Introduction:90+ (Ninety Plus) is a globally renowned brand in the specialty coffee industry, celebrated for its cupping scores exceeding 90 points and innovative processing methods. This article delves into its developmental journey, the distribution of its key estates, and provides an in-depth analysis of the flavor profiles and optimal brewing parameters of two of its popular Geisha offerings—Eleta and Juliet. It aims to help coffee enthusiasts gain a more comprehensive understanding of this top-tier brand.

In the world of specialty coffee, the name “90+” is almost synonymous with the pinnacle of quality. It is not just a scoring benchmark, but also a green bean brand originating from the United States, known for its groundbreaking processing techniques. From Ethiopia’s Aricha and Beloya to its later deep cultivation of the Geisha variety in Panama, 90+ has successfully carved out a niche in the specialty coffee market through its unique Profile Processing system. This article will take you through the brand story of 90+, explore its estate layout, and focus on analyzing the distinctive flavors and pour over recommendations of two well-known Geisha coffees—Eleta and Juliet.

Many coffee enthusiasts, when talking about “90+”, first think of its high cupping scores. Indeed, the brand name 90+ originates from green beans that score “over 90 points” in cupping, but its essence goes far beyond just the score. Beans under the brand, such as Eleta with its distinct longan and spice notes, and Juliet with its rich grape and champagne aromas, stand out among many coffees. All of this stems from 90+’s self-developed “Profile Processing” production system, which meticulously controls every step from the source.

The so-called Profile Processing is a production model that involves full participation from varietal selection, cultivation to post-harvest processing. Unlike general green bean traders who only handle purchasing, 90+ gets involved in the producing regions from the very beginning, collaborating with coffee farmers and personally guiding the planting and processing procedures, all aimed at creating coffee beans with specific flavor profiles. As early as 2006, at the time of the company’s founding and despite limited funding, 90+ chose to start with post-harvest processing by acquiring freshly harvested coffee cherries from local farmers, transporting them to processing facilities for precise fermentation and drying, thereby unlocking unexpected fruity flavors. Early flagship offerings such as Aricha and Beloya were created in this way and quickly sparked widespread discussion in the industry.

With accumulated experience and funding, 90+ no longer limited itself to post-processing but gradually expanded into the upstream production stages, including selecting suitable varieties, advising on planting altitudes and microclimate management, and even adjusting processing methods based on target flavor profiles. Every batch of beans undergoes strict selection, retaining only those that best align with the brand’s flavor standards. This explains why 90+ beans consistently exhibit a highly consistent and unforgettable character.

In 2009, 90+ turned its attention to Panama and established its exclusive “90+ Geisha Estate” there. This decision was driven by the fact that although the brand had discovered numerous potential varieties in Ethiopia, it had yet to encounter a coffee tree that could rival Geisha. Therefore, 90+ decided to directly adopt Panama’s proudly cultivated Geisha variety and fully invest its years of processing expertise and flavor profile experience, with the goal of “making Geisha surpass Geisha.” After five years of careful cultivation, the estate officially launched its first batch of coffee beans in 2014—now the highly acclaimed 90+ Geisha series on the market, which includes the two classics: Eleta and Juliet.

Currently, in the offerings of a certain specialty coffee brand, two representative coffees from the 90+ Geisha Estate can be found: Eleta and Juliet. Both beans are grown at altitudes between 1400 and 1800 meters in the Volcán region, classified as SHG (Strictly High Grown), and processed using 90+’s proprietary special method. Eleta, when medium roasted, showcases a rich array of fruit notes including bergamot, sweet orange, pineapple, longan, preserved fruits, and apple, offering a bright and layered mouthfeel; while Juliet presents aromas of muscat grape, champagne, and perfume lemon, with a full-bodied mouthfeel and a lingering, pleasant high sweetness on the finish. It is highly suitable for coffee lovers who enjoy wine-like notes and intense fruit flavors.

For these two uniquely flavored Geisha coffees, it is recommended to use a V60 dripper for pour over, with a water temperature set at 92°C, a coffee dose of around 15 grams, a brew ratio of 1:15, and a grind size suggested to be similar to that of fine sugar—approximately 80% retained on a #20 sieve. This helps to fully extract their rich fruitiness and sweetness. The specific brewing steps are as follows: first, wet the filter paper and attach it to the dripper, discard the excess water, then add the coffee grounds and gently tap to level. The first stage involves pouring 30 grams of water for a 30-second bloom; the second stage is a steady pour up to about 135 grams, evenly spiraling the water; when the water level drops by half, pour the final amount up to a total of 225 grams, and wait for the dripping to finish. The entire extraction process takes about 2 minutes, yielding a cup of distinctly flavorful 90+ Geisha.

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