Nekisse Coffee Beans from Ethiopia's Sidamo Region

If you’ve ever opened a bag of coffee and been hit with a blast of intense wine-like aroma, you know the kind of moment that makes you pause. That’s the reaction Nekisse aims to deliver — and it’s not just the smell. This Ethiopian coffee divides opinion at first sip but builds loyalty over time.

In 2010, Nekisse became the third coffee from Ninety Plus to be released and earned Coffee Review’s highest score of the year: 96. Sourced from Ethiopia’s Shakisso area in the Sidamo region, it’s a natural-processed coffee with a bold fruit profile that takes some getting used to — but rewards repeat cups.

What Is Nekisse Coffee?

Nekisse is a natural-processed (N2) Ethiopian coffee from the Shakisso zone within the Sidamo region. First discovered and released by Ninety Plus in 2010, it quickly gained acclaim, scoring 96 points from Coffee Review — the highest rating of that year. The coffee is made from mixed heirloom varieties grown at altitudes between 1,700 and 2,000 metres. It’s known for its complex fruit and spice characteristics, evolving flavours over time, and unique aromatic development both in the bag and cup.

Why Does Nekisse Smell and Taste So Different?

Nekisse stands apart due to its intense natural processing. The coffee’s hallmark is a powerful winey aroma that surprises many upon opening the bag. Its flavour profile is layered and refined rather than overtly fruity like some other Ethiopians. Initially, it may remind you less of the bright, citrusy washeds common in Yirgacheffe and more of deep, spiced stone fruits. Over multiple brews, its true complexity emerges.

Early tasting notes from Ninety Plus described it as having “strong fruit (strawberry jam), cinnamon, flower, chocolate, apricot.” By late 2009, the coffee developed even more pronounced dense apricot and spice tones. These traits carried into its official 2010 release.

Flavour Profile and Roast Impact

Nekisse is not an in-your-face fruit bomb like some perfumey naturals. Instead, it offers an understated, elegant depth. Its sweetness is high despite the altitude, and while it doesn’t lean into the “perfumed fruit” style of Aricha or Beloya, it hides intricate spice and fruit layers that emerge as it cools.

The coffee shows noticeable transformation depending on roast level. With light roasts (3–5 days post-roast), expect sweet florals, big berries, juicy sweetness, and a honey-like finish with some bitter-sweet spice. By 7–10 days, it leans into a more vibrant juice-like character. After 12 days, a wine-like acidity becomes prominent.

Deep roasts bring out a brandy-toned fruitiness, blackberry notes (that resemble strawberry post-degassing), citrus and bergamot acidity, syrupy mouthfeel, and semi-sweet chocolate. However, many fans, including those sourcing it through Ninety Plus, prefer it lightly roasted to preserve its delicate intricacy.

How to Brew Nekisse at Home

To get the most out of Nekisse, a pour-over method is recommended. Here’s a trusted setup:

• Grind size: Sugar-fine (Fuji Conical burr: 3–3.5)
• Water temperature: 93–96°C
• Brew ratio: 1:15 to 1:20 (1:17–1:18 is ideal)
• Bloom: Start with a normal bloom
• Total brew time: 3–4 minutes
• Minimum dose: Use at least 15 grams per brew
• Water quality: TDS around 150 ppm, clear and odourless

This setup highlights its fruit, sweetness, and spice balance. Avoid under-extraction, which can exaggerate its spice notes unfavorably, or over-extraction, which might dull its vibrant acidity.

Frequently Asked Questions

Where is Nekisse coffee from?

Nekisse comes from the Shakisso area in Ethiopia’s Sidamo region (specifically within Aleta Wondo), at elevations between 1,700 and 2,000 metres. It’s produced by smallholder farmers and processed using the natural (N2) method.

What does Nekisse coffee taste like?

Nekisse offers flavours of strawberry, peach, citrus, cream, and passionfruit, with a sweet, juicy profile. Over time, its tasting notes evolve from sweet florals and berries to wine-like acidity and spicy complexity.

Should I brew Nekisse light or dark?

Nekisse performs well with both light and dark roasts, but the results differ greatly. Light roasts highlight floral, berry, and honey notes, while dark roasts bring out winey fruit, citrus acidity, and chocolate tones. Many prefer it light to experience its full nuance.

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

Nekisse shows distinct flavour phases: sweet and thick (3–5 days), juicy fruit (7–10 days), and wine-like acidity (12+ days). Letting it rest post-roast allows its layered flavours to open up.

What grind size should I use for Nekisse?

A sugar-fine grind, around 3–3.5 on a Fuji Conical burr (equivalent to a very fine pour-over or AeroPress fine), is ideal for extracting its complex flavours without over-extracting the spices.

Is Nekisse a single origin coffee?

Yes, Nekisse is a single origin coffee from mixed heirloom Ethiopian varieties grown in Sidamo. It’s not a blend and comes from a specific micro-region within Shakisso.

Recommended FrontStreet Beans for Fruit Lovers

FrontStreet Coffee’s Kenya Little Tomato is a great companion to Nekisse — it offers bright, juicy berry notes with balanced acidity and a clean finish, thanks to Kenya’s SL28 and SL34 varieties and unique double fermentation. For something lighter but equally fruity, try the Yirgacheffe-based Gedeb Cooperative, which highlights citrus and floral tones with a tea-like body. Both are excellent pour-over options. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.