What are the classic coffee varieties of 90 + coffee?

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13 classics are: candle, ginseng, honey kiss, Danqiman, Clinique, Hatchilla, litchi, Juliet, lotus, Celia, prospect, prospect ruby, honey kiss ruby

Candlelight

Drima Zede means "Best Approach" in the local dialect. According to the information provided by the original factory, this coffee bean is a series of tailor-made products based on 90 + years of experience.

With the support of 90 + technology, Drima Zede only selects the most mature coffee cherries by hand, and the sun drying process takes pains to keep stirring to ensure uniformity. The end result is a very transparent and pure taste, hot and cold varies greatly, and the aromas of fruit, flowers and oak are very attractive.

Origin: 90 + Ethiopia SNNP, Sidama (Hidamo) producing area

Altitude: 1750m-2000m

Treatment method: insolation

Flavor: nectarine, tropical fruit, cream, cinnamon.

2; Dan's dream

Origin of Name: Danch Meng is actually the second brand of NINETY PLUS Company Level up, which is jointly promoted by the company and Bodhi Leaf, a raw bean trader. It was launched in 2013. Danch Meng is locally transliterated as "Perfect approach"(Jiatu). It is planted by Yega Shefi Jinlena Abaya Du Mensuo smallholder. It is a product launched against the background of NINETY PLUS 'professional flavor process. With 90+ sun treatment technology, Danch Man has a very unique Yega Shefi flavor.

Origin: Ninety + Ethiopia SNNP, Kambata production area

Altitude: 1700m - 2000m

Treatment method: sun exposure

Flavor: Cocoa, black raspberry, plum, juicy, floral aroma, blueberry, dark chocolate

3; Ginseng

Origin of name: This coffee comes from the western Ethiopian town of Nekempte. It is characterized by a lively and clean coffee with a slight taste of fruit, citrus and ginseng. The name "kem" in Kemgin is derived from Nekempte, and "gin" is derived from ginseng. Kemgin-flavored coffee is already available in Wolega, Sidamo and Yerga Sherphine regions.

Origin: Ninety + Ethiopia Wellega, Sidama and Yirgacheffe.

Altitude: 1750-2000m.

Treatment: Wash with water.

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

Packing specification: 30kg/carton

4; Clinique

chembe | Clinique N2 Level 7

Origin of the name: Although this year's Tchembe comes from yegga sherphine, the name comes from the Haricho and Bolo varieties of coffee in the Amaro Mountains, which when sun-cured have carob and banana flavors. Tchembe coffee has earthy and chocolate-like heaviness, as well as rich citrus and berry flavors.

Origin: Ninety + Ethiopia Yigacheffe.

Altitude: 1750-2000m.

Treatment: sun exposure.

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

Packing specification: 30kg/carton

5; Hachira

Hachira N2 Level 12

Origin of name: Originated from the Aricha series developed with S.A.Bagersh between 90 + 2006 and 2008. This coffee is called Hachira. Hachira coffee has a distinct fruit juice and floral aroma, usually with elderberry or blackberry fruit flavors and sometimes basil herbal flavors.

Origin: Ninety + Ethiopia Achira production area.

Altitude: 1750-2000m.

Treatment: sun exposure.

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

Packing specification: 30kg/carton

6; honey kiss

Nekisse ™ N2 Level 12

Origin of the name: In 2009, the coffee was named after Nectar from Shakisso, meaning that the coffee has a flavor similar to nectar from Shakisso Town, Sidamo Province, Ethiopia. Nikisse is characterised by a creamy smooth palate, intense berry jam and some batches even have a blend of citrus and tropical fruit flavours. Although originally grown in Shakisso, later Nikisse was grown in Wellega and Sidama, retaining only the name. We feel that Nekisse has retained its original nectar and berry flavor at Sidamo, which sets it apart from all other coffees from Ethiopia.

Origin: Ninety + Ethiopia Wellega and Sidama regions.

Altitude: 1750-2000m.

Treatment: sun exposure.

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

Packing specification: 30kg/carton

7; lychee and cello

Lycello W2 Level 21

Origin of the name: Jian Ka-shing, the champion of the Taiwan Division of the 2013 World Barista Competition, visited 90 + Rose Summer Manor this year. After tasting the fresh coffee of Rose Summer, he even thought of the lychee fruit he planted in his backyard. Jiacheng's association with litchi made Ninety + quickly use the first two letters of the English word "Lychee" as the first component of the coffee name. And then considering the components behind the coffee name, we took the English word for cello, because once we happened to hear the talented cellist Yo Yo Ma play, and his exquisite performance of cello and his careful study of playing technology deeply affected us, and reminded us of our own serious and studied attitude towards coffee, so we took the "o" in his name as the third part of the coffee name. This is where the name "Ly-cell-o" comes from.

Origin: Ninety + Panama Rose Summer Estate

Altitude: 1250-1650m

Breed: Ethiopian heirloom original variety

Treatment method: washing

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

Packing specification: 30kg/carton

8; Juliet

Juliette H2 Level 39

Origin of the name: At 90 + Rosedale Manor, there is a road leading from the farm house to the coffee drying area. When walking along this road, you will see a row of unusually beautiful mandala. In the evening, these bell-shaped flowers emit an intoxicating aroma that lasts only about an hour. We nicknamed this flower "night beauty." There's another legend about mandala. It is said that a native Panamanian tribe puts the flower under their pillow at night to protect themselves from harm, believing that it has special powers to protect their families. In addition to datura, belladonna, hyacinth and mandrake also belong to the "witch grass" family. Because these plants are believed to have mysterious powers, they are often used by wizards to make magical drinks. Mandala is an essential ingredient in sorcerers 'love potions. Those who drink love potions can get their loved ones, but Mandala is often mixed into a poison that can cause people to go crazy or die. Once we were in the sensory lab doing a mini-steam flavor evaluation of a coffee when we suddenly smelled a blend of honeysuckle, orange, milk chocolate, and flowers that took us back to that evening walking down the road with mandrake. Its soft, feminine taste has us so immersed in the tragic love story of mandrake and shakespeare's romeo and juliet that we call it coffee juliet.

Origin: Ninety + Panama Rose Summer Estate

Altitude: 1250-1650m.

Breed: Ethiopian heirloom original variety

Treatment: honey treatment.

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

Packing specification: 30kg/carton

9; Outlook

Perci | Outlook N2 Level 39

Origin of the name: The name "Perci" derives from "perspective", and the meaning of "perspective" itself is perspective. The name "Perci" means that in the course of our sensory experiments on this coffee, we suddenly felt a unique and amazing stimulus when we conducted the overall sensory evaluation as usual, and this feeling made us think differently about coffee. To quote the meaning of "perspective", the name "Perci" reminds us that this is a coffee that surprises us. When we first tested these coffees blind, we were pretty sure they were Ethiopian sun-cured coffees (in a sense). And the first thought that popped out of our heads was that this was definitely not coffee grown in summer. Orange, orange and jasmine flavours on the rose base. But for "Perci", the base flavor of rose summer is only a small component of its flavor, in addition to which it also has mango, pineapple, carob, banana, plum, red grape, honey, peach, red coral and many other flavors.

Origin: 90 + Panama rose summer estate.

Altitude: 1250-1650m.

Breed: ethiopian heirloom original breed.

Treatment: sun exposure.

Flavor characteristics: Intense cherry, carob, vanilla, tropical fruit and mixed fruit aromas. Mango, pineapple, carob, banana, plum, red grape, honey, peach.

Packing specification: 30kg/carton

10; lotus

Lotus Solkiln H2 level 95

Origin of the name: Lotus Solkiln The flavor was developed after the silt-free lotus, a perennial aquatic plant sometimes mistaken for a water lily. The 90 + Solkiln process dries the fresh fruit directly, similar to the traditional sun method, but the coffee beans look no different from the water wash method. Solkiln eliminates the effects of humidity common in Panama by artificially creating a microenvironment that allows fine control of temperature and humidity. Similarly, the lotus itself can adjust the temperature of its petals to accommodate human and other warm-blooded animals. Lotus SK breaks with the traditional Ethiopian washing or sun-drying experience and breaks with the traditional impression of the base flavor of rose summer. In naming Lotus SK, we were also influenced by a song called Lotus Flower by Radiohead from Oxford, England. This song mainly expresses people's pursuit of inner relief, freedom, low-key survival and love of music and sensory enjoyment. Just like this coffee, people who want to drink it can also experience such a state of mind. The MV of the song presents a pure and varied expression of music. If you have the opportunity, go and see this MV.

Origin: 90 + Panama rose summer estate.

Altitude: 1250-1650m.

Breed: ethiopian heirloom original breed.

Treatment method: Ninety + patent Solkiln honey treatment method. Special equipment is used to control the temperature and humidity in the house to extend the drying time, improve the taste but keep it clean like washing.

Flavor characteristics: Mixed aromas of fig and honey, melon, kiwi fruit and light tropical fruit on the palate.

Packing specification: 5kg/carton

11; Celia

Sillvia Solkiln N2 Level 95

Origin of name: Sillvia Coffee is the result of our first Solkiln process in 2012 for coffee from plot 11 in Guixia Manor. All the coffee from this plot was processed simultaneously, but only 25 kg of coffee with special flavor was successfully obtained. In 2013, we learned that fresh rose fruits harvested at the end of the season absorbed more fruit flavor during Solkiln treatment. This is because we extend the processing time, resulting in a more fruity flavor of coffee." The "sill" part of the name "Sillvia" refers to the location of our farm, Silla Del Pando(Sierra del Pando volcanic complex in the volcanic region of Panama), and "via" means channel or method.

Origin: 90 + Panama rose summer estate.

Altitude: 1250-1650m.

Breed: ethiopian heirloom original breed.

Treatment: Ninety + patented Solkiln solarization. Special equipment is used to control the temperature and humidity in the house to extend the drying time, improve the taste but keep it clean like washing.

Flavor: On the palate, the palate has a distinct juicy finish with intense tropical fruit notes and pineapple shortcake notes.

Packing specification: 5kg/carton.

12; Outlook Ruby

Perci Ruby <$Outlook Ruby N2 Level 195

Origin of the name: Perci red processing is already amazing. The effect of ruby treatment on Perci is more unique. Perci's tropical fruit features are more thorough and sweet to the extreme. All flavors are coated with a honey-brandy feel. Pineapple, mango and peach make a fresh jam. It still has the sourness of fresh fruit and the freshness of juice, but it thickens and sweetens.

Origin: Ninety + Panama Rose Summer Estate

Altitude: 1250-1650m.

Breed: Ethiopian heirloom original variety

Treatment: Ninety + patented "ruby treatment".

Flavor characteristics: Ruby finish with intense brandy, honey and tropical fruit flavours. Mango and pineapple tropical flavors become wild and wild. Bananas, red grapes, honey, peaches have a hint of drunkenness.

Packing specification: 5kg/carton

13; Honey Kiss Ruby Nekisse Ruby

Honey Kiss Ruby N2 Level 95

Origin of name: Ruby treatment is more than red treatment. It brings sweetness and fruity to the extreme, and more than a little goes overboard. Coffee to achieve this taste requires excellent coffee berries to avoid fermentation. The finest coffee cherries processed to the most extreme flavors. Nekisse kept the original nectar and berry flavors planted in Sidamo, and when you taste beans with such a strong taste, it feels like you taste the soul of coffee. Each green bean in the ruby treatment must reach the "ruby" standard to be called a "ruby" bean. After many eliminations and many attempts, the last point is left to reach the standard of "ruby", which is the most precious bean. Origin: Ninety + Ethiopia Wellega and Sidama regions. Altitude: 1750-2000m. Treatment: Ninety + Patented "Ruby Treatment" Flavor Features: Incredible blueberries, cherries, and honey, evening primrose heavy but never dirty, thick dark chocolate that seems pure cocoa powder. Packing specification: 5kg/carton