Introduction of 90 + Coffee Flavor Spectrum

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Kemgin, ginseng W2 Level 7

The origin of the name: this is a coffee from the town of Nekempte in western Ethiopia. It is characterized by liveliness and cleanliness, with slight flavors of fruit, citrus and ginseng. The "kem" in the Kemgin name is referenced from Nekempte, and "gin" is referenced from "ginseng" (ginseng). Kemgin-flavored coffee is already produced in Waliga, Hidamo and Yega Chet Coffee producing areas.

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.

Packing specification: 30kg / case

Tchembe (Clinique N2 Level 7)

Origin of the name: although this year's Tchembe comes from Yega Chet, it is named after Haricho and Bolo coffee from the Amaro Mountains, which are tanned with carob and banana flavors. Tchembe coffee has a thick feel similar to clay and chocolate, as well as rich layers of citrus and berry flavors.

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.

Packing specification: 30kg / case

Hachira (Hachilla N2 Level 12)

The origin of the name: originated from the Aricha (Achilla) production series developed with S.A.Bagersh in 90 + 2006-2008. Name this coffee "Hachira". Hachira coffee juice has a distinctive floral flavor, usually with elderberry or BlackBerry flavors, and sometimes with basil herbs.

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.

Packing specification: 30kg / case

Nekisse (Honeykiss N2 Level 12)

The origin of the name: in 2009, the coffee was named after "Nectar from Shakisso", meaning it has the same flavor as nectar from the town of Shachiso in Hidamo province, Ethiopia. Nikisse is characterized by a creamy and smooth taste, a strong berry sauce, and some batches even have mixed flavors of citrus and a variety of tropical fruits. Although it was originally grown in the Shakisso producing area, the later Nikisse was produced in the Wellega and Sidama producing areas, but the name was retained. We feel that Nekisse's cultivation in Hidamo retains its original nectar and berry flavor, which distinguishes it from all other coffees from Ethiopia.

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.

Packing specification: 30kg / case

Nekisse Red Red Honey Kiss N2 Level 39

The origin of the name: red handles Nekisse like its gorgeous and strong little sister. Sugar is as sweet, with my sister's classical fragrant wood and honey taste, at the same time independent and know their own charm, not afraid to play. Taste it feel deeply experienced a thicker and deeper Nekisse, it seems that someone has described the outline of Nekisse and painted it a thick eyebrow to set off the most beautiful details on the charming face.

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

Altitude: 1750,000m.

Treatment: 90 + patent "red treatment", it is close to but beyond the sun.

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. It's very subtle and measured. It's a rare good coffee.

Packing specification: 30kg / case

Nekisse Ruby (Honeykiss Ruby N2 Level 95)

The origin of the name: Ruby treatment is more than red treatment. It makes the sweetness and fruit taste to the extreme, more than a little will be too much. Coffee to achieve this taste requires excellent coffee fruit to avoid fermentation. The best coffee fruits are processed to the most extreme flavors. The Nekisse plant in Hildamo retains its original nectar and berry flavor, and it feels as if it tastes the soul of coffee when it tastes such strong beans. In the ruby treatment, each raw bean must reach the "ruby" standard before it can be called a "ruby" bean. After many times of elimination and many attempts, the last point is left to meet the standard of "ruby", which is the most precious bean.

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

Altitude: 1750,000m.

Treatment method: 90 + patent "ruby treatment"

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

Packing specification: 5 kg / case

Lycello, litchi and cello W2 Level 21

The origin of the name: Chien Ka-Cheng, the champion of the Taiwan Division of the 2013 World barista Competition, visited the Rose Summer Manor at 90 + this year. After tasting the fresh fruit of Rose Summer Coffee, he even reminded him of the litchi fruit he planted in his backyard. Ka-shing's association of lychees made 90 + quickly use the first two letters "Ly" in the English word "Lychee" of litchi as the first part of the name of this coffee. Then, considering the components after the name of coffee, we chose the English word "cello" from the cello. This is because we happened to hear the performance of the talented cellist-- Yo Yo Ma. His exquisite performance of the cello and his careful study of the playing skills deeply affected us and reminded us of our own attitude towards coffee. So we use the "o" in his name as the third part of the coffee name. This is the origin of the name "Ly-cell-o" of this coffee.

Origin: ninety + Rosa Manor in Panama

Altitude: 1250-1650m

Variety: original variety of Ethiopian heirloom

Treatment: washing

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.

Packing specification: 30kg / case

Juliette, Juliet H2 Level 39

The origin of the name: in the Rose Summer Manor of Ninety +, there is a road from the farm house to the coffee dry area. When you walk on this road, you will see a row of extraordinarily beautiful mandala. In the evening, these bell-shaped flowers give off an intoxicating aroma that only lasts for an hour or so. We jokingly call this flower fragrance "beauty of the night". There is another legend about mandala. It is said that a local Panamanian indigenous tribe will put the flower under his pillow to protect himself from harm when he sleeps at night. They believe that the mandala has a special energy to protect the family. In addition to Mandala, belladonna, celestial fairies and Mandrake also belong to the "witchgrass" family, and because these plants are thought to have mystical powers, they are often used by wizards to make magic drinks. Mandala is an essential ingredient for wizards to prepare love potions. People who drink love potions can get loved ones, but mandas are often blended by wizards into a poison that can lead to madness or death. Once when we were doing a small steam flavor evaluation of a coffee in the sensory lab, we suddenly smelled a mixture of honeysuckle, orange, milk chocolate and flowers in the coffee, which brought us back to the evening on the road with mandala. Its soft and feminine taste immerses us for a long time in the tragic love story of the mandala flower and Shakespeare's Romeo and Juliet, so we named this coffee Juliet Coffee.

Origin: ninety + Rosa Manor in Panama

Altitude: 1250-1650m.

Variety: original variety of Ethiopian heirloom

Treatment: honey treatment.

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.

Packing specification: 30kg / case

Perci (Prospect N2 Level 39)

The origin of the name: the name "Perci" is derived from "perspective". The meaning of "perspective" itself is viewpoint and perspective. The name "Perci" means that in the process of sensory experiments on this coffee, we suddenly feel a unique and amazing stimulation during the overall sensory evaluation as usual, and this feeling makes us have a different view of coffee. Citing the meaning of "perspective" and naming it "Perci" reminds us that it is a coffee that impresses us. When we first tested this coffee blindly, we were pretty sure it was Ethiopian tanning coffee (in a sense). And the first thing we thought was that this was definitely not rose coffee. The basic flavor of Rosa has citrus, orange and jasmine flavors. But for "Perci", the basic flavor of Rose Xia is only a small part of its flavor. In addition, it also has mango, pineapple, carob, banana, plum, red grape, honey, peach, red coral and so on.

Origin: ninety + Panamanian Rosa Manor.

Altitude: 1250-1650m.

Variety: original variety of Ethiopian heirloom.

Treatment: insolation.

Taste characteristics: intense aromas of cherry, carob, vanilla, tropical fruit and mixed fruit juice. Mango, pineapple, carob bean, banana, plum, red grape, honey, peach.

Packing specification: 30kg / case

Perci Red scarlet prospects N2 Level 95

Origin of the name: the effect of red treatment on Perci is the same as watching a beautiful sunset in a red glass window. Perci's tropical fruits are more thorough and sweeter. All the flavors are coated with honey brandy. Pineapple, mango and peach make a fresh jam. It still has the sweet and sour taste of fresh fruit and the freshness of fruit juice, but it becomes thicker and sweeter.

Origin: ninety + Panamanian Rosa Manor.

Altitude: 1250-1650m.

Variety: original variety of Ethiopian heirloom

Treatment: 90 + patent "red treatment". It is close to but beyond the sun.

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.

Packing specification: 5 kg / case

Perci Ruby? looking forward to Ruby N2 Level 195

The origin of the name: Perci red treatment has been very amazing. Ruby treatment has a more chic effect on Perci. Perci's tropical fruits are more thorough and extremely sweet. All the flavors are coated with honey brandy. Pineapple, mango and peach make a fresh jam. It still has the sweet and sour taste of fresh fruit and the freshness of fruit juice, but it becomes thicker and sweeter.

Origin: ninety + Rosa Manor in Panama

Altitude: 1250-1650m.

Variety: original variety of Ethiopian heirloom

Treatment method: 90 + patent "ruby treatment".

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.

Packing specification: 5 kg / case

Lotus Solkiln (Lotus Lock H2 level 95)

The origin of the name: the development of Lotus Solkiln flavor is modelled on the unstained lotus, a perennial aquatic plant that is sometimes mistaken for water lilies. Although the rose summer processed by the 90 + Solkiln method dries the fresh fruit directly, which is similar to the traditional sun drying method, the coffee beans do not look much different from the washing method. The Solkiln method eliminates the effects of the humid environment common in Panama on coffee by artificially creating a microenvironment in which temperature and humidity can be finely controlled. Similarly, the lotus itself can adapt to the environment of human or other warm-blooded animals by adjusting the temperature of its petals. Lotus SK breaks the usual experience of imitating Ethiopian washing or solarization, as well as the impression of the basic flavor of Rosa Rosa. In the process of naming "Lotus SK", we were also influenced by a song called "Lotus Flower" from the British band Radio Commander in Oxford. This song mainly expresses people's pursuit of inner relief, freedom, low-key survival and love of music and sensory enjoyment of life, 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 way of expression of music, if you have the opportunity to see this MV.

Origin: ninety + Panamanian Rosa Manor.

Altitude: 1250-1650m.

Variety: original variety of Ethiopian heirloom.

Treatment method: 90 + patent Solkiln honey treatment. The house uses special equipment to control the temperature and humidity to prolong the drying time, improving the taste while keeping it as clean as washing.

Taste characteristics: mixed aromas of figs and honey, with rich layers of melon, kiwifruit and slightly tropical fruits on the palate.

Packing specification: 5 kg / case

Sillvia Solkiln (Celia Lock N2 Level 95)

The origin of the name: Sillvia Coffee is the result of the first Solkiln treatment of coffee from plot 11 in Rosa Manor in 2012. All the coffee in this plot was processed at the same time, but in the end only 25 kilograms of coffee with special flavor was successfully obtained. In 2013, we learned that the fresh fruit harvested at the end of the season absorbed more fruit flavor during the Solkiln treatment. This is because we have extended the processing time, resulting in a stronger fruit flavor of the coffee. " The "sill" part of the name "Sillvia" is quoted from the location of our farm, Silla Del Pando (Siriadel Pando volcano complex in the volcanic area of Panama), and "via" means channel or method.

Origin: ninety + Panamanian Rosa Manor.

Altitude: 1250-1650m.

Variety: original variety of Ethiopian heirloom.

Treatment method: 90 + patent Solkiln solarization. The house uses special equipment to control the temperature and humidity to prolong the drying time, improving the taste while keeping it as clean as washing.

Flavor: the palate has obvious fruit juice taste, strong tropical fruit flavor and pineapple pastry taste with a long aftertaste.

Packing specification: 5kg / case.