Introduction:Ninety Plus (90+) is a renowned American specialty green coffee bean brand, famous in the industry for its unique Profile Processing technology. Its Geisha series has consistently achieved astonishing cupping scores. This article delves into the brand background and green bean processing philosophy of 90+, and provides a detailed look at two of its Panamanian Geisha coffees — Eleta and Juliette — including their regional characteristics, flavor profiles, and pour over recommendations, helping coffee enthusiasts fully grasp the allure and brewing techniques of these top-tier beans.

When it comes to specialty coffee, the name “90+” is definitely not unfamiliar to many coffee aficionados. It represents not just high quality, but also an ultimate pursuit of coffee flavor. As a top-tier green coffee supplier from the United States, Ninety Plus has completely revolutionized traditional green bean processing models with its self-developed Profile Processing system, leading the market to reimagine the potential of coffee flavors. From Ethiopia’s Aricha and Beloya, to Panama’s Geisha estates, and on to the newly developed Barú estate, 90+ continues to explore the limits of coffee flavor profiles.

What is Ninety Plus (90+)?

Ninety Plus, abbreviated as 90+, is a specialty green coffee company headquartered in the United States. As the name suggests, “90+” implies that its coffee beans generally score above 90 points in cupping evaluations — an exceptionally high standard in the specialty coffee world. The brand was founded with the original intention of breaking away from the traditional procurement and resale model of green bean merchants, instead taking full control of the process from variety selection, cultivation, harvesting, to processing, in order to create high-quality coffee with distinctive personalities.

At its founding in 2006, 90+ approached the challenge through processing technology. Due to limited resources at the time, it chose to collaborate with local farmers, purchasing large quantities of freshly harvested coffee cherries, and then applying its proprietary post-harvest techniques to endow the coffee with a fresh and captivating flavor profile. For example, early offerings such as Aricha and Beloya quickly stood out in coffee competitions and cuppings with their rich tropical fruit and spice notes, laying a solid foundation for the brand.

As experience and capital accumulated, 90+ not only expanded its network of partner farmers but also actively got involved in the cultivation process. It adjusted processing strategies according to different microclimates and altitude conditions, ensuring each batch of beans could closely align with the desired flavor blueprint. In the end, only those batches that passed repeated screenings and met its stringent standards were granted the 90+ name and released to the market.

The 90+ Profile Processing Philosophy

The most core competitiveness of 90+ is undoubtedly its self-developed Profile Processing system. Unlike typical green bean merchants who only handle procurement and grading, 90+ is deeply involved in the entire production chain from the very beginning. They not only select specific varieties, but also guide farmers in adjusting parameters such as harvest ripeness, fermentation conditions, and drying environments based on target flavor profiles, thereby guiding the coffee to exhibit unique aroma and taste layers.

This nearly customized processing logic ensures that every 90+ coffee bean not only boasts extremely high cupping scores, but also possesses highly distinctive flavor identities. That’s why, when consumers taste its Eleta or Juliette Geishas, they often immediately perceive a level of complexity and intensity that sets them apart from other brands.

The Birth and Development of 90+ Geisha Estates

In 2009, 90+ decided to bring its expertise back to Central America, choosing to establish the “Ninety Plus Geisha Estate” in Panama’s Volcán region. Previously in Ethiopia, although they had experimented with various processing methods, they had yet to find a bean variety that matched the potential of the Geisha cultivar. Therefore, they ultimately decided to directly utilize this variety, known for its floral and fruity aromas, and push its potential to the limit through their own processing techniques.

After five years of dedicated cultivation, in 2014, the 90+ Geisha Estate officially launched its first coffee beans — the now widely acclaimed Eleta and Juliette series. These two coffees not only inherit the delicate complexity inherent to the Geisha variety, but also release stunning multi-layered fruitiness and sweetness through unique anaerobic and natural sun-drying processes.

Eleta & Juliette: Flavor Analysis of Two Classic Geishas

In the lineup of a certain coffee brand, the Eleta and Juliette from Ninety Plus’s 90+ Geisha series are two highly representative offerings. Both are medium roasted, aiming to balance acidity and sweetness while highlighting their unique fruity and floral notes.

Ninety Plus 90+ Geisha · Eleta
Region: Panama Volcán Region
Altitude: 1400–1800 meters
Variety: Geisha
Processing Method: 90+ proprietary process (suspected anaerobic natural)
Flavor: Bergamot, sweet orange, pineapple, longan, dried fruit, apple
This coffee bursts with bright acidity and juicy body, interweaving citrus and tropical fruit notes, with a dried fruit-like sweetness lingering on the finish — layers are distinct and the aftertaste is long-lasting.

Ninety Plus 90+ Geisha · Juliette
Region: Panama Volcán Region
Altitude: 1400–1800 meters
Variety: Geisha
Processing Method: 90+ proprietary process (suspected anaerobic natural)
Flavor: Muscat grape, champagne, perfume-like lemon, full-bodied mouthfeel, long and enjoyable high sweetness and aftertaste
Juliette stands out with its soft acidity and silky texture. The notes of muscat grape and champagne lend it a uniquely luxurious feel, paired with the freshness of perfume-like lemon. The overall presentation is both delicate and layered.

Pour Over Recommendation: How to Brew the Best Flavor Out of 90+ Geisha?

It is recommended to use a V60 dripper for pour over to fully showcase its clear layers and aromatic expression. Below are the professionally recommended parameters:

Coffee Beans: Ninety Plus 90+ Geisha (Eleta or Juliette)
Water Temperature: 92°C (can be fine-tuned to 90–93°C according to taste preference)
Coffee Dose: 15 grams
Coffee-to-Water Ratio: 1:15 (i.e., total water volume of 225 milliliters)
Grind Size: Granulated sugar size (recommended to sieve with a #20 mesh to achieve about 80% powder, close to medium-fine grind)

Since both beans are typically processed with anaerobic or extended fermentation methods, their internal structures are relatively dense. It is advised to use a slightly finer grind to extend extraction time and extract more complete flavor compounds.

Pour Over Steps:
1. Wet the filter paper and attach it tightly to the dripper, then discard excess water.
2. Add the coffee grounds, gently tap to level the bed.
3. Begin with a 30-gram bloom pour for 30 seconds to awaken the grounds.
4. Then steadily pour up to 135 grams, maintaining a center-circle pouring technique.
5. When the water level drops to about half, continue pouring up to 225 grams to complete extraction.
6. Keep the total brew time around 2 minutes to enjoy a cup of 90+ Geisha with vivid flavors and rich layers.

Future Outlook: A New Chapter for 90+ Barú Estates

In 2019, 90+ made another move by acquiring land near Panama’s Barú Volcano to establish a brand-new “Ninety Plus Barú Estates.” The volcanic soil here is fertile and the climate conditions are unique, making it an ideal environment for cultivating high-quality coffee. Although the new estate’s coffees have not yet fully entered the market, based on past experience, we can look forward to another wave of delightful offerings from 90+ in the coming years.

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