What do you know about 90 + coffee?

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

What kind of coffee is good coffee? In the complex coffee world, we have found a very good provider of high-quality coffee beans. Today, we will introduce 90 + coffee to see how the leaders in the boutique coffee industry are successful.

90 + Coffee comes from American boutique coffee creators and providers:

Only a few years after the establishment of Ninety Plus Coffee in 2006, 90 + has made coffee industry around the world aware of their names. Since 2007, the first coffee has been a precious choice for coffee industry experts and contestants. Today, Ninety +'s 13 coffees are one of the richest top coffee series in the world, with better taste and quality than any other expensive coffee.

Ninety + four brands include: coffee, Manor, sense, Solkiln. It represents their four important achievements.

Ethiopia, and its different flavors of many different varieties are no less than 10, 000 grapes into 1 million different wines. Ninety percent of the raw beans come from the original varieties of Ethiopia, including the Panamanian manor Geisha, which was also transplanted by Ethiopia. Processing is the specialty of 90 +. They separate these coffees according to variety, microclimate and fresh time, taste them one by one, and specially design processing methods for each taste to achieve a taste characteristic. Like a big-name design, study hard and spend painstaking efforts to complete a handicraft that is close to art. Natural products go through a lot of refinement, improvement, and finally achieve the most beautiful posture to present the content to everyone.

Ninety + Brand creation:

Ninety Coffee was founded by our creative team, and we started with the idea of creating a better manor coffee.

Our team: we are committed to providing extraordinary coffee for the global professional boutique coffee market, because we will personally control every step of the process from planting to production. In this process, we continue to pursue the ultimate coffee flavor experience.

As growers: our early experience tells us that in order to make a significant and meaningful change in coffee flavor, we need to devote ourselves to the whole process of coffee production, which requires us to start with planting management. So we take the initiative to assume the responsibility of the landowner and enjoy the process of getting close to the coffee tree every day, so that we can know enough about coffee and come up with better ways to improve its flavor from the source.

As a producer: in the initial processing process, we use different processing methods to develop different flavors of coffee. This forces us to force ourselves to engage in repetitive and sometimes uncomfortable experiments. In the course of the experiment, we trust our intuition, accept failure calmly, and of course look forward to the success of the experiment. It is this repeated experiment that makes our coffee unique. In addition, we also have a work habit that every time we succeed in experimenting with a taste, we naturally ask ourselves, "what's the next taste?"

Honor: honor is not the most important thing for us, of course, thank people from all walks of life for their recognition, but for ourselves, there is nothing like to introduce our unique coffee flavor spectrum, in the process, they will experience the complex and wonderful coffee flavor.

Processing technology

The names W 2, H 2, N 2, Red, Ruby and Solkiln are all 90 patent terms. They represent different processing technologies.

W2, H2, N2

Ninety + thinks that coffee itself is a kind of fruit, so it has its own exclusive treatment method according to its taste: (W2), (H2), (N2). The distinction between these three flavors can also be simply understood as treatment methods: W2=WASH washing treatment, H2=HONEY honey treatment and N2=NATURAL sun treatment. They actually represent the effect of fruit flavor on taste during treatment.

When you understand the traditional coffee treatment, you will find that after a small amount of adjustment in practice, the difference between these treatments will gradually blur. For example, a little water washing can be added at different stages of the dense treatment process to make it have a light and bright washing taste, and the degree of pulp fermentation will be brighter after the sun is strictly controlled. Therefore, the sun and densification may not be as expected. In order to give the baker the clearest taste hint, 90 + takes taste as the main category:

W 2: lower (Low) fruit tonality; emphasizes brightness, acidity, and floral aroma.

H 2: warm (Moderate) fruit tonality; emphasizes sweetness, fruit taste (rather than fruit), and tea.

N 2: higher (High) fruit tone; emphasizes unrestrained, sweet and sour, jam and dried fruit flavor.

Red

The so-called "red treatment" is a special treatment carried out by the 90 team through their own patented drying technology, which makes the color of shelled coffee beans show varying degrees of red, from light red to ruby red. This treatment will once again enhance the aromatic characteristics of the coffee itself, and will reflect a strong sweet taste with obvious fruit flavor.

Ruby

The so-called ruby treatment is also a more difficult and extreme way of dealing with red. Make the sweetness and fruit taste of red treatment to the extreme, if you accidentally exceed it, it will become a bad fermentation taste, this method also requires a lot of manual screening. Every raw bean must meet the ruby standard to be called a ruby bean. It has been eliminated many times and tried many times before the last point can meet the standard of ruby, so it is expensive.

Solkiln

The so-called Solkiln method is a special treatment method of 90 companies' patented technology, in which the fresh coffee fruit is dried in a house originally used to dry wood, in which special equipment is used to control the temperature and humidity needed to maintain the stability of the internal environment, while eliminating the impact of the local humid climate on the coffee.

Level

"Level" is the number after the ninety + product name marked "L". For example: L12-it's Level12

Level is probably proportional to the price, representing 90 + special-purpose raw bean grading model: according to quality, quantity, production cost, 90 based on the original excellent raw beans, continue to grade as follows:

Level 7 (L7)

Harvest in a single production area. The rare varieties with fine taste and special flavor are selected by hand and then treated by NinetyPlus to reach the standard of more than 90%.

Level 12 (L12)

Harvest in a single production area. Negative adjectives such as "must be recognized and indelible" are used on the website to indicate that this grade of beans must be a good taste that every coffee maker will never forget.

Level 21 (L21), Level 39 (L39)

Most of these are Gesha varieties planted on Panamanian estates in 1990. Ethiopian Nekisse Red processed by special Red also belongs to Level39 (L39).

Level 95 (L95), Level 195 (195)

They are beans in the advanced microenvironment of Panamanian Manor, processed by patented drying technology after a long screening process. Reach the top taste standard in the design. Most of them will be processed under the personal care of the sponsor Joseph. The annual output may only reach about ten to dozens of kilograms. It belongs to the collection.

Ninety +

Ninety Plus, which translates directly to 90 +, or more than 90 points. Non-industry friends may not understand that more than 90 points of coffee beans means it is close to perfect for coffee lovers. Whether talking about the cup score, or the evaluation score of Coffee Review (www.coffeereview.com), it is a hard-won honor.

The first coffee in 2007 Aricha Selection 7 90 got a Coffee Review 95 (Novo Coffee Roasters).

2009 Aricha Micro Selection 14 won the third place in the coffee world of the American Fine Coffee Association (SCAA).

2009 Aricha Micro Selection 33 became the runner-up coffee of the World barista Competition with four-time Canadian champion Sammy Piccolo.

2012 Panama Manor Rose Summer came out for the first time, Perci Red scored the highest score in Coffee Review history 97 (Barrington Coffee Roasting Co.) in addition, 90 + coffee appeared in many world baristas competitions, accompanied by contestants to win national and world-class first prizes. The scores of 93 Coffee Review, 94, 95, 96 and 97 were scored in many times. Due to the numerous achievements accumulated over the years, they are not listed here one by one.