Detailed Introduction to 90+ Series Coffee and Ninety Plus Coffee Bean Prices

Introduction to Ninety Plus Coffee

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Many coffee shops today are pursuing Ninety Plus (90+) coffees. In the coffee world, 90+ coffee beans are a symbol of honor. But what exactly is Ninety Plus (90+) coffee, and how do you introduce it to others? Here is a detailed introduction to 90+ coffee beans.

What Exactly Are 90+ Coffee Beans?

"90+" does not refer to all coffees scoring above 90 points in evaluations. It refers to a premium coffee series with 13 distinct flavor profiles.

Sometimes they come from different estates, each possessing various flavor characteristics. During processing, coffee experts separate these coffees by variety, climate, and harvest timing, tasting each one individually. They are like works of art approaching perfection. Coffee experts dedicate their hearts and souls to achieving the optimal taste, presenting them in their most perfect form.

The pursuit of ultimate flavor by "90+" is truly admirable. Their sustainable development model and environmentally friendly operations have become learning objectives for many coffee producers. Since the company's founding in 2006, this young company has made the global coffee industry recognize them in just a few years. The coffee series first unveiled in 2007 was immediately regarded as a precious selection by experts across the coffee industry.

Ninety Plus Coffee Founder Joseph Brodsky

Starting in 2006, Ninety Plus founder Joseph Brodsky decided to dedicate himself to changing the deeply entrenched commercial coffee cultivation model. Ninety Plus saw an opportunity to cultivate shade-loving and delicious heirloom Ethiopian varieties while planting on tropical land, while also creating a new model to incentivize and improve the quality of life for coffee cultivation professionals.

The Ninety Plus team currently owns and/or operates over 1,500 hectares of coffee forest restoration projects in Panama and Ethiopia, and has established an international brand to promote the success of an ecology and socially-oriented agricultural economy driven by taste.

Joseph Brodsky, the founder of Ninety Plus, discovered early on that the world's highest quality green coffee beans all originated from Ethiopia, and that its many different varieties with their distinct flavors are no less remarkable than the 10,000 grape varieties that create 1 million different fine wines.

All of Ninety Plus's green beans come from heirloom varieties in Ethiopia, including the Gesha variety grown in Panamanian estates, which was transplanted from Ethiopian heirloom varieties. The processing process is Ninety Plus's specialty. They separate these coffees by variety, microclimate, and harvest timing, tasting each one individually, designing specific processing methods for each flavor profile, much like how major fashion designers meticulously research and dedicate themselves to creating near-artistic craftsmanship. Natural products undergo extensive refinement and improvement before being presented in their most beautiful form.

In 2006, Joseph Brodsky founded Ninety Plus (90+) company. Inspired by the craze caused by the appearance of Geisha in Panama in 2003 and 2004, Joseph began his journey. When he didn't find the expected results in Panama at that time, he had another idea - perhaps among Ethiopia's more than 10,000 coffee varieties, there were still varieties with untapped potential.

To ensure quality, 90+ adopts a cooperative model with local estates, maintaining complete control from cultivation, sampling, harvesting through to subsequent processing and cupping. 90+'s exclusive Profile Processing ensures that every coffee bean released has unique and stable flavor characteristics and quality. The marketing approach of 90+ coffees, similar to premium wines, makes them stand out in the market.

90+ Profile Processing Method

As coffee gradually moves toward the high-priced specialty market, 90+ pioneered the establishment of its own green bean production system - Profile Processing.

Initially, the 90+ company 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. This led to the debut of the initially renowned 90+ representative beans: Aricha and Beloya. However, the results of these experiments were already astounding, with rich fruit flavors and high quality that shocked the specialty coffee community.

Next, potential coffee farmers were selected, and ideal flavor profiles were provided to farmers and processing plants based on currently produced coffee beans for process reengineering. Scientific management was gradually used to adjust samples toward the flavors originally set by 90+. Of course, only those that most closely matched the settings were carefully selected for release.

Simply put, Profile Processing extends the scope of management upstream - controlling everything from the varieties cultivated by coffee farmers, origin, climate, cultivation methods, harvesting, processing methods... all under their control. This allows them to produce exceptionally high-quality coffee beans according to their preferences. The brilliance of the Profile Processing system lies in mastering the technology that controls flavor expression. Therefore, they can set the highest standards and surpass the luck-based selection and purchasing methods of typical green bean suppliers. Exceeding quality standards is not luck, but rather the average, which has always been the core value upheld by the 90+ company.

Natural Process Coffee Quality Control

Selection:

At Ninety Plus farms, pickers carefully select only red cherries. This is the color of ripe coffee. As coffee ripens, sugars develop to create the best flavors.

It is crucial to help workers understand the physical changes that cherries undergo. He told me that if they squeeze the cherries and count how many drops escape, they can see how much mucilage there is. One study found that this can explain 20% of the variation in cupping scores, with higher levels of mucilage meaning better-tasting coffee. More than three drops is a good sign.

After harvesting, Carlos and his team measure the weight and density of cherries in one-liter containers. Results are divided by variety for comparison, and yield records are kept in logs.

Coffee cherries are hand-sorted both before and after being placed on raised beds. Workers must remove any underripe cherries and look for any with coffee berry borer (broca) holes.

Raised beds allow cherries to remain on a clean surface, circulating with air and helping them dry evenly. The key is to keep the cherries in a thin layer and move them regularly to ensure even drying.

Drying Period:

For the first three days, cherries are exposed to sunlight and cool nights. After the third day, they are shaded between 12 PM and 2 PM, when the day is hottest. When coffee is shaded, it's important to leave space on the beds.

After 20-25 days, the coffee reaches the ideal moisture content - 10.5% for natural process coffee, rather than the more common 11-12%. He explained that the high levels of sugar still reacting within the cherry mean a greater risk of over-fermentation.

He checks his coffee with a moisture meter. He also recommends measuring humidity during the coldest part of the day for greater accuracy.

Cherry Storage:

When stored, coffee cherries are placed in GrainPro bags to protect them from insects. They are then stored in warehouses away from direct sunlight. Raised wooden courtyards keep the bags off the floor. Moisture content (60-65%) and temperature (19-25°C) inside the warehouse are carefully controlled.

Coffee takes an average of three months to prepare for export. During this time, it continues to stabilize, he explained: any herbal flavors disappear, while acidity and sweetness continue to develop.

Ninety Plus coffee is famous for its processing. But great coffee doesn't happen without significant investment. And professional-grade natural process is no exception.

The Unique Production System of 90+ Profile Processing

90+ beans are named completely differently from typical specialty beans. First, unlike usual naming conventions that include region and estate names, each bean is named according to its flavor profile. For example, the famous Nekisse originally derives from "nectar from Shakisso."

90+ naming usually begins with a flavor concept, followed by naming, and then selection of regions and partner farms. In this regard, it's quite different from typical specialty beans, representing a brand with boutique management style.

With typical beans, we can easily find the letters N, H, or W. For example, Ethiopian Yirgacheffe G3 N is the more commonly seen "Natural Process Yirgacheffe G3" on the market, where N represents Natural. H = Honey (Honey Process) and W = Washed (Washed Process). In this regard, 90+ has a different perspective. They believe that rather than separating beans by processing method, they should be separated by flavor profile. Typically, each processing method has more representative flavors, for example:

Natural: Bold fruit aromas

Honey: More prominent sweetness

Washed: Cleaner flavor profile

However, 90+ believes that sometimes different processing methods can yield similar flavor profiles. For example, a honey-processed bean might exhibit flavor characteristics more similar to what is typically expected from washed-processed beans. Therefore, they introduced three basic flavor indicators: N2, H2, and W2, with flavors categorized by the intensity of fruit aroma and mouthfeel:

W2: (Low) Lower fruit notes, emphasizing brightness, acidity, and floral aromas

H2: (Moderate) Moderate fruit notes, emphasizing sweetness, fruit mouthfeel (not aroma), and tea-like qualities

N2: (High) Stronger fruit notes, emphasizing bold flavor expression, sweet-sour balance, jammy, and dried fruit characteristics

In 2011, to improve the stability of green beans produced in the Panama region during the drying stage, Joseph, inspired by wood drying rooms, developed a solar drying system with the University of Wisconsin. This exclusive processing method was named Solkiln (SK). Of course, beans processed using this special method command premium prices, and due to space limitations, production is extremely limited.

In 2009, 90+ established the NPGE estate in Panama, planting exclusively the most vigorous Geisha coffee.

Within the NPGE estate, they set up the Ninety Plus Sensory Room (NP Sensory Laboratory) and Solar Kiln Laboratory (for SK processing), as well as various novel research different from typical green bean processing, such as Red processing, Ruby processing, and others.

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

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

Among these, Perci also has 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 new products using the SK processing method.

Only the SK processing method (Solar Kiln) is specifically marked, because SK is 90+'s original new processing method with more specific targeting, hence the special marking.

90+ Ninety Plus Grading System

Finally, 90+ beans also have a different 100-point scoring system. Green bean suppliers can have their own scoring standards, while their grades are classified based on three factors: flavor, cost, and yield.

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

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

L stands for Level, and the classification basis is according to production quantity, processing refinement, difficulty, and selection strictness.

Level 7: Single-origin harvest. Rare varieties with delicate flavors and special characteristics are hand-selected, then processed through Ninety Plus's unique processing methods to achieve standards exceeding ninety-plus;

Level 12: Single-origin harvest. The website uses negative-negative adjectives like "unmistakable and indelible" to indicate that beans of this grade are definitely unforgettable good flavors for every coffee professional in their lifetime.

Level 21 (L21), Level 39 (L39): Most of these are Gesha varieties cultivated in Ninety Plus's Panama estates. The special Red-processed Ethiopian Nekisse Red also belongs to Level 39 (L39).

Level 95 (L95), Level 195 (L195): These are beans from premium microenvironments in Panama estates, processed through lengthy screening processes using patented drying technology. Achieving the highest taste standards in the design. Most are also processed under the personal care of founder Joseph. Annual production may only reach十几到几十公斤左右. Belongs to the collection category.

The 2017 new harvest products may cancel the original L grading system (original L7\L12\L39\L139), while product and product line divisions are based on more significant taste differences. Product lines are divided into four major series: NinetyPlus Ethiopia, NinetyPlus Panama, Ninety Levelup, NinetyPlus Limited.

L4 section: This grading is no longer seen in 90+ products today. In the past, it referred to mixed harvest batches. When single-origin flavors were not rich enough or yields were too low, multiple excellent origins were mixed and processed for release, somewhat like the previous 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 sections: Most Ethiopian beans are in this grade, with flavors already excellent, whether in aroma or texture. This grade of 90+ can be considered entry-level but with excellent cost-performance ratio.

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

L21, L39 sections: This is almost exclusively the domain of Geisha coffee from the NPGE estate. As one can imagine, for 90+, the Geisha variety itself represents high grade, so even the lowest grade is L21. Of course, one can also extend this thinking - Geisha cultivation may be more challenging, and processing strictness is higher than for Ethiopian beans.

Additionally, specially processed Ethiopian beans can also be upgraded to this section, becoming comparable to Geisha.

For example: Lycello is L21, Juliette and Perci are L39 - these three are all Geishas from the NPGE estate; Nekisse Red (Red-processed Ethiopian Nekisse) was upgraded to the original L39.

L95, L195 sections: Both these 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 exclusive to 90+. However, to reach the highest level L195, it must be Geisha.

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

Ninety Plus American Specialty Coffee Series

Ninety Plus Ginseng (Wild Ginger)

Name Origin: This is a coffee from the town of Nekempte in western Ethiopia. Its characteristics are lively and clean, with slight fruit, citrus, and ginseng flavors. The "kem" in Kemgin's name references Nekempte, while "gin" references "ginseng." Kemgin-flavored coffee is now produced in the Wellega, Sidama, and Yirgacheffe regions.

Ginseng was officially renamed "Wild Ginger." Compared to 2015's Ginseng, besides floral aromas, it retains the rare juice-like body of washed beans. This year's Wild Ginger brings higher sweetness, gradually transforming the original peach flavor into the less common orange candy flavor. We highly recommend friends try this year's Wild Ginger.

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

Altitude: 1750—2000m.

Processing method: Washed.

Flavor characteristics: White peach, lime, cantaloupe, ginseng, carob.

Hachira N2

Name Origin: Originating from the Aricha region series developed by Ninety Plus with S.A. Bagersh from 2006-2008. This coffee was named "Hachira." Hachira coffee has noticeable juice quality and rich floral aromas, usually carrying elderberry or blackberry flavors, sometimes with herbal basil-like notes.

Origin: Ninety Plus Ethiopia Achira region.

Altitude: 1750—2000m.

Processing method: Natural process.

Flavor characteristics: Rich floral aromas, noticeable juice quality, with elderberry, blackberry, herbal basil-like flavors, and also lactose-like notes.

Nekisse Red N2

Name Origin: Red-processed Nekisse is like her gorgeous and strong younger sister. Sugar-sweet, possessing her older sister's classic aromatic wood and nectar flavors, while independent and aware of her charm, unafraid to express herself. Tasting it feels like experiencing a deeper, richer Nekisse, as if someone outlined Nekisse's contours and drew thick eyebrows on her enchanting face, highlighting the most beautiful details.

Origin: Ninety Plus Ethiopia Wellega and Sidama regions.

Altitude: 1750—2000m.

Processing method: Ninety Plus patented "Red processing," which is close to but surpasses natural processing.

Flavor characteristics: Red processing enhances blueberry, cherry, and dark chocolate flavors. While maintaining the balance of fruit chocolate and its multi-layered mouthfeel. The balance is handled very delicately. A rare excellent coffee.

Nekisse N2

Name Origin: In 2009, this coffee was named "Nectar from Shakisso," meaning this coffee has flavors like nectar from the town of Shakisso in Ethiopia's Sidama province. Nekisse's characteristics are creamy smooth mouthfeel and strong berry jam qualities, with some batches even carrying citrus and mixed tropical fruit flavors. Although originally planted in the Shakisso region, later Nekisse comes from Wellega and Sidama regions, only retaining the name. We feel Nekisse planted in Sidama maintains the original nectar and berry flavors, distinguishing it from all other Ethiopian coffees.

Origin: Ninety Plus Ethiopia Wellega and Sidama regions.

Altitude: 1750—2000m.

Processing method: Natural process.

Flavor characteristics: Clean mouthfeel, multi-layered. Balanced by peach, berry, passion fruit, cream, milk chocolate flavors. A classic excellent coffee. From hot to cold, it continuously brings surprises of tuberose, blueberry, aromatic wood, and cocoa.

Tchembe N2

Name Origin: Although this year's Tchembe comes from Yirgacheffe, the name is taken from coffee of the Haricho and Bolo varieties from the Amaro Mountains. These varieties have carob and banana flavors when natural processed. Tchembe coffee has a body similar to earth and chocolate, with richly layered citrus and berry flavors.

Origin: Ninety Plus Ethiopia Yirgacheffe region.

Altitude: 1750—2000m.

Processing method: Natural process.

Flavor characteristics: Noticeable heavy body, with earth and dark fruit flavors, also slight citrus notes.

Juliette H2

In Ninety Plus's Geisha estate, there is a path from the farm house to the coffee drying area. While walking on this path, one sees a row of exceptionally beautiful datura. In the evening hours, these bell-shaped flowers emit a captivating, intoxicating aroma that lasts for only about an hour. We jokingly call this floral scent "Evening Beauty." There's also a legend about datura. It's said that a local Panamanian indigenous tribe would place this flower under their pillows while sleeping at night to protect themselves from harm, believing datura has special energy to protect families. Besides datura, deadly nightshade, henbane, and mandrake also belong to the "witch herbs" family. As these plants are believed to have mystical powers, they are often used by wizards to prepare magical beverages. Datura is an essential ingredient in wizards' love potions - those who drink love potions can win their beloved, but datura is also often prepared by wizards as a poison that causes madness or death. Once, when we were conducting a small steam flavor evaluation of a coffee in our sensory laboratory, we suddenly smelled the mixed aroma of honeysuckle, orange, milk chocolate, and floral notes in this coffee. This scent immediately took us back to that evening walking on the path lined with datura. Its soft and feminine taste left us immersed in deep thought about datura flowers and Shakespeare's work - the tragic love story of "Romeo and Juliet." Therefore, we named this coffee "Juliette."

Origin: Ninety Plus Panama Geisha Estate.

Variety: Geisha.

Level: 39.

Altitude: 1250m-1650m.

Processing method: Honey process.

Flavor: Rich floral aromas based on Geisha's inherent flavor profile, with orange peel, caramel, and raw cashew flavors when tasted.

Lotus Solkiln H2

Name Origin: The development of Lotus Solkiln flavor emulates the lotus flower that emerges from mud unstained - a perennial aquatic plant sometimes mistaken for water lilies. Although Ninety Plus Solkiln-processed Geisha involves direct drying of fresh fruit, similar to traditional natural processing, the coffee beans look not much different from washed processing. The Solkiln method eliminates the impact of Panama's common humid environment on coffee by artificially creating a microenvironment with precise temperature and humidity control. Similarly, lotus can adapt to environments with humans or other warm-blooded animals by regulating its petal temperature. Lotus SK breaks from the tradition of emulating Ethiopian washed or natural processing experience, and also breaks people's long-standing impression of Geisha's basic flavor profile. In naming "Lotus SK," we were also influenced by a song called "Lotus Flower" by the British Oxford band "Radiohead." This song primarily expresses people's pursuit of inner peace, freedom, low-key living, and love for music and sensory enjoyment, much like this coffee - hoping those who drink it can experience such a state of mind. The song's music video presents pure and diverse expressions of music - if you have the chance, check out this MV.

Origin: Ninety Plus Panama Geisha Estate.

Variety: Geisha.

Level: 95.

Altitude: 1250m-1650m.

Processing method: Ninety Plus patented Solkiln honey process - extending drying time while controlling temperature and humidity through special equipment in a house, enhancing flavor while maintaining washed-like cleanliness.

Flavor: Mixed aroma of fig and honey, with richly layered flavors of melon, kiwi, and slight tropical fruits when tasted.

Perci N2

Name Origin: The name "Perci" is derived from "perspective," which itself means viewpoint or angle. Naming it "Perci" refers to how during sensory experiments with this coffee, while conducting overall sensory evaluation as usual, we suddenly felt a unique and stunning stimulation that gave us a different perspective on coffee than before. Drawing from the meaning of "perspective," we named it "Perci" to remind us this is a coffee that made us see it in a new light. When we first conducted blind testing of this coffee, we were certain they were Ethiopian natural process coffees (in a sense, they are). And our first thought was that this is definitely not Geisha variety coffee. The basic Geisha flavor has citrus, orange, and jasmine notes. But for "Perci," the basic Geisha flavor is just a small component of its flavor profile. Besides this, it also has mango, pineapple, carob, banana, plum, red grape, honey, peach, red coral, and many other flavors.

Origin: Ninety Plus Panama Geisha Estate.

Harvest season: 2013~2014.

Variety: Geisha.

Level: 39.

Altitude: 1250m-1650m.

Processing method: Natural process.

Flavor: Intense cherry, carob, vanilla, tropical fruit, and mixed juice flavors.

Perci Red N2

Name Origin: The effect of Red processing on Perci is like watching a beautiful sunset through a red glass window. Perci's tropical fruit characteristics become more transparent and sweeter. All flavors are coated with a honey brandy feeling. Pineapple, mango, and peach make a fresh fruit jam. It still has the sweet-sour of fresh fruit and the refreshment of juice, but it has become richer and sweeter. And many more flavors.

Origin: Ninety Plus Panama Geisha Estate.

Variety: Geisha.

Level: 95.

Altitude: 1250m-1650m.

Processing method: Ninety Plus patented "Red processing." It's close to but surpasses natural processing.

Flavor: Red processing further highlights vanilla, tropical fruit, and mixed juice flavors. Mango and pineapple flavors take on a hint of sweet wine. Banana, red grape, honey, and peach flavors remain unchanged.

Perci Ruby N2

Name Origin: Perci Red processing is already amazing. Ruby processing's effect on Perci is even more unique. Perci's tropical fruit characteristics become more transparent, sweet to the extreme. All flavors are coated with a honey brandy feeling. Pineapple, mango, and peach make a fresh fruit jam. It still has the sweet-sour of fresh fruit and the refreshment of juice, but it has become richer and sweeter.

Origin: Ninety Plus Panama Geisha Estate.

Harvest season: 2013~2014.

Variety: Geisha.

Level: 195.

Altitude: 1250m-1650m.

Processing method: Ninety Plus patented "Ruby processing."

Flavor: After Ruby processing, has strong brandy and honey tropical fruit flavors. Mango, pineapple, and other tropical fruit flavors become bold and wild. Banana, red grape, honey, and peach take on a hint of wine.

Sillvia Solkiln N2

Name Origin: Sillvia coffee is the result of our first use of the Solkiln method in 2012 to process coffee from plot 11 of the Geisha estate. All coffee from this plot was processed simultaneously, but only 25 kilograms of coffee with special flavors were successfully obtained. In 2013, we learned that Geisha cherries harvested at the end of the season absorbed more fruit flavors during the Solkiln processing. This is because we extended the processing time, resulting in stronger coffee fruit flavors. The "sill" part of the name "Sillvia" references our farm's location - Silla Del Pando (the Silla Del Pando volcanic complex in Panama's volcano region), while "via" means channel or method.

Origin: Ninety Plus Panama Geisha Estate.

Variety: Geisha.

Level: 95.

Altitude: 1250m-1650m.

Processing method: Ninety Plus patented Solkiln natural process - extending drying time while controlling temperature and humidity through special equipment in a house, enhancing flavor while maintaining washed-like cleanliness.

Flavor: Noticeable juice mouthfeel, rich with strong tropical fruit flavors, also pineapple cake flavors, with a lasting aftertaste.

Lycello W2

Name Origin: In 2013, Taiwan champion of the World Barista Championship, Chien Chia-cheng, visited Ninety Plus's Geisha estate. After tasting Geisha coffee cherries, he was reminded of lychees growing in his backyard! So Ninety Plus used the first two letters "LY" from the English word "Lychee" as the first component of this coffee's name. While listening to a performance by talented cellist Yo-Yo Ma, we were impressed by his superb skill, so we took "cell" from the English word "cello" as the second component of the coffee's name, and used the "o" from Yo-Yo Ma's name as the third component - this is the origin of the name Lycello!

Origin: Ninety Plus Panama Geisha Estate.

Variety: Heirloom.

Level: 21.

Altitude: 1250m-1650m.

Processing method: Washed.

Flavor: Beyond Geisha's inherent flavor profile, it displays rich green tea/musk and herbal basil aromas, with soft lemon flavors when tasted, also lychee-like sweet-sour mouthfeel, and cashew-like nutty flavors.

Ninety Plus Drima Zede

Name Origin: Drima Zede (Zhu Mang, the name of this Yirgacheffe coffee) means "Best Approach" in the local language. According to information provided by the original manufacturer, this Yirgacheffe is a specialized product series developed based on 90+'s years of experience. The ancient natural processing method makes it difficult to obtain pure flavors, but Drima Zede, with 90+ technical support, involves only hand-selecting the most mature coffee cherries, with the natural drying process requiring diligent constant stirring to ensure uniformity. The final result is a very transparent and pure mouthfeel, with significant changes from hot to cold, and fascinating fruit, floral, and oak barrel aromas.

Origin: Ninety Plus Ethiopia SNNP, Sidama region.

Altitude: 1750m-2000m.

Processing method: Natural process.

Flavor: Nectarine, tropical fruits, cream, cinnamon.

Ninety Plus Danch Meng

Name Origin: Danch Meng is actually the sub-brand Level up of the NINETY PLUS company, an Ethiopian green bean jointly launched with green bean trader Bodhi Leaf in 2013. Danch Meng is locally translated as "Perfect approach," grown by small farmers from Yirgacheffe's Goldina Abaya Dumenso region. Launched with the backing of NINETY PLUS company's professional flavor processing, Danch Meng possesses very unique Yirgacheffe flavors thanks to 90+ natural processing technology.

Origin: Ninety Plus Ethiopia SNNP, Kambata region.

Altitude: 1700m - 2000m.

Processing method: Natural process.

Flavor: Cocoa, black raspberry, plum, juicy, floral aroma, blueberry, dark chocolate.

DerarEla (Dreamer)

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

Faya Deraro

Flavor: Blueberry, strawberry biscuit, cherry, white wine, raspberry.

Nitsu Ruz

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

90+ Coffee Bean Brand Recommendations

The 90+ coffee bean "Zhu Mang" roasted by FrontStreet Coffee offers full guarantees in both brand and quality. More importantly, it offers extremely high cost-performance - a half-pound (227 grams) package costs only about 90 yuan. Calculating at 15 grams per cup of coffee, one package can make 15 cups, with each cup costing only about 6 yuan. Compared to cafe prices that often exceed 100 yuan per cup, this is truly a conscientious recommendation.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473