Share 13 90+ coffees

What is 90+ Coffee?

Ninety Plus; directly translated to ninety+, or above 90 points. Friends outside the industry may not understand that coffee beans above 90 points mean that they are close to perfection for coffee lovers. So we look forward to the opportunity to share this beauty with everyone who understands coffee.

What exactly are 90+ coffee beans? 90+ coffee beans are the symbol of the best honor in the coffee world.

90+ does not refer to all coffees that have scored above 90 points.

It refers to a series of 13 top-quality coffees. Sometimes they come from different estates and have different taste characteristics. During processing, baristas will separate these coffees according to their varieties, microclimates, and harvesting times, and taste them one by one. They are like works of art that are approaching perfection. Baristas spend a lot of effort to make them taste the best and present them in the most perfect posture.

The 13 classics are: Candlelight, Ginseng, Honey Kiss, Danqiman, Clinique, Haqila, Lychee, Juliet, Lotus, Celia, Outlook, Outlook Ruby, Honey Kiss Ruby. The detailed introduction is as follows;

1. Candlelight

Drima Zede (the name of this Yirgacheffe) means "Best Approach" in the local dialect. According to the information provided by the manufacturer, this Yirgacheffe is a customized product series developed based on more than 90 years of experience.

It is difficult to obtain pure flavor by the ancient sun drying method, but Drima Zede, with the support of 90+ technology, only hand-selects the most mature coffee cherries, and stirs them constantly during the sun drying process to ensure uniformity. The final result is a very transparent and pure taste, with a great change in hot and cold, and the aroma of fruits, flowers, and oak barrels is very charming.

Origin: 90+ Ethiopia SNNP, Sidama

Altitude: 1750m-2000m

Treatment method: sun exposure

Flavour profile: Nectarine, tropical fruit, cream, cinnamon.

2. Danchiman

Origin of the name: Danch Meng is actually a sub-brand of Ninety Plus, a Level-up Ethiopian green bean jointly launched by the company and green bean trader Bodhi Leaf. It was launched in 2013. Danch Meng is locally transliterated as "Perfect approach". It is grown by small farmers in Yirgacheffe, Ginliana Abaya Dumento, and is a product launched with Ninety Plus' professional flavor process as the background. With 90+ sun-drying technology, Danch Meng has a very unique Yirgacheffe flavor.

Origin: 90+ Ethiopia SNNP, Kambata region

Altitude: 1700m – 2000m

Treatment method: sun exposure

Flavor: Cocoa, black raspberry, plum, juicy, floral aroma, blueberry, dark chocolate

3. Ginseng

Origin of the name: This is a coffee from the town of Nekempte in western Ethiopia. It is characterized by being lively and clean, with slight flavors of fruit, citrus and ginseng. The "kem" in the name Kemgin is a reference to Nekempte, and the "gin" is a reference to "ginseng" (ginseng). Kemgin-flavored coffees have been produced in the coffee producing regions of Woriga, Hidamo and Yirgacheffe.

Origin: 90+ Ethiopia’s Wellega, Sidama and Yirgacheffe regions.

Altitude: 1750-2000m.

Treatment method: water washing.

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

Packing specification: 30 kg/box

4. Clinique

chembe丨Clinique N2 Level 7

Origin of the name: Although this year's Tchembe is produced in Yirgacheffe, the name is taken from the Haricho and Bolo varieties of coffee from the Amaro Mountains, which are natural-cured and have carob and banana flavors. Tchembe coffee has a heavy taste similar to earth and chocolate, and has rich citrus and berry flavors.

Origin: 90+ Yigacheffe producing area in Ethiopia.

Altitude: 1750-2000m.

Treatment method: sun exposure.

Taste: Heavy on the palate, with earthy, dark fruit flavors and a slight citrus flavor.

Packing specification: 30 kg/box

5. Haqila

Hachira丨Hachira N2 Level 12

Origin of the name: Originated from the Aricha series developed by 90+ and SABagersh from 2006 to 2008. This coffee was named "Hachira". Hachira coffee has a strong juicy taste and rich floral aroma, usually with the flavor of elderberry or blackberry, and sometimes also has the flavor of basil.

Origin: Ninety+Achira region of Ethiopia.

Altitude: 1750-2000m.

Treatment method: sun exposure.

Taste characteristics: Rich in floral aroma, with a distinct juicy feel, with the flavors of elderberry, blackberry, basil and other herbs, and also a lactose-like taste.

Packing specification: 30 kg/box

6. Sweet Kiss

Nekisse丨N2 Level 12

Origin of the name: In 2009, this coffee was named "Nectar from Shakisso", which means that this coffee has a flavor like nectar from Shakisso Town in Hidamo Province, Ethiopia. Nikisse is characterized by a creamy and smooth taste, a strong berry jam feeling, and some batches even have a mixed flavor of citrus and various tropical fruits.

Although originally grown in Shakisso, Nikisse was later produced in Wellega and Sidama, retaining the name. We feel that Nekisse grown in Sidama retains the original nectar and berry flavors that set it apart from all other coffees from Ethiopia.

Origin: 90+ Wellega and Sidama regions in Ethiopia.

Altitude: 1750-2000m.

Treatment method: sun exposure.

Taste characteristics: Clean taste, multi-layered. Balanced by the flavors of peach, berry, passion fruit, cream, and milk chocolate. A classic good coffee. From hot to cold, it constantly brings surprises such as night-blooming flowers, blueberries, fragrant wood, and cocoa.

Packing specification: 30 kg/box

7. Lychee and Cello

Lycello丨Lychee and cello W2 Level 21

Origin of the name: Jian Jiacheng, the 2013 World Barista Championship Taiwan champion, visited the Gesha Estate of Ninety+ this year. After tasting the fresh coffee berries from Gesha, he was reminded of the lychees he planted in his backyard. Jiacheng's association with lychees made Ninety+ quickly use the first two letters "Ly" in the English word for lychee as the first component of the name of this coffee. Then, considering the components behind the name of the coffee, we used the English word "cello" for cello. This is because we happened to hear the performance of the genius cellist Yo Yo Ma. His exquisite performance of the cello and his serious research on the performance technique deeply touched us, and also reminded us of our own serious and research attitude towards coffee, so we used the "o" in his name as the third part of the name of the coffee. This is the origin of the name of this coffee "Ly-cell-o".

Origin: Ninety+ Panama Gesha Estate

Altitude: 1250-1650m

Variety: Ethiopian heirloom original variety

Treatment method: water washing

Taste characteristics: Based on the flavor of Gesha itself, it also shows rich aromas of green tea, musk and basil herbs. It has a soft lemony sour taste, a sweet and sour taste similar to lychee, and a nutty taste similar to cashews.

Packing specification: 30 kg/box

8. Juliet

Juliette丨Juliet H2 Level 39

Origin of the name: In the 90+ Gesha Manor, there is a road leading from the farm house to the coffee drying area. When walking on this road, you will see a row of extremely beautiful daturas. In the evening, these bell-shaped flowers exude a charming fragrance that is intoxicating, and this fragrance only lasts for about an hour. We jokingly call this flower fragrance "night beauty". There is also a legend about datura. It is said that a local indigenous tribe in Panama would put this flower under their pillow when they sleep at night to protect themselves from harm. They believe that datura has a special energy to protect the family. In addition to datura, belladonna, henbane and mandrake also belong to the "witch grass" family. Because these plants are believed to have mysterious powers, they are often used by wizards to make magical drinks. Datura is an indispensable ingredient for wizards when mixing love potions. Those who drink the love potion can get their loved ones, but datura is often mixed by wizards into a poison that can cause people to go crazy or die. Once when we were doing a small amount of steam flavor evaluation of a coffee in the sensory laboratory, we suddenly smelled a mixture of honeysuckle, orange, milk chocolate and floral aromas in this coffee.

This taste brings us back to the evening when we walked on the road with datura. Its soft and feminine taste makes us immerse in the deep thought of datura and Shakespeare's tragic love story, Romeo and Juliet, so we named this coffee "Juliet Coffee".

Origin: Ninety+ Panama Gesha Estate

Altitude: 1250-1650m.

Variety: Ethiopian heirloom original variety

Processing method: honey processing.

Taste characteristics: Based on the flavor of Gesha itself, it is rich in floral aroma. The taste of orange peel, caramel and dried cashew fruit will appear when you taste it.

Packing specification: 30 kg/box

9. Outlook

Perci丨Looking Forward to N2 Level 39

Origin of the name: The name "Perci" is derived from "perspective", which means point of view. The name "Perci" means that during the sensory experiment of this coffee, when we were doing the overall sensory evaluation as usual, we suddenly felt a unique and amazing stimulation, and this feeling made us have a different view of coffee. Quoting the meaning of "perspective", the name "Perci" reminds us that this is a coffee that makes us look at it with new eyes.

When we first blind-tasted this coffee, we were pretty sure it was an Ethiopian Natural (in a sense). And our first thought was that this was definitely not a Gesha coffee. Gesha has a base flavor of citrus, orange, and jasmine. But for "Perci", the Gesha base flavor is only a small part of its flavor. In addition, it has flavors of mango, pineapple, carob, banana, plum, red grape, honey, peach, red coral, and many more.

Origin: Ninety+ Panama Gesha Estate.

Altitude: 1250-1650m.

Variety: Ethiopian heirloom original variety.

Treatment method: sun exposure.

Taste characteristics: strong cherry, carob, vanilla, tropical fruit and mixed juice flavors. Mango, pineapple, carob, banana, plum, red grape, honey, peach.

Packing specification: 30 kg/box

10. Lotus

Lotus Solkiln丨Lotus Lock Love H2 level 95

Origin of the name: Lotus Solkiln was developed to emulate the lotus flower, a perennial aquatic plant that is sometimes mistaken for a water lily. Although the 90+ Solkiln method of processing Geisha is to dry the berries directly, similar to the traditional sun-dried method, the coffee beans do not look much different from the washed method. The Solkiln method eliminates the effects of the humid environment common in Panama by artificially creating a micro-environment with finely controlled temperature and humidity. Similarly, the lotus flower itself can adjust the temperature of its petals to adapt to the presence of humans or other warm-blooded animals. Lotus SK breaks the traditional processing experience of emulating Ethiopian washed or sun-dried processing, and also breaks the traditional impression of people's basic Geisha flavor.

In the process of naming "Lotus SK", we were also influenced by a song called "Lotus Flower" from the Oxford band "Radiohead". This song mainly expresses people's pursuit of inner relief, freedom, low-key survival, love of music and sensory enjoyment. Just like this coffee, we hope that people who drink it can also experience such a state of mind. The MV of the song presents a pure and varied expression of music. If you have a chance, go and watch this MV.

Origin: Ninety+ Panama Gesha Estate.

Altitude: 1250-1650m.

Variety: Ethiopian heirloom original variety.

Processing method: 90+ patented Solkiln honey processing method. The temperature and humidity are controlled by special equipment in the house to extend the drying time, improve the taste while keeping it as clean as water.

Taste characteristics: A mixed aroma of figs and honey, with a rich taste of melon, kiwi and slightly tropical fruits.

Packing specification: 5 kg/box

11. Celia

Sillvia Solkiln丨Sillvia Lock Love N2 Level 95

Origin of the name: Sillvia coffee is the result of our first Solkiln process of coffee from plot 11 of the Gesha estate in 2012. All coffees from this plot were processed at the same time, but in the end only 25 kg of coffee with a special flavor was successfully obtained.

In 2013, we learned that the Gesha berries harvested late in the season absorbed more fruit flavors during the Solkiln process. This is because we extended the processing time, resulting in more intense fruit flavors in the coffee. The "sill" part of the name "Sillvia" refers to the location of our farm, Silla Del Pando (Silla Del Pando volcanic complex in Panama's volcanic area), and "via" means channel or method.

Origin: Ninety+ Panama Gesha Estate.

Altitude: 1250-1650m.

Variety: Ethiopian heirloom original variety.

Processing method: 90+ patented Solkiln sun drying method. Special equipment is used in the house to control temperature and humidity to extend the drying time, enhance the taste while keeping it as clean as water.

Flavor characteristics: It has a distinct juice taste at first, rich in strong tropical fruit flavor, and also has the taste of pineapple cake, with a long aftertaste.

Packing specification: 5 kg/box.

12. Outlook Ruby

Perci Ruby丨Looking forward to Ruby N2 Level 195

Origin of the name: The Perci red treatment is already amazing. The effect of the ruby ​​treatment on Perci is even more unique. The tropical fruit characteristics of Perci are more thorough and extremely sweet. All the flavors are coated with a layer of honey brandy. Pineapple, mango, and peach are made into a fresh jam. It still has the sweetness and sourness of fresh fruit and the freshness of juice, but it has become thicker and sweeter.

Origin: Ninety+ Panama Gesha Estate

Altitude: 1250-1650m.

Variety: Ethiopian heirloom original variety

Treatment: Ninety+ patented "Ruby Treatment".

Taste characteristics: After ruby ​​treatment, it has a strong brandy and honey tropical fruit flavor. The tropical taste of mango and pineapple becomes unrestrained and rough. Banana, red grapes, honey, peach have a slightly intoxicating feeling.

Packing specification: 5 kg/box

13. Honey Kiss Ruby

Nekisse Ruby丨N2 Level 95

Origin of the name: Ruby treatment is more than red treatment. It makes the sweetness and fruitiness reach the extreme, and it will be too much if it exceeds a little. Coffee needs excellent coffee cherries to achieve this taste to avoid fermentation.

The best coffee cherries are processed to the most extreme flavors. Nekisse is grown in Hidamo and retains the original nectar and berry flavors. When you taste such a strong flavor of beans, you feel as if you have tasted the soul of coffee. In the ruby ​​process, every raw bean must reach the "ruby" standard to be called a "ruby" bean. After many eliminations and many attempts, the last bit can reach the "ruby" standard, which is the most precious bean.

Origin: 90+ Wellega and Sidama regions in Ethiopia.

Altitude: 1750-2000m.

Treatment: 90+ patented "Ruby Treatment"

Taste profile: Incredible blueberries, cherries, and honey, tuberose heavy but never dirty, rich dark chocolate that seems like pure cocoa powder.

Packing specification: 5 kg/box