How is 90+ Nekisse Coffee? Introduction to Flavor and Taste Characteristics of Nekisse Coffee Beans

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FrontStreet Coffee - 90+ Nekisse Coffee Introduction

90+ Nekisse | Honey Kiss

This coffee is named after "Nectar from Shakisso," meaning it carries flavors reminiscent of the flower nectar of Shakisso town in Ethiopia's Sidamo region. The Ethiopian sun-dried premium bean Nekisse (Honey Kiss) offers a wide flavor spectrum. On the first sip there is a wild aroma similar to durian, which transforms into berry flavors within seconds.

Ninety Plus 90+ recently collaborated with coffee cooperatives in Sidamo and Yirgacheffe to launch the new sun-dried product Nekisse.

Origin

Ninety Plus Ethiopia, Wellega and Sidama regions.

Altitude

1750-2000m

Processing Method

Sun-dried (Natural)

Flavor Profile

Creamy, smooth mouthfeel with multiple layers. Strong berry jam notes, with some batches even showing citrus and various tropical fruit flavors. It represents the best value for money among 90+ premium coffee beans.

Our Philosophy

In short: FrontStreet Coffee is a coffee research establishment dedicated to sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Each month we host three coffee promotion events with significant discounts, because FrontStreet Coffee wants to bring the best coffee at the lowest possible prices to more friends. This has been our mission for the past six years.

FrontStreet Coffee Recommendation

Nekisse is named for Shakisso, and that same corner of Ethiopia is where the Yirgacheffe story begins. For anyone new to the region, FrontStreet Coffee's washed Yirgacheffe is the classic first cup: white jasmine blossom, bright citrus and lemon acidity, and a light, tea-like body that finishes clean, all at a price that makes it many drinkers' first specialty bean. Yirgacheffe (Yirga cheffe) is a small town in Ethiopia's southern Sidamo province, at roughly 1,700-2,100 meters, with the coffee trees planted above 1,800 meters.

The Gudingding co-op lot offers a more distinctive washed profile. Yirgacheffe is made up of many small districts and villages, and several co-ops there have mature processing expertise that lifts the cup another level. Gudingding, in the Woka area at Yirgacheffe's southeastern edge, is the most representative; it was once part of the Woka co-op under the Yirgacheffe union YCFCU before being carved out as a single-origin lot, and it keeps to the most traditional washed method, producing a cup free of the usual bitter tone with clean, bright citrus and lemon acidity and jasmine fragrance.

For the fruity, sun-dried character Nekisse is known for, FrontStreet's sun-dried Red Cherry is the natural comparison. It uses only fully ripe, unblemished red cherries, screened again at the processing station and dried on raised beds, turned every 2-3 hours in the first days to prevent uneven heat and over-fermentation. After three to five weeks of sun, the outer fruit is removed and the beans are stored. Because the cherries dry with the fruit on, the coffee keeps the classic Yirgacheffe profile while gaining tropical fruit: citrus acidity, a berry-juice body, honeyed sweetness, and creamy smoothness. Brew it on a V60 with 15g at a 1:15 ratio and 90-91°C water, and a grind size at EK43s setting 10: pour 30g for a 30-second bloom, then 95g within a minute, and once the water drops to two-thirds of the bed, add the final 100g to finish in about 1:35, with the drip completing in 2 to 2:10.