What is the treatment method of 90+ single bean coffee bean flavor symbol?

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Flavor symbol 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.

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.

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 (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 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 to the upstream, from the variety of coffee beans planted by farmers, origin, climate, planting methods, harvesting, processing methods... all tube, you can produce super high 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 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

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'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 +.

Coffee cups are all above 90 points before they can be produced.

This is also the origin of the name of 90 + company, 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 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.

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.

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.

The new concept of raw beans brings forth the new.

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

Introduction:

HACHIRA was created in 2006-2008 with S.A. Bagersh's Aricha and has a very fruity and floral feel as well as quite concentrated Elderberry, Blackberry, sometimes Brazilian and herbal notes.

90+ Truth N2 Ninety Plus Nekisse N2

Country: Ethiopia

■ Name: 90+ Truth N2

■ Production area: Wellega/Sidama

■ Grade: N2 L12

■ Altitude: 1750 - 2000m

Type: Heirlooms

■ Packing: 30KG

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

Introduction:

Nekisse was originally grown in Shakisso, Ethiopia, and the coffee bean was named Nekisse after "NAKED from Shakisso region." The cherries are sun-dried on high shelving, then the dried peel and pulp are removed and finally sent to Addis Ababa for dehulling. The flavor profile of the time has very intense berry jam, creamy consistency, citrus, tropical fruit. Later the region moved to Wellega and Sidama because they found that Sidama had better nectar and jam.

Red treatment: A special treatment performed by the 90+ team through its own patented drying technology, the fruit in the shell 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.

90+ Truth Ruby N2 Ninety Plus Nekisse Ruby N2

Country: Ethiopia

■ Name: 90+ Truth Ruby N2

■ Production area: Wellega/Sidama

■ Grade: N2 L95

■ Altitude: 1750 - 2000m

Type: Heirlooms

■ Packing: 30KG

■ Flavor Description: Blueberry, Cherry, Jam, Passion Fruit, Cream, Pure Dark Chocolate, Evening Primrose, Clean

Introduction:

Nekisse was originally grown in Shakisso, Ethiopia, and was named Nekisse after "NAKED from the Shakisso region." The cherries are sun-dried on high shelving, then the dried peel and pulp are removed and finally sent to Addis Ababa for dehulling. The flavor profile of the time has very intense berry jam, creamy consistency, citrus, tropical fruit. Later the region moved to Wellega and Sidama because they found that Sidama had better nectar and jam.

Ruby treatment: Red treatment is a special treatment carried out by the 90+ team through its own patented drying technology. The fruit with shell will show different degrees of red color, from light red to ruby red. This treatment will enhance the coffee aroma again, and the fruit flavor and sweetness will be more prominent. Ruby processing is the most extreme performance of red processing method, and the fruit aroma and sweetness of coffee fruit are brought 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+ Lycello W2 Ninety Plus Lycello W2

Country: Panama

■ Name: 90+ Lisiro W2

Silla Del Pando, Volcan, Panama

■ Grade: W2 L21

■ Altitude: 1250 - 1650m

■ Breed: Geisha

■ Packing: 30KG

■ Flavor description: Litchi, fresh cashew, green tea, geisha floral, lemon

Introduction:

Lycello, named after the authentic Taiwanese fruit Lychee and Yo-Yo Ma's virtuoso CELLO, was quoted by Joseph during a visit to NEPG Manor by Taiwan Barista Champion Jian Ka-shing, who took a bite of a geisha's coffee cherry and told Joseph that the taste surprised him because the aroma of the fruit was very similar to that of his hometown garden fruit Lychee. So Joseph decided to name it after the flavor "Li Zhi". In addition, after thinking of this name, he heard Yo-Yo Ma's piano sound, moving music and amazing and admirable playing skills, which led him to decide to name this washed geisha with "cello".

90+ Juliette H2 Ninety Plus Juliette H2

Country: Panama

■ Name: 90+ Juliet H2

Silla Del Pando, Volcan

■ Grade: H2 L39

■ Altitude: 1250 - 1650m

■ Breed: Geisha

■ Packing: 30KG

■ Flavor description: Orange peel, caramel, geisha floral, dried cashew nuts

Introduction:

In Panama's geisha estate, there is a road leading to the Solkiln treatment area, lined with datura, which bloom like wind chimes in the evening and emit a fascinating aroma for a short time, which they call "mujer de la noche" meaning "woman in the evening." Panama's native Gnobe tradition says that putting a mandrake bud under the whole cast also helps sleep. Mandala is one of the witches 'herbs. It is an important ingredient in the legendary witch's love potion. It has a great relationship with spirit and death. While the Sensory Room is in the aroma evaluation phase, Joseph Brodsky's group is brought back from a walk on the estate, and on the way back honeysuckle, citrus peel, milk chocolate and flowers fill the path. Juliet's flavor spectrum is characterized by mandela, which symbolizes women, and shakespeare's classic tragedy "romeo and Juliet."

90+ Perci N2 Ninety Plus Perci N2

Country: Panama

■ Name: 90+ Posey N2

Silla Del Pando, Volcan, Panama

■ Grade: N2 L39

■ Altitude: 1250 - 1650m

■ Breed: Geisha

■ Packing: 30KG

■ Flavor Description: Cherry, Juicy, Long Bean, Herbal, Tropical Fruit, Juicy

Perci derives its name from "Perspectives," which describes the ability to observe all sensory stimuli when evaluating coffee. Perci has a very complex flavor spectrum, including mango, pineapple, carob, plum, red grape, peach, red ginger…When we blind test this coffee, we believe that this is not a geisha, but Ethiopian sun, because the complexity of the performance has gone beyond the general perception of citrus, jasmine flower geisha.

90+ Silvia Solkiln N2 Ninety Plus Silvia Solkiln N2

Country: Panama

■ Name: 90+ Savia Solkiln treatment N2

Silla Del Pando, Volcan, Panama

■ Grade: N2 L95

■ Altitude: 1250 - 1650m

■ Breed: Geisha

■ Package: 5KG

■ Flavor description: intense tropical fruit, juicy, pineapple crisp, lingering finish

Introduction:

Sillvia originated in 2012 as the first batch of raw beans produced by Solkiln Laboratories, when 25 kg of raw beans were produced using coffee cherries from Estate 11. The following year Ninety Plus adjusted the ripening time of coffee cherries on the coffee tree, as it allowed the green beans to absorb a little more fruit flavor in Solkiln, while lengthening the drying time of cherries to increase the intensity of fruit flavor. The name Sillvia is derived from the geographical location of the estate "SILLA DEL PANDO VOLCAN," while "VIA" means "borrow."

Lotus 90+ Lotus Solkill H2 Ninety Plus Lotus Solkill H2

Country: Panama

■ Name: 90+ Lotus Solkiln H2

Silla Del Pando, Volcan, Panama

■ Grade: N2 L95

■ Altitude: 1250 - 1650m

■ Breed: Geisha

■ Package: 5KG

■ Flavor Description: Melon, kiwi fruit, fig honey, tropical fruit, complex

Ninety + candles

Guojia: Ethiopia Ethiopia

Production area: 90+SNNP, Sidama (Sidamo)

Sea pull: 1750-2000 meters

Treatment method: sun treatment method Natural Process

Variety: Ethiopian native species Ethiopian Heirloom

Shallow baking Light Roast

Wind: floral aromas, nectarines, tropical fruits, blackberries, blueberries, plums, cream, cinnamon

Acidity: medium to high

Purchase link: https://item.taobao.com/item.htm?spm=a1z10.5-c-s.w4002-15673140460.36.566ec3acYpQSsQ&id=539597297862

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com