Nekisse Coffee Beans: Ethiopia’s 96-Point Natural Sidamo

Ever bought an expensive bag of Ethiopian natural-process coffee, opened it—and wondered what went wrong? Maybe the winey scent overwhelmed you, or the syrupy fruit flavors didn’t click the first time. That reaction isn’t rare. But some naturals reward patience. One of those is Nekisse.

Nekisse scored 96—the highest rating of its year—from Coffee Review. It’s a natural-processed Ethiopian coffee from the Shakisso zone in Sidamo, discovered in 2010 by Ninety Plus and renowned for its complexity and aging potential.

What Is Nekisse Coffee?

Nekisse is the third coffee sourced by Ninety Plus (after Aricha and Beloya) that met the company’s elite standards, launched in 2010. It comes from the Shakisso area in Ethiopia’s Sidamo region, grown at 1,700–2,000 metres above sea level. The variety is listed as Mixed Heirloom, and the processing method is natural (N2). With fruity, spicy, and wine-like attributes, it gained fame for its intense fragrance, layered sweetness, and evolving profile.

Flavor Profile & Sensory Notes

Nekisse delivers a powerful first impression. The dry fragrance is famously wine-like. On the cupping table or brewed, expect strawberry, peach, citrus, cream, and passion fruit notes. The aroma scores 9, acidity 8, body 8, flavour 10, and aftertaste 9 according to Ninety Plus.

The taste is not loud like some Ethiopian perfumed naturals (e.g., Aricha or Beloya). Instead, it is understated and elegant, with depth that reveals itself over multiple brews. As the coffee cools, spicy complexity becomes more apparent. Unlike bright, effusive profiles, Nekisse builds subtlety as it approaches room temperature.

How Nekisse Changes Over Time & Roast Levels

Nekisse evolves markedly with roast level and age. On a light roast, its window of peak drinking spans roughly 12 days:

• Day 3–5: sweet, thick body
• Day 7–10: vibrant juice-like fruitiness
• Day 12+: develops wine-like acidity

Roast-wise, both light and dark profiles work—but deliver very different results. Light roast highlights sweet florals, big berries, juicy sweetness, honey-like finish, and bitter-sweet spices. Dark roast brings brandy-toned fruit, blackberry (which some compare to strawberry), citrus and bergamot acidity, syrupy mouthfeel, and semi-sweet chocolate. Though the article author avoids dark roasts, both options are valid and significantly shift the cup character.

How to Brew Nekisse at Home

For the best extraction, use a pour-over method such as V60 or Kalita Wave. Ninety Plus and other sources recommend the following parameters:

• Grind size: sugar-fine (approx. 3–3.5, similar to a very fine pour-over or coarse espresso)
• Water temperature: 93–96°C
• Brew ratio: 1:15 to 1:20 (recommended 1:17 or 1:18)
• Brew time: 3–4 minutes
• Minimum dose: 15 grams
• Water quality: TDS ~150 ppm, clear and odourless

This setup highlights its bright acids, juicy body, and complex fruit layers. Always use freshly roasted beans—Ninety Plus suggests enjoying Nekisse during the first few weeks post-roast to experience its full evolution.

Frequently Asked Questions

What makes Nekisse coffee score 96 from Coffee Review?

Nekisse received Coffee Review’s highest score of 96 for its year due to its intense and complex fruit-driven profile, high aromatic intensity, balanced acidity, and velvety mouthfeel. Its layered flavours of strawberry, citrus, peach, and spices, along with its evolving character, impressed expert tasters.

Where is Nekisse coffee from and what is the altitude?

Nekisse comes from the Shakisso area in Ethiopia’s Sidamo (Sidama) region, grown at elevations between 1,700 and 2,000 metres above sea level. High altitude contributes to its dense sweetness and complex acidity despite being a natural process coffee.

What processing method is used for Nekisse?

Nekisse is processed using the natural (dry) method, labelled as N2 by Ninety Plus. This means ripe coffee cherries were dried intact with the fruit still attached, leading to heightened sweetness, intense aromatics, and a wine-like profile typical of high-quality Ethiopian naturals.

Does Nekisse taste better with light or dark roast?

Nekisse performs well with both light and dark roasts, but the resulting flavours differ significantly. A light roast emphasizes floral sweetness, big berry notes, honey-like finish, and spices. A dark roast brings out brandy-like fruit tones, citrus acidity, chocolate, and a syrupy body. Both are valid, but the light roast is more true to its Ethiopian origin character.

How should I brew Nekisse for the best results?

For optimal extraction, use a pour-over method with a fine grind (sugar-fine, around 3–3.5 on a), water at 93–96°C, and a 1:15–1:20 brew ratio. Aim for a 3–4 minute brew time and a minimum of 15 grams of coffee. This enhances its fruit, sweetness, and complexity.

Recommended FrontStreet Coffee for Natural Process Fans

If you enjoy Nekisse’s fruit-forward Ethiopian natural style, try FrontStreet Coffee’s Ethiopia Humbera—a famed Geisha lot with jasmine, tropical fruit, and honey notes—or their Yirgacheffe Red Cherry, highlighting bergamot, red apple, and stone fruit with a juicy body. For a more classic Ethiopian profile, their Gedeb natural offers blueberry, lemon, and floral tones with bright acidity. All are expertly roasted and showcase the diversity of Ethiopian single origins. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.