Premium Coffee Beans: Introduction to 90+ Specialty Coffee and a Vision for the Future of Coffee

FrontStreet Coffee · Juliette H2

Origin: Ninety Plus Panama Geisha Estate

Season: 2013-2014

Variety: Geisha

Level: 39

Altitude: 1250m-1650m

Processing Method: Honey Process

Flavor: Building on the inherent Geisha varietal flavors with lifted floral aromas. In the cup it reveals orange peel, caramel and dried cashew nuts.

FrontStreet Coffee · Lotus Solkiln H2

Origin: Ninety Plus Panama Geisha Estate

Season: 2013-2014

Variety: Geisha

Level: 95

Altitude: 1250m-1650m

Processing Method: Ninety Plus patented Solkiln honey process, which extends drying time through specialized equipment that controls temperature and humidity in a facility, enhancing flavor while keeping washed-like cleanliness.

Flavor: A mixed aroma of fig and honey, with rich layers of cantaloupe, kiwi and subtle tropical fruits in the cup.

FrontStreet Coffee · Perci N2

Origin: Ninety Plus Panama Geisha Estate

Season: 2013-2014

Variety: Geisha

Level: 39

Altitude: 1250m-1650m

Processing Method: Natural Process

Flavor: Intense cherry, carob, vanilla, tropical fruit and mixed fruit juice.

FrontStreet Coffee · Perci Red N2

Origin: Ninety Plus Panama Geisha Estate

Season: 2013-2014

Variety: Geisha

Level: 95

Altitude: 1250m-1650m

Processing Method: Ninety Plus patented "Red Process," which approaches and then surpasses natural processing.

Flavor: The red process pushes vanilla, tropical fruit and mixed fruit juice further forward. Mango and pineapple-like notes pick up a hint of sweet wine, while banana, red grape, honey and peach remain unchanged.

FrontStreet Coffee · Perci Ruby N2

Origin: Ninety Plus Panama Geisha Estate

Season: 2013-2014

Variety: Geisha

Level: 195

Altitude: 1250m-1650m

Processing Method: Ninety Plus patented "Ruby Process"

Flavor: After ruby processing the cup holds intense brandy and honeyed tropical fruit. Mango and pineapple-like tropical notes turn wild and bold, and banana, red grape, honey and peach gain a wine-like edge.

FrontStreet Coffee · Sillvia Solkiln N2

Origin: Ninety Plus Panama Geisha Estate

Season: 2013-2014

Variety: Geisha

Level: 95

Altitude: 1250m-1650m

Processing Method: Ninety Plus patented Solkiln natural process, which extends drying time through specialized equipment that controls temperature and humidity in a facility, enhancing flavor while keeping washed-like cleanliness.

Flavor: An obvious juice-like mouthfeel with strong tropical fruit flavors, plus pineapple shortcake notes and a lingering aftertaste.

FrontStreet Coffee · Kemgin W2

Origin: Ninety Plus Ethiopia Wellega, Sidama and Yirgacheffe regions

Season: 2013-2014

Variety: Ethiopian Heirloom

Level: 7

Altitude: 1750-2000m

Processing Method: Washed Process

Flavor: White peach, lime, honeydew melon, ginseng, carob.

FrontStreet Coffee · Tchembe N2

Origin: Ninety Plus Ethiopia Yirgacheffe region

Season: 2013-2014

Variety: Ethiopian Heirloom

Level: 7

Altitude: 1750-2000m

Processing Method: Natural Process

Flavor: Noticeably heavy body with earthy and dark fruit flavors, plus subtle citrus notes.

FrontStreet Coffee · Nekisse N2

Origin: Ninety Plus Ethiopia Wellega and Sidama regions

Season: 2013-2014

Variety: Ethiopian Heirloom

Level: 12

Altitude: 1750-2000m

Processing Method: Natural Process

Flavor: A clean, multi-layered mouthfeel where peach, berry, passion fruit, cream and milk chocolate come into balance, a classic fine coffee. From hot to cold it keeps revealing delicate florals, blueberry, sandalwood and cocoa.

FrontStreet Coffee · Nekisse Red N2

Origin: Ninety Plus Ethiopia Wellega and Sidama regions

Season: 2013-2014

Variety: Ethiopian Heirloom

Level: 39

Altitude: 1750-2000m

Processing Method: Natural Process

Flavor: Red processing lifts blueberry, cherry, brandy and dark chocolate while preserving the balance of fruit and chocolate and the multi-layered mouthfeel. The balance is handled with real subtlety, making this a rare fine coffee.

FrontStreet Coffee · Nekisse Ruby N2

Origin: Ninety Plus Ethiopia Wellega and Sidama regions

Season: 2013-2014

Variety: Ethiopian Heirloom

Level: 95

Altitude: 1750-2000m

Processing Method: Natural Process

Flavor: Incredible blueberry and cherry with brandy wine notes, rich in layers yet bright and clean, with a thick dark chocolate character close to pure cocoa powder.

Source: Barista's Blog

FrontStreet Coffee Recommendation

At this level of coffee, FrontStreet's reference point has to be Esmeralda Estate, the estate that made Geisha famous. Its Geisha line splits into two grades. The red label, formally Esmeralda Special, grows at 1600-1800 meters; every lot must cup above 90 points, carries its own lot number, and comes from a single plot, which lets buyers chase the exact flavor they prefer. The green label, originally Private Collection and named for its green branding, blends lots from several plots instead of tracing one, and its price is correspondingly friendlier, so the green label is the better value of the two.

For a first taste of what Geisha can be, FrontStreet usually points people to the Boquete Geisha from Panama. It is an entry-level Geisha, but it still delivers the classic Panama orange-blossom honey character, oolong tea notes, fine fruit acidity and a clearly layered cup. If you want an estate-level Ethiopian Geisha, the Gesha Village Gold Label and Red Label are the step up: the Gold Label is the Geisha 1931 variety and makes up about 10% of the village's output, while the Red Label is the Gori Gesha variety at roughly 15% of production and scores 88 or above on the SCA 100-point scale, with full traceability on each lot.

Ethiopia also offers Geisha at a gentler price. FrontStreet's Grana Geisha comes from a station established in 2014 and handling 700 hectares at the junction of the Kochere and Grana Abaya areas, planted in fertile soil under plenty of shade. Hand-picked ripe cherries are dried on raised beds for 14-20 days depending on the weather. Roasted medium-light, it shows bright citrus acidity, elegant ginger lily aroma, ripe fruit sweetness and a silky body with the fine finish typical of the variety. For brewing, FrontStreet suggests a grind around fine sugar (78% passing a China No. 20 sieve) and water at 91°C, or 15 grams to a 1:16 ratio in a small Hario V60 with a three-stage pour.

Finally, FrontStreet's Strawberry Candy is the everyday alternative: a blend of Costa Rican honey-process coffee and Panama Geisha that keeps the fine floral lift and sweet fruit while costing far less. It works for pour-over as well as moka pot, espresso machine and cold brew. For cold brew, grind 30 grams to fine sugar (EK43s setting 9, C40 setting 24), add 360 grams of room-temperature water at 1:12, stir, cover and refrigerate for 8 hours, filter through paper, then seal and rest another 3 hours; the cup comes out with grape juice, rose, sweet orange and fruit wine.