For example: Tchembe and Kemgin are L7; Nekisse and Hachira are L12. Ninety Plus grading L21 and L39 range: This is almost entirely the domain of Geisha coffee from NPGE Estate. It can be imagined that for 90+, the Geisha variety itself is an indication of high grade, so the lowest grade is also L21. Of course, one can also extend the thinking: Geisha may require more laborious care, and its processing rigor is higher than that of Ethiopian beans. In addition, specially processed Ethiopian beans can also be upgraded to this range and become comparable to Geisha. For example: Lycello is L21; Juliette and Perci are L39, and all three are Geisha from NPGE Estate; Nekisse Red (Ethiopian Nekisse processed with Red) is upgraded to L39. L95 and L195 range: Both of these grades can only reach such heights through 90+'s special processing methods, such as Red, Ruby, and SK, which can be said to endorse 90+'s exclusive processing methods. However, reaching the highest level, L195, still requires Geisha. For example: Lotus (SK processing), Sillvia (SK processing), Semeon Abay (Makers Series), and Nekisse Ruby (Ethiopian beans processed with Ruby) are all L95, while Perci Ruby is currently the only L195 (Ruby processing + Geisha variety). In short: good pedigree means a high initial score, poor pedigree means a low initial score, but after 90+'s skillful processing, it can also be upgraded and transformed into a boss. But the higher the grade, the more expensive it is. Does that necessarily mean it tastes better? Not necessarily. After all, no matter how good or rare the green bean itself is, it cannot be eaten raw. It still needs to be interpreted by a roaster to create good coffee, so it is enough to use it as reference. Trusting your own tongue is the real rule. 6. New Concepts in Green Coffee Keep Emerging Actually, the concept of green coffee production is a historical product extended from the different environments of each region. Here we will not focus specifically on processing methods; even bean variety, cultivation method, preservation method, and so on can all be discussed. In short, it is the main core concept affecting the formation of a bean's flavor. For example, taking processing methods: early African regions were mainly natural because sunlight was abundant and water was scarce, naturally forming the natural processing method. For example, taking quality: Golden Mandheling is mainly characterized by triple hand sorting for defects and large, uniform screen size. For example, taking variety: Geisha itself presents intense floral aroma, ultra-fine texture, and strong recognizability. These green coffee concepts are not single factors, but they are specially highlighted or even named because of the most important influencing reason. After all, for any good bean to have distinctiveness, meticulous care is a basic condition, but consumers still need more reasons why the flavor is special. In the process of handling green coffee, 90+ has also added many novel concepts, allowing coffee beans to be influenced by stronger variables and form their own distinctiveness. This is also difficult for ordinary green coffee buyers to intervene in. At present, upgrades are mainly made in processing methods and can be divided into three types: Red, Ruby, and SK. In 2014, the Maker series was also launched, processing green coffee according to coffee masters' interpretations and requirements for coffee flavor, and the results are also very impressive. The following is brief information proposed by 90+. Of course, perhaps not all of its mysteries can be fully understood, but it is enough to imagine that 90+ has invested a great deal of effort in pursuing distinctive green coffee techniques. Red Processing A special processing method carried out by the 90+ team through its own patented drying technology. The parchment fruit will show varying degrees of red, from light red all the way to ruby red. This processing will further enhance the coffee's aroma, and the fruit flavor and sweetness will become more prominent. Ruby Processing This is the ultimate expression of the Red processing method, bringing the fruit aroma and sweetness of the coffee fruit to the fullest. During processing, a moment of carelessness can lead to over-fermentation, so a large amount of manual labor is needed for fruit care and selection. Only fruit that reaches the Ruby standard can be called Ruby coffee beans. Therefore, after repeated screening and elimination, the quantity is extremely scarce. 90+SolkilnTM SolkilnTM special processing method In 2013, the SolkilnTM special processing method was original created, using a wood drying room to dry coffee beans. After trees are felled, they are usually placed in a wood drying room, where temperature, humidity, and air circulation are controlled and regulated to reduce the moisture content of the wood to 10-12%. Joseph Brodsky used exactly the same concept to create this new SolkilnTM (SK) special processing method, and in 2013 officially launched two top green coffee products, Lotus Solkiln H2 and Silvia Solkiln N2. Maker Series Ninety Plus allows international coffee industry experts, roasters, and competitors to create their own green coffee at Ninety Plus. In 2014, the Maker series was officially launched. Different from the centralized processing of estates and processing plants, it allows individuals to choose the ripeness of coffee cherries and process small batches of coffee fruit according to their own ideas. Front Street Kemgin丨Ginseng W2 Level 7 Origin: Ninety Plus Ethiopia Wellega, Sidama, and Yirgacheffe regions. Altitude: 1750—2000m. Processing Method: Washed. Flavor Characteristics: White peach, lime, melon, ginseng, carob. Front Street Tchembe丨Tchembe N2 Level 7 Origin: Ninety Plus Ethiopia Yigacheffe region. Altitude: 1750—2000m. Processing Method: Natural. Flavor Characteristics: Noticeable heavy body on the palate, with flavors of earth and dark fruits, as well as slight citrus. Front Street Hachira丨Hachira N2 Level 12 Origin: Ninety Plus Ethiopia Achira region. Altitude: 1750—2000m. Processing Method: Natural. Flavor Characteristics: Rich floral aroma, obvious juicy feel, with flavors of elderberry, blackberry, basil herbs, and also a lactose-like taste. Front Street Nekisse丨Nekisse N2 Level 12 Origin: Ninety Plus Ethiopia Wellega and Sidama regions. Altitude: 1750—2000m. Processing Method: Natural. Flavor Characteristics: Clean mouthfeel, multi-layered. Balanced by flavors of peach, berries, passion fruit, cream, and milk chocolate. It is a classic good coffee. From hot to cold, it continuously brings surprises of night-blooming jasmine, blueberry, fragrant wood, cocoa, and more. Front Street Nekisse Red丨Red Nekisse N2 Level 39 Flavor Characteristics: The Red processing method enhances blueberry, cherry, and dark chocolate flavors. At the same time, it maintains the balance of fruit and chocolate and its multi-layered mouthfeel. Front Street Nekisse Ruby丨Nekisse Ruby N2 Level 95 Flavor Characteristics: Incredible blueberry, cherry, and honey; night-blooming jasmine is heavy yet never dirty; thick dark chocolate seems like pure cocoa powder. Front Street Lycello丨Lychee and Cello W2 Level 21 Flavor Characteristics: On the basis of the Geisha variety's own flavor, it also displays rich aromas of green tea, musk, and basil herbs. On the palate there is soft citric acidity, as well as a sweet-and-sour taste similar to lychee, along with a nutty flavor similar to cashew. Front Street Juliette丨Juliette H2 Level 39 Flavor Characteristics: On the basis of the Geisha variety's own flavor, it is also rich in floral aroma. On the palate there are flavors of orange peel, caramel, and dried cashew fruit. Front Street Perci丨Perspective N2 Level 39 Flavor Characteristics: Intense flavors of cherry, carob, vanilla, tropical fruit, and mixed fruit juice. Mango, pineapple, carob, banana, plum, red grape, honey, peach. Front Street Perci Red丨Red Perspective N2 Level 95 Flavor Characteristics: Red processing further highlights the flavors of vanilla, tropical fruit, and mixed fruit juice. The mango and pineapple-like flavors are tinged with a hint of dessert wine. Banana, red grape, honey, and peach remain unchanged. Front Street Perci Ruby丨Perci Ruby N2 Level 195 Flavor Characteristics: After Ruby processing, there are strong flavors of brandy, honey, and tropical fruit. The tropical flavors of mango and pineapple become bold and rugged. Banana, red grape, honey, and peach have a slight intoxicating feel. Front Street Lotus Solkiln丨Lotus Solkiln H2 level 95 Flavor Characteristics: Mixed aroma of fig and honey; on the palate there are melon, kiwi, and slight tropical fruit with rich layers of flavor. Front Street Sillvia Solkiln丨Silvia Solkiln N2 Level 95 Flavor: Obvious juicy mouthfeel on the palate, rich in intense tropical fruit flavors, and also the flavor of pineapple pastry, with a long-lasting finish. There are also some supplementary ones: Front Street Drima Zede丨Drima Zede Flavor: Nectarine, tropical fruit, cream, cinnamon Front Street DerarEla丨Dreamer Flavor: More intense aromatic feel, rich tropical fruit and lime aroma, unique chamomile fragrance Front Street LomiTasha丨Lomi Tasha Flavor: Soft lemon, honey, wild ginger floral aroma, delicate green tea mouthfeel The following two are newly released: Front Street Faya Deraro丨Faya Deraro Flavor: Blueberry, strawberry cookie, cherry, white wine, raspberry Front Street Nitsu Ruz丨Nitsu Ruz Flavor: Floral aroma, lemon peel, lychee, prune, kumquat, black tea —— Ninety Plus Ninety Plus is an internationally renowned coffee bean production and sales company, famous worldwide for providing rare and unique green coffee beans. In addition to direct cooperation with coffee farmers, it also owns a 134-hectare coffee estate in Panama. Since its founding in 2007, its customers have spread across more than 40 countries around the world. In 2007, Joseph Brodsky officially founded Ninety Plus, and from the following year to now, we can see traces of Ninety Plus awards in coffee competitions large and small around the world. In last year's 2013 WBC World Barista Championship, among the six finalists, competitors from Italy, South Korea, and Canada used Ninety Plus green beans. Refined green bean cultivation and processing, excellent coffee varieties, and a unique grading system have made Ninety Plus a top and uniquely styled representative of green coffee in the green bean market. Upholding the philosophy of providing high-quality green beans, Shoucheng Coffee became the exclusive agent for Ninety Plus in 2014. It is a wonderful green coffee you absolutely must not miss. Around 2004, Panama Geisha rose to prominence, and its unique aroma set off a worldwide wave of searching for excellent varieties. Joseph Brodsky, like other green coffee traders, researchers, and enthusiasts, went deep into remote mountainous areas of Ethiopia and into the wild primary forests of coffee's birthplace to search for Geisha trees. Although in the end he did not get what he wished, he believed that in forests with so many native species, there still existed many excellent but unknown native varieties. Perhaps they had not yet been discovered because they were remote, or had not been unearthed because they had not undergone meticulous processing and cultivation. So the following year, Joseph Brodsky immediately invested a great deal of effort in Ethiopia. He searched for valuable coffee varieties and cooperated with local estates, improving and refining the green bean processing process, and established the Profile Processing green coffee system so that each bean could fully express its complete flavor. In 2009, Joseph Brodsky began planting Ethiopian native Geisha in Panama. He purchased land and created "Ninety Plus Geisha Estate," while also building the Ninety Plus Sensory Room. In recent years, he developed the SolkilnTM special processing method. Ninety Plus, which has repeatedly innovated in every stage of green coffee processing, leads the way in the specialty coffee market. Ninety Plus's refined green bean cultivation and processing Profile Processing System The Profile Processing system was established to tailor cultivation, harvesting, processing, and other processes for each bean, and through repeated cupping and correction, to ensure that each bean variety fully expresses its unique fruit flavor. SolkilnTM Special Processing Method In 2013, the SolkilnTM special processing method was original created, using a wood drying room to dry coffee beans. After trees are felled, they are usually placed in a wood drying room, where temperature, humidity, and air circulation are controlled and regulated to reduce the moisture content of the wood to 10-12%. Joseph Brodsky used exactly the same concept to create this new SolkilnTM (SK) special processing method, and in 2013 officially launched two top green coffee products, Lotus Solkiln H2 and Silvia Solkiln N2. SK = SolkilnTM Red Processing A special processing method carried out by the 90+ team through its own patented drying technology. The parchment fruit will show varying degrees of red, from light red all the way to ruby red. This processing will further enhance the coffee's aroma, and the fruit flavor and sweetness will become more prominent. Ruby Processing This is the ultimate expression of the Red processing method, bringing the fruit aroma and sweetness of the coffee fruit to the fullest. During processing, a moment of carelessness can lead to over-fermentation, so a large amount of manual labor is needed for fruit care and selection. Only fruit that reaches the Ruby standard can be called Ruby coffee beans. Therefore, after repeated screening and elimination, the quantity is extremely scarce. Maker Series Ninety Plus allows international coffee industry experts, roasters, and competitors to create their own green coffee at Ninety Plus. In 2014, the Maker series was officially launched. Different from the centralized processing of estates and processing plants, it allows individuals to choose the ripeness of coffee cherries and process small batches of coffee fruit according to their own ideas. Ninety Plus's excellent coffee varieties In 2004, Joseph Brodsky's coffee career began with the search for the finest Geisha trees. In Ethiopia he selected native varieties with excellent flavor (Heirlooms), and in Panama's NPGE estate (Ninety Plus Geisha Estate) he planted Ethiopian native Geisha (Heirlooms Geisha). Ethiopia Native Varieties Ethiopia Heirlooms Panama Geisha Panama Geisha Ninety Plus's unique flavor grading and code grading Ninety Plus coffee is classified according to "intensity of fruit flavor." Different from the traditional classification of washed, honey, and natural, it also uses the three categories W2, H2, and N2, but different processing methods create different fruit flavor levels, so it is possible to drink naturally processed or washed processed coffee beans in the honey-processing flavor "H2" category. W2 = washed flavor H2 = honey processing flavor N2 = natural processing flavor Front Street Coffee·90+ Tchembe N2　Ninety Plus Tchembe N2 ■　Country: Ethiopia ■　Product Name: 90+ Tchembe N2 ■　Region: Yirgacheffe ■　Grade: N2 L7 ■　Altitude: 1750 – 2000m ■　Variety: Heirlooms ■　Packaging: 30KG ■　Flavor Description: Syrupy, dark fruit, citrus, chocolate, berries Introduction: Named from the varieties "Haricho" and Amaro Mountain's "Bolo," Tchembe comes from Yirgacheffe. In natural processing, it has flavors of carob and banana, with a thick syrupy feel, accompanied by chocolate and quite multi-layered citrus and berry notes. Front Street 90+ Wild Ginger Flower W2　Ninety Plus Kemgin W2 ■　Country: Ethiopia ■　Product Name: 90+ Kemgin W2 ■　Region: Wellega, Sidama, Yirgacheffe ■　Grade: W2 L7 ■　Altitude: 1750 – 2000m ■　Variety: Heirlooms ■　Packaging: 30KG ■　Flavor Description: White peach, lime, cantaloupe, American ginseng, carob Introduction: The flavor of wild ginger flower was inspired in 2009 by Nekempte in western Ethiopia, possessing a lively, clean, light fruit, citrus, and American ginseng special flavor. In the name KEMGIN, "KEM" refers to Nekempte, and "GIN" refers to the flavor American ginseng (GINSENG). In recent years, coffee with the wild ginger flower flavor has been produced in Wellega, Sidama, and Yirgacheffe. Front Street 90+ Hachira N2　Ninety Plus Hachira N2 ■　Country: Ethiopia ■　Product Name: 90+ Hachira N2 ■　Grade: N2 L12 ■　Altitude: 1750 – 2000m ■　Variety: Heirlooms ■　Packaging: 30KG ■　Flavor Description: Juicy, elderberry, blackberry, milk candy, herbs, floral aroma Introduction: HACHIRA was created from Aricha with S.A Bagersh from 2006-2008. It has a wonderful fruity feel and floral aroma, as well as quite concentrated elderberry and blackberry, sometimes also carrying parsley and herbal notes. Front Street 90+ Nekisse N2　Ninety Plus Nekisse N2 ■　Country: Ethiopia ■　Product Name: 90+ Nekisse N2 ■　Region: Wellega/Sidama ■　Grade: N2 L12 ■　Altitude: 1750 – 2000m ■　Variety: Heirlooms ■　Packaging: 30KG ■　Flavor Description: Peach, jam, passion fruit, cream, milk chocolate, clean Introduction: Nekisse was originally produced in Shakisso, Ethiopia. This coffee bean was named Nekisse after "nectar from the Shakisso region (NAKED)." It is processed by the traditional natural method, with cherries placed on raised beds to dry in the sun, then the dried peel and pulp are removed, and finally it is sent to Addis Ababa for hulling. At that time, the flavor profile had very strong berry jam, creamy syrupy body, citrus, and tropical fruit. Later the production area was moved to Wellega and Sidama, because they found that in the Sidama region they could obtain even better nectar and jam sensations. Front Street Nekisse Red 90+ Nekisse Red N2　Ninety Plus Nekisse Red N2 ■　Country: Ethiopia ■　Product Name: 90+ Nekisse Red N2 ■　Region: Wellega/Sidama ■　Grade: N2 L39 ■　Altitude: 1750 – 2000m ■　Variety: Heirlooms ■　Packaging: 30KG ■　Flavor Description: Blueberry, cherry, dark chocolate, jam, passion fruit, cream, milk chocolate, clean Introduction: Nekisse was originally produced in Shakisso, Ethiopia. This coffee bean was named Nekisse after "nectar from the Shakisso region (NAKED)." It is processed by the traditional natural method, with cherries placed on raised beds to dry in the sun, then the dried peel and pulp are removed, and finally it is sent to Addis Ababa for hulling. At that time, the flavor profile had very strong berry jam, creamy syrupy body, citrus, and tropical fruit. Later the production area was moved to Wellega and Sidama, because they found that in the Sidama region they could obtain even better nectar and jam sensations. Red Processing: A special processing method carried out by the 90+ team through its own patented drying technology. The parchment fruit will show varying degrees of red, from light red all the way to ruby red. This processing will further enhance the coffee's aroma, and the fruit flavor and sweetness will become more prominent. Front Street 90+ Nekisse Ruby N2　Ninety Plus Nekisse Ruby N2 ■　Country: Ethiopia ■　Product Name: 90+ Nekisse Ruby N2 ■　Region: Wellega/Sidama ■　Grade: N2 L95 ■　Altitude: 1750 – 2000m ■　Variety: Heirlooms ■　Packaging: 30KG ■　Flavor Description: Blueberry, cherry, jam, passion fruit, cream, pure dark chocolate, night-blooming jasmine, clean Introduction: Nekisse was originally produced in Shakisso, Ethiopia. This coffee bean was named Nekisse after "nectar from the Shakisso region (NAKED)." It is processed by the traditional natural method, with cherries placed on raised beds to dry in the sun, then the dried peel and pulp are removed, and finally it is sent to Addis Ababa for hulling. At that time, the flavor profile had very strong berry jam, creamy syrupy body, citrus, and tropical fruit. Later the production area was moved to Wellega and Sidama, because they found that in the Sidama region they could obtain even better nectar and jam sensations. Ruby Processing: This is the ultimate expression of the Red processing method, bringing the fruit aroma and sweetness of the coffee fruit to the fullest. During processing, a moment of carelessness can lead to over-fermentation, so a large amount of manual labor is needed for fruit care and selection. Only fruit that reaches the Ruby standard can be called Ruby coffee beans. Therefore, after repeated screening and elimination, the quantity is extremely scarce. Front Street 90+ Lycello W2　Ninety Plus Lycello W2 ■　Country: Panama ■　Product Name: 90+ Lycello W2 ■　Region: Silla Del Pando, Volcan, Panama ■　Grade: W2 L21 ■　Altitude: 1250 – 1650m ■　Variety: Geisha ■　Packaging: 30KG ■　Flavor Description: Lychee, fresh cashew, green tea, Geisha floral aroma, lemon Introduction: Lycello, named after Taiwan's local fruit "lychee LYCHEE" and Yo-Yo Ma's exquisite cello artistry "cello CELLO," was named by Joseph after a conversation when Taiwan Barista Championship champion Chia-Cheng Chien visited NEPG Estate. At that time, Chien took a bite of a Geisha coffee cherry and told Joseph that the taste surprised him, because the aroma of the fruit was very similar to the fruit "lychee" in his hometown courtyard. So Joseph also decided to name it after the flavor "lychee." In addition, when conceiving this name, he heard Yo-Yo Ma's cello music. The moving music and the astonishing, admirable playing technique made him decide to name this washed Geisha, also processed with exquisite technique, after the "cello." Front Street 90+ Juliette H2　Ninety Plus Juliette H2 ■　Country: Panama ■　Product Name: 90+ Juliette H2 ■　Region: Silla Del Pando, Volcan ■　Grade: H2 L39 ■　Altitude: 1250 – 1650m ■　Variety: Geisha ■　Packaging: 30KG ■　Flavor Description: Orange peel, caramel, Geisha floral aroma, dried cashew Introduction: On the Panama Geisha estate, there is a road leading to the Solkiln processing area. Both sides of the road are covered with datura (Datura). These datura buds, like wind chimes, bloom in the evening and release a fascinating aroma during the brief hour of blooming. They call it "mujer de la noche," meaning "woman of the evening." According to the legend of Panama's native Gnobe tribe, placing a datura bud under the pillow also helps with sleep. Datura is one of the witch's herbs, an important ingredient in legendary love potions made by witches, and is greatly associated with spirit and death. Just as the Sensory Room was in the aroma evaluation stage, Joseph Brodsky and a group were brought back while walking on the estate. On the way back, honeysuckle, citrus peel, milk chocolate, and floral aroma filled the entire path. Juliette's flavor profile is depicted through the datura, symbolizing women, and Shakespeare's classic tragedy "Romeo and Juliet." Front Street 90+ Perci N2　Ninety Plus Perci N2 ■　Country: Panama ■　Product Name: 90+ Perci N2 ■　Region: Silla Del Pando, Volcan, Panama ■　Grade: N2 L39 ■　Altitude: 1250 – 1650m ■　Variety: Geisha ■　Packaging: 30KG ■　Flavor Description: Cherry, juicy, long beans, herbs, tropical fruit, juicy Introduction:

The above content is compiled by CoffeeHunters, a coffee news website.