Introduction:An in-depth analysis of the exclusive Profile Processing technique of the U.S.-based 90+ coffee brand, tracing its development from Ethiopia to the Geisha estates in Panama, and a detailed breakdown of the flavor profiles and optimal pour over methods for the two top-tier Geisha beans, Eleta and Juliet. Mastering this professional knowledge allows you to brew café-quality specialty coffee at home.
In the world of specialty coffee, the name "90+" always sparks lively discussion. This is not only because they frequently release astonishing new products, but also due to their unique processing philosophy. 90+ (Ninety Plus) is a top-tier green coffee supplier originating from the United States, renowned for producing coffee beans with cupping scores exceeding 90 points. Its most iconic offerings include Aricha and Beloya from Ethiopia, as well as Eleta and Juliet from the Geisha Estate in Panama. These beans, with their distinctive personalities and complex layers, have become dream coffees for many coffee enthusiasts.
So what makes 90+ stand out? The key lies in the Profile Processing system created by its founder, Joseph Brodsky. Unlike typical green coffee traders who only handle purchasing and grading, 90+ is personally involved in everything from variety selection and cultivation to post-harvest processing. By strictly controlling every step, they ensure that the final coffee beans exhibit consistent and exceptional flavor profiles. This system originated in 2006 when resource-limited 90+ chose to focus on post-harvest processing. They began by purchasing freshly harvested coffee cherries from local farmers and then transporting them to their own processing facility for precision processing. The first flagship products, Aricha and Beloya, quickly captured market attention with their rich fruitiness, laying a solid foundation for the brand.
As word-of-mouth and capital accumulated, 90+ gradually deepened its control over the supply chain. Not only did they carefully select partner farmers, but they also actively intervened in planting and harvesting processes. Based on target flavor profiles, they provided specific recommendations to farmers to ensure that the coffee cherries had ideal development potential from the source. Going further, all harvested green beans undergo multiple screenings, with only the batches that meet the strictest standards having the chance to be released under the 90+ name. This near-demanding quality control process is the key reason why their products can stand out in international competitions and professional cuppings.
In 2009, 90+ turned its attention to Panama, deciding to establish an exclusive Geisha estate here. This decision stemmed from their earlier inability to find varieties in Ethiopia that could match the potential of Geisha, so the team decided to directly utilize this world-renowned variety, combining it with years of accumulated processing techniques to push the flavor expression of Geisha to new heights. After five years of careful cultivation and technical adjustments, the 90+ Geisha Estate officially began production in 2014. The two beans launched—Eleta and Juliet—remain the brand’s flagship products to this day.
Grown at altitudes of 1400–1800 meters in the Volcán region of Panama, 90+ Geisha is processed using a unique 90+ method (widely speculated to be anaerobic natural processing), which gives the beans an intensely rich aroma and complex layers. Take Eleta, for example: after a medium roast, it presents bright fruit acids like bergamot, sweet orange, and pineapple, paired with the sweetness of longan and preserved fruits, as well as a crisp apple-like aftertaste. The overall profile is balanced and vibrant.The other bean, Juliet, showcases a distinctly different flavor profile, with muscat grape and champagne effervescence as the main notes, complemented by the fresh tone of perfume lemon, along with a full-bodied, rounded mouthfeel and a lingering sweet finish.It is well-suited for drinkers who prefer a richer style.
To fully bring out the potential of these two top-tier Geisha beans, mastering pour over parameters is crucial. It is recommended to use a V60 dripper, with water temperature controlled at 92°C, a coffee dose of 15 grams, and an extraction ratio of 1:15. The grind size should be adjusted to that of fine sugar (approximately 80% through a #20 sieve), as this finer grind ensures that anaerobic natural beans are adequately extracted during brewing, avoiding overly thin flavors. In practice, start with a 30-second bloom using 30 grams of water, then steadily pour up to 135 grams in the first pour, and finally add water up to 225 grams when the liquid level drops halfway to complete the extraction. The entire process takes about 2 minutes. Maintaining a steady and even water flow helps achieve full release of flavor compounds.
90+'s innovation has not stopped. In 2019, the brand acquired land near the Barú volcano and established the new 90+ Barú Estate. This new site, blessed with fertile volcanic soil, is expected to bring more surprises to future product lines. From variety selection to processing, 90+ consistently adheres to its pursuit of ultimate quality. This commitment not only redefines the benchmark for specialty coffee but also offers coffee lovers around the world the opportunity to savor truly exceptional flavors.
The above content is compiled by CoffeeHunters, a coffee news website.
