Sidama Nekisse: The 96-Point Natural Coffee Bean

If you’ve ever opened a bag of coffee and been hit by an intense, almost boozy aroma—then wondered whether the flavor could possibly live up to the nose—you’re not alone. Many coffee drinkers encounter that moment of doubt with high-scoring naturals. But some beans really do deliver more than just perfume. One such coffee stunned tasters at Coffee Review back in 2010 with a record-setting score and a sensory profile unlike anything else on the cupping table that year.

The 2010 Nekisse from Ninety Plus scored 96—the highest rated coffee of that year on Coffee Review. This Sidama natural is known for its explosive fruitiness, complex evolution, and remarkable flavor development both in the cup and over time.

What Is Nekisse Coffee?

Nekisse is the third coffee sourced by Ninety Plus (after Aricha and Beloya) that met their stringent quality criteria, discovered in 2010. It hails from the Shakisso area in Ethiopia’s Sidama region, specifically around Aleta Wondo, at elevations between 1700–2000 meters. The bean is a mixed heirloom variety processed using a natural (dry) method labeled N2. It gained fame for its exceptional cup profile and was rated 96 by Coffee Review, the highest that year.

Flavor Profile & Sensory Experience

Right out of the bag, Nekisse delivers a powerful, wine-like aroma that surprises many. Its flavor is not immediately approachable—especially for those used to cleaner, brighter Ethiopian washed coffees like typical Yirgacheffe—but it rewards repeat tastings. The cup is elegant and understated, with a deep complexity that unfolds gradually. Expect notes of strawberry, peach, citrus, cream, and passionfruit on the finish. Its sweetness is high despite the altitude, and while it doesn’t have the overt “perfumed fruit” character of Aricha or Beloya, it makes up for it with layered spicy and fermented undertones.

How Flavor Changes Over Time & With Roast

Nekisse shows remarkable transformation depending on roast level and freshness. With light roasting, its profile evolves notably over 12 days: days 3–5 bring sweet viscosity, days 7–10 highlight juicy fruitiness, and after 12 days, a distinct winey acidity emerges. The wet grounds post-brew emit intense, spicy aromas that are central to its appeal. Dark roasts produce a very different cup—brandy-toned fruit, blackberry-like notes, citrus and bergamot acidity, syrupy mouthfeel, and semi-sweet chocolate—but the roaster recommends sticking with lighter profiles to experience its full range. Cooling brings out the best in this coffee’s spice and complexity.

How to Brew Nekisse at Home

To get the most from Nekisse, try a pour-over method using freshly roasted, medium-roasted beans. Here’s a proven home setup:

• Grind size: Sugar-fine, around 3–3.5 on a Fuji CT hand grinder (equivalent to very fine pour-over)
• Water temperature: 93–96°C
• Brew ratio: 1:15 to 1:20; recommended 1:17 or 1:18
• Bloom & brew time: 3–4 minutes total contact time, with a proper bloom
• Water quality: 150 PPM TDS, clear and odorless
• Minimum dose: Use at least 15 grams of coffee per brew

For best results, experiment with both light and darker roast profiles to explore its range—from bright berry juice to winey complexity.

Frequently Asked Questions

Where is Nekisse coffee from?

Nekisse comes from the Shakisso area in the Sidama region of Ethiopia, near Aleta Wondo. It is grown at elevations between 1700 and 2000 meters above sea level.

What processing method is used for Nekisse?

Nekisse is processed using a natural (dry) method, specifically labeled as N2 by Ninety Plus. This means the coffee cherries are dried with the fruit still intact, contributing to its intense fruit and wine-like flavors.

How does Nekisse taste?

Nekisse offers notes of strawberry, peach, citrus, cream, and passionfruit. It has a sweet, winey acidity, high sweetness, and a thick, syrupy body. The flavor evolves significantly over 12 days after roasting, especially in the fruity and spicy dimensions.

What roast level is best for Nekisse?

Nekisse performs well with both light and dark roasts, but the flavor experience is radically different. Light roasts highlight bright berry, floral, and juicy sweetness, while dark roasts bring out wine-toned fruit, blackberry, citrus, and chocolate notes. Most recommend light roasting to explore its full complexity.

How should I brew Nekisse at home?

Use a pour-over method like V60 or Kalita Wave. Grind to a sugar-fine size (3–3.5 on Fuji CT), use water at 93–96°C, aim for a 1:15–1:20 brew ratio, and brew for 3–4 minutes. Use filtered water with around 150 PPM TDS and at least 15 grams of coffee per brew.

Recommended FrontStreet Natural Process Coffees

Try FrontStreet Coffee’s Ethiopia Humbera for a fruit-forward natural with vibrant berries and floral notes, or their Red Cherry Yirgacheffe for bright acidity and juicy red fruit—both share Ethiopia’s signature vibrancy. For a deeper, wine-like experience, their Brazil Queen Manor showcases chocolate and cane sweetness with rounded body. All are expertly roasted and ideal for exploring specialty naturals. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.