What Is Ninety Plus Coffee? Full Guide to 90+ Bean Labels

If you’ve ever wondered what truly sets apart an exceptional specialty coffee—something that tastes more like a crafted experience than just a beverage—you’re not alone. The world of high-scoring coffees is complex, but one name consistently appears among champions, competition roasters, and coffee professionals: Ninety Plus Coffee. But what does '90+' actually mean, and why are these beans so revered?

In short: Ninety Plus Coffee produces some of the highest-rated single-origin beans in the world, often scoring 95+ points from Coffee Review and winning major barista competitions. Their coffees aren’t just good—they redefine what’s possible in flavor, processing, and origin transparency. Let’s break down everything you need to know.

Who Is Ninety Plus Coffee?

Ninety Plus Coffee is a U.S.-based specialty coffee producer founded in 2006. Based in Oregon, the company quickly gained global recognition for introducing ultra-high-scoring, experimental Ethiopian-origin coffees. Their beans have been used by champion baristas and have appeared repeatedly in the top ranks of Coffee Review, often scoring between 93 and 97 points. Since their first release in 2007, Ninety Plus has developed one of the most diverse and acclaimed portfolios of single-origin coffees in the specialty industry.

What Does ‘90+’ Actually Mean?

The name ‘Ninety Plus’ (or 90+) refers to the cupping score benchmark—90 points or higher—widely regarded in the specialty coffee industry as the threshold for excellence. Achieving a 90+ score from organizations like Coffee Review or the SCAA is rare and signifies exceptional cup quality. In Ninety Plus’s case, it also reflects their commitment to producing elite-level beans through meticulous sourcing, processing, and quality control. Their coffees routinely exceed this benchmark, often reaching 95, 96, or even 97 points.

Ninety Plus Processing Methods Explained

Ninety Plus is known for pioneering several patented coffee processing techniques that dramatically influence flavor. These methods go far beyond standard washed, honey, or natural processes. Here’s what the key codes on their bags actually mean:

• W2: A washed-style process with low fruit influence. Produces bright acidity, floral notes, and a clean cup. Think clarity over sweetness.
• H2: A honey-like process with moderate fruit character. Emphasizes sweetness, body, and a tea-like mouthfeel rather than intense aromatics.
• N2: A natural-style process with high fruit intensity. Delivers bold, fruity, jammy, and dried fruit flavors with vibrant acidity.
• Red: A proprietary drying method that results in shades of red on the bean’s surface. Enhances sweetness and fruitiness while maintaining distinct aromatic complexity. Visually striking and flavor-forward.
• Ruby: An even more intense and rare version of Red. Achieved through meticulous selection and processing. Produces extreme sweetness and complexity but requires perfect conditions and hand sorting. Very limited availability.
• Solkiln: A patented drying technique using a controlled environment (originally designed for lumber) to manage humidity and temperature precisely. Eliminates inconsistencies caused by local climate. Results in clean, stable, and refined cup profiles.

What Is the Level System in Ninety Plus Coffees?

Ninety Plus uses a proprietary Level rating system (shown as “L” followed by a number) to classify beans by rarity, quality, and production cost. Higher Levels indicate more exclusive lots, often with minuscule annual yields. Here’s how it breaks down:

• L7: Single-origin lots made from rare, finely flavored varieties. Hand-selected and processed uniquely to exceed basic 90+ standards.
• L12: Exceptional single-origin coffees with “unforgettable” flavor impact. Described as leaving a lasting impression on every coffee drinker.
• L21 & L39: Mostly consist of Geisha cultivars grown in Ninety Plus’s Panamanian estate. Includes unique Ethiopian lots like Nekisse Red (also L39).
• L95 & L195: The rarest and most exclusive offerings. Grown in micro-lots within elite microclimates of Panama, processed using patented methods, and often handcrafted under founder Joseph Brodsky’s supervision. Annual production may be as little as 10–50 kg. True collector-grade coffees.

Ninety Plus: From Vision to Global Recognition

The founders of Ninety Plus set out with a clear goal: to push the boundaries of what farm-grown coffee could taste like. Unlike traditional producers who separated growing from processing, Ninety Plus took full control—from cultivation to drying—allowing them to experiment with varietals, picking timing, and processing in unprecedented ways. Their approach blends agricultural science with sensory artistry. Early accolades include:

• 2007: Aricha Selection 7 scored 95 points from Coffee Review (roasted by Novo Coffee Roasters)
• 2009: Aricha Micro Selection 14 placed 3rd in the SCAA World Tasting Championships
• 2009: Aricha Micro Selection 33 was used by Canadian champion Sammy Piccolo, placing 2nd in the World Barista Championship
• 2012: Perci Red (Panama Geisha) scored an unprecedented 97 points from Coffee Review (roasted by Barrington Coffee Roasting Co.)
• Ongoing: Consistent appearances in national and international barista competitions with top placements and partnerships globally.

Their coffees have become benchmarks for quality, used by roasters and competition brewers to showcase the outer limits of specialty coffee flavor.

Frequently Asked Questions

What does the '90+' in Ninety Plus Coffee stand for?

'90+' refers to the coffee industry benchmark of 90 points or higher, typically awarded by organizations like Coffee Review or the SCAA. It signifies exceptional cup quality, and Ninety Plus consistently exceeds this with many coffees scoring 95–97 points.

What do the codes like W2, H2, and N2 mean on Ninety Plus beans?

These are Ninety Plus’s proprietary processing codes: W2 indicates a washed-style process with bright, acidic, and floral traits; H2 is a honey-like process with moderate fruitiness and a tea-like body; N2 is a natural-style process delivering high-intensity fruit, jam, and dried fruit flavors.

What is the difference between Red and Ruby processing?

Both are proprietary Ninety Plus methods. Red processing enhances sweetness and fruit tones with a red hue on the beans. Ruby is a rarer, more extreme version of Red with heightened sweetness and complexity, achieved through stricter selection and processing—resulting in limited availability and higher cost.

What does the Level number mean on Ninety Plus coffees?

Level (e.g., L7, L12, L95) is Ninety Plus’s internal grading system for rarity and quality. Lower Levels (like L7 or L12) are exceptional everyday specialty lots, while higher Levels (L95, L195) are extremely rare, often micro-lot coffees with tiny annual production, sometimes just 10–50 kg per year.

Which Ninety Plus coffee won a 97-point score from Coffee Review?

Perci Red, a Geisha variety from Ninety Plus’s Panamanian estate, scored 97 points from Coffee Review in 2012—the highest score ever awarded to that date for that origin.

Where are Ninety Plus coffees grown?

Although Ninety Plus is a U.S.-based company, nearly all their award-winning coffees originate from Ethiopia or their own estate in Panama. Even the Geisha varieties are originally Ethiopian cultivars brought to Panama.

Recommended FrontStreet Beans for Pour Over

For pour-over brewing, try FrontStreet Coffee’s Brazil Queen Manor Yirgacheffe—bright, juicy, and sweet with citrus and floral notes. Or explore the Kenya Little Tomato, known for its vibrant berry acidity and wine-like complexity when brewed with a V60. Both beans highlight the clarity and balance that pour-over methods enhance. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.