How Good is Honey Kiss Coffee? Introduction to Honey Kiss Coffee Bean Varieties and Prices

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Ethiopia 90+ Natural Nekisse Coffee Beans

Nekisse originally comes from Shakisso, Ethiopia, named after "NAKED honey from the Shakisso region." Processed using traditional natural methods, the cherries are dried on high raised beds, then the dried fruit skin and pulp are removed, and finally sent to Addis Ababa for hulling. The flavor profile at that time had very strong berry jam, creamy texture, citrus, and tropical fruit notes. Later, the production area was moved to Wellega and Sidamo because they found that the Sidamo region could offer even better honey and jam characteristics.

Ninety Plus is an internationally renowned company for the production and sale of premium coffee beans. Its development of special processing methods has consistently innovated in every aspect of green bean processing, leading the specialty coffee market by providing rare and unique coffee beans. We can see traces of Ninety Plus award-winning coffees in coffee competitions of all sizes around the world. Nekisse coffee beans are an exceptional coffee that you absolutely cannot miss.

Coffee Bean Information

Planting Region: Africa

Country: Ethiopia

Producing Area: Sidamo Province / Shakisso

Altitude: 1900~2200 meters

Processing Method: N2 Natural Processing

Nekisse Coffee Bean Variety: Mixed Heirloom - Wild & Naturally Grown

Stories by Ninety Plus

Outstanding Achievements

Ninety Plus, directly translated as "ninety plus," or "above 90 points." Friends outside the industry may not understand what coffee beans scoring above 90 points mean to coffee enthusiasts—it signifies near perfection. Whether referring to cupping scores or Coffee Review (www.coffeereview.com) ratings, they are both hard-earned honors.

• 2007: Aricha Selection 7, Ninety Plus's first coffee, received a high score of 95 points from Coffee Review (the roaster was also Novo Coffee Roasters, owned by Ninety Plus's founder)
• 2009: Aricha Micro Selection 14 won third place in the Specialty Coffee Association of America's annual World Coffee Competition
• 2009: Aricha Micro Selection 33 accompanied Sammy Piccolo to become the World Runner-up in that year's World Barista Championship
• 2012: Perci Red Geisha from Panama estate made its debut, receiving Coffee Review's highest score ever of 97 points (Barrington Coffee Roasting Co.)

About Processing Methods: W2, H2, N2, Red, Ruby, Solkiln

W2, H2, N2: These can be understood as traditional green bean processing methods, which Ninety Plus also uses to distinguish flavor profiles.

Ninety Plus believes that coffee itself is a fruit, so they classify their exclusive processing methods according to flavor as (W2), (H2), and (N2). When you understand traditional coffee processing, you'll find that small adjustments can make the distinctions between them blurred. For example, adding a small amount of washing at different stages during honey processing can achieve a lighter, brighter washed flavor; controlling the degree of pulp fermentation can also make a natural processed coffee closer to honey processing effects, or honey processing more like natural processing.

According to the degree of fruit flavor influence on the taste during processing, they can be divided from low to high: W2, H2, N2. These three flavor distinctions can also be simply understood as processing methods: W2 = WASH processing; H2 = HONEY processing; N2 = NATURAL processing:

W2: Low fruit tones; emphasizes brightness, acidity, and floral notes.

H2: Moderate fruit tones; emphasizes sweetness, fruit texture (rather than fruit aroma), and tea-like qualities.

N2: High fruit tones; emphasizes boldness, sweet-tart balance, jam and dried fruit flavors.

Solkiln: The so-called Solkiln method is a special processing technique patented by Ninety Plus company. They dry coffee cherries in a building originally used for drying wood. In this building, special equipment controls the required temperature and humidity to maintain environmental stability, while also eliminating the impact of the local humid climate on the coffee.

Red: The so-called "Red processing" is a special processing method used by the Ninety Plus team through their patented drying technology. This process causes the parchment coffee beans to show varying degrees of red color. This processing method enhances the aromatic characteristics of the coffee itself and demonstrates a strong sweetness with distinct fruit flavors in the mouthfeel.

Ruby: The so-called "Ruby" processing is also a more difficult and extreme red processing method. It pushes the sweetness and fruitiness of red processing to the extreme—if exceeded by even a little, it can cross into the undesirable territory of bad fermentation flavors. This method also requires extensive manual selection. Every green bean must meet the "Ruby" standard to be called a "Ruby" bean. It undergoes multiple eliminations and attempts, with only the final portion reaching the "Ruby" standard, which explains its expensive price.

About Level:

In Ninety Plus's flavor profile, there is a "Level" indicator. This is the number following the "L" in the product name. For example, L12 means Level 12. This Level roughly correlates with price. It represents a green bean grading model: based on quality, quantity, and production cost, Ninety Plus continues to grade their already excellent green beans as follows:

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

Level 12: Single-origin harvest. The website uses negative adjectives like "unrecognizable" and "indelible" to indicate that beans of this grade offer an unforgettable good taste that every coffee enthusiast will remember for a lifetime.

Level 21 (L21), Level 39 (L39): These are mostly Gesha varieties grown by Ninety Plus in their 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 patented drying technology and lengthy selection processes. They achieve the highest taste standards in the design. Most are also processed under the personal supervision of founder Joseph. Annual production might only reach十几到几十公斤左右. They belong to the collectible category.

Taste Profiles

The flavor profile is determined by coffee cherry variety (Size), farm climate, and processing formula. Flavor profiles are graded from level 7 to 195, assessing quality, scarcity, and corresponding to the digital level determined by price increases.

FrontStreet Coffee: A roastery in Guangzhou with a small storefront but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online store 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