Introduction:As a globally renowned specialty coffee brand, 90+ is celebrated for its exceptionally high cupping scores and unique processing techniques. Its Geisha series, such as Eleta and Juliet, not only boast highly recognizable aromas and flavor profiles but also demonstrate the brand’s deep involvement in every step of the process, from cultivation to post-harvest. This article delves into 90+’s Profile Processing philosophy, the background of its core estates, and the actual flavor profiles and pour over recommendations for these two popular Geisha beans, helping you better understand these hard-to-find specialty coffees.

In the world of specialty coffee, the name “90+” is almost synonymous with high quality and distinctive flavors. As a top-tier green coffee brand originating from the United States, 90+ was founded in 2006 by Joseph Brodsky. Its name comes from beans that score over 90 points in cupping, but the brand’s true core value lies in its exclusive and rigorously meticulous production philosophy—Profile Processing.

Unlike traditional green coffee traders, 90+ does not just “select” beans; it is deeply involved in every stage, from breeding and cultivation to harvesting and processing. This level of control from source to cup has resulted in iconic Geisha coffees under the brand, such as Eleta and Juliet, which not only achieve high cupping scores but also stand out with their vivid and unforgettable aromas and flavors, becoming dream coffees for many coffee enthusiasts.

When it comes to 90+, many people first think of its almost legendary cupping scores, but the brand’s true charm goes far beyond a single number. Common discussion topics include: What is 90+’s latest processing experiment? How do they amplify the potential of coffee through innovative processing methods? Today, we’ll take you deep into this soul of countless specialty coffee classics—from the brand’s philosophy and technical framework to the actual performance of specific beans—introducing you to 90+.

The term 90+ may superficially refer to “coffee beans scoring over 90 points in cupping,” but it is actually an American green coffee brand aimed at pursuing ultimate flavor. Their product line includes highly distinctive beans such as Eleta, with layers of longan and spices, and Juliet, showcasing muscat grape and champagne notes. These coffees can still be instantly recognized as coming from 90+, even when cupped alongside Geishas from many top origins. The key lies in their revolutionary Profile Processing production system.

90+’s Profile Processing is a production logic that involves full-process intervention, from variety selection and growing environment, to harvest ripeness and post-processing. Initially, due to limited resources, the brand chose to start with the most influential stage—processing—by partnering with local coffee farmers and personally supervising the post-harvest processing of coffee cherries. Famous beans like Aricha and Beloya were created this way. With their intense tropical fruit profiles, these beans quickly gained significant market attention, also providing the capital for the brand’s future expansion.

As funding and experience grew, 90+ gradually went deeper into the producing regions, establishing long-term collaborations with high-quality producers. They provided precise advice on planting density, shade management, and harvest timing to ensure that the green beans already had ideal potential before entering the processing stage. Ultimately, each batch of beans must go through multiple rounds of screening, and only the finest that best fit the brand’s flavor blueprint are selected to be released under the 90+ name.

In 2009, 90+ brought the technology and experience accumulated in Ethiopia to Panama, establishing its own exclusive “90+ Geisha Estate” (Ninety Plus Geisha Estate) in the Volcán region. The goal was clear: to push the Geisha variety—initially not found in Ethiopia to its desired extreme—using its proprietary technology to new heights in flavor expression. After five years of refinement, the first wave of Geisha series, including Eleta and Juliet, was officially launched in 2014, becoming the brand’s most iconic flagship products.

The currently available 90+ Geisha · Eleta is grown in the Volcán region at altitudes of 1400-1800 meters, classified as SHG (Strictly High Grown). It uses 90+’s special processing method. With a medium roast, this bean exhibits bright fruit aromas like bergamot, sweet orange, and pineapple, paired with the sweetness of longan and dried fruit, along with a crisp apple-like finish. The overall profile is layered and juicy.

Another offering, 90+ Geisha · Juliet, also comes from the Volcán region, grown at similar altitudes, and uses 90+’s special processing. This bean is known for its elegant muscat grape and champagne aromas. Upon tasting, it delivers a round and full body, with a finish that continues with the freshness of perfume lemon and lasting sweetness. The overall flavor is balanced and highly distinctive.

To fully experience the charm of these two top-tier Geishas, it is recommended to use the pour over method with a V60 dripper. Set the water temperature to around 92°C, use about 15 grams of coffee, with a coffee-to-water ratio of 1:15, and adjust the grind size to be close to that of fine sugar, roughly 80% through a #20 sieve. This grind helps manage a potentially fast drawdown and fully releases its complex aromas and sweetness.

Specific brewing suggestions are as follows: First, wet the filter paper and attach it tightly to the dripper, discard the excess water, then add the coffee grounds and gently tap them flat. The first pour is 30 grams of water for a 30-second bloom. Next, the second pour is a circular pour up to 135 grams, maintaining a steady flow. When the water level drops halfway, the final pour is up to 225 grams, with the total extraction time controlled to around 2 minutes to complete a cup of three-dimensional 90+ Geisha.

In addition to the Geisha Estate in the Volcán region, 90+ further expanded its territory in 2019 by acquiring land near the Barú volcano to establish a brand-new “90+ Barú Estates” (Ninety Plus Barú Estates). This new base, with its fertile volcanic soil, holds promise for more surprising flavor expressions in the future, making it exciting to see how the brand will once again push the boundaries of specialty coffee in the coming years.

The above content is compiled by CoffeeHunters, a coffee news website.