Introduction:Ninety Plus (九十+) is a top-tier brand in the specialty coffee industry, starting with Ethiopian heirloom varieties and utilizing its exclusive Profile Processing method to create uniquely flavored coffee beans. This article takes Ninety Plus Candlelight as an entry point, delving into the characteristics of the Sidamo region, the brand’s origins, processing techniques, grading system, and introducing classic products such as Nekisse, Perci, and Lotus—offering a comprehensive look at how Ninety Plus redefines the pinnacle of specialty coffee.
Ninety Plus (九十+) is a highly representative brand in the specialty coffee field, founded in 2006 by Joseph Brodsky. The brand is built upon Ethiopian heirloom coffee varieties and has revolutionized traditional green bean processing and grading through its groundbreaking Profile Processing technology. Among its many offerings, Ninety Plus Candlelight is a classic natural-processed bean from Sidamo, often regarded as a gateway into the Ninety Plus system, and is especially loved by pour over enthusiasts.
Sidamo is located on the southern plateau of Ethiopia, at an altitude of approximately 1,750 to 2,000 meters, bordering Kenya. Its climate and soil conditions are extremely suitable for coffee cultivation. The coffee produced here generally boasts pronounced sweetness and complex fruitiness, with an annual production of about 225,000 bags (each bag weighing 60 kilograms). The region features diverse terrain, ranging from mountains to plains, along with fertile volcanic soils and varied microclimates, all contributing to the rich flavor layers of Sidamo coffee.
So, what exactly is Ninety Plus coffee? It does not simply refer to coffee scoring above 90 points, but rather a collection of 13 top-tier bean varieties under the brand, each with distinct flavor characteristics. These coffees are carefully selected and processed based on varietal differences, harvest timing, and microclimates, with each variety meticulously crafted to showcase a specific flavor profile, refined like a piece of art. Through a vertically integrated production model, Ninety Plus oversees every step from planting and harvesting to processing and cupping, ensuring consistency and the ultimate expression of flavor.
The brand’s visionary, Joseph Brodsky, has been committed since 2006 to transforming traditional commercial coffee farming and trading models. Recognizing Ethiopia’s potential with over ten thousand native coffee varieties, he aimed to unlock wine-like diverse coffee flavors through innovative processing techniques while also improving the livelihoods of coffee farmers. To date, Ninety Plus has undertaken coffee forest restoration projects spanning over 1,500 hectares in Panama and Ethiopia, with a goal of cultivating a taste-driven, sustainable agricultural economy.
One of Ninety Plus’s core competitive advantages is its exclusive Profile Processing system. This system goes beyond selecting high-quality coffee cherries—it deeply involves all aspects of the production chain, including growing locations, varietals, climate, harvest timing, and processing methods. Through scientific control, Ninety Plus can tailor processing procedures to target different flavor goals, enabling each coffee to exhibit its intended flavor characteristics, significantly enhancing the stability and quality level of specialty coffee.
In natural processing, Ninety Plus pays extreme attention to detail. Every step, starting with the selection of perfectly ripe red cherries, influences the final flavor. For instance, coffee cherries are sun-dried but must be shielded from midday heat after the third day to prevent over-fermentation. The drying process typically lasts about 20–25 days until moisture content drops to 10.5%—stricter than standard practices—to preserve more sugars and flavor compounds. Storage is done in GrainPro bags to prevent insect infestation and to control warehouse temperature and humidity, allowing the coffee to continue maturing before export.
Ninety Plus’s bean naming approach is also distinctive. Unlike conventional naming based on region or processing method, it is based on flavor characteristics—for example, Nekisse means “nectar,” conveying its richly sweet flavor. Additionally, Ninety Plus uses an N2, H2, W2 grading system representing high, medium, and low fruitiness, helping consumers more intuitively understand flavor tendencies. For instance, W2 emphasizes acidity and floral notes, H2 highlights sweetness and tea-like qualities, while N2 showcases intense jammy and dried fruit profiles.
To improve the drying stability of beans from Panama, Joseph collaborated with the University of Wisconsin-Madison to develop the Solkiln solar drying system, which greatly controls the temperature and humidity of the drying environment. This technology is applied to several premium bean varieties, such as Lotus Solkiln, which through precise environmental regulation, gives Geisha coffee a new dimension of flavor, breaking the limits of traditional processing methods.
Ninety Plus’s grading system is equally unique. Rather than using the traditional percentage scale, it divides beans into seven grades ranging from L4 to L195, based on yield, processing difficulty, and flavor performance. L7 and L12 are entry-level grades with already outstanding flavors, such as Kemgin and Hachira; L21 and L39 mostly feature Panamanian Geisha varieties, such as Perci and Juliette; L95 and L195 are limited-edition rarities, such as Lotus and Perci Ruby, with extremely scarce annual production—coveted choices for coffee collectors.
In summary, Ninety Plus is not only a symbol of specialty coffee but also a paragon of processing technology, flavor innovation, and sustainable management. From the mellow fruitiness of Candlelight to the ultimate sweetness of Perci Ruby, each bean embodies the pursuit of coffee excellence. For coffee enthusiasts, gaining an in-depth understanding of Ninety Plus not only broadens their flavor palate but also allows them to savor the craftsmanship and stories behind each cup.
The above content is compiled by CoffeeHunters, a coffee news website.
