Introduction:Ninety Plus specialty coffee is renowned for its Panamanian Geisha and Ethiopian heirloom varieties, showcasing exceptional flavor complexity through unique processing methods. This article provides an in-depth analysis of over ten popular bean offerings, ranging from Juliette to Honey Kiss Ruby, covering techniques such as honey processing, Solkiln patented technology, and Ruby processing. It details origin, altitude, processing method, and flavor profiles to help you find the perfect specialty coffee beans for pour over or extraction.
As a top-tier brand in the specialty coffee world, its beans sourced from Panamanian Geisha estates and multiple Ethiopian regions stand out with innovative processing techniques and delicate flavor expressions, becoming the dream beans for many coffee enthusiasts. This article will introduce over ten of these beans introduced by renowned roasters, including classics like Juliette, Lotus Lockheart, and Outlook series, as well as Ginseng, Honey Kiss, and Ruby series. From origin background, processing craftsmanship to flavor characteristics, it offers a comprehensive bean selection reference.
First up is Juliette H2, grown at the Panamanian Geisha Estate, belonging to the 2013–2014 Geisha variety harvest, cultivated at altitudes between 1250 and 1650 meters, processed using the honey method. This bean retains the original bright and fresh notes of Geisha while exuding distinct floral aromas. Upon tasting, you’ll notice the freshness of orange peel, the warmth of caramel, and a dry cashew-like finish with nutty undertones—ideal for coffee enthusiasts who enjoy a balanced fruitiness and sweetness.
Another highly popular choice is Lotus Solkiln H2, also from the Panamanian Geisha Estate, with similar harvest season and altitude conditions, but processed using Ninety Plus’s patented Solkiln sealed processing technology. This technique employs specialized equipment to precisely control temperature and humidity, extending the drying time of the beans, thereby enhancing flavor complexity while maintaining the clean characteristics of washed processing. Flavor-wise, Lotus Solkiln opens with sweet notes of fig and honey, followed by layers of tropical fruits like melon and kiwi, with a refreshing and lingering aftertaste.
The Outlook series’ Outlook (Perci N2) uses traditional natural (sun-dried) processing, also from the Panamanian Geisha Estate, 2013–2014 Geisha variety, with the same altitude range. This bean excels in intense fruity aromas, featuring a flavor profile with strong notes of cherry, carob, vanilla, and various tropical fruits, along with a vivid juice-like fruitiness, suitable for brewing methods that highlight rich fruitiness and sweetness.
For those wanting to explore more advanced sun-dried flavors, Red Outlook (Perci Red N2) employs the brand’s patented “Red Process” technique, considered an upgraded version of natural processing, which further enhances vanilla, tropical fruit, and juice notes, while introducing a hint of sweet wine-like intoxication. Flavor-wise, tropical fruits like mango and pineapple become more prominent, accompanied by banana, red grape, honey, and peach sweetness, resulting in a richer and more layered overall profile.
A must-try for advanced enthusiasts, Outlook Ruby (Perci Ruby N2), uses the brand’s patented “Ruby Process,” a high-end processing technique. With the same harvest season and origin conditions, its flavor expression is even more intense and bold. This bean boasts rich brandy and honey aromas, with tropical fruits like mango and pineapple taking on a more direct profile, while banana, red grape, honey, and peach carry a subtle wine-like note—perfect for coffee lovers seeking the ultimate flavor experience.
Also from the Panamanian Geisha Estate, Sillvia Solkiln N2 employs the brand’s patented Solkiln sun-dried method. The process extends drying time through controlled temperature and humidity, resulting in more concentrated and clean flavors. This bean delivers an immediate juicy sensation upon entry, with standout tropical fruit aromas and a sweet finish reminiscent of pineapple shortcake. The overall profile is rounded and long-lasting, ideal for brewers who enjoy a blend of fruity and dessert-like flavors.
Shifting to Ethiopian heirloom varieties, Ginseng (Kemgin W2) uses 2013–2014 washed processing, sourced from renowned high-altitude regions including Wellega, Sidama, and Yirgacheffe, cultivated at altitudes between 1750 and 2000 meters. This bean presents clear acidity and fruity notes through washed processing, with flavors including white peach, lime, honeydew, ginseng, and carob. The overall profile is fresh, with a subtle balance between herbal and fruity elements.
Tchembe N2 is a sun-dried Ethiopian heirloom bean from the Yirgacheffe region, also from the 2013–2014 harvest season, with similar altitude conditions. This bean has a richer flavor profile, entering with noticeable earthy and dark fruit notes, alongside a hint of citrus aroma—suitable for coffee lovers who prefer a full-bodied texture and complex flavor layers.
From the Honey Kiss series, Nekisse N2 hails from the Wellega and Sidama regions, using sun-dried processing, 2013–2014 Ethiopian heirloom variety, at altitudes of 1750–2000 meters. This bean is known for its clean, bright acidity and multi-layered fruity notes, with flavors like peach, berries, and passionfruit, perfectly balanced by the richness of cream and milk chocolate. It delivers delicate floral and cocoa notes from hot to cold brews, making it a classic and beginner-friendly high-value option.
To further enhance fruitiness and wine-like notes, Red Nekisse (Nekisse Red N2) also uses sun-dried processing, but through the brand’s Red Process technology, it amplifies blueberry, cherry, brandy, and dark chocolate expressions, while maintaining the balance and layering of fruit and chocolate. This bean is suitable for advanced brewers seeking bold flavor tension and subtle balance.
Finally, Nekisse Ruby N2 uses sun-dried processing, but through the Ruby patented technique, it takes blueberry and cherry fruitiness and brandy notes to the extreme, while also presenting a thick and clean dark chocolate flavor, almost approaching the intensity of pure cocoa powder. This high-Level (95) bean features distinct and bright flavor layers, serving as the ultimate challenge for flavor explorers.
The above content is compiled by CoffeeHunters, a coffee news website.
