90 + Danqi Dream hand impact parameters Danqi Dream detailed introduction

90+ is a vertically integrated coffee bean manufacturer with a very good international reputation and reputation, focusing on the production of boutique coffee and committed to establishing a deep and long-term relationship with farmers. Since its establishment in 2007, it has frequently scored more than 90 points in Coffee Review, and 90 + can be seen in coffee competitions large and small all over the world. F.I. I also have the honor to get these boutique coffee beans of 90 + and share them with you.

Coffee is Ethiopia's most important export cash crop and the main source of Ethiopia's foreign exchange earnings. Ethiopia's coffee exports account for about 3% of the world market, making it the eighth largest coffee exporter in the world. Coffee exports increased steadily from 58000 tons in 1990 to 110000 tons in 1995-1996 and remained at this level in the following years. The export volume exceeded 110000 tons from 2001 to 2002 and reached 127000 tons from 2002 to 2003. As the price of coffee on the international market has been declining for a decade, Ethiopia's foreign exchange earnings have been seriously affected. Before the price of coffee fell sharply

1. Limu coffee grows between 1400 meters and 2000 meters above sea level. Wash the coffee. Excellent quality, with strong nut aromas, suitable acidity, with the intensity of wine. The annual output is 29000 tons.

2. Jima Coffee grows between 1400 and 1800 meters above sea level. Sun-baked coffee. Slightly sour, with nutty aromas and a long finish. The annual output is 70000 tons.

3. Gambi coffee grows between 1500 meters and 2300 meters above sea level. It is gourmet coffee with moderate acidity and fruity aroma. The annual output is 34000 tons.

4. Yerqin coffee grows from 1500 meters to 2200 meters above sea level. Mocha flavor, with floral and spicy aromas. The average annual output is about 28000 tons.

5. Sidamo Coffee grows at an altitude of 1400-2200 meters. Suitable acidity and high quality. The average annual output is about 37000 tons.

6. Harald Coffee grows on highlands above 2700 meters above sea level. It is the best coffee in the world, medium acidity, intoxicating exotic flavor, with slightly tipsy, dried fruit aroma, is pure mocha coffee. The average annual output is about 26000 tons.

Hand-washed Sidamo. 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 91mi 93 degrees water temperature, first water injection 30g water, carry on steaming for 27 seconds, injection to 105g water cut off, wait for powder bed water to half, then water injection, slow water injection until 225g water volume, no water powder ratio at 1:15, extraction time at 2:00

With the support of 90 + technology, only the most mature coffee cherries are selected by hand, and the sun drying process is painstakingly stirred to ensure uniformity.

90 + beans and the general habit of boutique beans in a completely different way of naming, there will not be the name of the producing area and manor, each bean is named according to flavor. Candles, for example, mean "best approach" in the local dialect. Starting with a concept of flavor, then naming it, and then starting the choice of producing areas and cooperative farms, it can be seen that 90 is a brand with boutique management style.

Various forms of coffee cultivation can be found in Ethiopia: everything from wild coffee forests and semi-developed land to traditionally operated plots to modern plantations. About 50% of the coffee is grown more than 1500 meters above sea level. According to the above four different modes of production, Ethiopian coffee can be divided into nine major coffee producing areas, including five boutique coffee areas: Sidamo, Yegashefi, Harald, Lim and Lekampu. and four general commercial bean producing areas: Gemma, Irugbo, Tibby and Bekaa. The sun or water washing methods are used in each district, and different treatment methods also affect the flavor. At present, the sun method accounts for about 80%, and water washing accounts for about 20%.

Danch Meng Danqimeng [Origin of the name]: Danch Meng is actually NINETY PLUS's sub-brand Level up, the Ethiopian raw bean jointly promoted by the company and raw bean trader Bodhi Leaf. It was listed in 2013. Danch Meng is translated as "Perfect approach" (Jiaotu) locally. It is a product grown by Ye Jia Xuefei Jinlena Abayadu Menso, and launched against the background of NINETY PLUS's professional flavor process. With 90 + sun treatment technology, Danchman has a very unique Yega Xuefei flavor.

[Origin]: 90 + Ethiopia SNNP, Kambata producing areas

[altitude]: 1700m-2000m

[treatment]: insolation

[flavor]: cocoa, black raspberry, plum, succulent, floral aroma, blueberry, dark chocolate Drima Zede

Net content: 227g packing: bulk origin: Ethiopia

Levelup Drima Zede

Country: Sidamo

Altitude: 1750,000m

Production area: Sidamo

The transliteration of Danch Meng is Danqi Dream, which itself means a good way. This batch comes from Kambata of Yega Xuefei. With 90 + sun treatment technology, Danqi Dream has a very unique Yega Xuefei flavor.

Levelup, a sub-brand from the famous Ninety Plus company, was jointly launched by 90 + and raw bean trader Bodhi Leaf and went public in 2013. Semeon Abay is responsible for the quality control of the Levelup team, and brought in Ashenafi Agraw, the former president of the West Dharma Farmers' Cooperative Union, as the project director.

Ninety Plus is an American coffee company which is different from ordinary raw bean traders. It advocates procurement of origin, looking for good beans, and long-term operation! In order to find good beans, they can roll up their sleeves and work with local coffee farmers to build their own brands and co-brands. And, 90 + company attaches great importance to the post-processing of coffee fruit, has its own set of unique raw bean treatment methods! In the naming of coffee, they are also unique, unlike other beans named after producing areas, 90 + coffee is named after a rigorous cup test, named after the flavor of coffee.

According to the degree of effect of fruit flavor on taste, it can be divided into: W _ 2 ~ H _ 2 ~ 2 ~ 2. The distinction between these three flavors can also be simply understood as treatment methods: W2=WASH washing treatment, H2=Honey honey treatment, N2=NATURE sun treatment:

W2: lower (Low) fruit tonality; emphasizes brightness, acidity, and floral aroma.

H2: warm (Moderate) fruit tonality; emphasizes sweetness, fruit taste (rather than fruit flavor), and tea taste.

N2: higher (High) fruit tonality; emphasizes unrestrained, sweet and sour, jam and dried fruit flavors.

Baking degree: light baking

Treatment: insolation

Variety: native species

Processing plant: NinetyPlus90 +

Flavor: nectarine, tropical fruit, oak aromas

"90 +" does not refer to all coffee with a score of more than 90. Good coffee, one year, one year. Sometimes haunt different manors, but also have different taste characteristics. "90 +" refers to a top range of coffee with 13 flavors. These coffees only come from NinetyPlusCoffee, the creator of American boutique coffee. They are all old varieties of Ethiopian heirloom (Heirloom). After being cultivated in the ecological environment, they are processed according to the standard of works of art to optimize their taste. The processing process is the specialty of 90 +, will separate these coffee according to variety, microclimate, fresh time one by one, taste one by one, specially design the processing method for each taste, achieve a kind of taste characteristic, just like the big brand design, study attentively, spend painstaking efforts to complete a handicraft that is close to art. Natural products go through a lot of refinement and improvement, and finally reach the most beautiful posture to present the content to everyone.