How Does Ninety Plus Approach Panama Geisha Coffee?
Ninety Plus, founded by Joseph Brodsky in 2006, built its name on Ethiopian heirloom varieties and a green bean production method called Profile Processing. Its classic lines include Kemgin, Nekisse, Perci, and Lotus. The company's work traces from Sidama in Ethiopia through to Panama geisha lots.
Sidamo sits in southern Ethiopia's highlands at roughly 1,750 to 2,000 meters, on fertile volcanic soil, and its coffee is known for pronounced sweetness. Natural processing and the Solkiln drying method are central to how Ninety Plus handles fruit-forward profiles, and its grading system assigns each lot a level number.
In the specialty coffee world, Ninety Plus (90+) is a name that cannot be avoided. Founded by Joseph Brodsky in 2006, the company started with Ethiopian heirloom varieties and redefined green bean production through its unique Profile Processing system. This article begins with the Front Street natural Sidamo, 90+ Drima Zede, and systematically covers the terroir characteristics of the Sidamo region, the brand philosophy and founder story of Ninety Plus, core processing methods such as natural processing and Solkiln, and interprets classic product lines including Kemgin, Nekisse, Perci, and Lotus along with their grading system. Finally, it includes the roasting analysis and cupping performance of Front Street 90+ Drima Zede, providing coffee lovers with a complete Ninety Plus knowledge map.
ETHIOPIA, SIDAMO, Drima Zede
Front Street Natural Sidamo 90+ Drima Zede
Country: Ethiopia
Region: 90+ SNNP, Sidama
Altitude: 1750-2000 meters
Processing Method: Natural Process
Variety: Ethiopian Heirloom
Light Roast
Flavor: Floral aroma, nectarine, tropical fruit, blackberry, blueberry, plum, cream, cinnamon
Acidity: Medium-high
Introduction to Front Street Drima Zede's Origin
Sidamo is located in the highland region of southern Ethiopia, at an altitude of approximately 4,600 to 7,200 feet, adjacent to Kenya, southeast of Jima and directly south of the capital. Coffee produced in this area typically exhibits outstanding sweetness, which has earned it the preference of many. Annual production is approximately 225,000 bags (60 kg per bag).
The coffee flavors of Sidamo are extremely diverse. The region features varying soil types, complex microclimatic conditions, and a vast number of native coffee varieties, forming a diverse terrain of towering mountains, highlands, plateaus, valleys, and plains. The local geology consists of fertile, well-draining volcanic soil with a depth of nearly two meters, and the topsoil is dark brown or brown. The region's greatest advantage lies in maintaining soil fertility through organic matter cycling, where fallen leaves from surrounding trees and plant residues naturally convert into fertilizer.
So what exactly are 90+ coffee beans?
Nowadays many cafés promote Ninety Plus (90+) coffee, and 90+ beans are almost a label of honor in the coffee industry. But what exactly is Ninety Plus (90+) coffee, and how should one introduce it to others? Below is a detailed explanation about 90+ coffee.
Ninety Plus So what exactly are 90+ coffee beans?
“90+” does not broadly refer to all coffees scoring above 90 points; it is actually a premium coffee series containing 13 flavor profiles.
Sometimes these beans appear at different estates, each possessing different flavor characteristics. During processing, the coffee makers separate them one by one according to variety, climate, and harvest time, tasting each individually. They are like near-perfect works of art, and the coffee makers pour their heart and soul into bringing each bean to its optimal taste, presenting it in its most ideal form.
“90+'s” dedication to ultimate flavor is truly admirable, and its sustainable development model and environmentally friendly practices have also become a learning model for many coffee producers. Counting from the company's founding in 2006, this young enterprise made global coffee professionals remember it in just a few years. The coffee series first unveiled in 2007 was immediately regarded by experts across the coffee world as a precious choice.
Ninety Plus Ninety Plus Coffee Founder Joseph Brodsky
Since 2006, Ninety Plus founder Joseph Brodsky has been determined to change the deeply entrenched commercial coffee cultivation model. Ninety Plus saw an opportunity: to cultivate on tropical land while planting shade-loving, exceptional-flavor heirloom Ethiopian varieties, and to create a new model to inspire and improve the quality of life for its coffee cultivation professionals.
The Ninety Plus team currently owns and/or operates over 1,500 hectares of coffee forest restoration projects in Panama and Ethiopia, and has built an international brand, driving the success of a taste-driven model in an ecologically and socially oriented agricultural economy.
Ninety Plus founder Joseph Brodsky noticed early on that the world's highest-quality green coffee beans all originate from Ethiopia, and that the different flavors presented by its many different varieties are no less than the million different fine wines made from 10,000 varieties of grapes.
Ninety Plus's green beans all come from Ethiopian heirloom varieties, including the Geisha from the Panama estate, which was also transplanted from Ethiopian Heirloom varieties. Processing is Ninety Plus's specialty. They separate these coffees one by one according to variety, microclimate, and harvest timing, tasting each individually, and design specific processing methods for each flavor profile to achieve a certain taste characteristic—just like the design of a major brand, meticulously researched, spending heart and soul to complete a piece close to a work of art . The natural products undergo extensive refinement and improvement, finally reaching their most beautiful form before the content is presented to everyone.
In 2006, Joseph Brodsky founded Ninety Plus (90+) company. Under the wave created by Geisha being planted in Panama in 2003 and 2004, Joseph began his journey. When he did not find the results he expected in Panama at the time, it gave him another idea: perhaps among Ethiopia's more than 10,000 coffee varieties, there are still potential varieties yet to be discovered.
To ensure quality, 90+ adopts a cooperative model with local estates, completely controlling everything from cultivation, sampling, and harvesting all the way to subsequent processing and cupping. 90+'s exclusive Profile Processing ensures that every coffee bean produced has a unique and stable flavor direction and quality, and 90+ coffee adopts a marketing approach akin to fine wine, standing out uniquely in the market.
Ninety Plus 90+ Profile Processing Method
But as coffee gradually moved toward the high-priced specialty market, 90+ took the lead in establishing its own green bean production system—Profile Processing.
At the beginning, 90+ company only started by first selecting the most outstanding coffee cherries from various Ethiopian coffee farmers, and starting 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—came into being. But the results of this experiment were already astonishing; the incredibly rich fruit flavors and high quality shocked the entire specialty coffee circle.
Next came selecting potential coffee farmers, setting ideal flavor feedback based on currently produced coffee beans and giving it to the bean farmers and processing plants, carrying out process reengineering, and using scientific management to gradually revise samples to the flavor originally set by 90+, though of course the most suitable ones still had to be carefully selected before production.
Profile Processing, simply put, extends the scope of management upstream—managing everything from the varieties coffee farmers plant, origin, climate, cultivation methods, harvesting, processing methods…all of it—so that coffee beans of superb quality can be produced according to one's own preferences. What makes the Profile Processing system impressive is that it keeps the technology for controlling flavor expression in its own hands, thus allowing it to plan and set the highest standards and surpass the luck-based green bean selection and purchasing methods of ordinary green bean traders. Exceeding quality standards is by no means luck, but the average level—this is also the core value that 90+ company has always upheld.
Quality Control of Natural Process Coffee
Selection:
At the Ninety Plus farm, pickers carefully select only red cherries. This is the color of ripe coffee. As coffee ripens, sugars develop into the best flavors.
It is crucial to let workers understand the physical changes the cherries undergo. He told me that if they squeeze the cherry and count how many drops escape, they can see how much mucilage there is. One study found it could explain 20% of the variation in cupping scores; higher levels of mucilage mean better-tasting coffee. More than three drops is a good sign.
After picking is complete, Carlos and his team measure the weight and density of the cherries in a one-liter container. The results are divided by variety for comparison, and yield records are kept in the records.
The coffee cherries are hand-sorted before and after being placed on raised beds. Workers must remove any unripe cherries and look for any with coffee berry borer (broca) holes.
The raised beds allow the cherries to remain on a clean surface, with air circulation helping them dry evenly. The key is to keep the cherries in a thin layer and move them regularly to ensure even drying.
Drying Period:
For the first three days, the cherries are exposed to sunlight and cold nights. After the third day, they are shaded between 12 and 2 o'clock, when the day is hottest. When the coffee is shaded, it is important to leave space on the beds.
After 20-25 days, the coffee reaches the ideal moisture content—10.5% for natural coffee, rather than the more common 11-12%. He explained that the high levels of sugar still reacting inside the cherry mean a greater risk of over-fermentation.
Check his coffee with a moisture meter. He also recommends measuring humidity at the coldest moment of the day for greater accuracy.
Cherry Storage:
When stored, the coffee cherries are placed in GrainPro bags to protect them from insects. They are then stored in a warehouse, avoiding direct light. Raised wooden patios keep the bags off the floor. The moisture content (60-65%) and temperature (19-25℃) inside the warehouse are carefully controlled.
It takes an average of three months for the coffee to be ready for export. During this time it will continue to stabilize, he explained: any herbal flavors will disappear, while acidity and sweetness will continue to develop.
Ninety Plus coffee is famous for its processing. But great coffee does not happen without significant investment. And specialty-grade natural is no exception.
Ninety Plus 90+ Profile Processing Unique Production System
90+ beans are named in a completely different way from ordinary specialty beans. First, unlike usual, the name does not include the region and estate name; each bean is named according to flavor. For example, the famous Nekisse originally meant "nectar from Shakisso."
90+ naming usually begins with a flavor concept, then gets a name, and then moves on to selecting the region and partner farms. In this respect it is very different from ordinary specialty beans—it is a brand with a boutique management style.
For ordinary beans, it is not hard to find the letters N, H, or W, for example Ethiopian Yirgacheffe G3 N—this is the more commonly seen "Natural Yirgacheffe G3" on the market, where N stands for Natural. And H = Honey and W = Washed. Here, 90+ also has a different view: they believe that rather than distinguishing beans by processing method, they should be distinguished by flavor direction. Generally speaking, beans of each processing method have a more representative flavor, for example:
Natural: bold fruity aroma
Honey: more prominent sweetness
Washed: cleaner flavor
But 90+ believes that sometimes different processing methods still result in the same flavor direction—for example, a bean processed as honey whose flavor turns out similar to what is generally considered a washed bean—so they introduced three basic flavor designations: N2, H2, and W2. The flavors are distinguished by the intensity of fruitiness and mouthfeel:
W2: (Low) lower fruit character, emphasizing brightness, acidity, and floral notes
H2: (Moderate) moderate fruit character, emphasizing sweetness, fruity mouthfeel (not aroma), and tea-like notes
N2: (High) stronger fruit character, emphasizing bold flavor expression, sweet-tartness, jammy notes, and dried fruit
In 2011, in order to improve the stability of green beans produced in Panama during the drying stage, Joseph, inspired by wood drying rooms, developed a solar drying system together with the University of Wisconsin, and named this exclusive processing method Solkiln (SK). Of course, beans that undergo this special processing are all extraordinarily valuable, and due to the limited space available, production is also extremely small.
In 2009, 90+ established the NPGE estate in Panama, entirely planted with the most formidable Geisha coffee.
And within the NPGE estate, they set up the Ninety Plus Sensory Room (NP Sensory Lab) and the Solar Kiln Lab (for conducting the SK processing method), as well as Red processing, Ruby processing, and various other new research endeavors different from ordinary green bean processing.
You can imagine NPGE is 90+'s largest experimental farm. Experimenting with the best varieties is truly exhilarating, carrying the Profile Processing system through to the end.
After several years of cultivation results, the powerful experimental team at NPGE released five Geisha coffees: Lycello, Perci, Juliette, Silvia, and Lotus.
Among them, Perci also has upgraded versions, Perci Red (Red processing) and Perci Ruby (Ruby processing), varying Perci's sweetness in different ways; while Silvia and Lotus are the newest products using the SK processing method.
Only the SK processing method (Solar Kiln) is specially labeled, also because SK is a new processing method original to 90+, and its targeting is relatively specific, so it is specially labeled.
Ninety Plus 90+ Ninety Plus Grading
Finally, 90+ beans also have a scoring system different from the ordinary 100-point system. Green bean traders can have their own scoring standards, and their grades are classified according to three factors: flavor, cost, and production volume:
Besides its own flavor symbols, each 90+ bean also has its own grading method, which of course is completely different from the grading of other countries, divided into the following seven levels:
L4, L7, L12, L21, L39, L95, L195
L stands for Level, and the classification is based on production quantity, refinement of processing, difficulty, and strictness of selection.
Level 7: Single-origin harvest. Rare varieties with delicate flavors and special characteristics are hand-selected, then through Ninety Plus's unique processing methods, brought up to exceed the 90+ standard;
Level 12: Single-origin harvest. The website uses double negatives such as “unmistakable and indelible” to indicate that beans of this level are certain to be an unforgettable taste for every coffee person.
Level 21 (L21), Level 39 (L39) These are mostly Gesha varieties planted by Ninety Plus at its Panama estate. The specially Red-processed Ethiopian Nekisse Red also belongs to Level 39 (L39).
Level 95 (L95), Level 195 (L195) These are all beans from premium micro-environments of the Panama estate, processed through a lengthy selection process using patented drying technology. They reach the highest flavor standards in the design. Most are also processed under the personal supervision of founder Joseph. Annual production may reach only around a dozen to several dozen kilograms. They are collector's items.
The 2017 new season products may cancel the original L grading system (the original L7\L12\L39\L139), and the products and product line divisions are divided by more prominent taste differences. The product lines are divided into four major series: Ninety Plus Ethiopia, Ninety Plus Panama, Ninety Levelup, Ninety Plus Limited.
L4 range: This grade can no longer be seen in 90+ products now. In the past it referred to mixed-harvest batches. When a single origin's flavor was not rich enough or production was too small, multiple fine origins were blended and processed before production, somewhat like the former Aricha and Beloya. However, after 90+'s experimental control technology for coffee production matured over the years, this grading method is no longer used.
L7, L12 range: Most Ethiopian beans are at this grade. The flavors are already excellent, and both the aroma and texture are impeccable. This grade of 90+ can be said to be an entry-level product with very good value for money.
For example: Tchembe and Kemgin were originally L7; Nekisse and Hachira were originally L12.
L21, L39 range: This is almost entirely the domain of Geisha coffee from the NPGE estate. It is conceivable 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 extrapolate that Geisha may be harder to care for, and the rigor of processing is also higher than that of Ethiopian beans.
In addition, specially processed Ethiopian beans can also be upgraded to this range, becoming comparable to Geisha.
For example: Lycello is L21; Juliette and Perci are L39—all three are Geisha from the NPGE estate; Nekisse Red (Red-processed Ethiopian Nekisse) was upgraded to the former L39.
L95, L195 range: Both grades require 90+'s special processing methods to reach, such as Red, Ruby, and SK (Solkiln)—these can be said to be processing methods exclusive to 90+. However, to reach the highest L195, it still has to be Geisha.
For example: Lotus (SK processing), Silvia (SK processing), Semeon Abay (this is the Master Series), Nekisse Ruby (Ruby-processed Ethiopian beans) are all L95; and Perci Ruby is currently the only L195 (Ruby processing + Geisha variety).
Ninety Plus Ninety Plus 90+ American Specialty Coffee Series
90+ Kemgin
Origin of the name: This is a coffee from the town of Nekempte in western Ethiopia. It is characterized by being lively and clean, with slight notes of fruit, citrus, and ginseng. The “kem” in the name Kemgin is derived from Nekempte, and “gin” is derived from “ginseng.” Kemgin-flavored coffee is already produced in the Wellega, Sidama, and Yirgacheffe regions.
Ginseng has been officially renamed “Wild Ginger Flower.” Compared with the 2015 ginseng, besides floral notes, it retains the juicy body rarely seen in washed beans. This year's Wild Ginger Flower brings higher sweetness, gradually turning the original peach flavor into the relatively uncommon orange candy flavor, so I highly recommend everyone try this year's Wild Ginger Flower.
Origin: Ninety Plus Ethiopia Wellega, Sidama, and Yirgacheffe regions.
Altitude: 1750—2000m.
Processing method: Washed.
Flavor characteristics: White peach, lime, honeydew, ginseng, carob.
Hachira丨Hachira N2
Origin of the name: It originated from the Aricha region series developed by Ninety Plus and S.A. Bagersh between 2006-2008. This coffee was named ”Hachira.” Hachira coffee has a pronounced juicy quality and is rich in floral aroma, usually with elderberry or blackberry flavors, and sometimes with basil-family herbal flavors.
Origin: Ninety Plus Ethiopia Achira region.
Altitude: 1750—2000m.
Processing method: Natural.
Flavor characteristics: Rich floral aroma, pronounced juicy quality, with flavors of elderberry, blackberry, basil-family herbs, and also a lactose-like taste.
Nekisse Red丨Red Nekisse N2
Origin of the name: Red-processed Nekisse is like its vivid, strong little sister. Sugar-sweet, possessing the elder sister's classic sandalwood and nectar notes, while also independent and aware of its own charm, not afraid to express itself at all. Tasting it feels like deeply experiencing a more intense, deeper Nekisse, as if someone had traced Nekisse's outline clearly and then drew thick brows on its endlessly charming face to set off the most beautiful details.
[Origin]: Ninety Plus Ethiopia Wellega and Sidama regions.
[Altitude]: 1750—2000m.
[Processing method]: Ninety Plus patented “Red processing,” which approaches but surpasses natural.
[Flavor characteristics]: The Red processing method enhances blueberry, cherry, and dark chocolate notes. At the same time it maintains the balance of fruit and chocolate and its multi-layered mouthfeel. The balance is handled very subtly. It is a rare good coffee.
Nekisse丨Nekisse N2
Origin of the name: In 2009 this coffee was named after “Nectar from Shakisso,” meaning this coffee has a flavor like nectar from the town of Shakisso in the Sidamo province of Ethiopia. Nekisse is characterized by a creamy, smooth mouthfeel and a strong berry jam quality; some batches even have a mixed flavor of citrus and various tropical fruits. Although it was originally grown in the Shakisso region, later Nekisse was all produced in the Wellega and Sidama regions, just retaining this name. We feel that Nekisse grown in Sidama retains the original nectar and berry flavors, which distinguishes it from all other coffees from Ethiopia.
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, sandalwood, and cocoa.
Tchembe丨Tchembe N2
Origin of the name: Although this year's Tchembe comes from Yirgacheffe, the name is taken from the Haricho and Bolo varieties of the Amaro Mountains; these two varieties, when processed naturally, have carob and banana flavors. Tchembe coffee has a heavy body reminiscent of earth and chocolate, along with multi-layered citrus and berry flavors.
[Origin]: Ninety Plus Ethiopia Yirgacheffe region.
[Altitude]: 1750—2000m.
[Processing method]: Natural.
[Flavor characteristics]: Pronounced heavy body on the palate, with flavors of earth and dark fruit, as well as slight citrus.
Juliette丨Juliette H2
On Ninety Plus's Geisha estate, there is a path leading from the farmhouse to the coffee drying area. Walking along this path, one sees a row of exceptionally beautiful datura flowers. In the evening, these bell-shaped flowers give off a captivating fragrance that is intoxicating, and this fragrance lasts only about an hour. We jokingly call this floral scent “Beauty of the Night.” There is also a legend about datura. It is said that a local indigenous tribe in Panama would place this flower under their pillows while sleeping to protect themselves from harm, believing that datura has a special energy for protecting the family. Besides datura, belladonna, henbane, and mandrake also belong to the “witch's herb” family. Because these plants are all believed to possess mysterious powers, they are often used by witches to brew magical potions. Datura is an essential ingredient when witches prepare love potions; those who drink the love potion can win the person they love, but datura is also often brewed by witches into a poison that can drive people mad or cause death. Once, when we were doing a small-batch steam-based flavor evaluation of a coffee in the sensory lab, we suddenly smelled a blend of honeysuckle, orange, milk chocolate, and floral notes in this coffee. This scent instantly brought us back to that evening walking along the path lined with datura. Its soft, feminine taste kept us immersed for a long time in deep thoughts about datura flowers and Shakespeare's work—the tragic love story of Romeo and Juliet. Therefore, we named this coffee “Juliette.”
[Origin]: Ninety Plus Panama Geisha Estate,
[Variety]: Geisha
[Level]: 39
[Altitude]: 1250m-1650m
[Processing method]: Honey processing
[Flavor]: 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.
Lotus Solkiln丨Lotus Solkiln H2
Origin of the name: The development of the Lotus Solkiln flavor emulated the lotus that emerges from mud unsoiled—a perennial aquatic plant sometimes mistaken for a water lily. Although the Ninety Plus Solkiln-processed Geisha dries the fresh fruit directly, similar to the traditional natural method, the coffee beans look not much different from washed. The Solkiln method eliminates the influence of Panama's commonly humid environment on coffee by artificially creating a micro-environment with finely controllable temperature and humidity. Similarly, the lotus itself can adapt to environments with human or other warm-blooded animal activity by regulating the temperature of its petals. Lotus SK breaks the long-standing processing experience of emulating Ethiopian washed or natural methods, and also breaks people's long-held impressions of Geisha's basic flavor. In naming it ”Lotus SK,” we were also influenced by a song called “Lotus Flower” by the British Oxford band “Radiohead.” This song mainly expresses people's pursuit of inner release, freedom, low-key living, and a life attitude of loving music and sensory enjoyment. Just like this coffee, we hope those who drink it can also experience such a state of mind. The song's MV presents a pure yet ever-changing expression of music. If you have the chance, go watch this MV.
[Origin]: Ninety Plus Panama Geisha Estate
[Variety]: Geisha
[Level]: 95
[Altitude]: 1250m-1650m
[Processing method]: Ninety Plus patented Solkiln secret processing—temperature and humidity are controlled by special equipment in a house to extend drying time, enhancing flavor while maintaining washed-like cleanliness.
[Flavor]: A blended aroma of fig and honey; on the palate, a multi-layered flavor of melon, kiwi, and slight tropical fruit.
Perci丨Perci N2
Origin of the name: The name “Perci” derives from ”perspective,” which itself means viewpoint or angle. Naming it “Perci” means that during our sensory experiments on this coffee, while conducting overall sensory evaluation as usual, we suddenly felt a unique and stunning stimulation, and this feeling gave us a different view of coffee than before. Drawing on the meaning of ”perspective,” we named it “Perci” to remind us to remember that this is a coffee that made us sit up and take notice. When we first blind-tested this coffee, we were quite sure they were Ethiopian natural coffees (in a sense, yes). And the first thought that popped up was that this was definitely not a Geisha variety coffee. Geisha's basic flavor has notes of citrus, orange, and jasmine. But for ”Perci,” Geisha's basic flavor is only a very small component of its flavor; beyond that, it also has many flavors of mango, pineapple, carob, banana, plum, red grape, honey, peach, red coral, and so on.
[Origin]: Ninety Plus Panama Geisha Estate,
[Harvest season]: 2013~2014
[Variety]: Geisha
[Level]: 39
[Altitude]: 1250m-1650m
[Processing method]: Natural
[Flavor]: Intense flavors of cherry, carob, vanilla, tropical fruit, and mixed fruit juice.
Perci Red丨Perci Red N2
Origin of the name: Red processing's effect on Perci is like viewing a beautiful sunset through a red glass window. Perci's tropical fruit characteristics are more transparent and sweeter. All flavors are coated with a feeling of honey brandy. Pineapple, mango, and peach are made into a fresh jam. It still has the sweet-tartness of fresh fruit and the refreshing quality of juice, but it has become more concentrated and sweeter. And many other flavors.
[Origin]: Ninety Plus Panama Geisha Estate
[Variety]: Geisha
[Level]: 95
[Altitude]: 1250m-1650m
[Processing method]: Ninety Plus patented “Red processing.” It approaches but surpasses natural.
[Flavor]: Red processing further highlights the flavors of vanilla, tropical fruit, and mixed fruit juice. The mango and pineapple-type flavors carry a hint of sweet wine. The flavors of banana, red grape, honey, and peach remain unchanged.
Perci Ruby丨Perci Ruby N2
Origin of the name: Perci Red processing was already astonishing. Ruby processing's effect on Perci is even more unique. Perci's tropical fruit characteristics are more transparent, sweet to the extreme. All flavors are coated with a feeling of honey brandy. Pineapple, mango, and peach are made into a fresh jam. It still has the sweet-tartness of fresh fruit and the refreshing quality of juice, but it has become more concentrated and sweeter.
[Origin]: Ninety Plus Panama Geisha Estate
[Harvest season]: 2013~2014
[Variety]: Geisha
[Level]: 195
[Altitude]: 1250m-1650m
[Processing method]: Ninety Plus patented “Ruby processing”
[Flavor]: After Ruby processing, there are intense flavors of brandy and honey tropical fruit. The mango and pineapple-type tropical fruit flavors become bold and rugged. Banana, red grape, honey, and peach carry a hint of alcohol.
Silvia Solkiln丨Silvia Solkiln N2
Origin of the name: Silvia coffee is the result of our first use of the Solkiln method in 2012 to process coffee from plot No. 11 of the Geisha estate. All the coffee from this plot was processed at the same time, but in the end only 25 kilograms of coffee with special flavor was successfully obtained. In 2013, we learned that Geisha fresh fruit harvested at the end of the season absorbed more fruit flavor during Solkiln processing. This is because we extended the processing time, resulting in a stronger fruit flavor in the coffee. The ”sill” part of the name ”Silvia” is derived from the location of our farm—Silla Del Pando (the Silla Del Pando volcanic complex in the Panama volcanic region), and ”via” means channel or method.
[Origin]: Ninety Plus Panama Geisha Estate
[Variety]: Geisha
[Level]: 95
[Altitude]: 1250m-1650m
[Processing method]: Ninety Plus patented Solkiln natural method—temperature and humidity are controlled by special equipment in a house to extend drying time, enhancing flavor while maintaining washed-like cleanliness.
[Flavor]: Pronounced juicy mouthfeel on the palate, rich in intense tropical fruit flavors, with notes of pineapple cake, and a lingering finish.
Lycello 丨 Lychee and Cello W2:
Origin of the name: In 2013, the Taiwan regional champion of the World Barista Championship, Chien Chia-cheng, visited Ninety Plus's Geisha estate. After tasting the Geisha coffee fruit, it actually reminded him of the lychees grown in his own backyard! So Ninety Plus used the first two letters LY from the English word Lychee as the first component of this coffee's name. We were once listening to a performance by the genius cellist Yo-Yo Ma and were deeply impressed by his superb skill, so we used “cell” from the English word cello as the second component of this coffee's name. We took the “o” from Yo-Yo Ma's name as the third component of this coffee's name. This is the origin of the name Lycello!
[Origin]: Ninety Plus Panama Geisha Estate
[Variety]: Heirloom
[Level]: 21
[Altitude]: 1250m-1650m
[Processing method]: Washed
[Flavor]: On the basis of the Geisha variety's own flavor, it also displays rich aromas of green tea/musk and basil-family herbs; on the palate there is a soft lemon flavor, a sweet-tart mouthfeel similar to lychee, and also a cashew-like nutty flavor.
90+ Danch Meng
Origin of the name: Danch Meng is actually NINETY PLUS company's sub-label Level up. It is an Ethiopian green bean jointly launched by the company and green bean trader Bodhi Leaf, released in 2013. Danch Meng is transliterated locally as “Perfect approach” (Good Path). It is grown by smallholder farmers in Yirgacheffe, Gelena Abaya Dumeiso, and is a product launched against the background of NINETY PLUS company's professional flavor processing. With 90+ natural processing technology, Danch Meng has a very unique Yirgacheffe flavor.
Origin: Ninety Plus Ethiopia SNNP, Kambata region
Altitude: 1700m - 2000m
Processing method: Natural
Flavor: Cocoa, black raspberry, plum, juicy, floral aroma, blueberry, dark chocolate
DerarEla丨Dreamer
Flavor: Richer aromatic quality, abundant tropical fruit and lime aromas, unique chamomile fragrance
Faya Deraro丨Faya Deraro
Flavor: Blueberry, strawberry cookie, cherry, white wine, raspberry
Nitsu Ruz丨Nitsu Ruz
Flavor: Floral, lemon peel, lychee, prune, kumquat, black tea
90+ Drima Zede
Origin of the name: Drima Zede (Zhu Mang, the name of this Yirgacheffe) means “Best Approach” in the local dialect. According to materials provided by the producer, this Front Street Yirgacheffe is a specially customized product series developed based on 90+'s years of experience. The ancient natural processing method makes it difficult to achieve a clean flavor, but with 90+'s technical support, Drima Zede only hand-selects the most mature coffee cherries, and the natural drying process involves painstaking constant stirring to ensure uniformity. The final result is a very transparent and clean mouthfeel, with dramatic changes from hot to cold, and very charming aromas of fruit, flowers, and oak barrel.
Origin: Ninety Plus Ethiopia SNNP, Sidama region
Altitude: 1750m-2000m
Processing method: Natural
Flavor: Nectarine, tropical fruit, cream, cinnamon
Sidamo green coffee beans are slightly grayish, coarse in some places and fine in others, with acidity that is both soft and intense, a body that is both rich and light, and a sweet, spicy aroma. It is one of the garden coffees of the southern Ethiopian highlands. Unlike ordinary African coffee, Sidamo has clear fruity acidity, a smooth mouthfeel, and delicate floral and herbal aromas.
Front Street 90+ Drima Zede Roasting Analysis
Beans with such a splendid flavor are of course not suitable for medium-dark roasting, so this Front Street 90+ coffee is intended to use a light, slow roasting method that best expresses its round and sweet characteristics with rich floral and fruity aromas.
Roaster: Yangjia 600g semi-direct fire
Using a fast-roasting mode, charge at a drum temperature of 200°C, set the damper to 3, adjust the heat to 160°C after 30 seconds, keep the damper unchanged, adjust the heat once at 150°C. At this point the bean surface turns yellow, the grassy smell completely disappears, and dehydration is complete. Adjust the heat to 120°C and the damper to 4;
At the 8th minute, ugly wrinkles and dark streaks appear on the bean surface, and the toast smell clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of the first crack. First crack begins at 8’49”, reduce the heat to 70°C, open the damper fully to 5 (adjusting the heat must be done very carefully, not so low that there is no cracking sound), 1‘48“ after first crack, drop at 195°C.
After optimization, [Front Street 90+ Drima Zede] has further enhanced sweetness, with a slight citrus note and vanilla aroma, and the flavors of nectarine, mango, and other tropical fruits are more pronounced.
Cupping Results
The above content is compiled by CoffeeHunters, a coffee news website.
