What is Ninety Plus? An Introduction to Ninety Plus Processing Methods and Which Coffee Brand is Best

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Ninety Plus: A Unique American Coffee Company

Ninety Plus is a distinctive American coffee company founded by Joseph Brodsky. Since 2004 it has been searching for wild Gesha (Geisha) varieties in Ethiopia, and in the process it discovered wild varieties in the Beloya and Aricha regions, establishing its standing in green coffee.

Ninety Plus works by using precise, effective evaluation methods to find valuable coffee varieties and by substantially upgrading post-harvest processing to ensure the coffee cherries yield high-quality green beans. It began by collaborating with local Ethiopian estates, taking part in every stage from planting, sampling, harvesting, processing and cupping to classification, and providing unique flavor descriptions for different varieties and processing methods.

In fact, the concept of green bean production is a historical product shaped by the different environmental conditions of each region. Here we won't focus narrowly on processing methods—even bean variety, cultivation methods and storage methods can all be discussed. Put simply, these are the core ideas that shape coffee flavor.

Take processing methods: African regions relied mainly on sun-drying in the early days, because sunlight was plentiful and water scarce, so the natural processing method formed of its own accord.

Take quality: Golden Mandheling is defined by three rounds of manual defect sorting and a large, uniform bean size.

Take varieties: Geisha itself delivers intense floral aromas, an ultra-delicate texture and unmistakable character.

Yet none of these ideas about green coffee is settled by a single factor. They are usually highlighted—and even given special names—based on whichever reason matters most, since any good coffee bean needs meticulous care as a baseline, while consumers still want more reasons for why the flavor is special.

In handling green coffee, Ninety Plus has also added many innovative concepts that expose the beans to stronger variables and give them a character of their own, something that general green coffee merchants find hard to intervene in.

At present the company focuses mainly on upgrading processing methods, which fall into three types: Red, Ruby and SK processing.

In 2014 it launched the Maker Master Series, processing green beans according to coffee masters' interpretations of and demands for coffee flavor, with very impressive results.

Below is brief information provided by Ninety Plus. The mysteries within may not be fully understood, but it is enough to imagine how much effort 90+ has invested in pursuing special techniques for green bean character.

Red Processing

A special processing method from the Ninety Plus team using its patented drying technology. The cherries with parchment show different degrees of red color, from light red to ruby red. This method enhances coffee aroma, making fruit flavors and sweetness more prominent.

Ruby Processing

This is the ultimate expression of the Red processing method, drawing out the fruit aroma and sweetness of the coffee cherries to their fullest. During processing, slight carelessness can lead to over-fermentation, so it demands extensive manual care and fruit selection. Only fruits that reach ruby standards can be called Ruby coffee beans. After repeated selection and elimination, the quantity is therefore extremely rare.

Ninety Plus Solkiln™ Special Processing

In 2013 Ninety Plus pioneered the Solkiln™ special processing method, using wood drying chambers to dry coffee beans. After wood is cut it is usually placed in wood drying chambers where temperature, humidity and air circulation are controlled and adjusted to reduce the moisture content of green wood to 10-12%. Joseph Brodsky applied the same concept to create the new Solkiln™ (SK) processing method, officially launching two top-tier green bean products in 2013: Lotus Solkiln H2 and Silvia Solkiln N2.

Maker Series

Ninety Plus allows international coffee industry experts, roasters and competitors to create their own customized green beans at Ninety Plus, officially launching the Maker Series in 2014. Unlike the centralized processing of estates and processing plants, this approach lets individuals choose the ripeness of the coffee cherries and process small batches of fruit according to their own ideas.

NPGE (Ninety Plus Geisha Estate), covering 300 acres minus the original forest area, is divided into 36 zones from E1 to E36, each with different microclimates and terroir. Ninety Plus processes the beans harvested from each area separately, showcasing the exclusive personality and flavor of that specific zone.

FrontStreet Coffee's Experience with Ninety Plus

FrontStreet Coffee's "Zhú Máng" (Candlelight) from Ninety Plus is chosen with a medium-light roast to preserve the bean's floral and fruit aromas. Brewed with 89°C water, the rich, complex floral aroma is unforgettable, with distinct nectarine and tropical fruit flavors that astonish on entry, and a clean, bright mouthfeel.

FrontStreet Coffee's Brewing Recommendations:

V60/90°C/1:15 ratio/2 minutes brewing time

Flavor Profile:

Floral aroma, nectarine, tropical fruits

FrontStreet Coffee Recommendation

Reading about Ninety Plus and the care that goes into green coffee, it is easy to see why sorting standards matter so much—and Golden Mandheling, mentioned above, is a perfect example of that at FrontStreet Coffee. The top-tier option is FrontStreet Coffee's PWN Golden Mandheling, from the PWN company. Production follows an exceptionally strict standard: beans are chosen above 18 mesh, every 300g raw-bean sample must contain fewer than 3 defective beans to satisfy the highest G1 grade, and the lot then passes through three manual hand-sortings that completely remove defective beans, raising both cleanliness and the intensity of sweetness in the cup. Such standards also explain the bean's high quality and limited output. The beans are even and plump, and after medium-dark roasting they carry a rich roasted aroma; the brewed black coffee has a clean taste and a full, round body, ideal for people who dislike acidic coffee.

FrontStreet Coffee's PWN Golden Mandheling shows its best side as a pour-over. FrontStreet recommends 87-88°C water, 15g of ground coffee, a 1:15 ratio, a grind like coarse sand, and a three-pour method that draws out the full body and caramel sweetness: pour 30ml first to wet the grounds and let them degas; pour 100ml second to wash out the golden foam and lift the bed; finish with a gentle 95ml down the center to raise sweetness, yielding a thick, full body with caramel sweetness and chocolate and nutty notes. For an everyday alternative, FrontStreet's Lindong Mandheling from the Toba Lake area of Sumatra is medium-dark roasted, low in acidity and full-bodied, with clove, woody aroma, spice and mint-like notes and a strong, lasting sweetness.

If you also want Mandheling on the espresso machine, FrontStreet Coffee's Classic Blend is the most repeat-purchased choice. On the creamy, nutty base of Brazilian coffee it adds medium-dark roasted Mandheling, so butter, roasted chestnut and caramel notes stand out while Mandheling lifts the body and brings sandalwood, herbal and spice accents. A touch of Robusta raises the richness of the crema, making latte art and layered Dirty drinks easy to pull.