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90+ Nekisse Coffee Beans 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 coffee beans originally come from Shakisso, Ethiopia. The bean is named "Nekisse" after the "nectar from the Shakisso region." It is processed using traditional natural drying, with cherries placed on high raised beds to sun-dry, then the dried pulp and fruit flesh removed, and finally the beans sent to Addis Ababa for hulling. The flavor profile at that time was intensely berry-jammy with a creamy consistency, citrus and tropical fruits. Later the growing region was moved to Wellega and Sidama, because it was found that the Sidama region could produce an even better nectar-and-jam sensation.

Introduction to Ninety Plus

Ninety Plus is an internationally renowned coffee production and trading company, known worldwide for supplying rare and unique green coffee. In addition to working directly with coffee farmers, it owns a 134-hectare coffee estate in Panama. Founded in 2007, its customer base now spans more than 40 countries.

In 2007 Joseph Brodsky formally established Ninety Plus. From the following year to now, Ninety Plus winners can be found in coffee competitions of every size around the world. In the 2013 WBC World Barista Championship, among the six finalists, contestants from Italy, South Korea and Canada used Ninety Plus green beans. Exquisite green bean 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 the philosophy of providing high-quality green beans, FrontStreet Coffee became the exclusive agent for Ninety Plus in 2014 — these are exceptional green beans you absolutely should not miss.

In 2004, the rise of Panama Geisha created a worldwide trend of hunting for excellent varieties. Joseph Brodsky, like other green bean professionals, researchers and enthusiasts, travelled deep into the remote mountains of Ethiopia, searching for Geisha varieties in the wild, primitive forests where coffee originated. Although he could not achieve that goal, he believed that among so many native variety forests many excellent, unknown native varieties still existed — perhaps undiscovered because of their remote locations, or unearthed only through meticulous processing and cultivation. So the following year he invested significant effort in Ethiopia, searching for valuable varieties and working with local estates to refine green bean processing, establishing the Profile Processing system so that each bean could express its complete flavor. In 2009 he began planting Ethiopian native Geisha in Panama, buying land and creating the "Ninety Plus Geisha Estate" while building the Ninety Plus Sensory Room. In recent years the company developed the Solkiln™ special processing method. Ninety Plus, which has innovated continuously in every aspect of green bean processing, leads the way in the specialty coffee market.

Ninety Plus's Exquisite Green Bean Cultivation and Processing

Profile Processing System

The Profile Processing system is tailor-made for each bean, covering planting, harvesting, processing and other procedures. Through repeated cupping and calibration, it ensures every variety fully expresses its unique fruit flavors.

Solkiln™ Special Processing Method

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

SK = Solkiln™

Ninety Plus's Excellent Coffee Varieties

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

Ethiopia Heirlooms

Panama Geisha

Ninety Plus's Unique Flavor Grading and Code Grading

Ninety Plus coffee is classified by "fruit flavor intensity," different from the traditional washed, honey and natural classifications. It is likewise divided into three categories — W2, H2 and N2 — but because different processing methods create different levels of fruit flavor, you may encounter naturally processed or washed processed beans inside the honey-flavored "H2" category.

W2 = Washed flavor

H2 = Honey-processed flavor

N2 = Natural processed flavor

Ninety Plus Coffee is a very famous American green bean supplier of recent years, specialising in Ethiopian microlots. Previously famous varieties such as Aricha, Beloya and Nekisse were all discovered by this company.

Nekisse N2 from Ethiopia Sidamo, Shakisso

Flavor Profile Category: Natural N2

Grade: Grade 12

Flavor Profile Notes: Strawberry, thick, creamy, jammy, cinnamon

Rich tropical fruit aroma with a gentle acidity, accompanied by a creamy, thick mouthfeel, perfect body and cleanliness — like a fruit bomb exploding in your mouth.

Food Pairing: Nuts, chocolate, artisanal cookies, dried fruits

FrontStreet Coffee Recommendation

FrontStreet Boquete Washed Geisha — Since the Nekisse story turns on the search for exceptional varieties, Panama Geisha is the natural place to look next. Panama's coffee areas lie in the west of the country, at Boquete, Volcan, Santa Clara and Piedra de Candela, with Boquete and Volcan the best known. Both sit fully within the coffee belt, with fertile volcanic soil and ancient forest, and Boquete's mountains are often veiled in mist — humid by day, cool by night. If you are tasting Panamanian specialty coffee for the first time, this estate-level Geisha is the place to start: planted at 1,600 meters, it draws on rich volcanic-ash soil to build a deep aroma, and brewed it shows Geisha's signature jasmine florals with green tea, honey, citrus and orange.

FrontStreet Panama Washed Butterfly Coffee — Panama Geisha is a rare wild variety and a frequent champion of international tasting competitions, with slender green beans and an unexpected citrus freshness on roasting, a floral, sweet-fruit finish and no equal. This lot carries half of Geisha's premium pedigree, a blend of Geisha, Caturra and Catuai planted in the Baru volcano area of Boquete. Panama's particular microclimate brings abundant rainfall and a wide day-night temperature difference, while the volcanic rock soil, careful picking and fine processing give this coffee real strength in body, citrus acidity and Geisha's jasmine aroma. It suits both pour-over and cold brew.

FrontStreet Esmeralda Red Label Geisha Coffee — The famous Hacienda La Esmeralda is both the discoverer of Geisha's flavor and the promoter of Panamanian Geisha. To be precise about quality, the estate cups coffee from different plots, assigns planting blocks by altitude and introduced the Red, Green and Blue Label Geisha tiers we know today. For the very highest tier, choose the Esmeralda Red Label: harvested from a single plot of Geisha above 1,700 meters, it must score at least 91 in the cup, with a refined orange-blossom and honey character.