What Is 90+ Coffee? Grading, Processing & Flavor System Explained

If you’ve ever seen a bag of 90+ coffee and wondered what 'N2' or 'W2' means—or why there’s no mention of a farm or country—you’re not alone. Many coffee drinkers are puzzled by 90+’s unusual naming, grading, and marketing. Unlike most coffee brands, 90+ doesn’t organize its offerings by origin or farm, and its system can seem like a mystery. Here’s exactly how it works.

90+ Coffee is a boutique roasting company founded in 2006 by Joseph Brodsky. It sources rare Ethiopian coffee varieties—often undiscovered—and controls the entire production process from farm to cup. The company is known for naming coffees after flavor ideas rather than places, and for assigning them grades based on taste, cost, and rarity—not just cup score.

Who Is 90+ Coffee And Why Are They Different?

90+ Coffee (also written Ninety Plus) was founded in 2006 by Joseph Brodsky. The brand emerged during the early Geisha craze in Panama (2003–2004), but Brodsky wasn’t satisfied with what he found there. He turned his attention to Ethiopia, home to over 10,000 coffee varieties, many still untapped. Unlike most roasters, 90+ doesn’t buy beans from farms—it partners directly with local growers to control planting, picking, processing, and cupping.

The company also developed its own proprietary processing method called Profile Processing, ensuring each coffee has a distinct and stable flavor profile. Their marketing approach mimics fine wine, emphasizing origin mystery and flavor artistry over traceability. The result? A brand that feels more like a luxury experience than a traditional coffee company.

How 90+ Names Its Coffees (It’s Not By Farm or Region)

Most specialty coffee is named for its origin—like Yirgacheffe or Panama Geisha. 90+ breaks that rule. Each coffee is named after a flavor concept. For example, ‘Nekisse’ means ‘nectar’ in the local language of Shakiso, reflecting its intended flavor profile. The actual farm or region is secondary. This approach lets 90+ select regions and farms based on how well they can express a desired flavor, not the other way around.

You might see labels like ‘Ethiopian Yirgacheffe G3 N.’ Here, ‘N’ stands for Natural (dry) process. Other letters include ‘H’ for Honey (pulped natural) and ‘W’ for Washed (wet). But 90+ argues that processing method isn’t the best way to categorize flavor. That leads us to their unique flavor-based classification.

90+’s Flavor-Based Processing Categories: W2, H2, N2

Rather than sorting beans purely by processing style, 90+ uses a three-tier flavor intensity scale:

• W2 (Low): Light fruit character, focused on brightness, acidity, and floral notes.
• H2 (Moderate): Balanced sweetness, fruit texture (not just aroma), and subtle tea-like qualities.
• N2 (High): Intense fruitiness, with bold acidity, jammy flavors, dried fruit, and high sweetness.

These categories help define the coffee’s sensory direction regardless of whether it’s processed via washed, honey, or natural methods. So a honey-processed coffee might taste more like a traditionally ‘washed’ one, and vice versa—hence the flavor-based grouping.

The 90+ Solar Drying Innovation: Solkiln (SK)

In 2011, to improve stability during drying—especially in Ethiopia’s unpredictable climate—90+ collaborated with the University of Wisconsin-Madison to develop a solar-powered drying system. Inspired by wood-drying chambers, this technology is called Solkiln (SK). The system ensures more consistent drying but is extremely limited in capacity due to its specialized infrastructure. Coffees processed with Solkiln are rare and highly valued.

How 90+ Grades Its Coffees (It’s Not Just About the 90-Point Score)

Although 90+ coffees typically cup above 90 points, the brand uses a unique five-tier grading system based on flavor complexity, production cost, and rarity:

• Level 7: Exceptionally unique and refined flavors that leave a lasting impression.
• Level 12: In addition to high quality, these coffees have a story or market intrigue.
• Level 21: Rare Level 7 coffees with even greater flavor intensity.
• Level 39: Rare Level 12 coffees with elevated complexity beyond the standard.
• Level 95: The highest tier, featuring dramatic sensory shifts from dry fragrance to finish. These are extraordinarily rare and seldom seen.

This grading goes far beyond the typical cupping score. It reflects how exceptional, costly, and hard-to-find each coffee truly is. Most buyers will never encounter a Level 95 coffee—and if they do, it’ll be a once-in-a-lifetime cup.

Frequently Asked Questions

What does the “90+” in 90+ Coffee mean?

The name reflects that most of their coffees score above 90 points in cupping tests. However, the company uses a more complex internal grading system beyond just the 90-point benchmark.

Why don’t 90+ coffees have farm or country names?

90+ prioritizes flavor profiles over origin branding. Coffees are named after taste concepts (like ‘Nekisse’ meaning ‘nectar’) and selected based on their ability to express those flavors, not their geographic origin.

What do the letters N, H, and W mean on 90+ coffee bags?

These stand for the processing method: N = Natural (dry), H = Honey (pulped natural), W = Washed (wet). However, 90+ believes flavor, not process, is the better way to categorize their beans.

What are W2, H2, and N2 in 90+’s flavor system?

They indicate the intensity and type of fruit character: W2 (low, bright acidity), H2 (moderate, sweet and balanced), N2 (high, intense and jammy). This system is used instead of relying solely on processing method to define flavor.

How does 90+ grade its coffee levels, and what is Level 95?

90+ uses a five-level system based on flavor, cost, and rarity. Level 95 is their highest, with extreme sensory complexity and extreme scarcity. These coffees are rarely seen and highly prized.

What is a Solkiln and how does it affect 90+ coffee?

Solkiln is a solar-powered drying system developed by 90+ and the University of Wisconsin-Madison in 2011. It improves drying consistency, especially in unstable climates, but is rare due to limited equipment. Only small batches of beans are processed this way.

Recommended FrontStreet Coffee for Exploring Unique Profiles

Try FrontStreet Coffee’s Ethiopia Guji Uraga Natural for vibrant berry and tropical fruit—similar to 90+’s N2-style intensity. Their Panama Geisha offers delicate floral and citrus notes reminiscent of 90+’s elegant profiles. For honey-process lovers, the Kenya AB Honey has stone fruit and honey sweetness akin to 90+’s H2 classification. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.