90 + single bean coffee bean plantation manor flavor description of planting varieties

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

3. Create your own coffee estate: Ninety Plus Gesha Estate

Although it is not the first time that a green bean merchant has sponsored an estate, it is probably the first time that such a large amount of money has been invested in Panama to start planting coffee trees from scratch.

Moreover, all the Gesha varieties planted in Ninety Plus Gesha Estate (hereinafter referred to as NPGE Estate) are valuable Gesha varieties (Geisha can also be called, there is no substantial 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 (for 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.

Red 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.

Exclusive Production System-Profile Processing

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

But in fact, the interaction between the links is not smooth, in the past may even be disconnected, for example: green beans merchants only choose good coffee beans to buy, for coffee farmers do not care how to plant, for the treatment plant processing technology also do not care, anyway, the final cup test good buy, no matter how much.

This is actually quite reasonable, imagine: if you are a watermelon market, you will care about how melon farmers grow watermelon? You're being a little too pushy.

But this logic may hold true for commodities, delivered directly to the market economy, always find good goods. However, as coffee gradually moves towards a high-unit price boutique market, 90+ takes the lead in establishing its own green bean production system-Profile Processing

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.

Profile Processing is simply to extend the scope of management upstream, from the variety of coffee beans planted, origin, climate, planting methods, harvesting, processing methods... all tube, you can produce super good quality coffee beans according to your own preferences.

The concept is simple to say, 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 to start from. It is difficult to generalize.

At the beginning, 90+ Company only stopped at purchasing the most wonderful coffee cherries among Ethiopian coffee farmers, and started from the treatment method to carry out the most exquisite treatment on the ready-made good beans. Therefore, 90+ representative beans that became famous in the first war: Aricha and Beloya came out, but the experimental results were amazing. The rich fruit flavor and high texture shocked the whole boutique coffee circle.

Then, the potential coffee farmers are selected. According to the ideal flavor of the coffee beans currently produced, the ideal flavor is fed back to the bean farmers and processing plants, and the process is re-engineered. The samples are gradually corrected to 90+ the original set flavor by scientific management, but of course, the most suitable one must be carefully selected before production. (It's a scientific experiment.)

It is unknown how many crazy experiments and failed samples are involved in this, but a very small number of them can withstand the high score of 90+, which can be said to be the best of the best.

Therefore, the reason why the Profile Processing system is so powerful is that the technology to control flavor performance is mastered in the hand, so it can be planned to set the highest standard, and go beyond the general raw bean merchant to try luck to select and purchase raw beans. The quality exceeding the standard is not luck, but average level, which is also the core value that 90+ Company has always adhered to.

It can be imagined that the longer the time, the more experimental data accumulated by 90+ coffee beans, the flavor of beans may not have a limit.

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, but 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, which 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.

Introduction:

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.

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.

Ninety Plus

Ninety plus is an internationally renowned coffee bean production and marketing company and is known worldwide for providing rare and unique green coffee beans. In addition to direct cooperation with coffee farmers, Panama has 134 hectares of coffee plantations. Since its inception in 2007, customers have spread to more than 40 countries around the world.

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

In 2004, Panama's geisha rose, and their unique aroma set off a worldwide search for excellent varieties. Joseph Brodsky, like other bean farmers, researchers, and enthusiasts, went deep into Ethiopia's remote mountains to find Geisha trees in the wild virgin forests where coffee originated. Although he did not get his wish in the end, he believed that in the forest with so many native species, there are still many excellent unknown native species. It is possible that it has not been discovered because it is remote or has not been carefully treated and cultivated. The following year Joseph Brodsky immediately invested a lot of effort in Ethiopia, searching for valuable coffee beans and working with local plantations to improve and refine the processing of raw beans, and to develop a Profile Processing system to allow each bean to play its full flavor. In 2009 Joseph Brodsky started planting Ethiopian native geisha in Panama. He bought land to create the "Ninety Plus Geisha Estate" and built the Ninety plus Sensory Room. In recent years, he developed the SolkilnTM special treatment method. Ninety Plus, which has been innovative in every aspect of green bean treatment, has been leading the coffee boutique market.

Ninety PLus 'Solkiln treatment room uses temperature and humidity regulation, in fact, it simulates the perennial aquatic plant "lotus". Lotus and human beings, like other warm-blooded animals, have the ability to adjust their flowering temperature independently of the environment. SK laboratory technology also controls the temperature and humidity of coffee beans to avoid the drying process of coffee from being affected by Panama's humid climate. Therefore, although the whole coffee fruit is dried, it still has the characteristics of washing. Hence the name "Lotus." Another allusion comes from the British band Radiohead's song "Lotus," which talks about self-obliteration, transcendence, lost in the magic of music and senses, and the MV also expresses a purely unpredictable feeling of music.

Because 90+ has become an indispensable topic in the boutique coffee circle in recent years, you should at least know what 90+ is in red. The focus of the topic is nothing more than the following two points: >90+ What is the new concept? >90+ What's the big new bean? It can be seen that 90+ is unique in concept and coffee bean output. Let's quickly understand the power of 90+.

I. Coffee cup test scores are all above 90 points to produce: this is also the origin of 90+ company name, each bean is a thousand choices, after SCAA cup test scores of more than 90 points super super high score beans (now important things are popular to say three times) What is the value of SCAA cup test 90 points? Let's look at SCAA's definition: Coffee beans below 80 points are not classified as specialty coffee. 80-85 coffee beans description: very good grade: specialty general boutique coffee grade, has been quite good to drink. 85-90 coffee beans Description: excellent grade: excellent grade quite a strong boutique coffee beans, many COE competition (Cup of Excellence or said Cup of Excellence) the top five coffee beans mostly fall in this grade. 90-100 coffee beans 90+ The company's products fall into this category. Each bean has exceeded 90 points and even scored 97 points in its glorious history

Compared with many COE champion farms, the score is higher, and the high score is definitely not easy to achieve. Whether it is the variety of raw beans, origin, climate, planting method, raw bean processing method, etc., all have the unique persistence of 90+ companies, thus extending the independent production system of 90+-Profile Processing

II.

V. LEVEL hierarchical 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.

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: 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.

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 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.

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

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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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