What Is 90+ Coffee? Origin, Grading & Flavor System Explained

If you’ve ever seen a 90+ coffee on a menu and wondered why it doesn’t list a country or farm name, or what the letters N, H, or W really mean—you’re not alone. Most coffee drinkers are left guessing how these beans are named, graded, or even processed. Unlike typical single origins, 90+ Coffee does everything differently, and understanding it takes more than a quick label scan.

In short: 90+ Coffee is a brand founded in 2006 by Joseph Brodsky that names beans after flavor profiles—not farms. Its grading system starts at “90+” but goes way higher, using Levels like 7, 12, 21, 39, and 95. Each bean also gets a letter code (N, H, or W2) to indicate its fruit-forward flavor intensity, not just the process.

The Origins of 90+ Coffee

90+ Coffee was founded in 2006 by Joseph Brodsky. The idea sparked during the Geisha craze of 2003–2004 in Panama—but when Brodsky didn’t find what he was looking for there, he turned his attention to Ethiopia, home to over 10,000 coffee varieties. He believed some unique flavors were still waiting to be discovered in Ethiopian genetics.

Rather than buying beans from farms, 90+ works directly with local growers using a partnership model. They manage the entire production process: planting, sampling, harvesting, processing, and cupping—to ensure consistency and quality control. Every step is handled in collaboration with the farms to bring out specific flavor profiles.

How 90+ Names Its Coffees (It’s Not About the Farm)

Most coffee bags tell you the country, farm, and sometimes even the processing method. 90+ does the opposite: each coffee is named after its flavor concept, not its origin. For example, the popular lot “Nekisse” takes its name from the word for “nectar” in the Shakisso region, reflecting its taste, not its place. The actual farm or region comes later in the selection process, once the flavor target is set.

This naming approach is part of 90+’s boutique-style branding. The company builds the coffee first as a flavor experience, then finds the right growing conditions to match—flipping the script on how most coffees are marketed.

Decoding the Letters: N, H, W, and Beyond

You might see codes like “Ethiopian Yiagacheffe G3 N” on a 90+ offering. Here, “N” stands for Natural (sun-dried), “H” for Honey, and “W” for Washed. These are common processing methods—but 90+ argues that processing doesn’t always predict flavor the way you’d expect.

So instead of labeling solely by method, 90+ uses a three-tier flavor scale based on fruit character and intensity:

• W2 (Low): Bright acidity, floral notes, lighter fruit tones
• H2 (Moderate): Balanced sweetness, fruit texture, tea-like qualities
• N2 (High): Bold, juicy, complex fruitiness—think jams, dried fruit, high acidity

This system lets 90+ group beans by how they actually taste, rather than how they were processed. It’s a more accurate guide to what’s in the cup.

The Solkiln: A Solar-Powered Drying Innovation

In 2011, Joseph Brodsky worked with the University of Wisconsin to develop a specialized drying system called Solkiln (SK). Inspired by wood-drying chambers, the Solkiln uses solar energy to dry coffee more consistently, especially in Ethiopia and Panama where environmental factors can vary wildly.

The Solkiln improves stability during drying but is extremely limited in capacity due to its specialized setup. Coffees processed this way are rare and highly sought after—and come with a significant price premium due to both the technology and the small yields.

How 90+ Grades Its Coffee (Hint: It Starts at 90, Then Goes Higher)

Here’s where it gets even more interesting: 90+ doesn’t just sell “90-point” coffee. Every lot is expected to score over 90 in cupping—but the brand uses an internal grading system that goes far beyond that baseline. The levels are:

• Level 7: Exceptionally unique and memorable flavor profiles
• Level 12: Standout cups with added conversation value or rarity
• Level 21: Even rarer than Level 7, with even more intense flavor
• Level 39: A step above Level 12, limited availability, elite cup quality
• Level 95: The highest tier—extremely rare, with dramatic flavor shifts from dry aroma to finish. (No known physical examples exist as of the article’s publication.)

This grading reflects not just cup quality, but also cost, scarcity, and market impact. So a Level 95 coffee isn’t just delicious—it’s a once-in-a-lifetime sensory experience, if you can even find it.

Frequently Asked Questions

What does “90+” in 90+ Coffee mean?

“90+” refers to the minimum cupping score that all 90+ Coffee lots are expected to achieve—typically above 90 points on the specialty coffee scale. However, the brand uses an internal grading system that ranks beans from Level 7 up to Level 95 based on flavor complexity, rarity, and market impact, not just the score.

Why don’t 90+ Coffee bags list the farm or country?

90+ Coffee names its beans based on flavor profiles rather than origin. Instead of putting the farm or region first, the company selects a target taste concept (like “nectar” or “juicy berry”) and then sources or partners with farms to produce that flavor. The region is included in the fine print, but the name reflects the taste experience first.

What do the letters N, H, and W mean on 90+ Coffee labels?

These stand for the processing methods: N = Natural (sun-dried), H = Honey (pulped natural), and W = Washed (wet-processed). However, 90+ also uses a flavor-based scale (W2, H2, N2) to rank beans by fruit intensity and taste profile, regardless of processing method.

What is the Solkiln drying system?

The Solkiln (SK) is a solar-powered coffee drying system developed by 90+ Coffee in 2011 with the University of Wisconsin. It improves drying consistency, especially in unstable climates, but is very limited in capacity. Coffees dried in the Solkiln are rare and command higher prices due to the small yields and advanced technology.

How does 90+ Coffee’s grading system work?

90+ grades its coffees using Levels from 7 to 95. Level 7 represents unique and high-quality flavor, while Level 95 is the highest, reserved for exceptionally rare beans with dramatic flavor changes and outstanding cup quality. The grade depends on flavor, scarcity, and production cost—not just the cupping score.

Where are 90+ Coffee beans sourced from?

Although 90+ Coffee beans may come from various countries, the brand started by focusing on Ethiopia due to its genetic diversity. They work directly with local farmers, managing the full process from planting to cupping. While many beans are Ethiopian, the brand has also worked in Panama and other regions using the same flavor-first model.

Recommended FrontStreet Beans for Exploring Unique Profiles

FrontStreet Coffee’s Ethiopia Humbera highlights intense tropical and berry notes reminiscent of 90+’s fruit-driven style, with notes of strawberry, citrus, mango, and papaya. For a bright, clean contrast, try their Yirgacheffe-based Gedeb offering with floral, citrus, and tea-like qualities. If you prefer a heavier body with fruity depth, their Rwanda Red Bourbon brings ripe berries, citrus, and caramelized nuts. All showcase vibrant fruit profiles, much like 90+ Coffee’s approach. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.