Details of 90 + Coffee Ninety Plus Coffee

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

First, coffee cups can only be produced with test scores of more than 90 points:

This is also the origin of the name of the 90 + company. every bean is selected by thousands of people. The super high score beans who have scored more than 90 points in the SCAA Cup (it is now popular to say three important things), what is the value of testing 90 points in the SCAA Cup?

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 has a score of more than 90 points, and even a brilliant record of 97 points. The score of 90 + Coffee Ninety Plus Coffee is higher than that of many COE champion estates, and high scores can definitely 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. 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 various links is not smooth, in the past may even be disconnected, for example: green beans merchants only choose good coffee beans after buying, for coffee farmers do not care about how to grow, for the treatment plant processing technology also do not care, anyway, the final cup test good buy, no matter how much.

90+Profile Processing

This is actually quite reasonable, imagine: if you are a watermelon market, how would you control the 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

Profile Processing is simply to extend the scope of management 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.

Profile Processing

At the beginning, 90+ Company only bought 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's unclear how many crazy experiments and failed samples were involved, but a very small number of them did stand up to a high score of 90+, which can be said to be the best of the best.

Profile Processing 90+

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.

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

Although this is not the first time a bean grower has sponsored a farm, it is probably the first time that such a large amount of money has been spent to start planting coffee trees from scratch in Panama.

In addition, all the Gesha varieties planted in Ninety Plus Gesha Estate(hereinafter referred to as NPGE Estate) are valuable Gesha varieties (Geisha is also acceptable, there is no substantial difference)

Panama Gesha Estates

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 find a better ancient coffee variety (or holy grail) than Geisha. Although he was not lucky, he could not find it, but he found Aricha and Beloya, which gave the boutique coffee circle a shock bomb.

Joseph Brodsky

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 a variety of new research 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.

NPGE

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

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

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

IV. Flavor Symbol Substitution

90+ There are so many innovations that are different from ordinary green bean merchants, and of course, the flavor description of coffee beans 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.

90+ treatment

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

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

W2 = Washed Flavor

N2 = Sun-treated flavor

H2 = honey treated flavor

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

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

90+ flavor label

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

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

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

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

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

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

V. Level representation

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

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

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

L4、L7、L12、L21、L39、L95、L195

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

np_nekisse

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

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

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

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

Ninety Plus classification

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

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

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

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

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

nekisse_red_ruby

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

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

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

VI. New concept of raw beans

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

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

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

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

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

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

ninety-plus-SolkilnTM

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

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

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

Red treatment

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

Ruby ruby treatment

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

90+SolkilnTM

SolkilnTM special treatment

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

Maker Series

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