The Best Value High-Quality Coffee Bean from 90+ Selections: Introduction to Neekisse Coffee & Pour-Over Coffee Pricing

Introduction

Nekisse takes its name from "Nectar from Shakisso"—that is, this coffee carries flavors reminiscent of flower nectar from the town of Shakisso in Ethiopia's Sidamo province.

The celebrated Ethiopian natural-processed Nekisse spans a remarkably wide flavor spectrum. On the first sip there is a wild aroma reminiscent of durian, which a few seconds later turns into berry flavors. What coffee lover could resist tasting a delicacy like that?

So I went looking, and my persistence paid off: I learned that Ninety Plus (90+) had recently partnered with coffee cooperatives in Sidamo to launch this new natural-processed coffee, Nekisse.

Origin Information

Origin: Ninety Plus Ethiopia - Wellega and Sidama regions

Altitude: 1,750-2,000 meters

Processing Method: Natural

Flavor Profile

A creamy, smooth mouthfeel with plenty of complexity. Intense berry jam notes, and some batches even carry citrus and mixed tropical fruit flavors.

Among 90+'s premium coffees, Nekisse offers the best value for money.

Detailed Specifications

Origin: 90+ Ethiopia

Region: Wollega and Sidama

Growing Altitude: 1,750m - 2,000m

Processing Method: Natural

Flavor Notes: Honey peach, red raspberry jam, passion fruit, smooth mouthfeel, milk chocolate

Roast Level: Medium-light (If you prefer light roast, please let us know)

History: Originally named "Nectar from Shakisso" in 2009, the Nekisse profile is defined by a creamy mouthfeel and heavy berry jam flavor, but layers of citrus and many tropical fruits can be presented in some selections. Originally from Shakisso, Nekisse has settled well in Sidama for a consistent nectar/jammy profile that sets itself apart from all other coffees in Ethiopia.

100% Arabica coffee.

FrontStreet Coffee Recommendation

Ethiopia is both the birthplace of coffee and one of the world's great specialty origins, home to countless native heirloom varieties—fertile ground for anyone chasing faithful, distinctive flavors. If this natural-processed profile appeals to you, FrontStreet's washed Yirgacheffe is the classic next step: clear jasmine florals and bright citrus acidity, light and elegant with a tea-like body, like a refreshing lemon tea.

For a deeper dive into natural processing, FrontStreet's natural Red Cherry coffee from the Yirgacheffe Red Cherry Project is screened at every stage—damaged cherries removed, two weeks of full sun-drying until the fruit sugars infuse the bean and moisture drops to 12%, then machine and hand sorting down to each individual bean—yielding a pristine cup of peach, cocoa, honey, and lemon.

FrontStreet's natural Huakui from the Hambella region of Guji, Sidamo, dries whole cherries on raised beds for 21 days with defects picked out by hand every three to five days. Roasted medium-light, it presents a light fermented wine aroma, florals, citrus, and mango, with honeyed sweetness, a cocoa undertone touched with spice, a thick body, and a persistent finish.