How to Drink 90+ Coffee? What Does 90+ Coffee Offer? ninety plus coffee 90+ Coffee Introduction

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What Is Ninety Plus (90+)?

Ninety Plus is an internationally renowned green coffee producer and trader, known worldwide for sourcing rare and distinctive beans. Beyond working directly with coffee farmers, the company also owns a 134-hectare estate in Panama. Founded in 2007, it now serves customers in more than 40 countries.

The 90+ Grading System

90+ beans are scored on their own 100-point system, which differs from general industry standards. Green coffee merchants may set their own scoring criteria, and 90+ classifies its grades based on three factors: flavor, cost, and yield.

On top of their own flavor symbols, each 90+ bean also carries its own grading method—entirely different from other countries' classifications—divided into the following levels:

L7, L12, L21, L39, L95, L195

Here "L" stands for Level, and the classification reflects production volume, processing refinement, difficulty, and how strict the screening is.

Level 7:

Single-origin harvest. Rare varieties with delicate flavors and distinctive character are hand-selected, then processed through Ninety Plus's unique methods to reach a standard above the ninety-point mark.

Level 12:

Single-origin harvest. The company's website uses phrases like "unmistakable and indelible" to signal that this grade offers an unforgettable taste for every coffee lover.

Level 21 (L21) and Level 39 (L39):

Most of these are Gesha varieties grown on Ninety Plus's Panama estate. Nekisse Red, a specially red-processed Ethiopian coffee, also belongs at Level 39.

Level 95 (L95) and Level 195 (L195):

These beans come from premium microenvironments on the Panama estate, run through patented drying technology after lengthy screening. They represent the highest taste standard in the design, and most are handled under the personal supervision of founder Joseph. Annual output can be as low as ten to a few dozen kilograms, making them true collectibles.

The L7–L12 Range:

Most Ethiopian beans fall into this band, with flavors that are already excellent—impeccable in both aroma and texture. Considered entry-level within 90+, it still offers outstanding value.

For example: Tchembe and Kemgin were originally L7, while Nekisse and Hachira were originally L12.

The L21–L39 Range:

This is almost exclusively the domain of Geisha from the NPGE estate. For 90+, the Geisha variety itself signifies high quality, so its lowest grade is L21. It's also reasonable to infer that Geisha demands more care, with processing rigor higher than for Ethiopian beans. Additionally, specially processed Ethiopian coffees can be upgraded into this range and become comparable to Geisha.

For example: Lycello is L21; Juliette and Perci are L39—all three are Geishas from the NPGE estate. Nekisse Red (red-processed Ethiopian Nekisse) was upgraded into L39.

The L95–L195 Range:

These two grades must go through 90+ special processing to reach exceptional quality—methods such as Red (red processing), Ruby (ruby processing), and SK (Solkiln processing), which can be considered 90+ exclusives. Even so, the highest L195 grade still requires Geisha.

For example: Lotus (SK processing), Silvia (SK processing), Semeon Abay (from the Master Series), and Nekisse Ruby (ruby-processed Ethiopian beans) are all L95, while Perci Ruby is currently the only L195 (ruby processing plus the Geisha variety).

From the 2017 harvest onward, the original L grading system (L7/L12/L39/L139) may be retired, with products and product lines instead divided by more meaningful taste differences. The lines fall into four major series: NinetyPlus Ethiopia, NinetyPlus Panama, Ninety Levelup, and NinetyPlus Limited.

FrontStreet Coffee's 90+ Representative

FrontStreet Coffee also carries a representative product from 90+: Zhumang, roasted to medium-light, brewed with 90°C water for about two minutes. It features distinctive floral notes, excellent nectarine and tropical fruit flavors, and an aroma reminiscent of oak barrels.

What Is Zhumang LEVEL UP 90+?

Ethiopian heirloom varieties grown in fertile soil at 1,750–2,000 meters, combined with suitable temperatures and adequate rainfall, have allowed Sidamo to exceed expectations for natural-processed coffee. Natural-processed beans typically deliver better sweetness but lack the clean brightness of washed lots. Zhumang, however, owes its excellence not just to the beans themselves but to careful post-harvest processing, temperature- and humidity-controlled warehouse storage, and appropriate roasting.

90+ coffees differ from typical specialty beans in that naming starts from a flavor concept. "Zhumang" means "best approach" locally: it inherits the charming aroma of traditional natural processing with round, full, rich fruit flavors. Natural-processed coffees rarely taste clean and bright, yet Zhumang combines the lively acidity of a washed coffee with the rich body of a natural—floral and fruit flavors intertwined, finishing with a complex aftertaste.

About FrontStreet Coffee:

A roastery in Guangzhou with a small shop but a diverse bean list, where you can find both famous and lesser-known coffees. Online shop services are also available.

FrontStreet Coffee Recommendation

When it comes to Geisha—the variety behind many of 90+'s crown jewels—two origins matter most: Panama, where Geisha made its name, and Ethiopia, where it was born. Panama's high altitude, microclimates, and soils produced a famously alluring cup: in 2003 the Esmeralda estate owner entered his Geisha in the Best of Panama competition and stunned the judges, averaging a 94.6-point cupping score to break the competition's historical record. Overnight, Geisha became the champion bean everyone chased. Panama Geisha shows a distinct orange-blossom honeyed sweetness, lush florals with juicy fruit acidity, and a tea-like finish—best experienced through FrontStreet Coffee Esmeralda Red Label Geisha and Green Label Geisha, brewed as pour-over to unleash their intoxicating aroma.

For a more affordable first taste of that legendary Geisha character, FrontStreet Coffee Boquete Geisha is our go-to entry-level pick: classic Panamanian orange aroma and honeyed sweetness, oolong-tea texture, delicate fruit acidity, and clearly layered flavors at a friendly price. On the Ethiopian side, FrontStreet Coffee Granlena Estate Geisha is a great starter: medium-light roasted to preserve pleasant white florals while highlighting orange, guava, and citrus acidity with a cleaner finish. Ready to go estate-level? Try FrontStreet Coffee Geisha Village Gold Label or Red Label—Geisha Village is one of Ethiopia's few large estates, sitting beside the original Geisha forest with strict quality control, and its coffees are a must-brew for advanced drinkers.

Brewing tip from FrontStreet Coffee: Geisha is a medium-light roast with a hard, dense bean structure that tends to sink and clog the dripper. We recommend a grind that passes 78% through a #20 sieve (about the size of fine granulated sugar) and 91°C water. Use 15 g of coffee in a Hario V60 small dripper at a 1:16 ratio with a three-pour method: bloom with 30 g of water for 30 seconds, pour in slow circles to 125 g, then pour again to 225 g once the bed drains halfway, finishing in roughly 2:10–2:20.