What kind of coffee is good coffee? Boutique 90 + coffee

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

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.

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.