What Processing Methods Do 90+ Single-Origin Coffee Bean Flavor Symbols Represent

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Flavor Symbols Instead of Processing Methods

90+ has so many different innovative approaches compared to regular green coffee merchants, so naturally their coffee bean flavor descriptions must also be different from others.

This has also made many people who are new to 90+ feel very confused, as if they're seeing a bunch of incomprehensible symbols...

However, the reason for having unique flavor symbols is to help consumers better understand the flavor possibilities and selective value of 90+'s various divine beans. This can be considered a responsible production history, although it's rather unconventional, but once you understand it, you can comprehend the hard work and value behind the scenes in the world of ultimate specialty coffee.

Ruby Processing

This is the ultimate expression of red processing methods, bringing out the fruity aroma and sweetness of coffee cherries to perfection. During processing, excessive fermentation can easily occur if not careful, so it requires a lot of manual labor to care for and select the cherries. Only cherries that reach ruby standards can be called ruby coffee beans, so after repeated selection and elimination, the quantity becomes extremely rare.

Creating Their Own Coffee Estate: Ninety Plus Gesha Estate

Although it's not the first time for green coffee merchants to sponsor estates, 90+ is probably unprecedented in their large-scale acquisition of entire farmland in Panama to start planting coffee trees from scratch.

Moreover, Ninety Plus Gesha Estate (hereinafter referred to as NPGE Estate) is filled entirely with precious Gesha varieties (can also be called Geisha, no substantial difference).

This decision goes back to 90+'s founder and CEO: Joseph Brodsky (the name makes people think he has Russian heritage, but that's just my guess, don't trust it blindly).

In 2004, the Geisha variety coffee green beans from Panama's Hacienda La Esmeralda bravely won the Panama Cupping Competition championship, and from then on swept major competitions, making coffee lovers worldwide crazy about Geisha, and Joseph Brodsky was one of those who was "poisoned" by it.

And this "poisoned" Joseph also went to Ethiopia to search for ancient superior coffee varieties (or the Holy Grail) better than Geisha. Although his luck wasn't great and he couldn't find one, he turned misfortune into blessing by discovering Aricha and Beloya, which sent shockwaves through the specialty coffee circle.

But since he couldn't find a better coffee variety, 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 the Ninety Plus Sensory Room (NP Sensory Laboratory) and Solar Kiln laboratory (for SK processing), as well as various innovative studies different from regular green coffee processing like Red processing, Ruby processing, and more.

You can imagine NPGE is 90+'s largest experimental farm. Using the best varieties for experiments is truly satisfying, executing the Profile Processing system to the fullest.

After several years of cultivation results, the powerful experimental team launched five Geisha coffees: Lycello, Perci, Juliette, Silvia, and Lotus.

Red Processing

A special processing method developed by the 90+ team using their patented drying technology, where the parchment cherries will show different degrees of redness, from light red to ruby red. This processing method will enhance the coffee aroma again, making fruit flavors and sweetness more pronounced.

Exclusive Production System - Profile Processing

If you've read the previous article "Definition of Specialty Coffee SCAA," you would know that specialty coffee has a long and complex process, requiring the persistence of many people to create a cup of specialty coffee.

But in reality, the interactions between various stages are not smooth, and in the past they might even have been disconnected. For example: green coffee merchants only care about selecting and purchasing good green coffee beans, not caring about how farmers grow the coffee or about the processing technology of the processing plants. Anyway, as long as it cups well, they'll buy it, regardless of other factors.

This is actually quite reasonable. Think about it: if you're a large watermelon wholesaler, would you care about how farmers grow watermelons? You're being too nosy.

But such logic might hold for bulk commodities, directly delivered 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 their own green coffee production system - Profile Processing.

Among these, 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 new products using the latest SK processing method.

From this, we can see that 90+ established their own NPGE estate, controlling the fierce Geisha variety coffee in their hands, and playing wildly and experimenting frantically in their own estate, continuously strengthening their unique competitive advantages. We can see how terrifying 90+'s ambition and boldness are.

Simply put, Profile Processing extends the scope of management upstream, controlling everything from coffee farmers' planting varieties, origins, climate, cultivation methods, harvesting, processing methods... allowing them to produce coffee beans of superior quality according to their preferences.

The concept sounds simple, but execution is extremely difficult. After all, agricultural product cultivation is a black box, with thousands of variables to consider when deciding where to start, making it hard to generalize.

When the 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 even these experimental results were already astonishing, with rich fruit flavors and high quality that shocked the specialty coffee circle.

Then came selecting potential coffee farmers, setting ideal flavor feedback for farmers and processing plants based on current coffee beans, conducting process reengineering, and gradually correcting samples to 90+'s originally set flavors through scientific management. Of course, only those most符合 the settings could be selected for production. (This is basically scientific experimentation.)

How many crazy experiments and failed samples were involved in this process is unknown, but the extremely small quantities available for sale indeed withstand 90+'s high scores, truly the cream of the crop among specialty coffees.

The reason why the Profile Processing system is so powerful lies in controlling the technology that influences flavor expression, allowing them to plan and set the highest standards, surpassing the luck-based green bean selection and purchasing methods of regular merchants. Quality exceeding standards is not luck, but the average level, which is also the core value consistently upheld by the 90+ company.

One can imagine that as time goes on, as 90+ coffee beans accumulate more experimental data, the flavor of the beans might have no limits.

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

L stands for Level, classified according to production quantity, processing refinement, difficulty, and selection strictness.

The higher the number represents smaller production quantity, more refined processing, more complex and difficult, and stricter selection, but 90+ hasn't published detailed grading content. Therefore, it's actually similar to flavor symbols, just reference data, but we still need to roughly understand their connotations, which can be simply divided into four grade segments:

L4 segment: This grade is no longer seen in 90+ products. In the past, it referred to mixed harvest batches. When single-origin flavors weren't rich enough or quantities were too small, multiple excellent origins would be mixed and processed together, somewhat like the old Aricha and Beloya. However, as 90+'s experimental control technology for coffee production has matured over the years, this grading method is no longer used.

L7, L12 segments: Most Ethiopian beans are in this grade, with flavors already very excellent, impeccable in both aroma and texture. This grade of 90+ can be considered entry-level but with quite good value for money.

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

Ninety Plus

Ninety Plus is an internationally renowned coffee bean production and sales company, known worldwide for providing rare and unique green coffee beans. Besides direct cooperation with coffee farmers, they also own a 134-hectare coffee estate in Panama. Since its formal establishment in 2007, customers have spread across more than 40 countries worldwide.

In 2007, Joseph Brodsky formally established Ninety Plus, and from the following year until now, we can see traces of Ninety Plus winning awards in various coffee competitions large and small worldwide. Last year in 2013, at the WBC World Barista Championship, among the six finalists, contestants from Italy, South Korea, and Canada used Ninety Plus green beans. Refined green bean cultivation and processing, excellent coffee varieties, and unique grading systems make Ninety Plus a top-tier and distinctive representative in the green coffee market. Chengcheng Coffee, adhering to the concept of providing high-quality green beans, became the exclusive agent for Ninety Plus in 2014 - an excellent green bean you absolutely cannot miss.

During 2004, Panama's Geisha rose to prominence, with its unique aroma sparking a worldwide craze for finding excellent varieties. Joseph Brodsky, like other green coffee industry professionals, researchers, and enthusiasts, went deep into remote mountainous areas of Ethiopia, to the wild original forests of coffee's origin searching for Geisha trees. Although ultimately unsuccessful, he believed that among so many native species forests, there still exist many excellent unknown native varieties. Perhaps undiscovered due to remoteness, or not yet 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 bean varieties and cooperating with local estates, improving and refining green bean processing methods, and establishing the Profile Processing green bean system to let each bean fully express its complete flavor. In 2009, Joseph Brodsky began planting Ethiopian native Geisha in Panama, purchasing land and creating the "Ninety Plus Geisha Estate," while also building the Ninety Plus Sensory Room. In recent years developing the SolkilnTM special processing method, Ninety Plus has consistently innovated in every aspect of green coffee processing, leading the way in the specialty coffee market.

Ninety Plus's Solkiln processing room uses temperature and humidity regulation, actually simulating the perennial aquatic plant "lotus." The lotus, like humans and other warm-blooded animals, 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 influence of Panama's humid climate during coffee drying. So although entire coffee cherries are dried, they still maintain washed characteristics, hence named "lotus." Another origin comes from the British band Radiohead's song "Lotus," which talks about self-annihilation, transcendence, and getting lost in the magic of music and senses. The MV also expresses pure, unpredictable feelings about music.

Because 90+ has become an essential topic in the specialty coffee circle in recent years, if you haven't drunk 90+ beans, at least you should know what 90+ is famous for. The focus of the topic is nothing more than the following 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 concept and coffee bean output, let's quickly understand 90+'s impressive aspects.

All Coffee Cupping Scores Above 90 Points

This is also the origin of the 90+ company name. Every bean is carefully selected, having passed SCAA cupping scores above 90 points - these are super, super, super high-scoring beans (now important things are popularly said three times).

So what's the value of SCAA cupping 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: described as very good, grade: specialty, general specialty coffee grade, already quite good to drink.

Coffee beans 85-90 points: described as excellent, grade: specialty origin, 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: described as outstanding, grade: specialty rare, the life-taking 90+ company's products fall in this grade... every bean exceeds 90 points, even having a glorious historical 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., all have 90+ company's unique standards, thus extending 90+'s independent production system - Profile Processing.

Proprietary LEVEL Grading System

General coffee bean grading varies according to each country's regulations, such as commonly heard Kenya AA, AB, SHB, 18 mesh, G2, etc., which are various different grading methods.

The purpose of grading is of course to distinguish between high-quality and sub-standard products, but many grading criteria are not necessarily positively correlated with flavor, so even with high grades, they don't necessarily taste good, but at least it's still reference data. For beginners, you should consider grading when thinking but not be superstitious about grade levels.

In addition to their own flavor symbols, 90+ also has their own grading method for each bean, which is of course completely different from other countries, divided into the following seven levels:

Ninety Plus Grading

L21, L39 segments: This is almost entirely the domain of Geisha coffee from NPGE estate. One can imagine that for 90+, the 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 might be higher than for Ethiopian beans.

Additionally, specially processed Ethiopian beans can also be upgraded to this segment, 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) was upgraded to L39.

L95, L195 segments: These two grades require 90+'s special processing methods to reach this level, such as Red (Red processing), Ruby (Ruby processing), SK (Solkiln processing), which can be considered endorsements for 90+'s exclusive processing methods. But to reach the highest L195 grade, it still has to be Geisha.

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

In summary: good bloodline means high initial score, poor bloodline means low initial score, but after 90+'s skillful processing, they can be upgraded and transformed into demons.

But higher grades represent higher prices, but does it 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 work with roasters' interpretation of the beans to create good coffee, so it's just for reference. Trusting your own tongue is the true way.

New Concepts in Green Coffee Production

In fact, the concept of green coffee production is a historical product extended from different regional environments. Here we don't specifically focus on processing methods - even bean varieties, cultivation methods, storage methods, etc., can be discussed. In short, these are the main core concepts affecting bean flavor formation.

For example, in terms of processing methods: African regions historically focused on natural processing due to abundant sunshine and scarce water, naturally forming natural processing methods.

For example, in terms of quality: Golden Mandheling is characterized by three manual defect selections and large, uniform mesh size.

For example, in terms of varieties: Geisha's own presentation of strong floral notes and ultra-delicate texture is highly recognizable.

And the above green coffee 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, meticulous care is the basic condition, but consumers still need more reasons why flavors are special.

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

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

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

Below 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 special techniques for green bean characteristics.

Ninety Plus Refined Green Bean Cultivation and Processing

Profile Processing System

Establishing the Profile Processing system, tailoring it for each bean, including cultivation, harvesting, processing and other procedures, and through repeated cupping and calibration, ensuring each coffee variety fully expresses its unique fruit flavors.

SolkilnTM Special Processing Method

In 2013, they pioneered the SolkilnTM special processing method, using wood drying rooms to dry coffee beans. After trees are cut, they are usually placed in wood drying rooms to reduce moisture content to 10-12% through control and adjustment of temperature, humidity, and air circulation. Joseph Brodsky used exactly this concept to create the new SolkilnTM (SK) special processing method, and in 2013 formally launched two top-tier green bean products: Lotus Solkiln H2 and Silvia Solkiln N2.

Nitsu Ruz | Rosemary Fresh Fragrance

Flavor: floral notes, lemon peel, lychee, plum, kumquat, black tea

Faya Deraro | Derarila

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

LomiTasha | Lomitasha

Flavor: soft lemon, honey, wild ginger flower fragrance, refined green tea texture

DerarEla | Dreamer

Flavor: richer aromatic notes, abundant tropical fruits, lime fragrance, unique chamomile aroma

Drima Zede | Candlelight

Flavor: nectarine, tropical fruits, cream, cinnamon

Sillvia Solkiln | Silvia Locking Love N2 Level 95

Flavor characteristics: obvious juice texture in the mouth, rich tropical fruit flavors, also pineapple shortcake flavors, with persistent aftertaste.

Lotus Solkiln | Lotus Locking Love H2 Level 95

Taste characteristics: mixed aroma of fig and honey, with rich layers of cantaloupe, kiwi, and light tropical fruit flavors in the mouth.

Perci Ruby | Prospective Ruby N2 Level 195

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

Perci Red | Red Prospective N2 Level 95

Taste characteristics: Red processing further highlights vanilla, tropical fruits, and mixed juice flavors. Mango, pineapple flavors acquire a hint of dessert wine taste. Banana, red grape, honey, peach remain unchanged.

Perci | Prospective N2 Level 39

Taste characteristics: strong cherry, carob, vanilla, tropical fruits and mixed juice flavors. Mango, pineapple, carob, banana, plum, red grape, honey, peach.

Juliette | Juliet H2 Level 39

Taste characteristics: on the basis of Geisha's own flavors, also rich in floral aroma, with orange peel, caramel, dry cashew fruit flavors when tasted.

Lycello | Lychee and Cello W2 Level 21

Taste characteristics: on the basis of Geisha's own flavors, also shows rich green tea, musk, and basil herbal plant aromas, with soft lemon acidity when tasted, also lychee-like sweet and sour texture, and cashew-like nutty flavors.

Nekisse Ruby | Honey Kiss Ruby N2 Level 95

Taste characteristics: incredible blueberry, cherry, and honey, heavy tuberose that's never dirty, rich dark chocolate seems like pure cocoa powder

Nekisse Red | Red Honey Kiss N2 Level 39

Taste characteristics: Red processing enhances blueberry, cherry, and dark chocolate flavors. While maintaining fruit-chocolate balance and its multi-layered texture

Nekisse | Honey Kiss N2 Level 12

Origin: Ninety Plus Ethiopia Wellega and Sidama regions.

Altitude: 1750-2000m.

Processing method: Natural.

Taste characteristics: clean texture, 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 tuberose, blueberry, fragrant wood, and cocoa.

Hachira | Hachila N2 Level 12

Origin: Ninety Plus Ethiopia Achira region.

Altitude: 1750-2000m.

Processing method: Natural.

Taste characteristics: rich floral aroma, obvious juice texture, with elderberry, blackberry, basil herbal plant flavors, and lactose-like flavors.

Chembe | Chebbi N2 Level 7

Origin: Ninety Plus Ethiopia Yigacheffe region.

Altitude: 1750-2000m.

Processing method: Natural.

Taste characteristics: obvious full-bodied texture, with earthy, dark fruit flavors, and slight citrus flavors.

Kemgin | Ginseng W2 Level 7

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

Altitude: 1750-2000m.

Processing method: Washed.

Taste characteristics: white peach, lime, honeydew melon, ginseng, carob.

90+ SolkilnTM

First, the flavor symbols marked after each bean:

W2 = Washed processing flavor

N2 = Natural processing flavor

H2 = Honey processing flavor

Here we need to emphasize that generally for coffee beans, W represents washed processing method, N represents natural processing method, H represents honey processing method.

But 90+ uses W, N, H not to indicate processing methods, but flavor descriptions.

W2 are beans close to washed flavors, but don't necessarily represent washed processing methods. As for the 2, it might be added to help consumers distinguish easily, with no special meaning.

And the processing methods of each bean are actually not clearly marked by 90+, which might be related to their trade secrets.

Additionally, mixed processing methods are becoming more popular now - half natural half washed, washed mixed with raised beds, several types of honey processing. Simply saying washed or natural processing methods probably can't accurately reflect the beans' true production history, so they don't mark them.

Only SK processing method (Solar Kiln) is specially marked, also because SK is 90+'s original new processing method, and its purpose is more specific, so it's specially marked.

They added a flavor description, simply informing consumers of the basic profile of the beans.

As for the various wonderful flavors presented after roasting, that's left to roasters and cafes to communicate with consumers after roasting.

Maker Series

Ninety Plus allows international coffee industry experts, roasters, and competitors to create their own customized green beans at Ninety Plus, formally launching the Maker series in 2014. Different from the centralized processing methods of estates and processing plants, it allows individuals to select coffee cherry ripeness levels and process small batches of coffee cherries according to their own ideas.

Some Additional Information

These two below are new releases:

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SolkilnTM Special Processing Method

In 2013, they pioneered the SolkilnTM special processing method, using wood drying rooms to dry coffee beans. After trees are cut, they are usually placed in wood drying rooms to reduce moisture content to 10-12% through control and adjustment of temperature, humidity, and air circulation. Joseph Brodsky used exactly this concept to create the new SolkilnTM (SK) special processing method, and in 2013 formally launched two top-tier green bean products: Lotus Solkiln H2 and Silvia Solkiln N2.

SK = SolkilnTM

Red Processing

90+ team's special processing method using their patented drying technology, where the parchment cherries will show different degrees of redness, from light red to ruby red. This processing will enhance the coffee aroma again, making fruit flavors and sweetness more pronounced.

Ruby Processing

The ultimate expression of red processing methods, bringing out the fruity aroma and sweetness of coffee cherries to perfection. During processing, excessive fermentation can easily occur if not careful, so it requires a lot of manual labor to care for and select the cherries. Only cherries that reach ruby standards can be called ruby coffee beans, so after repeated selection and elimination, the quantity becomes extremely rare.

Maker Series

Ninety Plus allows international coffee industry experts, roasters, and competitors to create their own customized green beans at Ninety Plus, formally launching the Maker series in 2014. Different from the centralized processing methods of estates and processing plants, it allows individuals to select coffee cherry ripeness levels and process small batches of coffee cherries according to their own ideas.

Ninety Plus Excellent Coffee Varieties

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

Ethiopian Native Varieties Ethiopia Heirlooms

Panama Geisha

Ninety Plus Unique Flavor Grading and Code Grading

Ninety Plus coffee is classified according to "fruit flavor intensity," different from traditional processing method classifications of washed, honey, and natural. It also has three categories W2, H2, N2, but different processing methods create different fruit flavor grades, so you might drink washed-processed or naturally-processed coffee beans in the honey processing flavor "H2" classification.

W2 = Washed flavor

H2 = Honey processing flavor

N2 = Natural processing flavor

90+ Chebbi N2 Ninety Plus Tchembe N2

■ Country: Ethiopia

■ Product Name: 90+ Chebbi N2

■ Region: Yirgacheffe

■ Grade: N2 L7

■ Altitude: 1750 – 2000m

■ Variety: Heirlooms

■ Packaging: 30KG

■ Flavor Description: Viscous texture, dark fruits, citrus, chocolate, berries

Brief Introduction:

Tchembe from Yirgacheffe, named after the "Haricho" and Amaro Mountain varieties "Bolo," has carob and banana flavors during natural processing, with thick viscous texture accompanied by chocolate and multi-layered citrus and berry tones.

90+ Wild Ginger Flower W2 Ninety Plus Kemgin W2

■ Country: Ethiopia

■ Product Name: 90+ Wild Ginger Flower W2

■ Region: Wellega, Sidama, Yirgacheffe

■ Grade: W2 L7

■ Altitude: 1750 – 2000m

■ Variety: Heirlooms

■ Packaging: 30KG

■ Flavor Description: White peach, lime, honeydew melon, American ginseng, carob

Brief Introduction:

Wild Ginger Flower flavor was inspired by Nekempte town in western Ethiopia in 2009, featuring lively, clean, light fruit, citrus, and American ginseng special flavors. The "KEM" in Kemgin's name references Nekempte town, while "GIN" references the American ginseng (GINSENG) flavor. In recent years, Wild Ginger Flower flavored coffee has been produced in Wellega, Sidama, and Yirgacheffe.

90+ Hachila N2 Ninety Plus Hachira N2

■ Country: Ethiopia

■ Product Name: 90+ Hachila N2

■ Grade: N2 L12

■ Altitude: 1750 – 2000m

■ Variety: Heirlooms

■ Packaging: 30KG

■ Flavor Description: Juicy, elderberry, blackberry, milk candy, herbal, floral

Brief Introduction:

HACHIRA was created from 2006-2008 with S.A Bagersh's Aricha, having excellent fruit sensations and floral notes with quite concentrated elderberry, blackberry, and sometimes parsley and herbal tones.

90+ Heartfelt Words N2 Ninety Plus Nekisse N2

■ Country: Ethiopia

■ Product Name: 90+ Heartfelt Words N2

■ Region: Wellega/Sidama

■ Grade: N2 L12

■ Altitude: 1750 – 2000m

■ Variety: Heirlooms

■ Packaging: 30KG

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

Brief Introduction:

Nekisse originally comes from Shakisso, Ethiopia. This coffee bean is named Nekisse from "NAKED nectar from the Shakisso area." Processed using traditional natural methods, placing cherries on high raised beds to dry naturally, then removing dried fruit skin and pulp, and finally sent to Addis Ababa for hulling. The flavor profile at that time had very strong berry jam, cream viscous texture, citrus, and tropical fruits. Later the region moved to Wellega and Sidama because they found the Sidama area could have better nectar and jam sensations.

Red processing: 90+ team's special processing method using their patented drying technology, where the parchment cherries will show different degrees of redness, from light red to ruby red. This processing will enhance the coffee aroma again, making fruit flavors and sweetness more pronounced.

90+ Heartfelt Words Ruby N2 Ninety Plus Nekisse Ruby N2

■ Country: Ethiopia

■ Product Name: 90+ Heartfelt Words Ruby N2

■ Region: Wellega/Sidama

■ Grade: N2 L95

■ Altitude: 1750 – 2000m

■ Variety: Heirlooms

■ Packaging: 30KG

■ Flavor Description: Blueberry, cherry, jam, passion fruit, cream, pure dark chocolate, tuberose, clean

Brief Introduction:

Nekisse originally comes from Shakisso, Ethiopia. This coffee bean is named Nekisse from "NAKED nectar from the Shakisso area." Processed using traditional natural methods, placing cherries on high raised beds to dry naturally, then removing dried fruit skin and pulp, and finally sent to Addis Ababa for hulling. The flavor profile at that time had very strong berry jam, cream viscous texture, citrus, and tropical fruits. Later the region moved to Wellega and Sidama because they found the Sidama area could have better nectar and jam sensations.

Ruby processing: Red processing is 90+ team's special processing method using their patented drying technology, where the parchment cherries will show different degrees of redness, from light red to ruby red. This processing will enhance the coffee aroma again, making fruit flavors and sweetness more pronounced. Ruby processing is the ultimate expression of red processing methods, bringing out the fruity aroma and sweetness of coffee cherries to perfection. During processing, excessive fermentation can easily occur if not careful, so it requires a lot of manual labor to care for and select the cherries. Only cherries that reach ruby standards can be called ruby coffee beans, so after repeated selection and elimination, the quantity becomes extremely rare.

90+ Lycello W2 Ninety Plus Lycello W2

■ Country: Panama

■ Product Name: 90+ Lycello W2

■ Region: Silla Del Pando, Volcan, Panama

■ Grade: W2 L21

■ Altitude: 1250 – 1650m

■ Variety: Geisha

■ Packaging: 30KG

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

Brief Introduction:

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

90+ Juliette H2 Ninety Plus Juliette H2

■ Country: Panama

■ Product Name: 90+ Juliette H2

■ Region: Silla Del Pando, Volcan

■ Grade: H2 L39

■ Altitude: 1250 – 1650m

■ Variety: Geisha

■ Packaging: 30KG

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

Brief Introduction:

In the Panama Geisha estate, there's a road leading to the Solkiln processing area, lined with Datura flowers. These bell-like Datura flower buds bloom in the evening, spreading fascinating fragrance during their brief blooming period. They call them "mujer de la noche" meaning "woman of the evening." According to Panama's native Gnobe tribe, placing a Datura flower bud in the entire batch also helps with sleep. Datura is one of the witches' herbs, an important ingredient in legendary witches' love potions, closely associated with spirit and death. While 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, orange 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."

90+ Perci N2 Ninety Plus Perci N2

■ Country: Panama

■ Product Name: 90+ Perci N2

■ Region: Silla Del Pando, Volcan, Panama

■ Grade: N2 L39

■ Altitude: 1250 – 1650m

■ Variety: Geisha

■ Packaging: 30KG

■ Flavor Description: Cherry, juicy, long bean, herbal, tropical fruits, juicy

Perci's name comes from "Perspective," describing the ability to observe all sensory stimuli during coffee evaluation. Perci has a very complex flavor profile, including mango, pineapple, carob, plum, red grape, peach, red ginger... When we cupped this coffee blind, we thought it wasn't Geisha but Ethiopian natural, because the complex presentation already exceeded the citrus and jasmine floral notes typical of Geisha in our flavor understanding.

90+ Silvia Solkiln Processing N2 Ninety Plus Silvia Solkiln N2

■ Country: Panama

■ Product Name: 90+ Silvia Solkiln Processing N2

■ Region: Silla Del Pando, Volcan, Panama

■ Grade: N2 L95

■ Altitude: 1250 – 1650m

■ Variety: Geisha

■ Packaging: 5KG

■ Flavor Description: Strong tropical fruits, juicy, pineapple shortcake, persistent aftertaste

Brief Introduction:

Silvia from 2012 was the first batch of green beans produced by the Solkiln laboratory. At that time, coffee cherries from Estate area 11 were used to produce 25kg of green beans. The following year, Ninety Plus adjusted the ripening time of coffee cherries on coffee trees to allow green beans to absorb more fruit flavors in the Solkiln, while also extending the cherry drying time to increase fruit flavor intensity. Silvia's name comes from the estate's geographical location "SILLA DEL PANDO VOLCAN," with "VIA" meaning "borrowed."

Lotus 90+ Lotus Solkiln Processing H2 Ninety Plus Lotus Solkiln H2

■ Country: Panama

■ Product Name: 90+ Lotus Solkiln Processing H2

■ Region: Silla Del Pando, Volcan, Panama

■ Grade: N2 L95

■ Altitude: 1250 – 1650m

■ Variety: Geisha

■ Packaging: 5KG

■ Flavor Description: Cantaloupe, kiwi, fig honey, tropical fruits, complex

Ninety Plus Candlelight

Country: Ethiopia Ethiopia

Region: 90+ SNNP, Sidama

Altitude: 1750-2000 meters

Processing Method: Natural Process

Variety: Ethiopian Heirloom

Roast Level: Light Roast

Flavor: Floral aroma, nectarine, tropical fruits, blackberry, blueberry, plum, cream, cinnamon

Acidity: Medium-high

Purchase link: https://item.taobao.com/item.htm?spm=a1z10.5-c-s.w4002-15673140460.36.566ec3acYpQSsQ&id=539597297862

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, also providing online shop services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473