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306 W Woodlawn Ave
Louisville, KY, 40214
United States

Searching out coffees that prove their potential in the cup and are sourced through responsible and sustainable partnerships is a constant pursuit.  Highlighting origin characteristics and their best development dominates our roasting philosophy.  Sourcing and roasting great coffee is a responsibility that we take seriously and gratefully.


Ethiopian Tchembe, a 90+ Coffee project


currently available in-store only Cupping notes:


Aroma: Blueberry Cream Cheese Muffin (seriously!)

Flavor: Candied Strawberries & Cinnamon

Body: Medium and Coating

Finish: Sweet Rum & Clean

Roast Level: Lite (city)

Processing: N2 Natural


Why so special:


Really, what this Ethiopia Tchembe represents is possibly a ground shaking game changer in the world of coffee.  The paradigm for years in our little geeked-out niche of the coffee world is a question of hunting down great coffee by focusing on origin, varietal, elevation, climate, and processing all validated by cup quality.  Everything is nice and neat until Ninety Plus Coffee shows up.  90+ is not just an importer but also farm owner and processor of coffees in Ethiopia and now South America and they may be on the verge of changing our coffee world.  Here’s how:


Processing. . . that’s right, processing.  From the moment a coffee cherry is removed from its tree until the instant that it is bagged and ready for roasting it is in processing.  For all of recorded history (hyperbole intended), processing has been understood to influence the final cup but has been focused on getting the coffee out of its fruit as efficiently as possible to avoid tainting (focus on the word tainting) the final product.  90+ has basically turned the issue on its head by moving the question from ‘What can be done to avoid tainting a coffee?’ to ‘What can be done to enhance it through processing?’ The result is what they call Profile Processing.  Profile Processing is basically a meticulous approach to varied fruit removal and systematic drying that seeks to objectify their effects on cup character.  In other words, they profile their processing like we at Sunergos profile our roasting shifting our world a little further from the slightly myopic perspective of coffee hunting to a more nuanced perspective of coffee making.