Rich Multi-layered Flavor Clean Specialty 90+ Coffee Varieties Characteristics Flavor Estate Specialty Coffee Beans Flavor Introduction

FrontStreet Coffee · Juliette H2

Origin: Ninety Plus Panama Geisha Estate

Season: 2013-2014

Variety: Geisha

Level: 39

Altitude: 1250-1650 m

Processing Method: Honey process

Flavor: Classic Geisha character with added florals; in the cup, orange peel, caramel, and dried cashew.

FrontStreet Coffee · Lotus Solkiln H2

Origin: Ninety Plus Panama Geisha Estate

Season: 2013-2014

Variety: Geisha

Level: 95

Altitude: 1250-1650 m

Processing Method: Ninety Plus patented Solkiln honey process—drying time is extended under controlled temperature and humidity in a special facility, deepening flavor while preserving washed-like cleanliness.

Flavor: A complex aroma of fig and honey, with layered cantaloupe, kiwi, and subtle tropical fruit.

FrontStreet Coffee · Perci N2

Origin: Ninety Plus Panama Geisha Estate

Season: 2013-2014

Variety: Geisha

Level: 39

Altitude: 1250-1650 m

Processing Method: Natural process

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

FrontStreet Coffee · Perci Red N2

Origin: Ninety Plus Panama Geisha Estate

Season: 2013-2014

Variety: Geisha

Level: 95

Altitude: 1250-1650 m

Processing Method: Ninety Plus patented "Red process"—close to, but surpassing, the natural process

Flavor: The red process lifts the vanilla, tropical fruit, and juice notes further; the mango and pineapple 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: 1250-1650 m

Processing Method: Ninety Plus patented "Ruby process"

Flavor: After ruby processing, an intense brandy-and-honey tropical fruit profile; the mango and pineapple turn bold and wild, 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: 1250-1650 m

Processing Method: Ninety Plus patented Solkiln natural process—drying time is extended under controlled temperature and humidity in a special facility, deepening flavor while preserving washed-like cleanliness.

Flavor: A distinct juice-like mouthfeel with intense tropical fruit, pineapple shortcake notes, and a persistent aftertaste.

FrontStreet Coffee · Kemgin W2

Origin: Ninety Plus Ethiopia (Wellega, Sidama, and Yirgacheffe regions)

Season: 2013-2014

Variety: Ethiopian heirloom

Level: 7

Altitude: 1750-2000 m

Processing Method: Washed

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

FrontStreet Coffee · Tchembe N2

Origin: Ninety Plus Ethiopia (Yirgacheffe region)

Season: 2013-2014

Variety: Ethiopian heirloom

Level: 7

Altitude: 1750-2000 m

Processing Method: Natural process

Flavor: Noticeably full-bodied with earthy, dark-fruit notes and subtle citrus.

FrontStreet Coffee · Nekisse N2

Origin: Ninety Plus Ethiopia (Wellega and Sidama regions)

Season: 2013-2014

Variety: Ethiopian heirloom

Level: 12

Altitude: 1750-2000 m

Processing Method: Natural process

Flavor: Clean and layered; a balanced classic with peach, berry, passion fruit, cream, and milk chocolate. As it cools, subtle florals, blueberry, sandalwood, and cocoa keep emerging.

FrontStreet Coffee · Nekisse Red N2

Origin: Ninety Plus Ethiopia (Wellega and Sidama regions)

Season: 2013-2014

Variety: Ethiopian heirloom

Level: 39

Altitude: 1750-2000 m

Processing Method: Natural process

Flavor: The red process intensifies blueberry, cherry, brandy, and dark chocolate while keeping the fruit-chocolate balance and layered body—with remarkable subtlety. 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: 1750-2000 m

Processing Method: Natural process

Flavor: Incredible blueberry and cherry with brandy-like wine notes; the layers are rich yet bright and clean, with dark chocolate approaching pure cocoa powder.

FrontStreet Coffee Recommendation

More Geisha to Explore

Geisha takes its name from the English "Geisha" and is among the most beloved of all Arabica varieties—unique florals and superb sweet-tart acidity, kept expensive by low yields, weak disease resistance, and demanding cultivation.

Esmeralda Red and Green Label: the estate that made Geisha famous. Red Label ("Esmeralda Special") grows at 1,600-1,800 m, must cup above 90 points, and each numbered lot comes from a single small plot—FrontStreet's Red Label comes from the Jaramillo block. Green Label ("Private Collection") mixes batches from several plots for the estate's signature high-altitude profile at a more affordable price.

FrontStreet Boquete Geisha: the beginner's Geisha from Panama—classic orange-blossom honey, oolong-tea texture, fine fruit acidity, and clear layering at a modest price.

Gesha Village Gold and Red Label: near Ethiopia's original Gesha forest, this estate grows Gori Gesha, Gesha 1931, and Illubabor Forest. Gold Label (Gesha 1931, 10% of output) is the top non-auction lot, frequently chosen by competition baristas; FrontStreet's Gold is an elaborate natural of exceptional complexity. Red Label (Gori Gesha, 15% of output) scores 88+ on the SCA 100-point scale with full traceability by block, variety, and processing date.

Grana Estate Gesha: from the Grana processing station, founded in 2014 under Israel Degefa, amid some 700 hectares of fertile, shaded land. Hand-picked ripe cherries, raised-bed natural drying for 14-20 days. Medium-light roasted: bright citrus, elegant ginger flower, ripe fruit sweetness, and a silky, precise finish.

Brewing tip: Geisha is a medium-light, floral-fruit coffee with hard, dense beans that can sink and clog the dripper—grind to about 78% pass-through on the Chinese #20 sieve (fine-sugar texture) and use 91°C water. FrontStreet brews 15 g on a small Hario V60 at 1:16 in three stages: 30 g bloom for 30 seconds, then to 125 g, pause, then to 225 g, finishing in about 2:10-2:20.