The influence of 90 + three Patent treatments on Coffee Flavor difference of 90 + Coffee treatment

Solkiln: the so-called 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 local climate on 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.