Introduction to the Flavor of Ninety Plus Coffee Fine Coffee

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

Ninety Plus Coffee, a boutique coffee supplier from the United States, was founded in 2006. In the ten years since its establishment, 90 + has made the coffee industry all over the world realize its unique charm and led the unprecedented boutique coffee craze in the world. Since the first coffee in 2007, it has been the precious first choice for coffee industry experts and competitors. Today's 90 + is synonymous with the world's top boutique coffee, taste and quality far better than any other expensive coffee.

Joseph Brodsky, the founder of 90 +, found that all the world's high-quality raw coffee beans originated in Ethiopia, 90% of the raw beans came from the original varieties of Ethiopia, and even the rosy summer of the Panamanian manor was transplanted in Ethiopia. "90 +" includes 13 top flavors of coffee series, but also because in the past 90 + in the international coffee tasting on the illustrious merit, so that the near-perfect taste experience and 90 + have been inseparable.

Ninety + the best weapon lies in its planting, cultivation, harvest, processing and a series of processing and taste optimization under the standard of almost works of art. What I like and praise most is that 90 + planting sites will not plant coffee trees too densely. Taking into account the space and nutrients needed for natural growth, everything gives coffee trees the most natural growth environment. At the same time, in the harvest process, I would rather pay more for the workers' wages, but also hope to be able to

Do a good job in the quality of harvest, so immature beans and coffee beans that do not meet the harvest requirements will hardly be harvested, and the overall quality control is very well done. at the same time, they separate these coffees one by one according to variety, microclimate and harvest time, taste cups and test them one by one, specially designed and processed to create "works of art" in coffee beans for each taste. Finally, the most beautiful posture will be presented to everyone.

According to the degree of effect of fruit flavor on taste, it can be divided into three categories from low to high: W2, H2, N2.

The distinction between these three flavors can also be simply understood as a treatment method:

W2=WASH washing treatment; H2=Honey honey treatment; N2=NATURE sun treatment

In addition to the above common treatments, "Ninety +" also has its own original and patented treatment, that is:

Solkiln: the so-called Solkiln method is a special treatment of 90 + company's patented technology, which dries the fresh coffee fruit 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.

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. This treatment will once again enhance the aromatic characteristics of the coffee itself, and the taste will reflect a strong sweetness with obvious fruit flavor.

Ruby: the so-called "ruby" treatment is also a more difficult and extreme way of dealing with red. To maximize the sweetness and fruity of red treatment, this method requires a lot of manual screening. Every raw bean must meet the "ruby" standard in order to be called a "ruby" bean. It has been eliminated many times, tried many times, and only the last point can meet the standard of "ruby", so it is the most expensive.

At the same time, "90 +" is accompanied by grading, that is, the so-called level, on the basis of the treatment method. The classification represents as follows:

Level 7: harvested in a single production area. The rare varieties with meticulous taste and special flavor are selected by hand and then treated by Ninety Plus to reach the standard of "90 +".

Level 12: harvest in a single production area. This grade of beans must be a good taste that every coffee maker will never forget. Hatchilla is a good representative.

Level 21 (L21), Level 39 (L39), most of these are "ninety +" Gesha varieties planted in Panamanian manors. Ethiopian Nekisse Red processed by special Red also belongs to Level 39 (L39).

Level 95 (L95) and Level 195 (195) are beans in the advanced microenvironment of the Panamanian manor, which are 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 founder Joseph. The annual output may only reach about ten to dozens of kilograms. It's a collection.

Let's take a detailed look at these 13 top coffee beans. I believe many friends have drunk them, each of which is a classic and worth trying, which will subvert your impression of the taste and flavor of coffee.

one

Kemgin | Ginseng (officially renamed to wild ginger flower this year) W2 Level7

Origin: ninety + producing areas of Woliga, Sidamo and Yega, Ethiopia.

Altitude: 1750-2000 m

This year, ginseng was officially renamed "wild ginger blossom". Compared with ginseng in 2015, in addition to the fragrance of ginseng, it also retains the syrup-like thickness of previously washed beans, and this year's wild ginger flowers bring higher sweetness. as a result, the original peach flavor has gradually changed to a rare orange sugar flavor, so it is recommended that friends can try this year's wild ginger flowers.

two

Tchembe | Clinique N2 Level7

Origin: 90 + Yega Snow Coffee producing area, Ethiopia

Altitude: 1750-2000 m

The flavor of Clinique is impressive once. The overall body is thick, creamy and fruity with berry flavors.

three

Nekisse | Honeykiss N2 Level12

Origin: 90 + producing areas of Woliga and Sidamo, Ethiopia

Altitude: 1750-2000 m

The honey kiss is characterized by a creamy, smooth taste, strong berry flavors, and some batches are accompanied by a mix of tropical fruits.

four

Hachira | Hachilla N2 Level12

Origin: ninety + Achila producing area of Ethiopia

Altitude: 1750-2000 m

Hatchilla has a floral flavor and a very obvious sense of fruit juice. it is a bean with a good reputation in Level12.

five

Lycello, litchi and cello (officially renamed "litchi blue") W2 Level 21

Origin: ninety + Rosa Manor in Panama

Altitude: 1250-1650 m

In 2016, a total of four beans have been upgraded and improved, and litchi and cello are one of them. the taste will have soft lemon acidity, sweet and sour taste similar to litchi, and nutty taste similar to cashew nuts.

six

Perci (Prospect N2 Level 39)

Origin: ninety + Rosa Manor in Panama

Altitude: 1400-1800 m

Drink to this level is already a "light extravagant", I can tell you no exaggeration, this is not a cup of coffee, this is a cup of juice, it will bring you absolute surprise taste buds, strong cherry, carotene, vanilla, tropical fruit and mixed juice flavor.

seven

Juliette, Juliet H2 Level 39

Origin: ninety + Rosa Manor in Panama

Altitude: 1750-2000 m

Juliet is the favorite of the 90 + I have drunk. Juliet is full of floral smell on the basis of the flavor of rose summer seed.

eight

Nekisse Red | Red Honeykiss N2 Level39

Origin: 90 + producing areas of Woliga and Sidamo, Ethiopia

Altitude: 1750-2000 m

Treatment: 90 + patented red treatment ("red treatment"), patented drying technology, beyond traditional solarization

The red treatment enhances the flavours of blueberries, cherries and dark chocolate. At the same time, it maintains the balance of fruit chocolate and its multi-layered taste, it is a rare good coffee.

nine

Perci Red scarlet prospects N2 Level 95

Origin: ninety + Rosa Manor in Panama

Altitude: 1400-1800 m

Treatment method: 90 + patent "red treatment"

This level of 90 +, it can be said that the mouth is quite amazing, and will not worry about hand damage to the flavor, the really good beans are really "random", red treatment highlights the taste of vanilla, tropical fruit and mixed fruit juice.

ten

Nekisse Ruby (Honeykiss Ruby N2 Level 95)

Origin: 90 + producing areas of Woliga and Sidamo, Ethiopia

Altitude: 1750-2000 m

Treatment method: 90 + patented "ruby treatment"

The ruby treatment surpasses the red treatment, which maximizes sweetness and fruity, with blueberries, cherries and honey and thick dark chocolate seemingly pure cocoa powder.

eleven

Lotus Solkiln (Lotus Lock H2 level 95)

Origin: ninety + Rosa Manor in Panama

Altitude: 1400-1800 m

Treatment: 90 + patented Solkiln honey treatment (but this year "Solkiln" has left everyone temporarily, so the lotus lock situation is now out of print)

The most important feature of Solkiln treatment is that it is similar to the traditional sun drying method, but the coffee beans do not look much different from the water washing method, with high cleanliness of beans and rich layers of melons, kiwi fruits and light tropical fruits in the mouth.

twelve

Sillvia Solkiln (Celia Lock N2 Level 95)

Origin: ninety + Rosa Manor in Panama

Altitude: 1400-1800 m

Treatment: 90 + patent Solkiln tanning method (but this year "Solkiln" has left everyone temporarily, so the current lock in Siria has been considered "out of print")

The palate has an obvious fruit juice taste with strong tropical fruit flavors.

thirteen

Perci Ruby? looking forward to Ruby N2 Level 195

Origin: ninety + Rosa Manor in Panama

Altitude: 1400-1800 m

Treatment method: 90 + patented "ruby treatment"

This is the "ultimate big boss" of 90 +, with rich brandy and honey tropical fruit flavors after ruby treatment. The taste of the red outlook is already very experienced, adding ruby treatment to make the tropical fruit more thorough and extremely sweet.

The above is about the sharing of 90 +. In fact, 90 + also has four levelup series beans of Candlestick, Romique, Danqi Dream and Dreamer, which are equally amazing. To this day, I can't forget that I first came into contact with the stunned expression of 90 +. The most admirable idea of 90 + is that they insist that the coffee bean itself is a kind of fruit and strive to be treated by a proprietary method. Let all the most beautiful and pure "natural elves" present to people, it is a great shock and satisfaction of taste buds, so that you can't stop at once.