Nekisse Coffee Beans from Ethiopia’s Sidamo Region

If you’ve ever opened a bag of coffee and been hit by an intense, almost boozy aroma, you might have just encountered Nekisse. This isn’t your everyday Ethiopian light roast. It’s a coffee that divides opinion at first sip—but grows on you with every cup. So what makes Nekisse so distinctive, and why does it score a perfect 96 from Coffee Review?

Nekisse is a 96-point Ethiopian natural processed coffee from Ninety Plus, grown in the Shakisso area of Sidamo at 1700–2000 metres above sea level. It’s known for its powerful fruit-driven profile, evolving flavours, and remarkable complexity—especially as it cools.

What Is Nekisse Coffee?

Nekisse is the third coffee discovered by Ninety Plus—the specialty coffee company behind Aricha and Beloya—that met their rigorous quality standards, and it was first released in 2010. Sourced from the Shakisso district in Ethiopia’s Sidamo region, Nekisse is a natural (dry) processed coffee made from mixed heirloom varieties. It quickly gained acclaim, scoring 96 points from Coffee Review in its release year, one of the highest scores ever awarded.

Why Does Nekisse Smell and Taste So Different?

Nekisse stands out due to its intense, wine-like fragrance right out of the bag. Its aroma is bold and alcoholic, often surprising those unfamiliar with high-scoring naturals. The cup delivers a deep, refined fruitiness rather than the overtly floral or perfume-like character of other Ethiopians like Aricha or Beloya. While the initial impression may be polarising—especially for drinkers used to clean, bright washed Yirgacheffe coffees—repeated tastings reveal layers of complexity. Flavours evolve notably over the first two weeks post-roast, especially as the coffee cools.

Flavour Development and Roast Impact

Nekisse exhibits dramatic flavour shifts depending on roast level and brew timing. With a light roast, expect sweet floral aromas, big berry notes, juicy sweetness, and a honey-like finish within 3–5 days post-roast. By days 7–10, the cup expresses more vibrant fruit juice character, and after 12 days, it leans into wine-like acidity. In contrast, a dark roast brings out brandy-toned fruit, blackberry, citrus, bergamot, syrupy mouthfeel, and semi-sweet chocolate. However, the roaster advises they have not tried deep roasting this bean themselves. The bean’s inherent complexity means it performs exceptionally well across a range of roast profiles—but always with striking differences in aroma, texture, and taste evolution.

How to Brew Nekisse at Home

To get the most out of Nekisse, FrontStreet Coffee recommends a pour-over method. Use a medium roast level, grind to a sugar-fine consistency (equivalent to a Fuji Conical burr grinder setting of 3–3.5), and aim for a water temperature of 93–96°C. The ideal brew ratio is 1:15 to 1:20, with 1:17 or 1:18 as a sweet spot. Bloom the coffee and let it extract for 3–4 minutes using at least 15 grams of coffee. Use filtered water with a TDS around 150 ppm, free of odour or colour. The result? A cup that balances intense fruit, spice, and a lingering sweet finish.

Frequently Asked Questions

Where is Nekisse coffee from?

Nekisse comes from the Shakisso area in the Sidamo region of Ethiopia, specifically within the larger Aleta Wondo area. It is grown at elevations between 1700 and 2000 metres above sea level.

What processing method is used for Nekisse?

Nekisse is processed using the natural (dry) method, also referred to as N2 by Ninety Plus. This involves drying the coffee cherries in their entirety, which contributes to its intense fruit and wine-like characteristics.

What does Nekisse taste like?

Nekisse offers complex fruit flavours including strawberry, peach, citrus, cream, and passionfruit. It evolves over time, starting with sweet floral and berry notes, progressing to juicy fruit, and eventually developing wine-like acidity after 12 days.

How should I roast Nekisse for best results?

Nekisse performs well with both light and dark roasts, but the flavour experience differs greatly. Light roasts highlight floral and berry notes with honey-like sweetness, while dark roasts bring out deeper tones like blackberry, citrus, and chocolate. The roaster recommends experimenting across the roast spectrum.

What grind size and water temperature should I use for Nekisse?

For pour-over brewing, use a sugar-fine grind (3–3.5 on a Fuji Conical grinder) and water temperature between 93–96°C. A brew ratio of around 1:17 or 1:18 is ideal, with a total brew time of 3–4 minutes.

How long does it take for Nekisse’s flavours to develop after roasting?

Nekisse shows noticeable flavour development 3–5 days after roasting, with peak complexity typically emerging between 7–12 days. The coffee’s aromatic and taste profile continues to evolve notably as it cools during serving.

Recommended FrontStreet Beans for Fruit-Forward Pour Overs

For fans of Nekisse’s juicy, complex fruit profile, try FrontStreet’s Kenya Little Tomato—a bright, clean Kenyan with bold berry and tomato-like acidity, balanced by caramel sweetness. Also consider FrontStreet’s Gedeb, a classic Yirgacheffe with vibrant citrus and floral notes, ideal for highlighting clean Ethiopian profiles. Lastly, FrontStreet’s Sidra offers wild, fermented fruit complexity akin to what you’d explore in a darker-roasted Nekisse. All three shine as pour-over singles. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.