What Does 90+ Single Origin Bean L195 Mean: Flavor Descriptions and Grading Rules

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Perci: A Name Rooted in Perspective

The name Perci originates from "Perspective," describing the ability to observe all sensory stimuli during coffee evaluation. Perci possesses an extremely complex flavor profile, including mango, pineapple, long bean, plum, red grape, peach, red ginger... When we conducted blind tasting of this coffee, we thought it wasn't Geisha but rather an Ethiopian natural process, because its complex performance exceeded the typical Geisha we recognize with obvious citrus and jasmine floral notes.

FrontStreet Coffee · 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

Package: 5KG

Flavor Description: Cherry, long bean, herbal, tropical fruit, juicy, mango, pineapple, vanilla, mixed fruit juice, sweet wine

Introduction:

Red Process: A special processing method developed by the 90+ team through their patented drying technology. The cherries in their husk will display varying degrees of red color, from light red to ruby red. This process enhances the coffee's aroma once again, making fruit flavors and sweetness more prominent.

The name Perci originates from "Perspective," describing the ability to observe all sensory stimuli during coffee evaluation. Perci possesses an extremely complex flavor profile, including mango, pineapple, long bean, plum, red grape, peach, red ginger... When we conducted blind tasting of this coffee, we thought it wasn't Geisha but rather an Ethiopian natural process, because its complex performance exceeded the typical Geisha we recognize with obvious citrus and jasmine floral notes.

FrontStreet Coffee · 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

Package: 5KG

Flavor Description: Cherry, tropical fruit, juicy, mango, pineapple, vanilla, honey, red grape, brandy, banana, with bold and wild fruit flavors

Introduction:

Ruby Process: This represents the ultimate expression of the Red processing method, maximizing the fruit aroma and sweetness of coffee cherries. However, during processing, one must be careful not to over-ferment, requiring extensive manual care and selection of cherries. Only cherries that reach ruby standards can be called Ruby coffee beans, resulting in extremely limited quantities after repeated screening and elimination.

The name Perci originates from "Perspective," describing the ability to observe all sensory stimuli during coffee evaluation. Perci possesses an extremely complex flavor profile, including mango, pineapple, long bean, plum, red grape, peach, red ginger... When we conducted blind tasting of this coffee, we thought it wasn't Geisha but rather an Ethiopian natural process, because its complex performance exceeded the typical Geisha we recognize with obvious citrus and jasmine floral notes.

FrontStreet Coffee · 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

Package: 5KG

Flavor Description: Strong tropical fruit, juicy, pineapple pastry, long-lasting aftertaste

Introduction:

Originating from 2012, Silvia was the first green bean produced from the Solkiln laboratory, using 25kg of green beans produced from Estate 11 coffee cherries. The following year, Ninety Plus adjusted the ripening time of coffee cherries on the trees, allowing green beans to absorb more fruit flavor in the Solkiln while extending the cherry drying time to enhance fruit flavor intensity. The name Silvia comes from the estate's geographical location "SILLA DEL PANDO VOLCAN," where "VIA" means "by" or "through."

FrontStreet Coffee · 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

Package: 5KG

Flavor Description: Melon, kiwi, fig honey, tropical fruit, complex

Introduction:

Ninety Plus's Solkiln processing room uses temperature and humidity control to simulate the perennial aquatic plant "lotus." Like humans and other warm-blooded animals, lotus has the ability to self-regulate its flowering temperature, unaffected by the environment. The SK laboratory technology also controls the temperature and humidity of coffee beans, avoiding the impact of Panama's humid climate during coffee drying. Therefore, although the entire coffee fruit undergoes drying, it still maintains washed characteristics, hence the name "lotus." Another reference comes from the British band Radiohead's song "Lotus," which discusses self-annihilation, transcendence, and losing oneself in the magic of music and senses. The music video also expresses an unpredictable feeling about pure music.

Why Ninety Plus Has Become Essential in Specialty Coffee

Because 90+ has become an essential topic in the specialty coffee circle in recent years, if you haven't tried 90+ beans, you should at least know what makes 90+ popular. The focus of the topic boils down to two points: What new concepts does 90+ have? What impressive new beans has 90+ released? From this, we can see that 90+ company has unique features in both concepts and coffee bean production. Let's quickly understand what makes 90+ impressive.

1. All Cupping Scores Above 90 Points

This is also the origin of the 90+ company name. Every bean is carefully selected, having achieved SCAA cupping scores above 90 points - these are super, super, super high-scoring beans (important things are said three times nowadays). So what's the value of SCAA 90 points? Let's look at SCAA's definition:

Coffee beans below 80 points: below specialty, not belonging to specialty coffee grade

Coffee beans 80-85 points: very good, specialty grade, general specialty coffee grade, already quite good to drink

Coffee beans 85-90 points: excellent, specialty origin grade, quite impressive specialty coffee beans, many COE competition (Cup of Excellence) top five coffee beans mostly fall in this grade

Coffee beans 90-100 points: outstanding, specialty rare grade. The life-threatening 90+ company's products fall in this grade... every bean exceeds 90 points, even having a glorious record of 97 points

Higher scores than many COE champion estates, and high scores are definitely not easily achieved. Whether it's green bean varieties, origins, climate, cultivation methods, green bean processing methods, etc., 90+ company has unique insistence on all aspects, thus extending to 90+ independent production system - Profile Processing.

2. Exclusive Production System - Profile Processing

If you've read the previous article about SCAA's definition of specialty coffee, you'd know that the specialty coffee process is long and complex, requiring many people's persistence to create a cup of specialty coffee.

But actually, the interaction between various processes is not smooth, and in the past it might even be disconnected. For example, green bean merchants only care about selecting and purchasing good green beans, not caring about how coffee farmers grow or the processing technology of processing plants. Anyway, if the final cupping is good, they buy, regardless of other factors.

This is actually quite reasonable. Imagine: if you're a watermelon wholesaler, would you care how farmers grow watermelons? You're meddling too much.

But this logic might work for bulk commodities, directly delivering to the market economy, where good products can always be found. However, as coffee gradually moves toward high-priced specialty markets, 90+ took the lead in establishing its own green bean production system - Profile Processing.

Simply put, Profile Processing extends the management scope upstream, managing everything from coffee farmer planting varieties, origins, climate, cultivation methods, harvesting, processing methods... all controlled, allowing production of exceptionally high-quality coffee beans according to their preferences.

The concept sounds simple, but execution is extremely difficult. After all, agricultural planting is a black box with thousands of variables, making it hard to summarize where to start.

When 90+ company first started, they only selected the most outstanding coffee cherries from various Ethiopian coffee farmers, starting with processing methods to apply the most refined processing to existing good beans, thus creating the initially famous 90+ representative beans: Aricha and Beloya. But the results of these experiments were already astounding, with incredibly rich fruit flavors and high quality that shocked the specialty coffee circle.

Next was selecting potential coffee farmers, providing ideal flavor feedback based on current coffee beans to farmers and processing plants for process reengineering, gradually correcting samples to 90+ originally set flavors through scientific management. Of course, among them, only those most matching the settings were carefully selected for production. (Essentially scientific experiments)

How many crazy experiments and failed samples were involved in between is unknown, but the extremely small quantities available for sale all withstand 90+ high scores, truly the best of the best.

Therefore, the reason Profile Processing system is impressive lies in mastering the technology to control flavor performance, allowing planning and setting the highest standards, surpassing the luck-based selection and purchase methods of general green bean merchants. Quality exceeding standards is not luck but the average level, which is the core value consistently upheld by 90+ company.

One can imagine that as time goes on, as 90+ coffee beans accumulate more experimental data, the flavor potential of the beans may be limitless.

3. Creating Own Coffee Estate: Ninety Plus Gesha Estate

Although it's not the first time for green bean merchants to fund estates, 90+ is unprecedented in its massive approach of taking entire farmland in Panama to start planting coffee trees from scratch.

Moreover, Ninety Plus Gesha Estate (hereinafter called NPGE Estate) grows only precious Gesha varieties (Geisha is also acceptable, no substantial difference).

This decision returns to 90+'s founder and CEO: Joseph Brodsky (the name suggests Russian heritage, but this is just speculation, don't trust blindly).

In 2004, when Geisha variety green beans from Panama's Hacienda La Esmeralda bravely won the Panama Cupping Competition championship, they subsequently swept major competitions, making coffee lovers worldwide crazy about Geisha, and Joseph Brodsky was one of those infected.

This infected Joseph then went to Ethiopia searching for better ancient coffee varieties (or Holy Grail), though his luck wasn't great and he didn't find any. However, disaster turned into blessing when he discovered Aricha and Beloya, delivering a shock to the specialty coffee circle.

But since he couldn't find better coffee varieties, he decided to make the current best variety even better! Therefore, in 2009, 90+ established NPGE Estate in Panama, planting only the most powerful Geisha coffee.

Within NPGE Estate, they set up Ninety Plus Sensory Room (NP sensory laboratory) and Solar Kiln laboratory (for SK processing), as well as various new research different from general green bean processing like Red processing, Ruby processing, etc.

One can imagine NPGE is 90+'s largest experimental farm, using the best varieties for experiments is truly exciting, thoroughly implementing the Profile Processing system.

After several years of planting results, the powerful experimental team launched five Geisha varieties from NPGE: Lycello, Perci, Juliette, Silvia, and Lotus.

Among them, Perci also released upgraded versions: Perci Red (Red processing) and Perci Ruby (Ruby processing), creating different variations of Perci's sweetness; while Silvia and Lotus are the latest SK processing method products.

From this, we can see that 90+ creating its own NPGE Estate, mastering the fierce Geisha variety coffee, and playing wildly and experimenting crazily in its own estate, continuously strengthening its unique competitiveness, shows how terrifying 90+'s ambition and courage are.

4. Flavor Symbols Instead of Processing Methods

90+ has so many innovations different from general green bean merchants, so of course, the coffee bean flavor descriptions must also be different.

This also makes many people new to 90+ feel very headache-inducing, like seeing a bunch of cryptic symbols...

The reason for having unique flavor symbols is to help consumers better understand the flavor possibilities and strict selection value of 90+'s various divine beans. This is also a responsible production record, although rather unconventional, once understood, one can appreciate the hard work and value behind this invincible specialty coffee world.

First are the flavor symbols marked after each bean:

W2 = Washed processing flavor

N2 = Natural processing flavor

H2 = Honey processing flavor

Here we must emphasize that generally, W in coffee beans represents washed processing method, N represents natural processing method, H represents honey processing method.

But 90+ using W, N, H doesn't refer to processing methods, but to flavor descriptions.

W2 is close to washed flavor beans, but doesn't necessarily mean washed processing method. As for the 2, it might be added to help consumers distinguish easily, no special meaning.

And the processing methods of various beans, actually 90+ doesn't clearly indicate them, which might be related to their business secrets.

Additionally, mixed processing methods are now more popular - half natural half washed, washed mixed with African beds, several types of honey processing - so simply saying washed or natural processing methods may not accurately reflect the bean's true production record, so they simply don't indicate it.

Only SK processing method (Solar Kiln) is specially indicated, also because SK is 90+'s original new processing method with relatively clear targeting, so it's specially indicated.

Adding a flavor description simply informs consumers of the bean's basic profile.

As for the various exciting flavors presented after roasting, that's left to the roaster and café to communicate with consumers after roasting.

5. Own LEVEL Grading System

General coffee bean grading varies according to each country's regulations, with different expressions like commonly heard Kenya AA, AB, SHB, 18 mesh, G2... etc., representing various different grading methods.

The purpose of grading is to distinguish premium products from secondary products, but many grading bases aren't necessarily positively correlated with flavor, so even high grades don't necessarily mean good taste, but at least it's reference data. Beginners should use grading for more consideration but not be superstitious about grade levels.

90+ besides its own flavor symbols, each bean also has its own grading method, of course completely different from other countries' grading, divided into the following seven levels:

L4, L7, L12, L21, L39, L95, L195

L stands for Level, classified based on production quantity, processing refinement, difficulty, and selection strictness.

Higher numbers represent smaller production, more refined processing, more complex and difficult, and stricter selection, but 90+ hasn't published detailed grading content, so it's actually similar to flavor symbols, just reference data, but we still need to roughly understand the meaning, which can be simply divided into four grade ranges:

L4 range: This grading is no longer seen in 90+ products now, previously referring to mixed harvest batches. When single-region flavors weren't rich enough or production was too small, multiple premium regions were mixed and processed for production, somewhat like the old Aricha and Beloya. However, as 90+'s experimental control technology for coffee production has matured in recent years, this grading method is no longer used.

L7, L12 range: Most Ethiopian beans are in this grade, with flavors already excellent, whether aroma or texture is impeccable. This grade of 90+ can be said to be entry-level but with quite good value.

For example: Tchembe and Kemgin are L7, Nekisse and Hachira are L12.

Ninety Plus grading

L21, L39 range: This is almost entirely the domain of Geisha coffee from NPGE estate. One can imagine that for 90+, Geisha variety itself represents high grade, so the lowest grade is also L21. Of course, one can also extend this thinking - Geisha care might be more difficult, and processing rigor is higher than Ethiopian beans.

Additionally, 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, these three are all Geisha from NPGE estate; Nekisse Red (Red processed Ethiopian Nekisse) is upgraded to L39.

L95, L195 range: These two grades require 90+ special processing methods to reach divine status, such as Red processing, Ruby processing, SK (Solkiln processing), essentially endorsing 90+'s exclusive processing methods. But to reach the highest L95 still requires Geisha.

For example: Lotus (SK processing), Silvia (SK processing), Semeon Abay (this is Master Series), Nekisse Ruby (Ruby processed Ethiopian beans) are all L95, while Perci Ruby is currently the only L195 (Ruby processing + Geisha variety).

In essence: good bloodline means high initial score, poor bloodline means low initial score, but after 90+'s skillful processing can also be upgraded and transformed into a devil.

But higher grades represent more expensive, but does that necessarily mean better taste? Actually not necessarily.

After all, no matter how good or rare green beans are, they can't be eaten raw - they still need to match the roaster's interpretation of the beans to create good coffee, so use as reference only, trusting your own tongue is king.

6. Continuous Innovation in Green Bean Concepts

Actually, green bean production concepts are historical products derived from different regional environments. Here we don't specifically focus on processing methods - even bean varieties, cultivation methods, storage methods... etc. can be explored. In short, these are the core concepts affecting bean flavor formation.

For example, regarding processing methods: African regions early on mainly used natural processing because of abundant sunlight and scarce water, naturally forming natural processing methods.

For example, regarding quality: Golden Mandheling is characterized by triple manual defect sorting and large, uniform mesh size.

For example, regarding varieties: Geisha itself presents strong floral aroma and ultra-delicate texture with recognizability.

And the above green bean concepts are not single factors, but are highlighted and even named based on the most influential reasons. After all, for any good bean to have special characteristics, fine care is basic, but consumers still need more reasons why flavors are special.

In the process of handling green beans, 90+ has also added many novel concepts, allowing coffee beans to accept stronger variable influences, forming their own uniqueness. This point is also difficult for general green bean merchants to intervene in.

Currently mainly focused on upgrading processing methods, which can be divided into three types: Red, Ruby, and SK processing methods.

In 2014, they also launched the Maker Master Series, processing green beans according to coffee masters' interpretation and requirements for coffee flavors, with very impressive results.

The following is simple information provided by 90+. Of course, the mysteries within may not be fully understood, but it's enough to imagine that 90+ has invested much effort in pursuing unique green bean techniques.

Red Processing

The 90+ team's special processing method using their patented drying technology. The cherries in husk will display varying degrees of red color, from light red to ruby red. This processing enhances coffee aroma once again, making fruit flavors and sweetness more prominent.

Ruby Processing

The ultimate expression of Red processing method, maximizing the fruit aroma and sweetness of coffee cherries. During processing, one must be careful not to over-ferment, requiring extensive manual care and selection of cherries. Only cherries reaching ruby standards can be called Ruby coffee beans, resulting in extremely limited quantities after repeated screening and elimination.

90+ Solkiln™ Special Processing Method

In 2013, they created the original Solkiln™ special processing method, using wood drying rooms to dry coffee beans. After wood is cut, it's usually placed in wood drying rooms where temperature, humidity, and air circulation are controlled and adjusted to reduce the green bean moisture content to 10-12%. Joseph Brodsky used this exact same concept to create the new Solkiln™ (SK) special processing method, officially launching two top green bean products in 2013: Lotus Solkiln H2 and Silvia Solkiln N2.

Maker Series

Ninety Plus allows international coffee industry experts, roasters, and competitors to create their own green beans at Ninety Plus. In 2014, they officially launched the Maker Series. Different from estate and processing plant centralized processing methods, this allows individuals to select coffee cherry ripeness and process small batches of coffee fruit according to their own ideas.

FrontStreet Coffee · Kemgin | W2 Level 7

Origin: Ninety Plus Ethiopia Wellega, Sidama, and Yirgacheffe regions

Altitude: 1750-2000m

Processing Method: Washed

Flavor Characteristics: White peach, lime, cantaloupe, ginseng, long bean

FrontStreet Coffee · Tchembe | N2 Level 7

Origin: Ninety Plus Ethiopia Yirgacheffe region

Altitude: 1750-2000m

Processing Method: Natural

Flavor Characteristics: Noticeable heavy body, with earthy and dark fruit flavors, also slight citrus notes

FrontStreet Coffee · Hachira | N2 Level 12

Origin: Ninety Plus Ethiopia Achira region

Altitude: 1750-2000m

Processing Method: Natural

Flavor Characteristics: Rich floral aroma, noticeable juice-like quality, with elderberry, blackberry, basil herbal plant flavors, also lactose-like notes

FrontStreet Coffee · 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 peach, berries, passion fruit, cream, milk chocolate flavors. A classic good coffee. From hot to cold, it continuously brings surprises of night-blooming jasmine, blueberry, sandalwood, and cocoa.

FrontStreet Coffee · Nekisse Red | N2 Level 39

Flavor Characteristics: Red processing enhances blueberry, cherry, and dark chocolate flavors. While maintaining fruit chocolate balance and multi-layered mouthfeel

FrontStreet Coffee · Nekisse Ruby | N2 Level 95

Flavor Characteristics: Incredible blueberry, cherry, and honey, heavy night-blooming jasmine that's never dirty, rich dark chocolate seems like pure cocoa powder

FrontStreet Coffee · Lycello | W2 Level 21

Flavor Characteristics: Based on Geisha variety's own flavors, it also displays rich green tea, musk, and basil herbal plant aromas. Tasting reveals soft lemon acidity, also lychee-like sweet and sour taste,同时也会有类似于腰果的坚果味道

FrontStreet Coffee · Juliette | H2 Level 39

Flavor Characteristics: Based on Geisha variety's own flavors, it's rich in floral aroma. Tasting reveals orange peel, caramel, dry cashew fruit flavors

FrontStreet Coffee · Perci | N2 Level 39

Flavor Characteristics: Strong cherry, long bean, vanilla, tropical fruit and mixed juice flavors. Mango, pineapple, long bean, banana, plum, red grape, honey, peach

FrontStreet Coffee · Perci Red | N2 Level 95

Flavor Characteristics: Red processing further highlights vanilla, tropical fruit and mixed juice flavors. Mango and pineapple flavors are tinged with after-dinner wine notes. Banana, red grape, honey, peach remain unchanged

FrontStreet Coffee · Perci Ruby | N2 Level 195

Flavor Characteristics: After Ruby processing, has strong brandy, honey tropical fruit flavors. Mango and pineapple tropical flavors become bold and wild. Banana, red grape, honey, peach have a hint of intoxication

FrontStreet Coffee · Lotus Solkiln | H2 Level 95

Flavor Characteristics: Mixed aroma of fig and honey, tasting reveals rich layers of cantaloupe, kiwi and slight tropical fruit flavors

FrontStreet Coffee · Silvia Solkiln | N2 Level 95

Flavor: Noticeable juice mouthfeel, rich in strong tropical fruit flavors, also pineapple pastry flavors, long-lasting aftertaste

Additional Varieties:

FrontStreet Coffee · Drima Zede

Flavor: Nectarine, tropical fruit, cream, cinnamon

FrontStreet Coffee · DerarEla

Flavor: More intense aroma, rich tropical fruit, lime fragrance, unique chamomile aroma

FrontStreet Coffee · LomiTasha

Flavor: Soft lemon, honey, wild ginger floral, refined green tea mouthfeel

The Following Two Are New Releases:

FrontStreet Coffee · Faya Deraro

Flavor: Blueberry, strawberry cookies, cherry, white wine, raspberry

FrontStreet Coffee · Nitsu Ruz

Flavor: Floral, lemon peel, lychee, plum, kumquat, black tea

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About Ninety Plus

Ninety Plus is an internationally renowned coffee bean production and sales company, famous worldwide for providing rare and unique green coffee beans. Besides directly cooperating with coffee farmers, they also own a 134-hectare coffee estate in Panama. Officially founded in 2007, their customers now span more than 40 countries worldwide.

In 2007, Joseph Brodsky officially founded Ninety Plus, and from the following year until now, we can see Ninety Plus award-winning traces in coffee competitions of all sizes worldwide. Last year in 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, unique grading system make Ninety Plus a top-tier and distinctive green bean representative in the market. Upholding the philosophy of providing high-quality green beans, Chengcheng Coffee became the exclusive agent for Ninety Plus in 2014 - these are exceptional green beans you absolutely cannot miss.

Around 2004, Panama's Geisha rose to prominence, its unique aroma sparking a worldwide search for excellent varieties. Joseph Brodsky, like other green bean industry professionals, researchers, and enthusiasts, went deep into Ethiopia's remote mountainous areas, to the wild original forests of coffee's birthplace searching for Geisha tree varieties. Although ultimately unsuccessful, he believed that among so many native species forests, there still exist many excellent unknown native varieties. Possibly undiscovered due to remoteness, or not discovered due to lack of refined processing and cultivation. So the following year Joseph Brodsky immediately invested significant effort in Ethiopia, searching for valuable coffee varieties and cooperating with local estates to improve and refine green bean processing, establishing Profile Processing green bean system to allow each bean to fully express its complete flavors. In 2009, Joseph Brodsky began planting Ethiopian native Geisha in Panama, purchasing land to create "Ninety Plus Geisha Estate," while also building Ninety Plus Sensory Room. In recent years developing Solkiln™ special processing method, Ninety Plus has continuously innovated in every aspect of green bean processing, leading the specialty coffee market.

Ninety Plus Refined Green Bean Cultivation and Processing

Profile Processing System

Establishing Profile Processing system tailors each bean with planting, harvesting, processing processes, and through repeated cupping and correction, ensures each coffee variety expresses its unique fruit flavors.

Solkiln™ Special Processing Method

In 2013, they created the original Solkiln™ special processing method, using wood drying rooms to dry coffee beans. After wood is cut, it's usually placed in wood drying rooms where temperature, humidity, and air circulation are controlled and adjusted to reduce green bean moisture content to 10-12%. Joseph Brodsky used this exact same concept to create the new Solkiln™ (SK) special processing method, officially launching two top green bean products in 2013: Lotus Solkiln H2 and Silvia Solkiln N2.

SK = Solkiln™

Red Processing

The 90+ team's special processing method using their patented drying technology. The cherries in husk will display varying degrees of red color, from light red to ruby red. This processing enhances coffee aroma once again, making fruit flavors and sweetness more prominent.

Ruby Processing

The ultimate expression of Red processing method, maximizing the fruit aroma and sweetness of coffee cherries. During processing, one must be careful not to over-ferment, requiring extensive manual care and selection of cherries. Only cherries reaching ruby standards can be called Ruby coffee beans, resulting in extremely limited quantities after repeated screening and elimination.

Maker Series

Ninety Plus allows international coffee industry experts, roasters, and competitors to create their own green beans at Ninety Plus. In 2014, they officially launched the Maker Series. Different from estate and processing plant centralized processing methods, this allows individuals to select coffee cherry ripeness and process small batches of coffee fruit according to their own ideas.

Ninety Plus Excellent Coffee Varieties

Joseph Brodsky's coffee career in 2004 began with searching for the most excellent Geisha tree varieties. He selected excellent native varieties (Heirlooms) in Ethiopia and planted Ethiopian native Geisha (Heirlooms Geisha) at the Panama estate NPGE (Ninety Plus Geisha Estate).

Ethiopia Heirloom Varieties

Panama Geisha

Ninety Plus Unique Flavor Grading and Code Grading

Ninety Plus coffee is classified by "fruit flavor intensity," different from traditional processing method classifications of washed, honey, and natural. Similarly three categories W2, H2, N2, but different processing methods create different fruit flavor levels, so you might encounter washed or naturally processed coffee beans in honey flavor "H2" classification.

W2 = Washed flavor

H2 = Honey flavor

N2 = Natural flavor

FrontStreet Coffee · 90+ Tchembe N2

Country: Ethiopia

Product Name: 90+ Tchembe N2

Region: Yirgacheffe

Grade: N2 L7

Altitude: 1750 – 2000m

Variety: Heirlooms

Package: 30KG

Flavor Description: Viscous, dark fruit, citrus, chocolate, berries

Introduction:

Named from "Haricho" and Amaro Mountain variety "Bolo," Tchembe comes from Yirgacheffe. When naturally processed, it has long bean and banana flavors, with thick viscosity, accompanied by chocolate and quite multi-layered citrus and berry tones.

FrontStreet Coffee · 90+ Kemgin W2

Country: Ethiopia

Product Name: 90+ Kemgin W2

Region: Wellega, Sidama, Yirgacheffe

Grade: W2 L7

Altitude: 1750 – 2000m

Variety: Heirlooms

Package: 30KG

Flavor Description: White peach, lime, cantaloupe, ginseng, long bean

Introduction:

Wild Ginger flavor was inspired by 2009 western Ethiopia's Nekempte town, featuring lively, clean, light fruit, citrus, and ginseng special flavors. The "KEM" in Wild Ginger KEMGIN comes from Nekempte town, "GIN" from ginseng flavor. In recent years, Wild Ginger flavored coffee has been produced in Wellega, Sidama, and Yirgacheffe.

FrontStreet Coffee · 90+ Hachira N2

Country: Ethiopia

Product Name: 90+ Hachira N2

Grade: N2 L12

Altitude: 1750 – 2000m

Variety: Heirlooms

Package: 30KG

Flavor Description: Juicy, elderberry, blackberry, milk sugar, herbal, floral

Introduction:

HACHIRA's creation comes from 2006-2008 with S.A Bagersh's Aricha, possessing excellent fruit quality and floral aromas, with quite concentrated elderberry, blackberry, sometimes also carrying basil and herbal notes.

FrontStreet Coffee · 90+ Nekisse N2

Country: Ethiopia

Product Name: 90+ Nekisse N2

Region: Wellega/Sidama

Grade: N2 L12

Altitude: 1750 – 2000m

Variety: Heirlooms

Package: 30KG

Flavor Description: Peach, jam, passion fruit, cream, milk chocolate, clean

Introduction:

Nekisse originally comes from Ethiopia's Shakisso region. This coffee bean is named "NAKED" (nectar from Shakisso region), thus Nekisse. Traditionally naturally processed, cherries are placed on high African beds for natural sun drying, then dried fruit skin and pulp are removed, finally sent to Addis Ababa for hulling. The flavor profile at that time had very strong berry jam, cream viscosity, citrus, tropical fruit. Later the region moved to Wellega and Sidama because they discovered that the Sidama region could achieve better nectar and jam qualities.

FrontStreet Coffee · 90+ Nekisse Red N2

Country: Ethiopia

Product Name: 90+ Nekisse Red N2

Region: Wellega/Sidama

Grade: N2 L39

Altitude: 1750 – 2000m

Variety: Heirlooms

Package: 30KG

Flavor Description: Blueberry, cherry, dark chocolate, jam, passion fruit, cream, milk chocolate, clean

Introduction:

Nekisse originally comes from Ethiopia's Shakisso region. This coffee bean is named "NAKED" (nectar from Shakisso region), thus Nekisse. Traditionally naturally processed, cherries are placed on high African beds for natural sun drying, then dried fruit skin and pulp are removed, finally sent to Addis Ababa for hulling. The flavor profile at that time had very strong berry jam, cream viscosity, citrus, tropical fruit. Later the region moved to Wellega and Sidama because they discovered that the Sidama region could achieve better nectar and jam qualities.

Red Processing: The 90+ team's special processing method using their patented drying technology. The cherries in husk will display varying degrees of red color, from light red to ruby red. This processing enhances coffee aroma once again, making fruit flavors and sweetness more prominent.

FrontStreet Coffee · 90+ Nekisse Ruby N2

Country: Ethiopia

Product Name: 90+ Nekisse Ruby N2

Region: Wellega/Sidama

Grade: N2 L95

Altitude: 1750 – 2000m

Variety: Heirlooms

Package: 30KG

Flavor Description: Blueberry, cherry, jam, passion fruit, cream, pure dark chocolate, night-blooming jasmine, clean

Introduction:

Nekisse originally comes from Ethiopia's Shakisso region. This coffee bean is named "NAKED" (nectar from Shakisso region), thus Nekisse. Traditionally naturally processed, cherries are placed on high African beds for natural sun drying, then dried fruit skin and pulp are removed, finally sent to Addis Ababa for hulling. The flavor profile at that time had very strong berry jam, cream viscosity, citrus, tropical fruit. Later the region moved to Wellega and Sidama because they discovered that the Sidama region could achieve better nectar and jam qualities.

Ruby Processing: The ultimate expression of Red processing method, maximizing the fruit aroma and sweetness of coffee cherries. During processing, one must be careful not to over-ferment, requiring extensive manual care and selection of cherries. Only cherries reaching ruby standards can be called Ruby coffee beans, resulting in extremely limited quantities after repeated screening and elimination.

FrontStreet Coffee · 90+ Lycello W2

Country: Panama

Product Name: 90+ Lycello W2

Region: Silla Del Pando, Volcan, Panama

Grade: W2 L21

Altitude: 1250 – 1650m

Variety: Geisha

Package: 30KG

Flavor Description: Lychee, fresh cashew, green tea, Geisha floral, lemon

Introduction:

Named after Taiwan's authentic fruit "LYCHEE" and Yo-Yo Ma's exquisite cello artistry "CELLO," Lycello was named by Joseph referencing a conversation when Taiwan Barista Championship champion Chien Chia-cheng visited the NEPG estate. At that time, Chien Chia-cheng tasted a Geisha coffee cherry and told Joseph the taste surprised him because the fruit aroma was very similar to the "lychee" fruit in his hometown courtyard. So Joseph later decided to name it after the "lychee" flavor. Additionally, while构思 this name, he heard Yo-Yo Ma's cello music, the moving music and amazing, admirable playing technique made him decide to name this washed Geisha, which also underwent exquisite technical processing, after the "cello."

FrontStreet Coffee · 90+ Juliette H2

Country: Panama

Product Name: 90+ Juliette H2

Region: Silla Del Pando, Volcan

Grade: H2 L39

Altitude: 1250 – 1650m

Variety: Geisha

Package: 30KG

Flavor Description: Orange peel, caramel, Geisha floral, dry cashew

Introduction:

In the Panama Geisha estate, there's a road leading to the Solkiln processing area, lined with Datura (angel's trumpet). These bell-like Datura flower buds bloom in the evening, emitting fascinating fragrance for just a short time. They call them "mujer de la noche," meaning "woman of the evening." Panama's native Gnobe tribe believes that placing a Datura flower bud under the pillow helps sleep. Datura is one of witch's herbs, an important ingredient in legendary love potions, strongly associated with spirit and death. Just when the Sensory Room was in aroma evaluation phase, Joseph Brodsky and his group were walking in the estate when they were called back. On the return path, honeysuckle, citrus peel, milk chocolate and floral aromas filled the entire trail. Juliette's flavor profile is depicted using the woman-symbolizing Datura and Shakespeare's classic tragedy "Romeo and Juliet."

FrontStreet Coffee · 90+ Perci N2

Country: Panama

Product Name: 90+ Perci N2

Region: Silla Del Pando, Volcan, Panama

Grade: N2 L39

Altitude: 1250 – 1650m

Variety: Geisha

Package: 30KG

Flavor Description: Cherry, juicy, long bean, herbal, tropical fruit, juicy

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473