Sun-dried Sidamo 90+ Nekisse Pour-over Brewing Parameters | How to Brew 90+ Nekisse Coffee for Better Taste

Ethiopia Ninety Plus Nekisse

Sidamo Coffee - 90+ Nekisse

Origin: Sidamo, Wollega

Coffee Variety: Heirloom

Processing Method: Natural

Roast Level: Nordic Light Roast

Dry Aroma:

Red cherry, berries, plum, strawberry, peach, jasmine

Wet Aroma:

Intense floral and fruity notes, lemon, citrus, sweet with acidity, wine-like aroma

Cupping:

Sweet tropical fruit, strawberry, apple, pineapple, lemon

Toffee, cream, Darjeeling tea finish, diverse flavor presentation

Mouthfeel Experience:

Light entry, followed by an explosion of various flavors, with a very sweet aftertaste.

Very forgiving - impossible to brew incorrectly.

That's just how 90+ is!

Excerpts from Online Sources:

Grown at extremely high altitude, the beans are small but possess exceptional sweetness (typically, high-altitude beans have higher acidity).

Nekisse's strength lies in its transformations as it cools down.

Another characteristic is its evolution during degassing days. For light roasts, it transitions from a sweet, thick consistency at 3-5 days, to a juicy sensation at 7-10 days, and finally to a wine-like acidity after 12+ days. Furthermore, the differences between light and dark roasts are equally remarkable, as evidenced by the widely varying descriptions of Nekisse from different regions.

Nekisse is the third bean to meet 90+ standards that Ninety Plus company found after Aricha and Beloya in 2010. It received the highest score of 96 points that year from Coffee Review.

In 2009, this coffee was named "Nectar from Shakisso," meaning it possesses flavors reminiscent of nectar from the Shakiso town in Ethiopia's Sidamo region. Nekisse is characterized by its creamy smooth mouthfeel, intense berry jam notes, with some batches even carrying citrus and mixed tropical fruit flavors. Although originally cultivated in the Shakiso region, subsequent Nekisse production comes from the Wellega and Sidama regions, retaining only the name. We believe that Nekisse grown in Sidamo maintains its original nectar and berry characteristics, distinguishing it from all other Ethiopian coffees.

Origin: Ninety Plus Ethiopia's Wellega and Sidama regions.

Harvest Season: 2013-2014

Variety: Ethiopian Heirloom

Level: 12

Altitude: 1750-2000m

Processing Method: Natural

Flavor Profile: Clean cup with multi-layered complexity. Balanced by flavors of peach, berries, passion fruit, cream, and milk chocolate. A classic excellent coffee. From hot to cold, it continuously surprises with notes of tuberose, blueberry, sandalwood, and cocoa.

Tips:

Keyword [Ninety Plus]

"Ninety Plus" does not refer to all coffees scoring above 90 points. Good coffee appears one year and may be absent the next. Sometimes it appears in different estates, each with distinct flavor characteristics. "Ninety Plus" refers to a series of 13 premium coffee varieties. These coffees come exclusively from NinetyPlus Coffee, American specialty coffee creators. All are Ethiopian heirloom varieties, cultivated in ecological environments and processed to artistic standards with flavor optimization.

Keyword [Level]

Within Ninety Plus' 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 system: 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-picked and then processed using NinetyPlus' unique methods to achieve standards exceeding Ninety Plus requirements;

Level 12: Single-origin harvest. The website uses double-negative descriptors like "unmistakable" and "indelible" to indicate that this grade of coffee must be a flavor that every coffee professional will never forget.

Level 21 (L21), Level 39 (L39): These are mostly Gesha varieties cultivated by Ninety Plus in their Panamanian 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 Panamanian estates, processed through lengthy selection using patented drying technology. Achieving the highest flavor standards in the design. Most are also processed under the personal supervision of founder Joseph. Annual production may only reach十几到几十公斤左右. Belongs to collectibles.

How to Brew Sidamo Coffee [90+ Nekisse] Well?

FrontStreet Coffee Pour-over Reference: Weigh 15g of [90+ Nekisse] coffee powder and pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 90°C, extraction with V60 dripper.

The hot water in the pour-over kettle should circle clockwise with the filter center as the focal point. Start timing when brewing begins. Brew the coffee to 30g within 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, like before, circle clockwise with the filter center as the focal point. Avoid pouring water on the area where coffee powder meets the filter paper to prevent channeling effects.

Leave a circle when pouring to the outermost edge of the coffee powder, then circle back toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the pour-over process.

Cold Brew [90+ Nekisse]

FrontStreet Coffee Cold Brew [90+ Nekisse] Reference:

Sidamo Coffee [90+ Nekisse], light-medium roast, BG grinder setting 4B, grinding level 3, 20g beans, water temperature 88°C, pre-infusion for 3 minutes, Chemex pot, then cold brew with ice water, total water volume 200ml

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