Coffee cup test 90 +

NinetyPlus, literally translated as 90 cents, means that the young coffee company sells raw coffee beans with a Cupping score of more than 90 points. Some friends may think it's no big deal to score more than 90 points, but if they understand this set of Cupping rules, they will keep their mouth shut: after more than a dozen stringent inverted points deduction system, the remaining 90 points is no less difficult than writing 10 essays out of 10 points, and finally score and more than 90 points.

Let's first learn about the extraordinary achievements of this young company.

In 2006, NinetyPlus began to study the top coffee processing process and develop its own brand coffee beans, and set up its own sensory laboratory, NinetyPlus Sensory Room.

In 2008, the Aricha Micro Selection7 used by the 2008Nordic Roasting Competition champion in the Nordic Coffee Roasting Competition

In 2009, Aricha Micro Selection14 won the third place in coffee 2009 SCAA Coffee of the Year of the American Fine Coffee Association.

Sammy Piccolo, runner-up of 2009 WBC Competition in 2009 World Barista Competition, uses Aricha Micro Selection33.

Aricha wins Coffee Geek (famous coffee professional website) Coffee of the year Top Coffee of the year 2008 / 2009

The first coffee in history to score 97 points on Coffee Review.

2009 World baristas Competition 2009 WBC CompetitionAtilla Molnar,Hungary uses SO Beloya

+ 49th Parallel Coffee Roasters (Vancouver specialty coffee roaster, WBC regular)

1000 packets of Nekisse were sold in one day and a classroom in Ethiopia was donated.

+ $12 per cup of Nekisse in Cafe Grumpy (a famous specialty coffee dealer in New York)

Become sensational news in time, New York Post, Wall Street Journal and CBS

+ 96 Coffee Review, with the highest score of 96 in 2010

Per Norby,Da Matteo, the runner-up of 2010Nordic Roasting Competition in the 2010 Nordic Coffee Roasting Competition, uses Nekisse.

2010 Good Food Awards Winner-Nekisse roasted by Barth Anderson

2010 Good Food Awards Winner-Kemgin W2 roasted by Shaw Sturton

+ 93 points Coffee Review-Roasted by Keith Gehrke

In early 2010, we had the privilege of drinking Aricha at the Pei Mi Xenle Plaza in Shanghai (now moved to the fifth floor of Hong Kong Plaza). The taste was so amazing that we can't forget all kinds of flower and fruit flavors and red wine flavors. Then we began to contact NinetyPlus, but at that time NP issued a small number of raw beans, unable to buy raw beans.

In April 2011, Popo Hong Jie used a NinetyPlus bean baked by teacher Tan Bangyan when he won the runner-up in China's Baresta contest. During the same period, some fakes leaked out in China, using the clumsy act of replacing a letter in NinetyPlus's name, and many unwitting peers were deceived. Although we have bid for such good beans as Rose Summer of the Emerald Manor, we are still committed to NinetyPlus.

In 2011, NinetyPlus sold three beans:

Tchembe N2 processes Level 7 and enters (NinetyPlus Sensory Room) sensory Lab date: 2011-2-17

Tuktant N2 processes Level 7 and enters (NinetyPlus Sensory Room) sensory Lab date: 2011-8-18

Amaro W2 processes Level 4 and enters (NinetyPlus Sensory Room) sensory Lab date: 2011-2-4

(the Amaro was later renamed Dernaye)

In fact: Ninety Plus according to quality, quantity, production cost. The essential excellent raw beans are divided into at least three grades from low to high.

Level 4: adopt mixed harvest. When the beans produced in a single producing area can not meet the standards of separate harvest and treatment, the flavor characteristics of beans should be strengthened by mixed harvest.

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 NinetyPlus to reach the standard of 90 points in cup test.

Level 12: harvest in a single production area. Negative adjectives such as "must be recognized and indelible" are used on the website to indicate that this grade of beans must be a good taste that every coffee maker will never forget.

L21. The online grade is the Geisha variety planted in the manor purchased by NinetyPlus in Panama.

In terms of treatment, NinetyPlus believes that coffee itself is a kind of fruit, so according to the influence of fruit flavor on taste, it can be divided into three treatment methods: W _ 2 ~ H _ 2 ~ N _ 2; we can simply understand it as: W2=WASH washing treatment; H2=Honey honey treatment; N2=NATURE sun treatment.

In October 2011, we ordered a case of Tuktant L7 and a case of Tchembe L7 through friends from NinetyPlus Korea warehouse in Taiwan; the goods were not shipped to Ningbo until February 2012, which shows that it is not easy to get! in April 2012, Yungui once again participated in the China International Perista competition with two beans, including one of the Tchembe L7 we baked.

In 2012, NinetyPlus produced a better range of products:

Production area: Ethiopia

Nekisse N2-Level 12

Hachira N2-Level 12

Tuktant N2-Level 7

Tchembe N2-Level 7

Kemgin W2-Level 7

Production area: Ninety Plus Gesha Estates, Panama

Lycello W2-Level 21

Juliette H2-Level 39

Perci N2-Level 39

Lotus SK-Level 95

With two years of communication, we can get higher quality NinetyPlus raw beans more smoothly and faster. In May, we ordered a small amount of NinetyPlus-treated rose summer; in June, Taiwan's WBC contestants went to Vienna to participate in the WBC finals using NinetyPlus L95's special treatment rose summer; in July, we shared Nekisse N2-Level 12 and Hachira N2-Level 12 samples, and we decided to place an order immediately after cup testing; and received Lycello W2-Level 21 and Tchembe N2-Level 7 samples after National Day in October.