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90 Ninety Company 90+ Ember Coffee Ember Coffee Characteristics

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional Coffee Knowledge Exchange For more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style) FrontStreet Coffee - Ethiopia Sidamo 90+ Ember 【Ember】This bean comes from a company called 90+. Origin: 90+SNNP, Sidama, ETHIOPIA According to the recently updated map from 90+ company, there are 8 regions in SNNP: 2006 Joseph B

Professional Coffee Knowledge Exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

90+ Nekisse

The Nekisse coffee bean comes from a company called 90+.

Region: 90+SNNP, Sidama, ETHIOPIA

According to the recently updated map from 90+ company, there are 8 regions in the SNNP area.

In 2006, Joseph Brodsky founded the Ninety Plus (90+) company. 90+ adopts a cooperative model with local estates, maintaining complete control from planting, sampling, harvesting, to subsequent processing and cupping. 90+'s exclusive Profile Processing ensures that every coffee bean they produce has a unique and stable flavor profile and quality. 90+'s coffee is marketed in a manner similar to premium wines, standing out in the market.

Natural Process

The "Flower Queen" coffee beans are made from fully red, completely mature coffee cherries, all hand-picked, dried on African raised beds, with limited fruit layer thickness and continuous turning every 24 hours. The estate's unique natural environment allows for low-temperature fermentation.

During the harvesting and processing season (December-January), its unique growing environment and natural climate create the distinctive flavor of the Flower Queen coffee. We only begin the natural drying process when the sugar content of the harvested red cherries reaches above 30. During the first two days of natural drying, the moisture of the red cherries is maintained to ensure full fermentation reaction of their fructose. At the same time, the high-altitude geographical location allows the processing plant's nighttime temperature to drop to around 12 degrees Celsius, preventing over-fermentation odors due to excessive heat. When the temperature is higher at noon, shade is provided to prevent the red cherries from sunburn.

For the Nekisse coffee, after harvesting, the coffee cherries are hand-sorted before and after being placed on raised beds. Workers must remove any unripe cherries and look for any coffee berry borer (broca) holes.

The raised beds allow the cherries to remain on a clean surface, circulate with air, and help them dry evenly. The key is to keep the cherries in a thin layer and move them regularly to ensure uniform drying.

Drying period: For the first three days, the cherries are exposed to sunlight and cold nights. After the third day, they are shaded between 12 PM and 2 PM, when the day is at its hottest. It's important to leave space on the beds when the coffee is shaded. After 20-25 days, the coffee reaches the ideal moisture content.