90+ Nekisse Coffee Brands and Nekisse Coffee Brewing Steps

Coffee Information

Country: Ethiopia

Region: Sidamo

Altitude: 1750-2000m

Variety: Local native varieties

Processing Method: Natural

Roast Level: Light Roast

Processing Station: Ninety Plus

Flavor: Nectarine, tropical fruits, oak barrel aroma

About 90+ Coffee

90+ beans take a completely different approach to naming than typical specialty coffees. They carry no region or estate name. Instead, each coffee is named after its flavor profile. "Chu Mang," for example, means "best approach" in the local dialect. Beginning with a flavor concept, then a name, and only afterward choosing regions and partner farms, this shows that 90+ is a brand run with a boutique mentality.

Ethiopia offers a remarkable range of coffee cultivation methods, from vast wild coffee forests and semi-developed land to traditionally managed small plots and modern plantations. About 50% of the coffee is grown at altitudes above 1500 meters. Based on these four production styles, Ethiopia can be divided into nine major coffee regions: five specialty zones — Sidamo, Yirgacheffe, Harrar, Limu, and Lekempti — plus four commercial bean regions — Djimma, Illubabor, Tepi, and Bebeka. Each region uses either the natural or the washed method, and the choice of processing shapes the flavor. Today natural processing accounts for about 80% of production, while washed accounts for about 20%.

Brewing Instructions

Pour-over Sidamo: 15g of coffee grounds, medium-fine grind (Fujiyama grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water and bloom for 27 seconds. Pour to 105g and pause. When the water level drops to half, continue pouring slowly until you reach 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

"Ninety Plus" does not mean that every coffee scores above 90 points. A great coffee may be available one year and gone the next, and it can appear at different estates with different flavor characteristics. "Ninety Plus" refers to a premium coffee series built around 13 flavor profiles. These coffees come exclusively from the American specialty coffee creator Ninety Plus Coffee. All are Ethiopian heirloom varieties, grown in ecological environments and processed to artistic standards with flavor optimization in mind. Processing is Ninety Plus's specialty: they separate coffees by variety, microclimate, and harvest time, cup each one individually, and design a specific processing method for each flavor profile — much like designing for a major brand, pouring heart and soul into a near-artistic craft. The natural lots undergo extensive refinement and improvement until they reach their most beautiful state before being presented.

The ancient natural method makes it difficult to achieve a pure flavor, but Drima Zede, with 90+ technical support, hand-selects only the ripest coffee cherries. The natural drying process involves meticulous, constant stirring to ensure uniformity. The result is an exceptionally transparent and clean cup with significant variation between hot and cold temperatures. The fruit, floral, and oak barrel aromas are captivating.

Chu Mang is also an Ethiopian natural bean, yet after strict supervision and selection it avoids the irritating earthy impurities and high defect rates common to natural coffees. Instead, it highlights the charming sweetness that natural processing is known for. Chu Mang's captivating fruity notes inherit the enchanting aroma of traditional Ethiopian natural processing, delivering a full-bodied, lingering sweetness and perfectly balanced, mouth-watering fruit acidity. Chu Mang is also easy to brew day to day. The bean itself is rich in flavor, so whether you use a simple drip brewer or a rich siphon, both bring out its inherent character.

Flavor Profile

90+ Level Up Series Chu Mang flavor: nectarine, tropical fruits, a clean and bright mouthfeel, stunning at first sip.

FrontStreet Coffee Recommendation

If the floral, citrus-driven character of an Ethiopian coffee is what draws you in, start with FrontStreet Coffee's washed Yirgacheffe daily drinker. It is the classic introduction to the Yirgacheffe region — white jasmine, bright citrus and lemon acidity, and a clean tea-like finish — and its friendly price makes it the first specialty bean many drinkers ever buy. For something with a little more fruit, FrontStreet's natural Red Cherry is a fully ripe-cherry natural: expect citrus acidity, a juicy berry texture, honeyed sweetness, and a creamy, smooth body.

Both brew beautifully as pour-over. FrontStreet suggests a V60 with 15g of coffee at a 1:15 ratio, water at 90-91°C, and a grind about the size of fine caster sugar. Bloom with 30g of water for 30 seconds, pour to about 125g, then finish at roughly 225g, aiming to complete the drawdown in about 2:00 to 2:10.