Ethiopia Yirgacheffe 90+ Hachira Coffee Bean N2 Information Introduction_Hachira Coffee Price Report

Hachira is a coffee loaded with floral and herbal character: elderflower, basil, and vanilla aromatics layered over the sweet-tart notes of blackberry and toffee, giving the cup a distinctly juicy feel. If you missed it last time, this limited release is your second chance — don't let it slip away again.

The Birth of Ninety Plus

In 2007, Joseph Brodsky officially founded Ninety Plus. From the very next year onward, Ninety Plus beans have appeared on podiums at coffee competitions of every size around the world. At the 2013 World Barista Championship, for example, three of the six finalists — from Italy, South Korea, and Canada — all used Ninety Plus green coffee. Meticulous cultivation and processing, outstanding varieties, and a one-of-a-kind grading system have made Ninety Plus a top-tier, unmistakable name in the green bean market.

Back in 2004, when Panama's Geisha took the coffee world by storm with its unmistakable aroma, it set off a global hunt for exceptional varieties. Like other producers, researchers, and enthusiasts, Joseph Brodsky trekked into the remote highlands of Ethiopia — coffee's birthplace — hoping to find wild Geisha in its native forests. The search came up empty, but he became convinced that these forests, full of native landrace trees, still harbored outstanding, undocumented varieties that had gone unnoticed simply because of their remoteness or unrefined processing. So the following year he poured serious effort into Ethiopia, hunting for valuable varieties and working with local estates to refine their green bean processing. The result was his Profile Processing system, designed to let each bean express its complete flavor potential. In 2009, Brodsky began cultivating native Ethiopian varieties in Panama, buying land to establish the Ninety Plus Geisha Estate and building the Ninety Plus Sensory Room. In recent years, with the development of the Solkiln™ drying method, Ninety Plus has kept innovating at every step of green bean processing, staying ahead of the pack in specialty coffee.

Ninety Plus's Meticulous Cultivation and Processing

Profile Processing System

Profile Processing tailors everything — cultivation, harvesting, processing, and beyond — to each individual variety. Through repeated cupping and calibration, it ensures every coffee expresses its signature fruit flavors to the fullest.

The Solkiln™ Drying Method

In 2013, Ninely Plus introduced Solkiln™, an idea borrowed from lumber kilns. Freshly felled timber is typically dried in wood kilns where temperature, humidity, and airflow are controlled to bring the wood's moisture content down to 10-12%. Brodsky applied the same principle to coffee, creating the Solkiln™ (SK) drying method. Its launch brought two premium green bean products in 2013: Lotus Solkiln H2 and Silvia Solkiln N2.

SK = Solkiln™

Ninety Plus's Outstanding Varieties

Joseph Brodsky's coffee journey began with the search for the finest Geisha trees. He selected flavorful native Ethiopian varieties (heirlooms) and cultivated native Ethiopian Geisha at his Panama estate, NPGE (Ninety Plus Geisha Estate).

Ethiopia Heirlooms

Panama Geisha

Ninety Plus's Unique Flavor Grading and Code System

Ninety Plus classifies its coffee by "fruit flavor intensity" rather than by the traditional processing categories of washed, honey, and natural. The beans are still sorted into three tiers — W2, H2, and N2 — but each processing method produces different levels of fruit intensity, so you may well find washed or natural-processed beans inside the honey-flavor "H2" tier.

W2 = Washed flavor

H2 = Honey flavor

N2 = Natural flavor

Ethiopia Yirgacheffe 90+ Hachira Coffee N2

Flavor notes (official data): Juicy; elderberry / blackberry; butterscotch; a touch of jasmine.

Country: Ethiopia

Region: Yirgacheffe, Gedeo

Producer: 90+ (Ninety Plus)

Processing: Natural flavor N2

Variety: Local heirloom

Altitude: 1700-2000 meters

90+ Coffee Bean Recommendation

Another Ninety Plus bean roasted by FrontStreet Coffee, Zhumang, is a dependable pick for both brand and quality — and remarkable value. A half-pound (227 g) bag runs only about 90 yuan. At 15 g per pour-over, that's 15 cups, or roughly 6 yuan per cup of single-origin coffee. Compared with the tens of yuan a cafe charges per cup, the value is hard to beat.

FrontStreet Coffee Recommendation

If the natural, fruit-forward character of Hachira appeals to you, FrontStreet Coffee's natural-process Red Cherry from the same Yirgacheffe region is a natural next step: fully ripe cherries are sun-dried on raised beds, turned every 2-3 hours in the early days to prevent uneven fermentation, and dried for three to five weeks. The result combines classic Yirgacheffe citrus acidity with tropical fruit, a berry-like juiciness, honeyed sweetness, and a creamy texture.

Prefer something brighter and cleaner? The FrontStreet washed Yirgacheffe daily-driver is the classic gateway to Ethiopian coffee — white jasmine florals, lively citrus and lemon acidity, and a delicate tea-like body at an approachable price.