Introduction:90+ coffee is hailed as the ultimate symbol in the specialty coffee world, with cupping scores exceeding 90 points and featuring unique processing systems and flavor grading structures. This article delves into the background of the Ninety Plus brand, its scoring logic, exclusive production model, as well as the Geisha experiments at their Panamanian estate, and provides practical pour over parameters and flavor descriptions to help you fully appreciate the allure of these top-tier coffee beans.
In the hallowed realm of specialty coffee, there is one name that represents the pinnacle of quality and pursuit — Ninety Plus, commonly known as 90+. Not only because all of its coffee beans score above 90 in cupping, but also because this brand oversees every single step from seed to cup. 90+ takes control of all variables such as variety selection, origin climate, and processing techniques, creating a unique green bean production and flavor grading system unlike any other.
Many coffee professionals and enthusiasts have one question: what makes 90+ coffee beans so uniquely exceptional? The answer lies not just in their high cupping scores, but in the rigorous and innovative production philosophy behind them — Profile Processing. This system has completely transformed the traditional, loose model of specialty coffee from green bean procurement to processing, instead controlling every variable from the source to ensure that each coffee bean presented ultimately showcases the brand’s pursuit of ultimate flavor.
In terms of naming, 90+ also breaks convention. Unlike most specialty coffees named after regions or estates, 90+ beans are named based on flavor characteristics. For example, the renowned Nekisse draws inspiration from the meaning of “nectar” in the Shakisso region of Ethiopia. This boutique-style business philosophy makes each bean more like an artwork tailored to flavor rather than a mere agricultural product.
Speaking of the secret to the high scores of 90+ beans, one must mention the cupping standards of the SCAA (Specialty Coffee Association of America). According to SCAA definitions, scores below 80 are non-specialty grade, 80–85 are “good,” 85–90 are “very good,” and 90–100 are “outstanding” — the origin of the 90+ brand name. Every coffee from the brand consistently scores above 90, with some batches even reaching an astonishing 97, surpassing the performance of many COE Cup of Excellence champion estates.
To achieve such high standards, 90+ has developed its exclusive Profile Processing system. Unlike typical green bean traders who only select and purchase, 90+ is involved in and controls every stage from variety, growing region, altitude, climate, harvest timing, to processing methods. This deep level of involvement allows 90+ to design the most suitable production conditions for different flavor goals, thereby steadily producing top-tier coffee with consistent flavors and rich layers.
90+ is not content with merely sourcing premium coffee from external farms, but went a step further by establishing its own Geisha variety estate in Panama in 2009 — the Ninety Plus Gesha Estate (abbreviated as NPGE). All planted here are top-tier Geisha (or Gesha) varieties, the stars that ignited a global specialty coffee craze after the Panama Hacienda La Esmeralda won international competitions with this variety in 2004. Joseph Brodsky, the founder of 90+, was also drawn by the charm of Geisha and resolved to create an experimental field belonging to 90+ in Panama.
At the NPGE estate, 90+ not only grows Geisha but also has set up a dedicated sensory laboratory and Solar Kiln lab, committed to developing innovative processing techniques such as Red Process, Ruby Process, and its proprietary SK (Solar Kiln) method. This location has given birth to several renowned beans, including Lycello, Perci, Juliette, Silvia, and Lotus. Each exhibits a different flavor profile, with some even offering advanced versions like Perci Red and Perci Ruby, further exploring the extremes of sweetness and aroma.
To help consumers more intuitively understand the flavor characteristics of each bean, 90+ employs a unique flavor symbol system. For instance, W2, N2, and H2 do not represent traditional washed, natural, or honey processing methods, but are used to describe the primary flavor tendencies of that coffee. For example, W2 leans toward the refreshing notes of washed processing, N2 carries the rich fruity aroma of natural processing, and H2 presents the sweet creaminess of honey processing. It’s worth noting that 90+ does not publicly disclose the specific processing methods of each bean, partly due to commercial confidentiality, and also because many beans use mixed processing techniques that defy definition by a single traditional name.
In terms of grading, 90+ also follows its own strict logic, rather than adopting traditional national grading standards (such as Kenya’s AA or SHB). They classify each coffee into seven grades based on yield, processing difficulty, selection rigor, and refinement: L4, L7, L12, L21, L39, L95, L195. The higher the number, the finer the processing, the rarer the yield, and the stricter the selection. For example, L7 and L12 are mostly Ethiopian beans, suitable for coffee lovers new to 90+, while L21 and L39 primarily feature Geisha from the NPGE estate, favored by advanced enthusiasts. The top-tier L95 and L195 are ultimate creations combining special processing methods like SK, Ruby, and the Geisha variety, such as Lotus (SK processed) and the sole L195-grade Perci Ruby.
90+ is not only innovating in processing and grading, but continuously pushing the limits of green bean production. By controlling various variables — including variety selection, climate adaptation, processing technology, and post-processing experimentation — they have built an unprecedented specialty coffee production chain. This relentless pursuit of ultimate flavor and scientific experimental spirit has made 90+ a dream brand for global coffee professionals and high-end consumers.
If you want to personally experience the charm of 90+ coffee, try brewing “Candlelight” (燭芒), a representative 90+ offering introduced by a certain coffee brand, using a V60 filter. Suggested parameters include a water temperature of around 90°C, a coffee-to-water ratio of 1:15, and a total extraction time of about two minutes. These settings can fully highlight its delicate floral, nectarine, and tropical fruit notes, with a clean and bright mouthfeel — making it an excellent entry point to explore 90+ flavors.
The above content is compiled by CoffeeHunters, a coffee news website.
