Detailed introduction of boutique 90 + coffee, origin of 90 + boutique coffee

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

90 + from the United States boutique coffee trader-Ninety Plus Coffee, its pursuit of the ultimate flavor, and therefore only five or six years after its establishment, has made the name known to coffee industry all over the world. NinetyPlus, literal translation, means that the young coffee company sells raw coffee beans with a Cupping score of more than 90 points. Generally speaking, after the inverted deduction system of more than ten strict requirements of the Cupping rules, it is no less difficult to leave 90 points than the current top scorer in the college entrance examination.

At present, NINETY PLUS uses three mainstream raw bean treatment methods: water washing treatment (Washed Process), sun treatment (Natural Process), and honey treatment (Honey Process), and the three unique improved treatment methods are named W2 (washing), N2 (sun treatment) and H2 (honey treatment).

The raw beans of NINETY PLUS are divided into L5\ L7\ L12\ L21\ L39\ L95. L5: mixed harvest is generally adopted, that is, when the level of micro-batch raw beans in a single production area is not enough to meet the flavor standard of separate harvest and treatment, mixed harvest will be used to enhance its flavor, so that the cup test score can be maintained at a high level. L7: beans above this grade are harvested by single harvest. Beans from a single producing area with more detailed flavor are selected by hand, and then treated with the exclusive method created by NINETY PLUS, so that the cup test score can still be more than 90 +. L12: when harvested in a single producing area, raw beans must be natural jade, and then after the special treatment of NINETY PLUS, the flavor can be further expressed. L21: for harvesting in a single producing area, beans of this grade NINETY PLUS are commonly found in Rose Summer at present. The requirements for the varieties of raw coffee beans are more stringent, and they are already close to the level of zero defect rate, so the raw coffee beans produced will not be bad. L39: this grade of raw beans are more common to use N2 (sun) and H2 (honey treatment). Under the highly required standards of varieties harvested in a single producing area, the use of stronger characteristic treatment makes them more viable; the highest level of raw beans harvested in a single producing area of L95:NINETY PLUS is also more expensive and represents all the qualities of NINETY PLUS with extraordinary flavor.

Juliet (Juliette H2)

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[variety]: Rose summer

[Level]: 39

[altitude]: 1250m-1650m

[treatment method]: honey treatment

[flavor]: on the basis of the flavor of the rose summer seed itself, it is full of floral smell, and the entrance taste will have the taste of orange peel, caramel and dried cashew fruit.

Lotus Lock (Lotus Solkiln H2):

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[variety]: Rose summer

[Level]: 95

[altitude]: 1250m-1650m

[treatment]: ninety + patented Solkiln secret treatment-the house uses special equipment to control temperature and humidity to prolong the drying time, enhance the taste while keeping it as clean as washing.

[flavor]: mixed aromas of figs and honey, with rich layers of melon, kiwifruit and slightly tropical fruits on the palate.

Outlook (Perci N2):

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[variety]: Rose summer

[Level]: 39

[altitude]: 1250m-1650m

[treatment]: insolation

[flavor]: intense aromas of cherries, carob beans, vanilla, tropical fruits and mixed fruit juices.

Red Prospect (Perci Red N2):

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[variety]: Rose summer

[Level]: 95

[altitude]: 1250m-1650m

[treatment method]: 90 + patent "red treatment". It is close to but beyond the sun

[flavor]: red treatment highlights the taste of vanilla, tropical fruit and mixed fruit juice. The flavors of mango and pineapple have a hint of sweet wine. The taste of banana, red grape, honey and peach remains the same.

Looking forward to ruby (Perci Ruby N2):

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[variety]: Rose summer

[Level]: 195

[altitude]: 1250m-1650m

[treatment method]: 90 + patented "ruby treatment"

[flavor]: intense tropical fruit aromas of brandy and honey after ruby treatment. The flavors of tropical fruits such as mango and pineapple have become wild and wild. Bananas, red grapes, honey and peaches have a hint of wine.

Siria Lock (Sillvia Solkiln N2):

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[variety]: Rose summer

[Level]: 95

[altitude]: 1250m-1650m

[treatment]: ninety + patented Solkiln solarization-the house uses special equipment to control temperature and humidity to prolong the drying time to enhance the taste while keeping it as clean as washing.

[flavor]: the palate has obvious fruit juice taste, strong tropical fruit flavor and pineapple shortcake taste with a long aftertaste.

Ginseng (Kemgin W2):

[Origin]: 90 + producing areas of Wellega (Waliga), Sidama (Hidamo) and Yirgacheffe (Yega) in Ethiopia

[production season]: 2013-2014

[variety]: Ethiopian native species

[Level]: 7

[altitude]: 17502,000m

[treatment method]: washing

[flavor]: White peach, lime, melon, ginseng, carob bean.

Clinique (Tchembe N2):

[Origin]: 90 + Ethiopia Yirgacheffe (Yega Xuefei) producing area

[production season]: 2013-2014

[variety]: Ethiopian native species

[Level]: 7

[altitude]: 17502,000m

[treatment]: insolation

[flavor]: the palate is thick and heavy, with earthy, dark fruit flavors and a slight citrus taste.

Honey Kiss (Nekisse N2):

[Origin]: 90 + Ethiopia Wellega (Waliga) and Sidama (Hidamo) producing areas

[production season]: 2013-2014

[variety]: Ethiopian native species

[Level]: 12

[altitude]: 17502,000m

[treatment]: insolation

[flavor]: the taste is clean and layered. Peach, berry, passion fruit and cream, milk chocolate flavor balance, is a classic good coffee. From hot to cold, it continues to bring faint aromas of flowers, blueberries, fragrant wood and cocoa.

Red Honeykiss (Nekisse Red N2):

[Origin]: 90 + Ethiopia Wellega (Waliga) and Sidama (Hidamo) producing areas

[production season]: 2013-2014

[variety]: Ethiopian native species

[Level]: 39

[altitude]: 17502,000m

[treatment]: insolation

[flavor]: red treatment enhances the flavours of blueberries, cherries, brandy and dark chocolate. At the same time, it maintains the balance of fruit and chocolate and its multi-layered taste. It's very subtle and measured. It's a rare good coffee.

Honey kiss ruby (Nekisse Ruby N2):

[Origin]: 90 + Ethiopia Wellega (Waliga) and Sidama (Hidamo) producing areas

[production season]: 2013-2014

[variety]: Ethiopian native species

[Level]: 95

[altitude]: 17502,000m

[treatment]: insolation

[flavor]: incredible aromas of blueberries, cherries and brandy, with rich layers but bright and clean flavors, with strong dark chocolate almost close to pure cocoa powder.