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

Perci: A Name Rooted in Perspective

The name Perci derives from "Perspective" — the ability to observe every sensory stimulus during a coffee evaluation. Perci carries an extraordinarily complex flavor profile: mango, pineapple, long bean, plum, red grape, peach, red ginger and more. When we cupped this coffee blind, we genuinely believed it was not a Geisha at all, but an Ethiopian natural-process lot — its complexity went far beyond the typical Geisha we recognize, with its clear citrus and jasmine florals.

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:

The Red process is a special processing method developed by the 90+ team using their patented drying technology. Cherries still in their husks display varying degrees of red color, from light red to ruby red. This process elevates the coffee's aroma yet again, making its fruit flavors and sweetness more prominent.

The name Perci derives from "Perspective" — the ability to observe every sensory stimulus during a coffee evaluation. Perci carries an extraordinarily complex flavor profile: mango, pineapple, long bean, plum, red grape, peach, red ginger and more. When we cupped this coffee blind, we genuinely believed it was not a Geisha at all, but an Ethiopian natural-process lot — its complexity went far beyond the typical Geisha we recognize, with its clear citrus and jasmine florals.

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:

The Ruby process represents the ultimate expression of the Red processing method, maximizing the fruit aroma and sweetness of the coffee cherries. During processing, great care must be taken to avoid over-fermentation, which demands extensive manual attention and cherry selection. Only cherries that meet the ruby standard can be called Ruby coffee beans, and after repeated rounds of screening and culling, the remaining quantities are extremely limited.

The name Perci derives from "Perspective" — the ability to observe every sensory stimulus during a coffee evaluation. Perci carries an extraordinarily complex flavor profile: mango, pineapple, long bean, plum, red grape, peach, red ginger and more. When we cupped this coffee blind, we genuinely believed it was not a Geisha at all, but an Ethiopian natural-process lot — its complexity went far beyond the typical Geisha we recognize, with its clear citrus and jasmine florals.

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:

Silvia dates back to 2012, when it became the first green coffee ever produced in the Solkiln laboratory — a 25kg batch of green beans grown from coffee cherries harvested at Estate 11. The following year, Ninety Plus adjusted the ripening time of the cherries on the trees so that the green beans could absorb more fruit character in the Solkiln, while extending the cherry drying time to intensify the fruit flavors. The name Silvia comes from the estate's 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 in a way the company likens to the lotus, an aquatic plant that — like humans and other warm-blooded creatures — can self-regulate the temperature at which it flowers, unaffected by its surroundings. The SK laboratory technology likewise regulates the temperature and humidity of the drying coffee, shielding the beans from the effects of Panama's humid climate during drying. As a result, although the whole coffee fruit is dried, the finished cup retains washed-process characteristics — hence the name "Lotus." A second reference is "Lotus," the song by the British band Radiohead, which deals with self-annihilation, transcendence, and losing oneself in the magic of music and the senses; the music video expresses the same unpredictable, purely musical feeling.

Why Ninety Plus Has Become Essential in Specialty Coffee

Ninety Plus (90+) has become an unavoidable topic in the specialty coffee world in recent years. Even if you have never tried 90+ beans, you should at least understand what makes them so popular. The discussion ultimately comes down to two questions: What new concepts does 90+ bring? And what impressive new beans has it released? From these, it is clear that 90+ is distinctive both in its concepts and in its green coffee production. Let's take a quick look at what makes 90+ so remarkable.

1. All Cupping Scores Above 90 Points

This is also where the company's name comes from. Every lot is meticulously selected and has achieved SCAA cupping scores above 90 points — super, super, super high-scoring beans (as the saying goes, important things are worth repeating three times). So what does an SCAA score of 90 actually mean? Here is the SCAA's own definition:

Below 80 points: below specialty grade — not specialty coffee

80–85 points: very good — specialty grade, the general specialty coffee tier, already very enjoyable to drink

85–90 points: excellent — specialty origin grade, genuinely impressive coffee; most of the top-five lots at Cup of Excellence (COE) competitions fall into this range

90–100 points: outstanding — specialty rare grade. This is where 90+ products live... every single lot exceeds 90 points, and the company even boasts a glorious record of 97 points

These scores are higher than those of many COE-winning estates, and such scores are never easy to come by. Whether in variety, origin, climate, cultivation methods, or green coffee processing, 90+ holds a distinctive commitment at every stage — which is how the company arrived at its own independent production system, Profile Processing.

2. Exclusive Production System — Profile Processing

If you have read our earlier article on the SCAA's definition of specialty coffee, you will know that producing specialty coffee is a long, complex chain that requires the dedication of many people to create a single great cup.

In reality, however, the various stages of that chain interact poorly — in the past they were often outright disconnected. Green coffee traders, for instance, only cared about selecting and buying good beans; they had no interest in how farmers grew the coffee or how the mills processed it. As long as the final cupping was good, they bought — nothing else mattered.

That logic is actually quite reasonable. Imagine you are a watermelon wholesaler: would you concern yourself with how farmers grow their watermelons? That would be meddling.

But while this logic may work for bulk commodities flowing straight into the market economy, where good products can always be found, coffee has gradually moved toward a high-priced specialty market. 90+ took the lead in building its own green coffee production system — Profile Processing.

Simply put, Profile Processing extends management upstream, taking control of everything from the varieties farmers plant, the origin and climate, the cultivation methods, the harvesting, and the processing — all of it directed toward producing exceptionally high-quality coffee shaped to the company's own flavor targets.

The concept sounds simple, but execution is extraordinarily difficult. After all, agriculture is a black box with thousands of variables, and it is hard to know where to start.

When 90+ first began, it simply selected the most outstanding coffee cherries from various Ethiopian farmers, applying the most refined processing to already excellent beans. This produced the company's first celebrated representatives: Aricha and Beloya. The results were already astonishing — fruit flavors of incredible richness and a level of quality that shook the specialty coffee world.

The next step was to identify promising farmers and, based on the flavor feedback from current lots, work with farmers and mills to re-engineer their processes, gradually steering the coffee toward the flavor profiles 90+ had set through scientific management. Only the lots that best matched those targets were selected for sale. (In essence, this is a scientific experiment.)

How many wild experiments and failed samples it took, no one knows — but the tiny quantities that make it to market all stand up to 90+'s high scores, truly the best of the best.

What makes the Profile Processing system so impressive, then, is that it masters the technology to control flavor, allowing the highest standards to be planned and set — surpassing the luck-based selection and buying of ordinary green coffee traders. Quality above standard is not luck but the average outcome, and that is the core value 90+ has always upheld.

One can imagine that as 90+ accumulates more experimental data over time, the flavor potential of these beans may be limitless.

3. Creating Its Own Coffee Estate: Ninety Plus Gesha Estate

Although it is not unusual for green coffee traders to invest in estates, nothing compares to the sheer scale of 90+'s approach — taking over entire farmland in Panama and planting coffee trees from scratch.

Moreover, Ninety Plus Gesha Estate (hereafter NPGE) grows only the precious Gesha variety (Geisha is equally acceptable; there is no substantive difference).

This decision traces back to 90+'s founder and CEO, Joseph Brodsky (the name suggests Russian heritage, but that is mere speculation — don't take it as fact).

In 2004, when the Geisha lot from Panama's Hacienda La Esmeralda swept to victory in the Panama Cupping Competition, it went on to dominate major competitions worldwide and drove coffee lovers everywhere crazy for Geisha. Joseph Brodsky was one of those infected.

So infected, he traveled to Ethiopia in search of better ancient coffee varieties (or a Holy Grail). His luck was not great, and he found none. But misfortune turned into blessing: he discovered Aricha and Beloya, delivering a shock to the specialty coffee world.

Since he could not find a better variety, he decided to make the best existing variety even better. And so, in 2009, 90+ established the NPGE estate in Panama, planting only the mightiest Geisha coffee.

Within NPGE, they built the Ninety Plus Sensory Room (the NP sensory laboratory) and the Solar Kiln laboratory (for SK processing), along with new research unlike ordinary green coffee processing — the Red process, the Ruby process, and more.

NPGE is, in effect, 90+'s largest experimental farm, and using the best variety for those experiments is genuinely exciting — a thorough implementation of the Profile Processing system.

After several years of planting, 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 process) and Perci Ruby (Ruby process) — creating different expressions of Perci's sweetness, while Silvia and Lotus are the latest products of the SK process.

From this we can see that by creating its own NPGE estate, taking command of the fiercely competitive Geisha variety, and experimenting boldly on its own land, 90+ keeps strengthening a unique competitive edge — a measure of just how formidable the company's ambition and nerve really are.

4. Flavor Symbols Instead of Processing Methods

With so many innovations that set it apart from ordinary green coffee traders, 90+ of course also has its own way of describing coffee flavor.

That is precisely what gives many newcomers to 90+ such a headache — it can look like a string of cryptic symbols...

The purpose of these unique flavor symbols is to help consumers better understand the flavor possibilities and the strict selection behind each of 90+'s remarkable beans. It is also a responsible production record. Unconventional as it is, once you understand it, you can appreciate the hard work and value behind the invincible world of specialty coffee.

First come the flavor symbols marked after each bean:

W2 = Washed-process flavor

N2 = Natural-process flavor

H2 = Honey-process flavor

Here we must emphasize: generally, W on a coffee bean indicates the washed process, N the natural process, and H the honey process.

But for 90+, W, N, and H do not refer to processing methods — they describe flavor.

W2 means a bean with washed-style flavor, but it does not necessarily mean the washed process was used. As for the "2," it was likely added simply to help consumers distinguish the code easily; it carries no special meaning.

As for the actual processing methods of the various beans, 90+ does not clearly state them — probably because these are trade secrets.

Moreover, mixed processes are increasingly common today — half natural, half washed; washed coffee dried on African beds; several types of honey process — so simply labeling a coffee "washed" or "natural" may not accurately reflect its true production record. Hence they simply do not state it.

Only the SK process (Solar Kiln) is specially indicated, precisely because SK is 90+'s own original processing method with a clearly defined identity.

Adding a flavor description simply gives consumers a basic picture of the bean.

As for the various exciting flavors that emerge after roasting — that is left to the roaster and the café to communicate with their customers.

5. Its Own LEVEL Grading System

Ordinary coffee grading follows each producing country's regulations, expressed in the various systems we commonly hear about — Kenya AA, AB, SHB, 18 mesh, G2, and so on — each representing a different grading approach.

The purpose of grading is to distinguish premium from secondary products, but many grading criteria are not necessarily positively correlated with flavor, so a high grade does not always mean the coffee tastes good. Still, it is at least reference data. Beginners should use grading as one more consideration — but should not put blind faith in grade levels.

Beyond its flavor symbols, each 90+ bean also carries its own grading system, entirely different from other countries', divided into seven levels:

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

L stands for Level, classified by production quantity, processing refinement, difficulty, and the strictness of selection.

Higher numbers mean smaller production, more refined processing, greater complexity and difficulty, and stricter selection. But 90+ has never published the detailed grading criteria, so like the flavor symbols it is really just reference data. Even so, we should roughly understand what it means; it can be simplified into four grade ranges:

L4 range: This grade no longer appears in 90+ products; it once referred to blended harvest batches. When a single region's flavor was not rich enough or production too small, multiple premium regions were blended and processed together — rather like the old Aricha and Beloya. As 90+'s experimental control over coffee production matured in recent years, this grading was retired.

L7 and L12 range: Most Ethiopian beans fall in this grade, and the flavors are already superb — whether aroma or texture, they are impeccable. This tier is 90+'s entry level, yet of genuinely 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 from the NPGE estate. For 90+, the Geisha variety itself represents a high grade, so its lowest tier is L21. One can also reason that Geisha is harder to care for, and its processing is more rigorous than that of the Ethiopian beans.

Additionally, specially processed Ethiopian beans can be upgraded into this range, becoming the equal of Geisha.

For example: Lycello is L21, while Juliette and Perci are L39 — all three are NPGE Geisha; Nekisse Red (the Red-processed Ethiopian Nekisse) was upgraded to L39.

L95 and L195 range: These two grades require 90+'s special processing methods to reach divine status — the Red process, the Ruby process, or SK (Solkiln). In effect, they are an endorsement of 90+'s exclusive processing. But even to reach the top L95 grade, it still takes Geisha.

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

In essence: a good bloodline starts high, a modest bloodline starts low — but with 90+'s skillful processing, even the latter can be upgraded and transformed into a devil of a coffee.

But higher grades mean higher prices — does that necessarily mean better taste? Not necessarily.

After all, however good or rare a green bean is, it cannot be eaten raw. It still takes a roaster's interpretation of the bean to create great coffee. Treat the grades as reference only — trusting your own tongue is king.

6. Continuous Innovation in Green Coffee Concepts

Green coffee production concepts are, in truth, historical products shaped by different regional environments. Here we are not looking only at processing methods — variety, cultivation, storage, and more can all be explored. In short, these are the core concepts that shape a bean's flavor.

Take processing: in Africa, abundant sunlight and scarce water meant natural processing dominated early on — it formed naturally.

Take quality: Golden Mandheling is characterized by triple manual defect sorting and large, uniform bean size.

Take variety: Geisha itself presents a powerful floral aroma and an ultra-delicate texture with unmistakable recognizability.

None of these green coffee concepts is a single factor; rather, each bean is highlighted — and even named — after whichever influence is strongest. After all, careful cultivation is the baseline for any good bean, but consumers need further reasons for why its flavor is special.

In handling its green coffee, 90+ has added many novel concepts, exposing the beans to stronger variables and forging their own uniqueness. This, too, is something ordinary green coffee traders can rarely influence.

The current focus is on upgrading processing methods, divided into three types: Red, Ruby, and SK.

In 2014, the company also launched the Maker Master Series, processing green beans according to individual coffee masters' interpretations and flavor requirements, with very impressive results.

What follows is the basic information 90+ provides. The mysteries within may not be fully understood, but it is enough to imagine how much effort 90+ has invested in pursuing unique green coffee techniques.

Red Process

A special processing method from the 90+ team using their patented drying technology. Cherries still in their husks display varying degrees of red, from light red to ruby red. The process elevates the coffee's aroma once again, making fruit flavors and sweetness more prominent.

Ruby Process

The ultimate expression of the Red process, maximizing the fruit aroma and sweetness of the coffee cherries. During processing, great care must be taken to avoid over-fermentation, demanding extensive manual attention and cherry selection. Only cherries that meet the ruby standard can be called Ruby coffee beans, and after repeated screening and culling, the quantities are extremely limited.

90+ Solkiln™ Special Processing Method

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

Maker Series

Ninety Plus invites international coffee industry experts, roasters, and competitors to create their own green coffee at Ninety Plus. The Maker Series was officially launched in 2014. Unlike the centralized processing of estates and mills, it allows individuals to select coffee cherry ripeness and process small batches of 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: Noticeably heavy body with earthy and dark fruit flavors, plus a touch of citrus

FrontStreet Coffee · Hachira | N2 Level 12

Origin: Ninety Plus Ethiopia — Achira region

Altitude: 1750-2000m

Processing Method: Natural

Flavor Characteristics: Rich floral aroma, a noticeable juice-like quality, with elderberry, blackberry, and basil herbal notes, plus a lactose-like sweetness

FrontStreet Coffee · Nekisse | N2 Level 12

Origin: Ninety Plus Ethiopia — Wellega and Sidama regions

Altitude: 1750-2000m

Processing Method: Natural

Flavor Characteristics: A clean mouthfeel with multiple layers, balanced by peach, berries, passion fruit, cream, and milk chocolate. A classic great coffee. From hot to cold, it keeps delivering surprises of night-blooming jasmine, blueberry, sandalwood, and cocoa.

FrontStreet Coffee · Nekisse Red | N2 Level 39

Flavor Characteristics: The Red process amplifies blueberry, cherry, and dark chocolate, while preserving the fruit-and-chocolate balance and layered mouthfeel

FrontStreet Coffee · Nekisse Ruby | N2 Level 95

Flavor Characteristics: Incredible blueberry, cherry, and honey; a heavy but never muddy night-blooming jasmine; and rich dark chocolate that tastes like pure cocoa powder

FrontStreet Coffee · Lycello | W2 Level 21

Flavor Characteristics: On top of the Geisha variety's own flavors, it shows rich green tea, musk, and basil herbal aromas. In the cup: soft lemon acidity, a lychee-like sweetness and tartness, plus nutty notes reminiscent of cashew

FrontStreet Coffee · Juliette | H2 Level 39

Flavor Characteristics: Built on the Geisha variety's own flavors, it is rich in floral aroma. In the cup: orange peel, caramel, and dry cashew fruit

FrontStreet Coffee · Perci | N2 Level 39

Flavor Characteristics: Intense 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: The Red process further highlights the vanilla, tropical fruit, and mixed-juice flavors. Mango and pineapple take on notes of after-dinner wine, while banana, red grape, honey, and peach remain unchanged

FrontStreet Coffee · Perci Ruby | N2 Level 195

Flavor Characteristics: After the Ruby process, powerful brandy, honey, and tropical fruit flavors emerge. The mango and pineapple become bold and wild, and the banana, red grape, honey, and peach carry a hint of intoxication

FrontStreet Coffee · Lotus Solkiln | H2 Level 95

Flavor Characteristics: A mingled aroma of fig and honey; in the cup, rich layers of cantaloupe, kiwi, and a whisper of tropical fruit

FrontStreet Coffee · Silvia Solkiln | N2 Level 95

Flavor: A distinctly juicy mouthfeel, rich in intense tropical fruit flavors with notes of pineapple pastry and a 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, and a distinctive chamomile note

FrontStreet Coffee · LomiTasha

Flavor: Soft lemon, honey, wild ginger floral, and a 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 green coffee producer and trader, famous worldwide for supplying rare and unique coffees. Besides working directly with coffee farmers, it also owns a 134-hectare coffee estate in Panama. Officially founded in 2007, its customers now span more than 40 countries worldwide.

In 2007, Joseph Brodsky officially founded Ninety Plus, and from the following year onward, Ninety Plus award winners could be seen in coffee competitions of every size around the world. At the 2013 WBC World Barista Championship, three of the six finalists — competitors from Italy, South Korea, and Canada — used Ninety Plus green beans. Refined cultivation and processing, excellent varieties, and a unique grading system have made Ninety Plus a top-tier and distinctive presence in the green coffee market.

Around 2004, Panama's Geisha rose to prominence, and its singular aroma sparked a worldwide hunt for outstanding varieties. Like other traders, researchers, and enthusiasts, Joseph Brodsky went deep into Ethiopia's remote mountains, to the wild primeval forests of coffee's birthplace, searching for Geisha tree varieties. The search was ultimately unsuccessful, but he believed that among so many native-species forests, many excellent unknown varieties still exist — perhaps undiscovered because of their remoteness, or unrecognized for lack of refined processing and cultivation. So the following year, Brodsky invested heavily in Ethiopia, searching for valuable coffee varieties and working with local estates to improve and refine green coffee processing, establishing the Profile Processing green coffee system so that each bean could fully express its complete flavors. In 2009, he began planting Ethiopian native Geisha in Panama, buying land to create "Ninety Plus Gesha Estate" while also building the Ninety Plus Sensory Room. In recent years, with the development of the Solkiln™ special processing method, Ninety Plus has kept innovating in every aspect of green coffee production, leading the specialty coffee market.

Ninety Plus Refined Green Coffee Cultivation and Processing

Profile Processing System

The Profile Processing system tailors the planting, harvesting, and processing of each bean, and through repeated cupping and correction ensures that every coffee variety expresses its unique fruit flavors.

Solkiln™ Special Processing Method

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

SK = Solkiln™

Red Process

A special processing method from the 90+ team using their patented drying technology. Cherries still in their husks display varying degrees of red, from light red to ruby red. The process elevates the coffee's aroma once again, making fruit flavors and sweetness more prominent.

Ruby Process

The ultimate expression of the Red process, maximizing the fruit aroma and sweetness of the coffee cherries. During processing, great care must be taken to avoid over-fermentation, demanding extensive manual attention and cherry selection. Only cherries that meet the ruby standard can be called Ruby coffee beans, and after repeated screening and culling, the quantities are extremely limited.

Maker Series

Ninety Plus invites international coffee industry experts, roasters, and competitors to create their own green coffee at Ninety Plus. The Maker Series was officially launched in 2014. Unlike the centralized processing of estates and mills, it allows individuals to select coffee cherry ripeness and process small batches of fruit according to their own ideas.

Ninety Plus Excellent Coffee Varieties

Joseph Brodsky's coffee career began in 2004 with the search for the finest Geisha tree varieties. He selected excellent native varieties (Heirlooms) in Ethiopia and planted Ethiopian native Geisha (Heirloom Geisha) at the NPGE estate in Panama.

Ethiopia Heirloom Varieties

Panama Geisha

Ninety Plus Unique Flavor Grading and Code Grading

Ninety Plus coffee is classified by "fruit flavor intensity," rather than the traditional washed, honey, and natural processing classifications. The three categories — W2, H2, and N2 — look similar, but because different processing methods create different flavor levels, you might encounter washed or naturally processed beans under the 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 the Amaro Mountain variety "Bolo," Tchembe comes from Yirgacheffe. When naturally processed, it shows long bean and banana flavors, a thick viscosity, and richly layered citrus and berry tones alongside chocolate.

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:

The Wild Ginger flavor concept was inspired by the town of Nekempte in western Ethiopia in 2009, with its lively, clean, light fruit, citrus, and distinctive ginseng notes. The "KEM" in KEMGIN comes from the town of Nekempte, and "GIN" from the ginseng flavor. In recent years, Wild Ginger-style 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 was created between 2006 and 2008 from S.A Bagersh's Aricha, possessing excellent fruit quality and floral aromas, with a quite concentrated elderberry and blackberry character that sometimes carries 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. The bean is named after "NAKED" — the nectar of the Shakisso region — hence Nekisse. Traditionally naturally processed, the cherries are laid out on tall African beds to sun-dry; the dried skin and pulp are then removed, and the beans are finally sent to Addis Ababa for hulling. The flavor profile in those days featured very strong berry jam, a creamy viscosity, citrus, and tropical fruit. The lot was later moved to Wellega and Sidama after the team discovered that the Sidama region could achieve even 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. The bean is named after "NAKED" — the nectar of the Shakisso region — hence Nekisse. Traditionally naturally processed, the cherries are laid out on tall African beds to sun-dry; the dried skin and pulp are then removed, and the beans are finally sent to Addis Ababa for hulling. The flavor profile in those days featured very strong berry jam, a creamy viscosity, citrus, and tropical fruit. The lot was later moved to Wellega and Sidama after the team discovered that the Sidama region could achieve even better nectar and jam qualities.

The Red process is a special processing method from the 90+ team using their patented drying technology. Cherries still in their husks display varying degrees of red, from light red to ruby red. The process elevates the coffee's 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. The bean is named after "NAKED" — the nectar of the Shakisso region — hence Nekisse. Traditionally naturally processed, the cherries are laid out on tall African beds to sun-dry; the dried skin and pulp are then removed, and the beans are finally sent to Addis Ababa for hulling. The flavor profile in those days featured very strong berry jam, a creamy viscosity, citrus, and tropical fruit. The lot was later moved to Wellega and Sidama after the team discovered that the Sidama region could achieve even better nectar and jam qualities.

The Ruby process represents the ultimate expression of the Red processing method, maximizing the fruit aroma and sweetness of the coffee cherries. During processing, great care must be taken to avoid over-fermentation, which demands extensive manual attention and cherry selection. Only cherries that meet the ruby standard can be called Ruby coffee beans, and after repeated rounds of screening and culling, the remaining quantities are extremely limited.

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:

Lycello is named after the "LYCHEE," a fruit beloved in Taiwan, and the exquisite cello artistry of Yo-Yo Ma. Joseph coined the name after a conversation during a visit by Taiwan Barista Championship champion Chien Chia-cheng to the NPGE estate. Chien tasted a Geisha coffee cherry and told Joseph the flavor startled him, because the fruit aroma was remarkably similar to the lychees from his own backyard back home. Joseph therefore decided to name the coffee after that lychee flavor. And while he was turning the name over in his mind, he happened to be listening to Yo-Yo Ma's cello — the moving music and astonishing playing inspired him to name this washed Geisha, which had also undergone meticulous 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:

On the Panama Geisha estate, a road leading to the Solkiln processing area is lined with Datura (angel's trumpet). These bell-shaped Datura buds bloom in the evening, releasing their fascinating fragrance for only a short time. Locals call them "mujer de la noche" — the woman of the evening. Panama's indigenous Gnobe tribe believes that placing a Datura bud under one's pillow helps sleep. Datura is one of the witch's herbs, a key ingredient in legendary love potions, strongly associated with spirit and death. Just as the Sensory Room was in the aroma-evaluation phase, Joseph Brodsky and his group, walking the estate, were called back. On the return path, the scent of honeysuckle, citrus peel, milk chocolate, and flowers filled the entire trail. Juliette's flavor profile is depicted through the Datura — a symbol of womanhood — 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

FrontStreet Coffee Recommendation

If the 90+ Perci lineup above has sparked your appetite for Geisha, FrontStreet Coffee carries a curated Geisha range of its own. For a first taste of the legendary "Geisha flavor," we recommend the entry-level FrontStreet Boquete Geisha from Panama: at a friendly price it delivers the classic orange-blossom sweetness and honeyed finish of premium Panamanian Geisha, with an oolong-tea texture, delicate fruity acidity, and clearly defined layers. For those ready to go further, the FrontStreet Esmeralda Red Label (Esmeralda Special) grows at 1600–1800m, every batch is cupped at over 90 points, and each batch number comes entirely from a single small plot — letting you choose by subtle flavor differences. The FrontStreet Esmeralda Green Label (Private Collection) blends batches from multiple plots to express the estate's signature high-altitude Geisha profile, making it outstanding value.

Back where coffee began, Ethiopia offers its own take on the variety. The FrontStreet Genlana Estate Gesha from the Kochere/Genlana Abaya border area is hand-picked at full ripeness and dried on raised beds for 14–20 days depending on the weather; roasted medium-light, it shows bright citrus acidity, elegant ginger-flower aroma, the full sweetness of ripe fruit, and the signature refined Geisha aftertaste. Ambitious tasters should try FrontStreet Geisha Village Gold Label (Gesha 1931, refined natural process, 10% of the estate's total production) or the Geisha Village Red Label (Gori Gesha, scoring 88 or above on the SCA 100-point scale with full batch traceability).

To brew these delicate florals at their best, FrontStreet suggests a medium-light roast ground to pass 78% through a Chinese #20 sieve (about the size of fine granulated sugar), water at 91°C, and a 1:16 coffee-to-water ratio — 15g of coffee in a Hario V60. Bloom with 30g of water for 30 seconds, pour in slow circles to 125g, then top up to 225g once the bed has drained halfway, finishing in roughly 2 minutes 10 seconds to 2 minutes 20 seconds.