90 + rosemary Qingfu Flavor description of planting varieties in growing areas

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Nitsu Ruz is obsessed with Qingfu

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

Faya Deraro Derek Ella

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

LomiTasha Lomitasha

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

DerarEla dreamer

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

Drima Zede (candle)

Flavor: nectarine, tropical fruit, cream, cinnamon

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.

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.

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.

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 (Prospect 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.

Juliette, Juliet H2 Level 39

Taste characteristics: 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.

Lycello, litchi and cello W2 Level 21

Taste characteristics: on the basis of the flavor of the rose seed itself, it shows rich aromas of green tea, musk and basil herbs, with soft lemon acidity and sweet and sour taste similar to litchi on the palate. there will also be a nutty taste similar to cashew nuts.

Nekisse Ruby (Honeykiss Ruby N2 Level 95)

Taste characteristics: incredible blueberries, cherries, and honey, night fragrance is heavy and never dirty, thick dark chocolate seems to be pure cocoa powder

Nekisse Red Red Honey Kiss N2 Level 39

Taste characteristics: red treatment enhances blueberry, cherry, and dark chocolate flavors. At the same time, it maintains the balance of fruit chocolate and its multi-layered taste.

Nekisse (Honeykiss N2 Level 12)

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

Altitude: 1750,000m.

Treatment: insolation.

Taste characteristics: the taste is clean and multi-layered. Balanced by the flavors of peaches, berries, passion fruit, cream and milk chocolate. It's a classic good coffee. From hot to cold, it constantly brings night flowers, blueberries, fragrant wood, cocoa and other surprises.

Hachira (Hachilla N2 Level 12)

Origin: 90 + Ethiopia Achira (Achilla) producing area.

Altitude: 1750,000m.

Treatment: insolation.

Taste characteristics: rich floral smell, obvious sense of fruit juice, elderberry, BlackBerry, basil herb flavor, but also similar to lactose taste.

Chembe (Clinique N2 Level 7)

Origin: 90 + Ethiopia Yigacheffe (Yega Snow) producing area.

Altitude: 1750,000m.

Treatment: insolation.

Taste characteristics: the palate is thick and heavy, with earthy, dark fruit and a slight citrus taste.

Kemgin, ginseng W2 Level 7

Origin: 90 + producing areas of Wellega (Warrega), Sidama (Hidamo) and Yirgacheffe (Yega) in Ethiopia.

Altitude: 1750,000m.

Treatment: washing.

Taste characteristics: White peach, lime, honeydew melon, ginseng, carob bean.

90+SolkilnTM

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 usually reduces the water content of wood beans 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.

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

W2 = washing flavor

N2 = the flavor of sun treatment

H2 = honey-treated flavor

Here, I would like to emphasize that in general, coffee beans W stands for washed, N for natural, and H for honey, for honey treatment.

But 90 + using W, N, H does not refer to the treatment method, but to the flavor description.

W2 is a bean that is close to the flavor of washing, but it does not necessarily mean that it is washed. As for that 2, perhaps to make it easy for consumers to distinguish between the added ones, it doesn't make any sense.

And the handling of beans, in fact, 90 + is not clearly marked, which may have something to do with his trade secrets.

In addition, mixed treatment is also popular now, and there are also several kinds of half-sun and half-water washing, water-washing mixed shelves, and honey treatment. I'm afraid that simply washing and sun treatment can no longer accurately reflect the real production experience of beans, so they are not marked at all.

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

Add a flavor description, which can be regarded as a simple way to tell consumers the basic outline of beans.

As for the variety of wonderful flavors that appear after baking, it is up to the bakers and cafes to communicate with consumers after baking.

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.

There's something to add.

The following two models are new

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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)

This decision is about to return to the founder and CEO of 90 +: Joseph Brodsky (the name makes people think of Russian ancestry, but the seniors guess randomly, don't believe it)

Since 2004, when Geisha coffee beans from Jade Manor of Panama won the Panama Cup Test Competition, it has swept all the major competitions, making coffee people all over the world fall madly 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 ancient coffee variety (or holy grail) than Geisha. Although he was not lucky enough to find it, he found Aricha and Beloya in disguise and gave a shock bomb to the boutique coffee circle.

But if you can't find a better variety of coffee, let's make the best variety as good as it can be. So in 2009, 90 + founded NPGE Manor in Panama, all growing the most powerful Geisha coffee.

In addition, Ninety plus Sensory Room (NP sensory Laboratory) and Solar Kiln Lab (SK treatment) are set up in NPGE Manor, as well as red treatment (Red), ruby treatment (Ruby) and other new studies which are different from the general raw bean treatment.

You can imagine that NPGE is the largest experimental farm of 90 +. It is fun to experiment with the best varieties and implement the Profile Processing system to the end.

After several years of planting results, NPGE launched five Geisha, including Lycello Lisilo, Perci Percy, Juliette Juliet, Silvia Sylvia and Lotus Lotus.

Among them, Perci has upgraded versions of Perci Red (red treatment) and Perci Ruby (ruby), which change the sweetness of Perci differently, while Silvia Sylvia and Lotus lotus are the latest new products of SK treatment.

It can be seen that 90 + created its own NPGE manor, mastered the ferocious Geisha varieties of coffee in its hands, and had a lot of fun and wild experiments in its own manor, continuously strengthening its unique competitiveness, we can see how terrible the ambition and courage of 90 + are.

Fourth, flavor symbols instead of treatment.

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

This also makes many people who have just come into contact with 90 + feel a headache, just like seeing a bunch of symbols like a book of heaven.

However, the reason why there is a unique flavor symbol is also to make consumers better understand the flavor possibility and strict selection value of 90 + god beans, which can also be regarded as a responsible production resume, although it is a bit more unique, but after reading it, you will be able to understand the value of hard work behind it in the world of invincible boutiques.

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.

2.

5. Own LEVEL hierarchical representation

General coffee beans are graded in different ways according to the regulations of different countries, such as Kenya AA, AB, SHB, 18 mesh, G2 … Wait, it is a variety of different ways of grading.

Of course, the purpose of grading is to distinguish between high-quality products and inferior products, but the basis of many grades is not necessarily positively related to flavor, so even if the grade is high, it is not necessarily delicious, but at least it is a kind of data for reference. for beginners, they should think more about grading, but they should not be superstitious about it.

In addition to its own flavor symbol, each bean also has its own grading method, which is quite different from that of other countries, which is divided into the following seven grades.

L4 、 L7 、 L12 、 L21 、 L39 、 L95 、 L195

L means Level, and the classification is based on the quantity of production, the refinement of processing, the degree of difficulty and the rigor of screening.

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

L4 section: this grading can no longer be seen at 90 +. In the past, it refers to mixed harvested batches. When the flavor of a single producing area is not rich enough or the yield is too little, it is produced by mixing several excellent producing areas, which is a bit like the previous Aricha and Beloya. However, after 90 + years, the experimental control technology for coffee production has become more and more mature, this grading method has been no longer used.

L7, L12: most of the Isabia beans are in this grade, and the flavor is already very good, no matter the aroma or texture is impeccable. This grade of 90 + can be said to be an entry-level commodity with a fairly good CP value.

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

Ninety Plus classification

L21, L39: this is almost the world of Geisha coffee in NPGE Manor, it can be expected that for 90 +, the Geisha variety itself is a high-grade representation, so the lowest grade is also in L21. Of course, it can also be extended to think that the care of Geisha may be harder and more stringent than that of Isabia beans.

In addition, specially treated Isabia beans can also be upgraded to this section to become comparable to Geisha.

For example, Lycello is L21, Juliette is L39, and Perci is L39, all three of which are Geisha;Nekisse Red in NPGE Manor (Essobria Nekisse with red treatment) upgraded to L39.

L95, L195: these two levels have to go through 90 + special processing methods, such as Red (red processing), Ruby (ruby processing), SK (Solkiln processing), which can be said to endorse the exclusive processing method of 90 +. But to get to the most advanced L195, you still have to Geisha.

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

In fact, in a word: the initial score is high when the pedigree is good, and the initial score is low when the pedigree is good, but after 90 + skillful hand processing, you can also be promoted to become a demon king.

But the higher the grade, the more expensive it is, but does it mean it must be delicious? Actually, it's not necessarily.

After all, no matter how good the raw bean itself is, no matter how rare it is, it is still necessary to cooperate with the baker's interpretation of beans in order to make good coffee, so as a reference, I believe that my tongue is king.

VI. New concept of raw beans

In fact, the concept of raw bean production is based on the historical products extended by different environments in different regions. Here, it is not particularly targeted at the treatment method, even bean seed, planting method, preservation method. All can be discussed, in short, it is the main core concept that affects the formation of bean flavor.

For example, take the treatment method as an example: in the early days of Africa, the sun treatment was mainly due to sufficient sunshine and less water, which naturally formed the sun treatment method.

For example, take the quality as an example: Golden Manning is characterized by three hand-picked defects and a large and uniform number of eyes.

For example, take the variety as an example: Geisha itself presents a strong floral fragrance and ultra-fine texture and identification.

The concept of these raw beans is not a single factor, but it will be specially put forward or even named because of the main influencing reasons. after all, any good bean should have particularity, and fine care is the basic condition. but consumers still need more reasons why the flavor is special.

90 + in the process of dealing with raw beans, also added a lot of new concepts, so that the performance of coffee beans can accept the influence of more powerful variables, forming its own particularity, which is also difficult for the general raw bean merchants to intervene.

At present, it is mainly upgraded in the treatment method, which can be divided into three types: Red, Ruby and SK.

In 14 years, the Maker Master Series has been launched to deal with raw beans according to the coffee master's interpretation and requirements of coffee flavor, and the results are also very excellent.

The following is the simple information put forward by 90 +, of course, the secret may not be fully understood, but it is enough to imagine that 90 + has put a lot of effort into its pursuit of the characteristics of raw beans.

Red 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 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.