What defines 90+ specialty coffee and its estate growing traits?
90+, Or Ninety Plus Coffee, is an American specialty green coffee trader focused on extreme flavors. Since its founding it has built a strong reputation, and all the coffees it sells score above 90 under cupping rules. Three representative lots are Danch Meng, Nekisse, and Nekisse Red, each with its own origin, altitude, and processing method.
Danch Meng launched in 2013 as a sub-brand with Bodhi Leaf, grown by smallholders in Yirgacheffe Gelenium Abaya Dumerso. Nekisse was named in 2009 for Shakisso, later produced in Wellega and Sidama. The names for coffee beans in this range often reflect flavor or place rather than a botanical classification.
90+ (Ninety Plus Coffee) is an American specialty green coffee trader focused on extreme flavors. In just five or six years since its founding, it has become renowned in the global coffee community, with all its coffees scoring above 90 in cupping. This article will introduce in detail three representative coffees under 90+: Danch Meng, Nekisse, and Nekisse Red, covering the origin of their names, production areas, altitudes, processing methods, and flavor characteristics, with special recommendations for related products from Front Street Coffee, taking you deeper into the unique charm of 90+ coffee.
90+ coffee beans come from the American specialty coffee trader Ninety Plus Coffee. This company's dedication to extreme flavors is remarkable—in just five or six years, it has made its name known among coffee professionals worldwide. Ninety Plus literally means 90+, indicating that all the green coffee beans it sells score above 90 in cupping. Simply put, under the Cupping rules with over a dozen strict deduction criteria, achieving a final score of 90 is as difficult as winning the regional top score in the college entrance exam.
Danch Meng丨Danch Meng 【Origin of the name】: Danch Meng is actually the sub-brand Level up of NINETY PLUS, an Ethiopian green coffee jointly launched by the company and green coffee trader Bodhi Leaf, officially hitting the market in 2013. In the local language, Danch Meng is transliterated as "Perfect approach," grown by smallholders in Yirgacheffe Gelenium Abaya Dumerso, and relying on NINETY PLUS's professional flavor processing combined with 90+ sun-dried processing techniques, Danch Meng presents a very unique Yirgacheffe flavor.
Nekisse Nekisse丨Nekisse N2 Level 12
Origin of the name: In 2009, this coffee was named "Nectar from Shakisso," symbolizing a flavor like nectar from the Shakisso town in Ethiopia's Sidamo province. Nekisse is known for its creamy, smooth mouthfeel with a strong berry jam sensation, and some lots even blend citrus and various tropical fruit flavors. Although initially grown in the Shakisso region, later Nekisse is produced in Wellega and Sidama regions, just retaining the original name. We believe that Nekisse grown in Sidamo retains the original nectar and berry flavors, distinctly setting it apart from all other Ethiopian coffees.
Production area: Ninety+ Ethiopia Wellega and Sidama regions.
Altitude: 1750—2000m.
Processing method: Sun-dried.
Flavor characteristics: Clean taste, rich layers. Peach, berry, passion fruit, cream, and milk chocolate flavors are balanced, making it a classic good coffee. From hot to cold, it continuously surprises with night jasmine, blueberry, and fragrant wood, cocoa, and more.
Nekisse Red Nekisse Red丨Nekisse Red N2 Level 39
Origin of the name: Red-processed Nekisse is like its vibrant and strong little sister. Sugar-sweet, it has the older sister's classic fragrant wood and nectar flavors, while being independent and knowing its own charm, not afraid to shine at all. Tasting it feels like deeply experiencing a more intense and deeper Nekisse, as if someone has outlined Nekisse's contours and drawn thick eyebrows on its charming face to highlight the most beautiful details.
Production area: Ninety+ Ethiopia Wellega and Sidama regions. Altitude: 1750—2000m.
Processing method: Ninety+'s patented "red processing," which approaches but surpasses sun-dried.
Flavor characteristics: The red processing method enhances blueberry, cherry, and dark chocolate flavors. At the same time, it maintains the balance of fruit chocolate and its multi-layered taste. The balance is extremely subtle. It is a rare good coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
