90 + single bean coffee bean introduction flavor description planting area planting variety

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Ninety Plus

Ninety plus is an internationally renowned coffee bean production and sales company, and is famous for providing rare and unique raw coffee beans. In addition to working directly with coffee farmers, there is a 134-hectare coffee farm in Panama. Since its inception, 2007 has reached more than 40 countries around the world.

Joseph Brodsky officially founded Ninety plus in 2007, and since the next year, we can see Ninety plus winning awards in large and small coffee competitions around the world. Among the six finalists in the 2013 WBC World Barista Competition, Ninety plus raw beans were used by contestants from Italy, South Korea and Canada. Exquisite cultivation and processing of raw beans, excellent coffee varieties and unique grading system make Ninety plus a top and unique representative of raw beans in the market. Shoucheng Coffee adheres to the concept of providing high-quality raw beans. Ninety plus, the exclusive agent in 2014, is a wonderful raw bean that you must not miss.

In 2004, with the rise of geisha in Panama, the unique aroma set off an upsurge in the search for excellent varieties all over the world. Joseph Brodsky, like other raw bean producers, researchers and enthusiasts, went deep into the remote mountains of Ethiopia and went to the wild primeval forest where coffee originated in search of Geisha tree species. Although he didn't get what he wanted in the end, he believes that in so many native forests, there are still many excellent and unknown native species. It may not be discovered because the remoteness has not been discovered, or because it has not been carefully treated and cultivated. So the next year Joseph Brodsky immediately invested a lot of effort in Ethiopia, he looked for valuable coffee beans and worked with local estates to improve and refine the raw bean treatment process, and to develop a Profile Processing raw bean system so that each bean can play its complete flavor. In 2009, Joseph Brodsky began to grow native Ethiopian geisha in Panama. He bought land, created a "Ninety Plus Geisha Estate" estate, and built Ninety plus Sensory Room at the same time. In recent years, he has developed SolkilnTM special treatment, and Ninety Plus, which has been innovative in every aspect of raw bean processing, has taken the lead in the coffee boutique market.

Ninety plus exquisite cultivation and treatment of raw beans

Profile Processing system

Develop a Profile Processing system for each bean tailored, planting, harvesting, processing and other processes, and through a cup test and correction, exactly let each bean, give play to its unique fruit flavor.

SolkilnTM special treatment method

In 2013, the original SolkilnTM special treatment method, the use of wood drying chamber, drying coffee beans. After chopping the raft, the drying chamber of wood is usually reduced to 10-12% through the control and regulation of temperature, humidity and air circulation. Joseph Brodsky uses the same concept as this to create this new SolkilnTm (SK) special treatment method, and officially launched Lotus Solkiln H2 and Silvia Solkiln N2 two top raw bean products in 2013.

SK = SolkilnTM

Red treatment

In a special treatment carried out by the 90+ team through its own patented drying technology, the shelled fruit will show varying degrees of red, from light red to ruby red, which will increase the aroma of the coffee again, and the fruit flavor and sweetness will be more significant.

Ruby treatment

It is the most extreme performance of red treatment, giving full play to the aroma and sweetness of coffee fruit. After the treatment, it will be overfermented accidentally, so it needs a lot of manual care and screening of the fruit, and the fruit that meets the ruby standard must be selected before it can be called ruby coffee bean, so after repeated screening and elimination, the number is extremely rare.

Maker series

Ninety Plus allows experts, roasters and contestants of the international coffee industry to tailor their own raw beans in Ninety Plus, and officially launch the Maker series in 2014. Different from the centralized processing of manors and processing plants, individuals can choose the ripeness of coffee cherries and handle small batches of coffee fruits in their own way.

Ninety plus's excellent varieties of coffee

In 2004, Joseph Brodsky Coffee began his career in search of the best geisha tree species. He chose the original species (Heirlooms) with good flavor in Ethiopia and planted the native Ethiopian geisha (Heirlooms Geisha) on the estate of NPGE (Ninety Plus Geisha Estate) in Panama.

Ethiopian native variety Ethiopia Heirlooms

Panama Geisha, a Panamanian geisha

Ninety plus unique flavor classification and password classification

Ninety Plus coffee is classified according to "fruit flavor intensity", which is different from traditional water washing (Washed), honey treatment (Honey) and sun treatment (Natural). It is also classified as W2, H2 and N2, but the fruit flavor grades created by different treatments are different, so you may drink sun-treated or water-washed coffee beans in the honey flavor "H2" classification.

W2 = washing flavor

H2 = honey-treated flavor

N2 = the flavor of sun treatment

90 + Clinique N2 Ninety Plus Tchembe N2

■ country: Ethiopia

■ product name: 90 + Clinique N2

■ producing area: Yirgacheffe

■ level: N2 L7

■ altitude: 1750-2000m

■ variety: Heirlooms

■ Packaging: 30KG

■ flavor description: sticky, dark fruit, citrus, chocolate, berries

Brief introduction:

Named after the variety "Bolo" of "Haricho" and "Amaro Mountain", Tchembe comes from Yegashev and is naturally tanned with the taste of longhorn beans and bananas, sticky and thick, accompanied by chocolate and quite a number of layers of citrus and berries.

90 + wild ginger flower W2 Ninety Plus Kemgin W2

■ country: Ethiopia

■ product name: 90 + wild ginger flower W2

■ producing area: Wellega,Sidama,Yirgacheffe

■ level: W2 L7

■ altitude: 1750-2000m

■ variety: Heirlooms

■ Packaging: 30KG

■ flavor description: White peach, lime, cantaloupe, American ginseng, longhorn bean

Brief introduction:

Wild ginger flavor enlightened from the town of Nekempte in western Ethiopia in 2009, with lively, clean, light fruit, citrus, American ginseng special flavor, wild ginger KEMGIN name "KEM" refers to the town of Nakenbute (Nekempte), "GIN" quoted from the flavor of American ginseng (GINSENG), in recent years, wild ginger flavor coffee has been produced in Wellega, Sidama and Yirgacheffe.

90 + Hacheira N2 Ninety Plus Hachira N2

■ country: Ethiopia

■ product name: 90 + Hachela N2

■ level: N2 L12

■ altitude: 1750-2000m

■ variety: Heirlooms

■ Packaging: 30KG

■ flavor description: succulent, elderberry, BlackBerry, milk sugar, herbs, flower fragrance

Brief introduction:

HACHIRA was created by Aricha with S.A Bagersh from 2006 to 2008, with great fruity and floral aromas as well as quite concentrated Elderberry, BlackBerry, and sometimes Brazilian and herbal flavours.

90 + True words N2 Ninety Plus Nekisse N2

■ country: Ethiopia

■ product name: 90 + Truth N2

■ producing area: Wellega/Sidama

■ level: N2 L12

■ altitude: 1750-2000m

■ variety: Heirlooms

■ Packaging: 30KG

■ flavor description: peach, jam, passion fruit, cream, milk chocolate, clean

Brief introduction:

Nekisse is originally from Shakisso, Ethiopia, and the coffee bean is named Nekisse after "NAKED from the Shakisso region". With the traditional sun treatment, the cherries were dried on a high shelf, then the dried peel and pulp were removed, and finally sent to Addis Ababa to be shelled. At that time, the taste spectrum outline has a very strong berry jam, cream consistency, citrus, tropical water fruit. Later, the production areas moved to Wellega and Sidama, because they found that the Sidama area can have a better sense of nectar and jam.

Truth Red 90 + Truth Red N2 Ninety Plus Nekisse Red N2

■ country: Ethiopia

■ product name: 90 + Truth Red N2

■ producing area: Wellega/Sidama

■ level: N2 L39

■ altitude: 1750-2000m

■ variety: Heirlooms

■ Packaging: 30KG

■ flavor description: blueberry, cherry, dark chocolate, jam, passion fruit, cream, milk chocolate, clean

Brief introduction:

Nekisse is originally from Shakisso, Ethiopia, and the coffee bean is named Nekisse after "NAKED from the Shakisso region". With the traditional sun treatment, the cherries were dried on a high shelf, then the dried peel and pulp were removed, and finally sent to Addis Ababa to be shelled. At that time, the taste spectrum outline has a very strong berry jam, cream consistency, citrus, tropical fruits. Later, the production areas moved to Wellega and Sidama, because they found that the Sidama area can have a better sense of nectar and jam.

Red treatment: a special treatment carried out by the 90 + team through their own patented drying technology, the shelled fruit will show varying degrees of red, from light red to ruby red, this treatment will increase the aroma of coffee again, fruit flavor and sweetness will be more significant.

90 + Truth Ruby N2 Ninety Plus Nekisse Ruby N2

■ country: Ethiopia

■ product name: 90 + Truth Ruby N2

■ producing area: Wellega/Sidama

■ level: N2 L95

■ altitude: 1750-2000m

■ variety: Heirlooms

■ Packaging: 30KG

■ flavor description: blueberry, cherry, jam, passion fruit, cream, pure dark chocolate, night incense, clean

Brief introduction:

Nekisse is originally from Shakisso, Ethiopia, and the coffee bean is named Nekisse after "NAKED from the Shakisso region". With the traditional sun treatment, the cherries were dried on a high shelf, then the dried peel and pulp were removed, and finally sent to Addis Ababa to be shelled. At that time, the taste spectrum outline has a very strong berry jam, cream consistency, citrus, tropical fruits. Later, the production areas moved to Wellega and Sidama, because they found that the Sidama area can have a better sense of nectar and jam.

Ruby treatment: it is the most extreme performance of red treatment, giving full play to the aroma and sweetness of coffee fruit. After the treatment, it will be overfermented accidentally, so it needs a lot of manual care and screening of the fruit, and the fruit that meets the ruby standard must be selected before it can be called ruby coffee bean, so after repeated screening and elimination, the number is extremely rare.

90 + Lixilo W2 Ninety Plus Lycello W2

■ country: Panama

■ product name: 90 + Lixilo W2

■ producing area: Silla Del Pando, Volcan, Panama

■ level: W2 L21

■ altitude: 1250-1650m

■ variety: Geisha

■ Packaging: 30KG

■ flavor description: litchi, fresh cashew nuts, green tea, geisha flowers, lemon

Brief introduction:

Taiwan's authentic fruit "Litchi LYCHEE" and Yo-Yo Ma's exquisite piano skill "cello CELLO" named Lycello were quoted by Joseph during a visit to NEPG Manor by Chien Chia-Cheng, the winner of the Taiwan barista contest. Chien Ka-shing took a sip of a geisha's coffee cherry and told Joseph that the smell surprised him because the fruit smell was very similar to the fruit "Lizhi" in his hometown courtyard. So Joseph decided to name it after the flavor "Lizhi". In addition, when he conceived the name, he heard Yo-Yo Ma's piano sound, moving music and amazing and admirable piano skills, which made him decide to name this geisha, which has also been washed in the superb technical department, after the "cello".

90 + Juliet H2 Ninety Plus Juliette H2

■ country: Panama

■ product name: 90 + Juliet H2

■ producing area: Silla Del Pando, Volcan

■ level: H2 L39

■ altitude: 1250-1650m

■ variety: Geisha

■ Packaging: 30KG

■ flavor description: orange peel, caramel, geisha flowers, dried cashew nuts

Brief introduction:

In the Panamanian geisha estate, there is a road leading to the Solkiln processing area, flanked by Datura, which looks like wind chimes, which bloom in the evening and emit a fascinating aroma for a short time. They call it "mujer de la noche", which means "evening woman." According to Gnobe, the original tribe of Panama, putting a mandala bud in the whole drop also helps to sleep. Mandala is one of the witch's herbs and an important ingredient in the legendary witch's love potion, which has a lot to do with spirit and death. While Sensory Room was in the aroma evaluation stage, a group of Joseph Brodsky was brought back for a walk in the manor, and honeysuckle, citrus peel, milk chocolate and the scent of flowers filled the path on the way back. Juliet's flavor spectrum is described by the mandola that symbolizes women and Shakespeare's classic tragedy Romeo and Juliet.

Brief introduction:

90 + Bossi N2 Ninety Plus Perci N2

■ country: Panama

■ product name: 90 + Percy N2

■ producing area: Silla Del Pando, Volcan, Panama

■ level: N2 L39

■ altitude: 1250-1650m

■ variety: Geisha

■ Packaging: 30KG

■ flavor description: Cherry, juicy, long beans, herbs, tropical fruits, juicy

Percy Perci derives from "insight Perspective", which describes the ability to observe all sensory stimuli during coffee reviews. Perci has an unusually complex flavor spectrum, including mango, pineapple, longhorn bean, plum, red grape, peach, red ginger. When we blindly tested this coffee, we thought it was not a geisha, but the Ethiopian sun, because the complex performance has gone beyond the usual flavor perception of the geisha with the obvious smell of citrus and jasmine.

Persian RED90+ Persian red N2 Ninety Plus Perci Red N2

■ country: Panama

■ product name: 90 + Percy Red N2

■ producing area: Silla Del Pando, Volcan, Panama

■ level: N2 L95

■ altitude: 1250-1650m

■ variety: Geisha

■ Packaging: 5KG

■ flavor description: Cherry, long beans, herbs, tropical fruits, juicy, mango, pineapple, vanilla, comprehensive fruit juice, sweet wine

Brief introduction:

Red treatment: a special treatment carried out by the 90 + team through their own patented drying technology, the shelled fruit will show varying degrees of red, from light red to ruby red, this treatment will increase the aroma of coffee again, fruit flavor and sweetness will be more significant.

Percy Perci derives from "insight Perspective", which describes the ability to observe all sensory stimuli during coffee reviews. Perci has a very complex flavor spectrum, including mango, pineapple, longhorn bean, plum, red grape, peach, red ginger … When we blindly tested this coffee, we thought it was not a geisha, but an Ethiopian sun, because the complex performance has exceeded the average geisha with citrus and jasmine fragrance in our perception of flavor.

90 + Persian ruby N2 Ninety Plus Perci Ruby N2

■ country: Panama

■ product name: 90 + Percy ruby N2

■ producing area: Silla Del Pando, Volcan, Panama

■ level: N2 L195

■ altitude: 1250-1650m

■ variety: Geisha

■ Packaging: 5KG

■ flavor description: Cherry, tropical fruit, juicy, mango, pineapple, vanilla, honey, red grape, brandy, banana, fruit flavor unrestrained, wild.

Brief introduction:

Ruby treatment: it is the most extreme performance of red treatment, giving full play to the aroma and sweetness of coffee fruit. However, after reprocessing, it will be overfermented accidentally, so a large number of manual care and screening of fruits are needed, and fruits that meet the ruby standard must be selected before they can be called ruby coffee beans, so after repeated screening and elimination, the number is extremely rare.

Percy Perci derives from "insight Perspective", which describes the ability to observe all sensory stimuli during coffee reviews. Perci has a very complex flavor spectrum, including mango, pineapple, longhorn bean, plum, red grape, peach, red ginger … When we blindly tested this coffee, we thought it was not a geisha, but an Ethiopian sun, because the complex performance has exceeded our perception of the flavor of a geisha with a clear smell of citrus and jasmine.

90 + Sylvia Solkiln processing N2 Ninety Plus Silvia Solkiln N2

■ country: Panama

■ product name: 90 + Sylvia Solkiln treatment N2

■ producing area: Silla Del Pando, Volcan, Panama

■ level: N2 L95

■ altitude: 1250-1650m

■ variety: Geisha

■ Packaging: 5KG

■ flavor description: strong tropical fruit, juicy, pineapple cake, lingering

Brief introduction:

Sylvia Sillvia, which originated in 2012, was the first batch of raw beans produced by Solkiln Lab, when 25 kilograms of raw beans were produced from coffee cherries in Estate 11. The following year Ninety Plus adjusted the ripening time of coffee cherries on coffee trees because it allowed raw beans to absorb a little more fruit flavor in Solkiln and lengthened the drying time of cherries to increase the intensity of fruit flavor. Sillvia is named after the geographical location of the manor "SILLA DEL PANDO VOLCAN", and "VIA" means "borrow".

Lotus 90 + Solkiln treatment H _ 2 Ninety Plus Lotus Solkiln H _ 2

■ country: Panama

■ product name: 90 + lotus Solkiln treatment H2

■ producing area: Silla Del Pando, Volcan, Panama

■ level: N2 L95

■ altitude: 1250-1650m

■ variety: Geisha

■ Packaging: 5KG

■ flavor description: melon, kiwi fruit, fig honey, tropical fruit, complex

Brief introduction:

Ninety PLus's Solkiln treatment room uses the regulation of temperature and humidity, which is actually simulated by the perennial aquatic plant "lotus". Lotus and humans, like other warm-blooded animals, have the ability to adjust their flowering temperature without being affected by the environment, while the technology of the SK laboratory is also controlling the temperature and humidity of coffee beans to avoid the drying process of coffee affected by the humid climate of Panama. Therefore, although the whole coffee fruit is dried, it still has the characteristic of washing, so it is named "lotus". Another allusion comes from the song "Lotus" by the radio commander of the British orchestra, which talks about self-killing, transcendence, and the magic of being lost in music and senses. MV also expresses unpredictable feelings about music.

Because 90 + has become an indispensable topic in the boutique coffee circle in recent years, beans that have not drunk 90 + should at least know that what is the focus of the popular topic of 90 + is nothing more than the following two points: what is the new concept of > 90 +? What are the powerful new beans out of > 90 +? It can be seen that 90 + is unique in concept and coffee bean output. Let's quickly understand the advantages of 90 +.

First, coffee cup test scores are all above 90 points to produce: this is also the origin of 90 + company name, each bean is thousands of choices, after the SCAA cup test score of more than 90 points super high score beans (now the important things are popular to say three times), then what is the value of SCAA cup test score of 90 points? Let's take a look at the definition of SCAA: coffee beans below 80 points below specialty do not belong to the boutique coffee grade. 80-85 points of coffee beans description: very good good grade: specialty boutique general boutique coffee grade, has been quite good. 85-90 points of coffee beans description: ecxellent excellent grade: specialty origin excellent grade quite powerful boutique coffee beans, many COE competition (Cup of Excellence or excellent cup) most of the top five coffee beans fall in this grade. Description of 90-100 points of coffee beans: outstanding Outstanding Grade: the products of the longtime 90 + company of specialty rare fall in this grade. Each bean scored more than 90 points, and even scored a brilliant historical record of 97 points.

The score is higher than that of many COE champion manors, and the high score can not be achieved casually. No matter the raw bean variety, producing area, climate, planting method, raw bean handling method, etc., all have the unique persistence of 90 + company, so it extends the independent production system of 90 +-Profile Processing.

Second, exclusive production system-Profile Processing

If you have read the previous article on the definition of fine coffee SCAA, you will know that the link of fine coffee is long and complex, and you must rely on the persistence of many people to make a cup of fine coffee.

But in fact, the interaction between the various links is not smooth, and it may even be disjointed in the past. For example, raw bean merchants only buy coffee beans after they have selected the raw beans, and they do not care about how the coffee farmers grow them or the treatment technology of the processing plant. Anyway, buy as soon as the final cup is tested, no matter how much.

This is actually quite reasonable. Imagine: if you were a big watermelon trader, would you care how melon farmers grow watermelons? You are too lenient.

But this logic may be true for commodities, delivered directly to the market economy, and always find good goods. However, as coffee gradually moved towards the high-price boutique market, 90 + took the lead in establishing its own raw bean production system-Profile Processing.

Profile Processing simply means to extend the scope of management upstream, from the varieties, producing areas, climate, planting methods, harvesting and treatment methods of coffee farmers. If you control all of them, you can produce super-high-quality coffee beans according to your own preferences.

The concept is simple, but it is extremely difficult to implement. After all, the cultivation of agricultural products is a black box. In fact, there are thousands of variables that are difficult to sum up.

At the beginning, the 90 + company only bought the best coffee cherries from Ethiopian coffee farmers, and started with the best ready-made beans, so there were 90 + representative beans: Aricha and Beloya, which became famous in the first world war, but the experimental results were amazing, and the whole boutique coffee circle was shocked by the rich fruit flavor and high texture.

Then it is to select potential coffee farmers, according to the currently produced coffee beans to set the ideal flavor back to bean farmers and processing plants, carry out process reengineering, and gradually revise the sample to the original flavor of 90 + by scientific management. but of course, it is necessary to carefully select the one that best meets the setting before it can be produced. (it's a scientific experiment at all)

It is not known how many crazy experiments and failed samples are involved, but a very small number of them can indeed withstand the high score of 90 +, which can be said to be the best of the boutiques.

Therefore, the reason why the Profile Processing system is so powerful is that it has the technology to control the flavor performance in hand, so it can plan and set the highest standards and surpass the general raw bean merchants' chance to select and buy raw beans. The quality exceeding the standard is not luck, but the average level, which is also the core value that 90 + companies have always adhered to.

It is conceivable that the longer the time is, after 90 + coffee beans accumulate more experimental data, there may be no limit to the flavor of beans.

Third, create your own coffee farm: Ninety Plus Gesha Estate

Although it is not the first time that raw bean merchants have subsidized a manor, it is probably unprecedented for 90 + to start planting coffee trees on a whole piece of farmland in Panama.

And Ninety Plus Gesha Estate (hereinafter referred to as NPGE Manor) is full of valuable Gesha varieties (Geisha is OK, there is no real difference)

The decision goes back to the founder and CEO of 90+: Joseph Brodsky.

In 2004, Geisha's coffee beans from Panama Emerald Estate won the Panama Cup test competition, and since then, they have swept all major competitions, making coffee people all over the world crazy in love with Geisha, and Joseph Brodsky is one of the people who have been poisoned.

And this poisoned Joseph also went to Ethiopia to look for a better variety of ancient coffee than Geisha (or Holy Grail). Although he was not lucky, he could not find it, but he found Aricha and Beloya, which gave the fine coffee circle a shock bomb.

But if you can't find a better coffee variety, then let the best variety at present be as good as it can be! So in 2009, 90+ created NPGE Estate in Panama, all grown with the most powerful Geisha coffee.

NPGE has also set up Ninety plus Sensory Room (NP Sensory Laboratory) and Solar Kiln Laboratory (SK processing), as well as various new research projects different from ordinary green bean processing such as red processing and ruby processing.

Imagine NPGE as the 90+ largest experimental farm, and it's fun to experiment with the best varieties and implement the Profile Processing system to the end.

After several years of planting, NPGE launched five Geisha: Lycello, Perci, Juliette, Silvia and Lotus.

Perci also released upgraded versions of Perci Red (red treatment) and Perci Ruby (ruby), which changed the sweetness of Perci differently; Silvia and Lotus are the latest SK treatment new products.

It can be seen from this that 90+ created its own NPGE manor, held the fierce Geisha variety coffee in its hands, and played and experimented wildly in its own manor to continuously strengthen its unique competitiveness. It can be seen how terrifying 90+'s ambition and courage are.

IV. Flavor Symbol Substitution

90+ has so many innovations that are different from ordinary green bean merchants. Of course, in the flavor description of coffee beans, it is also different from others.

This also makes many people who have just started to contact 90+ feel very headache, just like seeing a bunch of symbols like a book.

However, the reason why there is a unique flavor symbol is also to let consumers better understand the flavor possibility and strict selection value of 90+ divine beans. This is also a responsible production record. Although it is a bit unique, after reading it, you can understand the hard work value behind it in the world of invincible fine products.

The first is the flavor symbol on the back of each bean.

W2 = Washed Flavor

N2 = Sun-treated flavor

H2 = honey treated flavor

W stands for washed, N stands for natural, H stands for honey.

But 90+ uses W, N, H not to refer to treatment, but to describe flavor

W2 is a bean that is close to the washed flavor, but it does not necessarily mean that it is washed. As for the 2, perhaps to make it easy for consumers to distinguish between the added, no special significance.

The processing method of each bean, in fact, 90+ is not clearly marked, which is probably related to his trade secrets.

In addition, mixed treatment methods are also more popular nowadays, half-day sun semi-washing, water washing mixed scaffolding, honey treatment are also several kinds, I am afraid that simply saying that washing, sun treatment can not accurately reflect the true production history of beans, so simply do not label.

Among them, only SK processing method (Solar Kiln) will be specially marked, also because SK is a new processing method of 90+ originality, and the pertinence is relatively clear, so it is specially marked.

A flavor description was added to simply inform consumers of the basic outline of the beans.

As for the various wonderful flavors presented after roasting, it is left to the roasters and cafes to communicate with consumers after roasting.

V. Level representation

The classification of coffee beans in general has different expressions according to the regulations of various countries, such as Kenya AA, AB, SHB, 18, G2, etc., which are often heard.

The purpose of grading is, of course, to distinguish between high-quality products and sub-products, but many of the grading basis is not necessarily positively related to flavor, so even if the grade is high, it may not be delicious, but at least it is still a reference data. For beginners, they should think more about grading, but they should not be superstitious about the level.

90+ In addition to its own flavor symbols, each bean also has its own grading method. Of course, it is also completely different from the grading of other countries. It is divided into the following seven grades.

L4、L7、L12、L21、L39、L95、L195

L is the meaning of Level, classification is based on the quantity of production, the fineness of processing, the difficulty and the severity of screening.

The higher the number, the less the yield, the more refined the processing, the more complex it is, and the more stringent the screening. However, 90+ does not publish the detailed grading content, so it is actually similar to the flavor symbol, just a reference data, but we still have to roughly understand the connotation. It can be simply divided into four grades.

Block L4: This classification is no longer visible at 90+. In the past, it referred to mixed harvest batches. When the flavor of a single producing area is not rich enough or the yield is too small, it is produced by mixing several fine producing areas. It is a bit like the previous Aricha and Beloya. However, after 90+ years, the experimental control technology for coffee production has gradually matured. This classification method is no longer used.

L7, L12: Most Isobee beans are in this grade, the flavor is already very good, whether it is aroma or texture are impeccable. This level of 90+ can be said to be an entry-level but CP value is quite good

For example: Tchembe and Kemgin are L7, Nekisse and Hachira are L12.

Ninety Plus classification

L21, L39 sections: This is almost the world of Geisha coffee in NPGE Manor. It can be imagined that for 90+, Geisha variety itself is a high-grade representation, so the lowest grade is also L21. Of course, we can also extend our thinking. Geisha's care may be more difficult and the rigor of handling is higher than Isobee beans.

In addition, specially treated Isobee beans can also be upgraded to this zone, becoming comparable to Geisha.

For example: Lycello is L21, Juliette, Perci is L39, all three are Geisha in NPGE Manor;Nekisse Red (red-treated Isobia Nekisse) is upgraded to L39.

L95, L195 sections: These two levels must go through 90+ special processing methods to reach the sky, such as Red (red processing), Ruby (ruby processing), SK (Solkiln processing), can be said to be 90+ exclusive processing endorsement. But to get to the highest level of L195 or Geisha.

For example: Lotus (Sk treatment), Sillvia (Sk treatment), Semeon Abay (this is the master series), Nekisse Ruby (ruby treated Ethiopian beans) are all L95, and Perci Ruby is currently the only L195 (Ruby treatment +Geisha variety)

In fact, in a word: good initial score on the high lineage, poor initial score low lineage, but after 90+ skillful hand processing can also upgrade the class change devil.

But the higher the grade, the more expensive it is, but does it mean it must be delicious? Not necessarily.

After all, no matter how good the raw beans themselves are, no matter how rare they are, it is impossible to chew them raw. It is still necessary to cooperate with the interpretation of the beans by the roaster to create good coffee. Therefore, as a reference, I believe that my tongue is the king.

VI. New concept of raw beans

In fact, the concept of green bean production is a historical product extended according to the different environments of various regions. It is not particularly locked in the treatment method here, even the bean seed, planting method, preservation method, etc. can be discussed. In short, it is the main core concept affecting the formation of bean flavor.

For example, take the treatment method as an example: in the early days of Africa, the sun was mainly used, because there was sufficient sunshine and less water, so the sun treatment method was naturally formed.

Take quality, for example: gold mantinin is characterized by three hand-picked flaws and a large and uniform number of meshes.

For example, the variety: Geisha itself presents strong floral fragrance and ultra-fine texture and recognition.

The concept of these raw beans is not a single factor, but it will be specially proposed or even named because of the most important reasons. After all, any good bean should have particularity, and fine care is the basic condition, but consumers still need more reasons for the special flavor.

90+ In the process of processing green beans, many novel concepts have also been added, so that the performance of coffee beans can accept more powerful variables and form their own particularity, which is difficult for ordinary green beans to intervene.

At present, it is mainly upgraded in processing methods, which can be divided into Red, Ruby and SK processing methods.

In 2014, Maker Master series was launched, according to the coffee master's interpretation of coffee flavor and requirements to process raw beans, the results are also very exciting.

The following is the simple information proposed by 90+. Of course, the mystery may not be fully understood, but it is enough to imagine that 90+ has invested a lot of effort in the pursuit of raw bean characteristic techniques.

Red treatment

A special treatment performed by the 90+ team through its own patented drying technology, the shelled fruit will appear in different degrees of red, from light red to ruby red, this treatment will make the coffee aroma again enhanced, fruit flavor and sweetness will be more prominent.

Ruby ruby treatment

It is the ultimate performance of red processing method, which brings the fruit aroma and sweet feeling of coffee fruit into full play. After processing, if you are not careful, you will ferment excessively, so you need a lot of manual care and selection of fruits. You must select fruits that reach the ruby standard to be called ruby coffee beans. Therefore, after repeated selection and elimination, the number is extremely rare.

90+SolkilnTM

SolkilnTM special treatment

2013 Original SolkilnTM special treatment method, using wood drying room, drying coffee beans. After the raft is cut, the wood is usually dried in a drying chamber to reduce the moisture content of the wood to 10-12% through temperature, humidity and air circulation control and regulation. Joseph Brodsky used the same concept to create this new SolkilnTm (SK) special treatment method, and officially launched Lotus Solkiln H2 and Silvia Solkiln N2 in 2013.

Maker Series

Ninety Plus allows international coffee industry experts, roasters and players to customize their own raw beans in Ninety Plus, officially launching the Maker series in 2014. Different from the way of centralized processing in the manor and processing plant, it allows individuals to choose the ripeness of coffee cherries and process small batches of coffee fruits with their own ideas.

Kemgin ™ Ginseng W2 Level 7

Origin: Ninety + Ethiopia Wellega, Sidama and Yirgacheffe regions.

Altitude: 1750-2000m.

Treatment: Wash with water.

Flavor characteristics: White peach, lime, honeydew melon, ginseng, carob.

chembe | Clinique N2 Level 7

Origin: Ninety + Ethiopia Yigacheffe.

Altitude: 1750-2000m.

Treatment: sun exposure.

Flavor characteristics: On the palate, the palate is thick and intense, with earthy, dark fruit notes and slight citrus notes.

Hachira N2 Level 12

Origin: Ninety + Ethiopia Achira production area.

Altitude: 1750-2000m.

Treatment: sun exposure.

Flavor characteristics: Floral aroma, fruit juice, elderberry fruit, blackberry fruit, basil herbal flavor, also has a similar lactose flavor.

Nekisse ™ N2 Level 12

Origin: Ninety + Ethiopia Wellega and Sidama regions.

Altitude: 1750-2000m.

Treatment: sun exposure.

Flavor characteristics: clean and layered. Flavors of peach, berry, passion fruit, cream, milk chocolate balance. It's a classic coffee. From hot to cold, it brings night flowers, blueberries, incense wood, cocoa and other surprises.

Nekisse Red $> Red Honey Kiss N2 Level 39

Flavor characteristics: Red processing enhances blueberry, cherry, and dark chocolate flavors. While maintaining the balance of fruit chocolate and its multi-layered taste

Nekisse Ruby N2 Level 95

Flavor characteristics: incredible blueberries, cherries, and honey, evening primrose heavy but never dirty, dense dark chocolate seemingly pure cocoa powder

Lycello W2 Level 21

Flavor characteristics: On the basis of rose seed flavor, it also shows rich aroma of green tea, musk and basil herbs. On the palate, it will have soft lemon acidity, sweet and sour taste similar to litchi, and nut taste similar to cashew.

Juliette H2 Level 39

Flavor characteristics: In the summer rose seeds on the basis of its own flavor and rich floral smell, the mouth will taste orange peel, caramel, dried cashew fruit flavor.

Perci | Outlook N2 Level 39

Taste characteristics: intense aromas of cherry, carob, vanilla, tropical fruit and mixed fruit juice. Mango, pineapple, carob bean, banana, plum, red grape, honey, peach.

Perci Red scarlet prospects N2 Level 95

Taste characteristics: red treatment highlights the flavors of vanilla, tropical fruits and mixed fruit juices. The flavors of mango and pineapple are stained with a hint of dessert wine after dinner. Bananas, red grapes, honey and peaches remain the same.

Perci Ruby? looking forward to Ruby N2 Level 195

Taste characteristics: after ruby treatment, it has strong brandy and honey tropical fruit flavor. The tropical flavors of mango and pineapple have become wild and wild. Bananas, red grapes, honey and peaches feel a little drunk.

Lotus Solkiln (Lotus Lock H2 level 95)

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

Sillvia Solkiln (Celia Lock N2 Level 95)

Flavor: the palate has obvious fruit juice taste, strong tropical fruit flavor and pineapple pastry taste with a long aftertaste.

There's something to add.

Drima Zede (candle)

Flavor: nectarine, tropical fruit, cream, cinnamon

DerarEla dreamer

Flavor: more aromatic, rich tropical fruit and lime aromas, unique chamomile aromas

LomiTasha Lomitasha

Flavor: soft lemon, honey, wild ginger flowers, delicate green tea taste

The following two models are new

Faya Deraro Derek Ella

Flavor: blueberries, strawberry biscuits, cherries, white wine, raspberries

Nitsu Ruz is obsessed with Qingfu

Flavor: flower fragrance, lemon peel, litchi, western plum, kumquat, black tea

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