90 + Honey treated Dre Ella (Flower language) Coffee describes the hand parameters in detail.

Ethiopian coffee is known as "wilderness coffee", and a cup of Ethiopian coffee can bring you a primitive experience you've never had before. Ethiopia has unique natural conditions suitable for growing all imaginable varieties of coffee.

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 washing accounts for about ⒛%. Sidamo and Yejia Xuefei are mainly washed by water, supplemented by the sun, while Lim and Tiebi producing areas are mainly washed by water. Sun-dried beans are mainly Harald, Gemma, Lekampudi and Yilu Gbagbo.

The Sidamo producing area, which is 1400-2200 meters above sea level, is a famous boutique coffee area in southern Ethiopia, bordering Kenya. The washed Sidamo is light green, the beans are small, the growth oval, the fruit is full, the average quality is good, the smell is fragrant and mellow, the coffee raw beans are slightly gray, some places are thick and some are small, the acidity is soft and strong, and the mellowness is suitable. Sweet and spicy, it is one of the courtyard coffee in the highlands of southern Ethiopia.

Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell. The taste is unique and mellow, the taste is chic and pleasing, and the slowly rising end rhyme contains chic sweetness. A drop of entrance, endless aftertaste, with wild beauty, is considered to be a thorny rose in coffee.

It is an internationally renowned coffee bean production and sales company, and is famous for providing rare and unique raw coffee beans. JosephBrodsky was officially founded in 2007 and began the next year. Since now, we can see the traces of winning awards in coffee competitions, large and small, all over the world.

Coffee is classified according to the intensity of fruit flavor, which is different from the traditional classification of Washed, Honey and Natural. It also has three categories: W2, H2 and N2, but different treatments create different levels of fruit flavor, so you may drink sun-treated or water-washed coffee beans in the classification of honey flavor "H2".

It is not difficult to find that usually beans have the letters N, H or W, such as EthiopianYiagacheffeG3N, which is commonly seen in the market, where N stands for Natural. H=Honey (honey treatment) and W=Washed (water washing). Here, 90 + also has a different view, they think that rather than using the method of treatment to distinguish beans, it should be distinguished by the trend of flavor. Generally speaking, each kind of treated beans will have a more representative flavor.

However, 90+ believes that sometimes there will be the same flavor trend under different treatments, for example, the flavor performance of beans in honey may be similar to that of washed beans, so their family has introduced three basic flavor labels of N2, H2 and W2, and the flavor is distinguished by the intensity of fruit aroma and taste:

Low fruit tonality with emphasis on brightness, acidity and floral aroma

Moderate fruit tonality, emphasizing sweetness, fruit taste (non-aroma) and tea taste

Strong fruit tonality, emphasizing unrestrained flavor, sweet and sour, jam and dried fruit

Is a sub-brand of 90+Ninetyplus, retains the amazing flavor of 90 +, but the price is more approachable. DerarEla means HighlyFloral in Sidamo, that is, "fragrant flowers".

Flavor description:

Rich aromas of berries, walnuts, flowers, cream, peaches, apples, grapes and a variety of tropical fruits.

Product name: Ethiopia 90+levelupDerarEla Dre Ella (fancy language)

Baking degree: light baking is recommended

Grade: excellent

Particles: full

Acidity: slight acid

Equilibrium: very stable

Flavor: very unique, delicate and rich taste, with rich aromas of fruit and berries, flowers, grapes and a variety of tropical fruits

Coffee producing areas: Sidamo Province, Ethiopia

Raw bean treatment: sun exposure

Hand flushing language: 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, steam for 27 seconds, water injection to 105g water cut off, wait for powder bed water to half and then water injection, slow water injection until 225g water, no water powder ratio at 1:15, extraction time at 2:00