Introduction of Ninety Plus boutique 990 + Coffee

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About Ninety Plus Coffee

90+, a boutique coffee trader from the United States-"Ninety Plus Coffee", for the pursuit of the ultimate flavor, is really amazing, only five or six years after its establishment, it has already let the coffee industry around the world recognize this name.

NinetyPlus, literally 90+, means the young coffee company sells green beans with Cupping scores above 90. Some friends may think that scoring more than 90 points is nothing great, but if you understand this set of Cupping rules, you will understand: after more than ten strict requirements of the inverse points system, the remaining 90 points of difficulty is no less than the current college entrance examination to get the top of the area, and is the total number one oh…

Let's start with the extraordinary achievements of this young company!

90+, a boutique coffee trader from the United States-"Ninety Plus Coffee", for the pursuit of the ultimate flavor of coffee, is really amazing, only five years after its establishment, it has made the world coffee industry recognize this name.

In 2006, NinetyPlus began researching the processing of premium coffee beans and developing its own brand of coffee beans, and established its own sensory laboratory, the NinetyPlus Sensory Room;

2008Nordic Roasting Competition winner Aricha Micro Selection7;

In 2009, Aricha Micro Selection14 won the third place in the 2009 SCAA Coffee of the Year.

2009 WBC Competition runner-up Sammy Piccolo uses Aricha Micro Selection33;

Coffee Geek Top Coffee of the year 2008 & 2009;

The first coffee in history to score 97 points on Coffee Review;

World Barista Competition 2009 WBC CompetitionAtilla Molnar,Hungary SO Beloya;

+49th Parallel Coffee Roasters(Vancouver specialty coffee roasters, WBC regulars) sold 1000 Nekisse packs in 1 day and donated a classroom in Ethiopia;

+12 USD/Cup Nekisse made sensational news at Cafe Grumpy, Time, The New York Post, The Wall Street Journal and CBS;

+96 Coffee Review, highest score of 96 in 2010;

2010Nordic Roasting Competition Per Norby,Da Matteo uses Nekisse;

2010 Good Food Awards Winner-Nekisse roasted by Barth Anderson;

2010 Good Food Awards Winner-Kemgin W2 roasted by Shaw Sturton

Coffee Review Roasted by Keith Gehrke;

At the beginning of 2010, I was lucky enough to drink Aricha at Shanghai Lipei Mitixian Le Square Store (now moved to the fifth floor of Hong Kong Plaza). The taste is really amazing. All kinds of flower and fruit flavors and textures with red wine tones are unforgettable. We then started contacting NinetyPlus, but NP was unable to purchase raw beans due to the limited number of raw beans available at that time.

In April 2011, Popo Hong Jie won the runner-up in the China Brista Competition with a NinetyPlus bean baked by Mr. Li Peimiti Tan Bangyan; at the same time, there were some fakes flowing out in China, using the poor behavior of replacing a letter in the name of NinetyPlus, and many unwitting peers were cheated. Although we have good beans such as Rose Summer bidding for Emerald Manor, we still love NinetyPlus.

In 2011, NinetyPlus marketed three beans:

Tchembe N2 Treatment Level 7, Entry (NinetyPlus Sensory Room) Sensory Lab Date: February 17, 2011

Tuktant N2 Treatment Level 7, Entry (NinetyPlus Sensory Room) Sensory Lab Date: 8/18/2011

Amaro W2 Treatment Level 4, Entry (NinetyPlus Sensory Room) Sensory Lab Date: 2/4/2011

(This Amaro was later renamed Dernaye)

In fact: Ninety Plus is divided into at least three grades according to quality, quantity and production cost.

Level 4: Mixed harvesting. When the beans from a single production area cannot meet the standards of individual harvesting and processing, the flavor characteristics of the beans can be enhanced by mixed harvesting;

Level 7: Single harvest. Rare varieties with delicate taste and special flavor are hand-selected and then processed by NinetyPlus unique method to achieve a standard of more than 90 points in the cup test;

Level 12: Single harvest. The website uses negative adjectives such as "cannot be identified indelibly" to indicate that this grade of beans must be a good taste that every coffee person will never forget.

L21..., re-online rating is Geisha variety grown on the estate purchased by Ninety Plus in Panama;

NinetyPlus believes that coffee itself is a kind of fruit, so according to the influence of fruit flavor on taste during the processing process, it can be divided into three processing methods: W2, H2, N2; we can simply understand as: W2=WASH washing treatment;H2=Honey honey treatment;N2=NATURE sun treatment;

In 2012, NinetyPlus produced a complete range of products:

About Ninety Plus Coffee (reprint)

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Ninety Plus

Founder and current CEO Joseph Brodsky personally went to Ethiopia, where coffee is native, to find wild varieties of coffee trees, tried various processing methods, and finally let coffee speak with its own voice, so that the whole world heard this sincere whisper full of fruit aroma and rich connotation.

This alone is not enough, he also actively purchased a coffee estate of up to 135 hectares in Panama, planted in recent years known as the best coffee varieties of GESHA (Geisha) tree species, the number of up to 80,000, last year there have been a small number of harvested samples, in this year has reached an economic scale, officially published.

Other conventional products in this season are named as follows:

Ethiopia

L7Kemgin W2 *

L7Geredawha N2 #

L7Tchembe N2 #

L12Nekisse N2 #

L12Hachira N2 #

Panama

L21Lycello W2 *

L39Juliette H2 *

L39Perci N2 #

L95 Lotus *