Ninety Plus Nekisse N2 | Honey Kiss Green Bean Price | Honey Kiss Coffee Flavor Profile

Ninety Plus Nekisse N2 - Honey Kiss Coffee Beans

Product Name: 90+ Honey Kiss N2
Country: Ethiopia

Region: Wellega/Sidama
Grade: L12

Altitude: 1750 - 2000m
Variety: Heirlooms

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

Introduction

Nekisse Honey Kiss originally comes from Shakisso, Ethiopia. The name "Nekisse" was taken from "NAKED nectar from the Shakisso region." It is processed by traditional natural drying, with cherries placed on raised beds to dry in the sun, the dried pulp and fruit removed afterward, and the beans finally sent to Addis Ababa for hulling. The flavor profile at that time had very strong berry jam, creaminess, citrus, and tropical fruit. The growing region was later moved to Wellega and Sidama after it was discovered that the Sidama region could produce even better floral nectar characteristics.

Ninety Plus Introduction

Ninety Plus is an internationally renowned coffee production and sales company, famous worldwide for providing rare and unique green coffee beans. In addition to working directly with coffee farmers, it owns 134 hectares of coffee estates in Panama. Founded in 2007, its customer base now extends to more than 40 countries worldwide.

In 2007, Joseph Brodsky officially founded Ninety Plus, and from the following year onward, Ninety Plus winners have appeared in coffee competitions of all sizes around the world. In 2013, at the WBC World Barista Championship, competitors from Italy, South Korea, and Canada among the six finalists all used Ninety Plus green beans. Exquisite cultivation and processing, excellent varieties, and a unique grading system have made Ninety Plus a top-tier, distinctive presence in the green bean market. Adhering to its philosophy of providing high-quality green beans, FrontStreet Coffee became the exclusive agent for Ninety Plus in 2014, and these are exceptional beans not to be missed.

In 2004, the rise of Panama Geisha sparked a worldwide search for excellent varieties. Joseph Brodsky, like other green bean traders, researchers, and enthusiasts, ventured deep into remote mountainous areas of Ethiopia, searching for Geisha in the wild forests where coffee originated. Although he did not find what he sought, he believed that among those native species forests there still existed many excellent, unknown varieties, undiscovered perhaps because of their remoteness, or perhaps because they lacked meticulous processing and cultivation. The following year, he invested significant effort in Ethiopia, seeking valuable varieties and collaborating with local estates to improve green bean processing, establishing the Profile Processing system so each bean could fully express its flavor. In 2009, Brodsky began planting Ethiopian native Geisha varieties in Panama. He purchased land, created the Ninety Plus Geisha Estate, and built the Ninety Plus Sensory Room. In recent years, the company developed the Solkiln(TM) special processing method. Ninety Plus has innovated continuously in every aspect of green bean processing, leading the way in the specialty coffee market.

Ninety Plus Exquisite Green Bean Cultivation and Processing

Profile Processing System

The Profile Processing system is custom-tailored to each variety, covering planting, harvesting, and processing procedures. Through repeated cupping and calibration, it ensures each variety fully expresses its unique fruit flavors.

Solkiln(TM) Special Processing Method

In 2013, the company pioneered the Solkiln(TM) method, using wood drying chambers to dry coffee beans. After wood is cut, it is typically placed in a drying chamber where temperature, humidity, and air circulation are controlled and adjusted to reduce the moisture content of green wood to 10-12%. Brodsky applied the same concept to create the Solkiln(TM) (SK) processing method, and in 2013 officially launched two premium green bean products: Lotus Solkiln H2 and Silvia Solkiln N2.

SK = Solkiln(TM)

Ninety Plus Excellent Coffee Varieties

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

Ethiopia Heirlooms

Panama Geisha

Ninety Plus Unique Flavor Grading and Code Grading

Ninety Plus coffee is classified by "fruit flavor intensity," which differs from the traditional washed, honey, and natural classification. It is likewise divided into three types, W2, H2, and N2, but because different processing methods create different levels of fruit flavor, you may find washed or natural processed beans in the honey-flavored "H2" classification.

W2 = Washed flavor

H2 = Honey processing flavor

N2 = Natural processing flavor

FrontStreet Coffee Recommendation

Nekisse's natural processing and its Panama-grown cousin share the same fascination with expressive fruit, and Panama Geisha remains the clearest place to taste that idea. FrontStreet Coffee's Boquete Geisha is an approachable entry point: grown at 1,600 meters on fertile volcanic ash soil, it shows the classic jasmine, green tea, honey, citrus, and orange notes of the variety. For something closer to the estate-level profile, FrontStreet offers the Panama Flower Butterfly, a blend of Geisha, Caturra, and Catuai grown in the Boquete region near Barú Volcano, where abundant rainfall, large day-night temperature swings, and volcanic rock soil shape the cup; it performs well both as pour-over and as cold brew.

At the top of the range is the Esmeralda Red Label Geisha, harvested from a single plot above 1,700 meters with a cupping score requirement of 91, showing a refined orange-blossom and honey character. FrontStreet also carries the Esmeralda Diamond Mountain, drawn from the Jaramillo and Canas Verdes farms within the estate, where volcanic soil and old-growth forest shade produce rich fruit aromas and sweetness.

Geisha is a medium-light roast with a dense, hard bean, so FrontStreet Coffee suggests a 1:16 ratio and water at about 91 degrees C, ground slightly finer than usual so the bed does not clog. Pour in three stages, and expect a clean, layered cup that rewards the same careful attention the producers give these lots.