Introduction:This article takes an in-depth look at three highly acclaimed coffee beans from the American specialty coffee brand 90+ — Danch Meng, Nekisse, and Nekisse Red. From origin elevation and processing methods to pour over flavor profiles, we’ll guide you through a comprehensive understanding of these single-origin green beans that have scored over 90 in cupping evaluations. Whether you’re a coffee beginner or an advanced enthusiast, you’ll find inspiration for selecting and brewing beans here.
90+ (Ninety Plus Coffee) is a top-tier specialty green coffee bean supplier originating from the United States. With its pursuit of extreme flavor excellence, it quickly rose to become one of the leading brands in the global coffee market within just a few years. All of the brand’s green beans score above 90 in cupping evaluations — an exceptionally rare achievement under rigorous cupping standards, akin to a perfect score in academic exams, which speaks volumes about its high quality.
Among its many premium offerings, three coffees — Danch Meng, Nekisse, and Nekisse Red — have become classics in the hearts of many coffee lovers due to their unique processing techniques and captivating flavor profiles. This article will break down the stories behind them, their origin characteristics, processing methods, as well as their actual flavor performance after brewing, helping you find the one that best suits your taste.
Danch Meng
Danch Meng is actually one of the flagship offerings from 90+’s sub-brand, Level Up, jointly launched by 90+ and the renowned green bean trader Bodhi Leaf, and first released in 2013. The original name of this bean, in the local language, means “Perfect approach,” signifying the best path to achieving perfect flavor. Danch Meng uses coffee cherries grown by smallholder farmers in Gedeb’s Gedena Abaya Duromso area and is processed using 90+’s proprietary natural (sun-dried) method, fully showcasing the bright acidity and delicate aromas unique to the Yirgacheffe region.
This bean is most suitable for pour over brewing, recommended to be roasted at a light to medium level. The grind size should be about that of fine sugar, with water temperature controlled between 90–92°C. Using an immersion extraction method of around 2 minutes can fully highlight its citrus, floral, and honey-like finish.
Nekisse (N2 Level 12)
The original name of Nekisse, “Nectar from Shakisso,” literally translates to “Nectar from Shakisso,” inspired by its honey-like, velvety mouthfeel and intense berry aroma. This coffee was originally planted in the town of Shakisso, in Ethiopia’s Sidama Region, and is now primarily sourced from the Wellega and Sidama regions. Although the origin has changed, it retains the distinctive floral and fruity character of the original recipe.
Nekisse is cultivated at an elevation between1750 and 2000 meters, which qualifies as high-altitude farming, allowing the coffee cherries to ripen slowly and accumulate more complex flavor compounds. It is processed using traditional sun-drying, allowing the sugars in the fruit pulp to fully permeate the seeds, resulting in a rich sweetness and layered fruitiness.
In terms of flavor, Nekisse presents a perfect balance of peach, berries, passion fruit, cream, and milk chocolate. When served hot, it exhibits distinct night-blooming jasmine and blueberry notes. As the temperature cools, woody and cocoa aromas become more pronounced. It is a coffee full of surprises from the first sip to the lingering aftertaste.
Nekisse Red (N2 Level 39)
Nekisse Red can be considered an advanced version of Nekisse. The “Red” in its name not only signifies a difference in processing but also hints at a bolder and deeper flavor profile. This bean also comes from the Wellega and Sidama regions, with an elevation range similar to that of Nekisse. However, its processing technique employs 90+’s exclusive “Red Process,” which is similar to natural drying but takes it a step further. Through precisely controlled fermentation and drying, it enhances the expression of specific flavor molecules.
The flavor profile of Nekisse Red is more intense, with blueberry, cherry, and dark chocolate notes becoming more prominent, while maintaining a balanced interplay between fruitiness and chocolate. Its layers are distinct and delicate, making it not only a great choice for coffee lovers who prefer a pronounced sweetness, but also an unmissable option for pour over enthusiasts seeking complexity.
For brewing suggestions, Nekisse Red can be brewed with slightly lower water temperature (around 88–90°C), paired with a medium-coarse grind, and the extraction time extended to about 2.5 minutes. This helps bring out deeper chocolate and berry undertones, delivering a smoother and rounder mouthfeel experience.
In summary, these three specialty coffee beans from 90+ each have their own unique charm. Whether it’s the bright and refreshing Danch Meng, the fruity and sweet Nekisse, or the bold and profound Nekisse Red, they can satisfy coffee preferences at different levels. If you’re looking for high-quality beans for pour over, consider adding them to your shortlist and experiencing the ultimate charm of coffee scoring over 90 for yourself.
The above content is compiled by CoffeeHunters, a coffee news website.
