What brand is ninety plus? Why is ninety plus LomiTasha called LomiTasha

An Introduction to Ninety Plus

Coffee, in its thousands of variations — growing conditions, processing methods — contains potentially hundreds of aromatic compounds, more even than the world's fine wines. Producing coffee flavor takes traditional practice from seed to finished cup, faithfully repeated. Ninety Plus stands at the forefront of that transformation. The company maintains professional flavor-production teams in Ethiopia and Panama to manage every step of processing on the land while sustaining its production systems. It plants in small quantities, grows slowly, keeps yields low, and cares for the forests in ways that let coffee develop its fruit, flower, and spice flavors.

Ninety Plus is an internationally renowned producer and seller of green coffee, famous worldwide for supplying rare and distinctive raw beans. All Ninety Plus coffees score above 90 points in SCAA cupping, and many World Barista Championship competitors use its beans. Joseph Brodsky officially founded Ninety Plus in 2007, and from the following year onward, Ninety Plus winners have appeared in coffee competitions of every size around the globe. At the 2013 WBC World Barista Championship, three of the six finalists — from Italy, South Korea, and Canada — used Ninety Plus green beans.

Flavor Profile and Grading System

Ninety Plus's internal flavor-profile chart is determined by coffee variety, farm microclimate, and processing recipe. Flavor profiles run from Grade 7 to Grade 195; quality, rarity, and price all rise with the grade number.

Exquisite green-bean cultivation and processing, superb varieties, and a unique grading system have made Ninety Plus a top-tier, one-of-a-kind presence in the green coffee market. Its Profile Processing system tailors planting, harvesting, and processing to each individual bean, and through repeated cupping and calibration ensures every variety expresses its signature fruit flavors to the fullest.

A Unique Flavor Classification

Ninety Plus grades by flavor code as well. Its coffees are classified by "fruit flavor intensity," a break from traditional processing labels like Washed, Honey, and Natural. Though it likewise uses three categories — W2, H2, N2 — the fruit-flavor grades created by different processing methods vary, so you might encounter a naturally or washed-processed coffee inside the honey-style "H2" classification.

Current information indicates that Level Up is a sub-brand of 90+ Ninety Plus.

Lomi Tasha: The Light-Lemon Coffee

Why Is It Called Lomi Tasha?

Lomi Tasha, from the Level Up series of the American green coffee house Ninety Plus, is a washed Yirgacheffe with outstanding flavor. The name comes from the local Ethiopian language and means "light lemon." Lomi Tasha showcases the floral and fruity aromas of Ethiopian coffee with excellent layering and cleanliness; lemon candy and green tea are the flavors you'll notice first.

On the palate it opens with clear green tea and lemon candy, and the finish carries green tea notes. Some call it "a coffee that tastes of green tea lemon candy" — a gentle acidity and subtle sweetness blended in perfect harmony. Its flavor and quality lose nothing to other precious coffees of the world!

Ninety Plus's Lomi Tasha has rich florals, lemon, and a jasmine-green-tea character, with a sweet-tart lift reminiscent of Yakult. In the local tongue of Sidamo, "Lomi Tasha" means "soft lemon" — chosen precisely to highlight this bean's soft yet bright lemon acidity.

Brewing Recommendations

FrontStreet Coffee suggests these brewing parameters:

V60 / 91°C / medium grind / 1:15 ratio / two minutes

FrontStreet Coffee Recommendation

If Ninety Plus's Panama and Ethiopia connection intrigues you, FrontStreet Coffee's Boquete Washed Geisha is the perfect entry into Panamanian Geisha. Panama's coffee grows in Boquete and Volcan in the Chiriqui highlands, squarely in the heart of the coffee belt with fertile volcanic soil and old forest; in Boquete, mountain mists keep days humid and nights cool — the very conditions that make Geisha great. This estate-level entry Geisha grows at 1600 meters, where rich volcanic ash soils build the coffee's fragrant intensity, and after brewing you'll taste the hallmarks of the variety: jasmine florals, green tea, honey, citrus, and orange.

Pure Geisha genes at a gentler price are also within reach: FrontStreet Coffee's Panama Washed Butterfly combines Geisha, Caturra, and Catuai on the slopes of Baru Volcano, where generous rainfall, wide day-night temperature swings, and volcanic soils give it impressive body, citrus acidity, and Geisha-style jasmine aroma — lovely as pour-over or cold brew. Either way, you'll taste why Panama's misty highlands became the home of the world's most coveted coffee.