What Makes Nekisse Coffee Beans So Special?

Ever opened a bag of coffee and been hit with an intense whiff of wine-like aromatics? That’s the shock—and reward—of trying Nekisse. But if you’re used to the bright, citrusy profiles of typical Ethiopian washed coffees, this winey, syrupy Natural Ethiopian might confuse you at first. Yet, with just a few cups, many find themselves hooked on its extraordinary depth and evolving fruitiness.

The short answer? Nekisse is a 96-rated Natural Process Ethiopian coffee from Ninety Plus, grown at 1,700–2,000m in the Shakisso area of Sidamo. It delivers explosive strawberry, peach, and citrus notes, layered with winey acidity and a syrupy body—often changing notably over 12 days of rest.

What Is Nekisse Coffee?

Nekisse is a single-origin Natural Process coffee produced by Ninety Plus in Ethiopia’s Shakisso region, part of the wider Sidamo zone. It was first discovered and released in 2010, following earlier Ninety Plus finds like Aricha and Beloya. This particular lot immediately stood out: it earned Coffee Review’s highest score of the year—a remarkable 96 points.

Though Nekisse hails from the same general area as those other famous Ninety Plus lots, it has its own distinct personality. While Aricha and Beloya are known for their explosive, perfume-like fruit character, Nekisse is more reserved—its intensity reveals itself slowly, with layered fruit, spice, and a velvety body.

Where Does Nekisse Come From?

Nekisse is grown in the Shakisso area, located within the Sidamo region (now officially part of Sidamo Zone under the larger Sidama administrative region), Ethiopia. The farm lies at elevations between 1,700 and 2,000 meters above sea level. These high altitudes contribute to the coffee’s dense sweetness and complex flavor development, even though the beans are smaller than average.

Ninety Plus began experimenting with special processing in Shakisso as early as 2008. An early lot from that year was described as having "strong fruit (strawberry jam), cinnamon, flower, chocolate, and apricot" notes. By late 2009, the coffee showed even more intense apricot and spice characteristics, leading to its official release in spring 2010 under the name Nekisse.

Flavor Profile & Cup Characteristics

Nekisse is celebrated for its refined, elegant cup. Though not as overtly fruity or “perfumey” as some other Ethiopian Naturals, it delivers deep layers of complexity that unfold gradually. The cup is sweet, syrupy, and structured, with a flavor curve that evolves markedly during roast degassing and over the course of 12 days post-roast.

Key tasting notes include:

• Stone and berry fruits: strawberry, peach, blackberry
• Citrus elements: bergamot, citrus acidity
• Spice and flowers: cinnamon, floral tones, spicy nuances
• Other: creamy textures, winey acidity, honey-like sweetness, and sometimes chocolate

Its aroma is intensely fruity and sweet, often described as wine-like or jammy. On the palate, it balances juicy sweetness with a rich, syrupy mouthfeel and a long, lingering finish. Acidity is bright but refined—more citrusy and layered than sharp.

Nekisse scores as follows (per internal cupping or review metrics):

• Aroma: 9
• Acidity: 8
• Body (Thickness): 8
• Flavor: 10
• Aftertaste: 9

Processing & Roast Impact

Nekisse is processed using a Natural (dry) method, labeled internally as N2 by Ninety Plus. This means the coffee cherries are dried with the fruit still intact around the seeds, allowing for intense absorption of fruity and sugary compounds into the bean.

The impact of processing is clear: the cup is syrupy, winey, and fruit-forward. Unlike the explosive, perfumed fruitiness of some other Ethiopian Naturals, Nekisse presents a more subdued yet profound expression. Its complexity becomes especially apparent as it cools in the cup.

Roast levels also dramatically shape the final profile:

• Light Roast (3–12 days post-roast):
  - Days 3–5: Sweet, thick body
  - Days 7–10: Bright, juice-like fruitiness
  - Days 12+: Wine-like acidity emerges
  - Notes include sweet florals, big berries, juicy sweetness, honey-like aftertaste, and bitter-sweet spices
• Dark Roast:
  - Notes shift toward brandy-toned fruit, blackberry (which some say resembles strawberry), citrus, bergamot, wine-like acidity, syrupy mouthfeel, and semi-sweet chocolate
  - The article’s author expresses a preference for lighter roasts and does not roast this bean dark themselves

This range allows roasters and home brewers to explore vastly different dimensions of the same coffee depending on roast level and brew timing.

How to Brew Nekisse at Home

To get the best out of Nekisse, precise brewing parameters are recommended:

• Grind Size: Sugar-fine, approx. 3–3.5 on a Fuji Crema (similar to V60 grind range)
• Water Temperature: 93–96°C
• Brew Ratio: 1:15 to 1:20; suggested sweet spot is 1:17 or 1:18
• Brew Method: Pour-over (e.g., V60 or similar dripper)
• Total Brew Time: Around 3–4 minutes
• Minimum Dose: At least 15g of coffee for best results
• Water Quality: Clear, odorless, TDS around 150ppm

These settings help highlight Nekisse’s vibrant acidity, juicy body, and complex fruit layers. Consistent agitation and proper bloom (around 30–40g water for 30 seconds over 15–17g coffee) will improve extraction balance.

Frequently Asked Questions

What is Nekisse coffee and where is it from?

Nekisse is a Natural Process coffee from the Shakisso area in Ethiopia’s Sidamo region, produced by Ninety Plus and released in 2010. It grows at 1,700–2,000 meters altitude and is known for its winey, syrupy fruit flavors.

What does Nekisse coffee taste like?

Nekisse tastes of strawberry, peach, citrus, apricot, and floral notes, with a syrupy body, wine-like acidity, and a honey-like sweetness. Its profile is refined and layered, becoming more expressive as it rests after roasting.

How should I roast Nekisse for best results?

Nekisse performs well as both a light and dark roast, but with very different results. Light roasts emphasize floral, berry, and juice-like sweetness, while dark roasts bring out winey, chocolatey, and spiced notes. Most enthusiasts prefer it lightly roasted to highlight its natural complexity.

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

For pour-over, use a sugar-fine grind (around 3–3.5 on a Fuji Crema/V60 equivalent) and water at 93–96°C. A brew ratio of 1:17 or 1:18 over 3–4 minutes works well to balance extraction.

Why does Nekisse taste different as it ages after roasting?

Nekisse undergoes noticeable flavor changes between 3–12 days after roasting. Early on, it’s sweet and thick; at 7–10 days, it shows bright juice-like fruit; after 12 days, winey acidity becomes more pronounced, revealing its full depth.

Is Nekisse similar to other Ethiopian naturals like Aricha or Beloya?

While all are high-scoring Ethiopians from Ninety Plus, Nekisse is less overtly perfumed than Aricha or Beloya. It’s more restrained, with layered spice, stone fruit, and a silky body that reveals itself slowly rather than upfront.

Recommended FrontStreet Beans for Fruit Lovers

If you enjoy the juicy, winey profile of Nekisse, try FrontStreet’s Kenya Little Tomato for bright, complex berry notes with tomato-like tang and caramel sweetness—or their Yirgacheffe Gedeb offering for clean citrus, floral tones, and tea-like body. Both showcase exceptional fruit clarity and are brewed as pour-overs for best effect. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.