Do you know the difference between ordinary coffee beans and 90 + coffee beans? What does 90 + mean?

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At the beginning, the 90 + company only bought the most wonderful coffee cherries from Ethiopian coffee farmers, and started with the best ready-made beans, so there were 90 + representative beans: Aricha and Beloya, which became famous in the first world war, but the experimental results were amazing, and the whole boutique coffee circle was shocked by the rich fruit flavor and high texture.

Then it is to select potential coffee farmers, according to the current coffee beans to set the ideal flavor back to bean farmers and processing plants, carry out process reengineering, and gradually revise the samples to the original flavor of 90 + by scientific management. but of course, it is necessary to carefully select the most suitable ones before the products can be produced. (it's a scientific experiment at all)

It is not known how many crazy experiments and failed samples are involved, but a very small number of them can indeed withstand the high score of 90 +, which can be said to be the best of the boutiques.

Do you know the difference between ordinary coffee beans and 90 + coffee beans?

When 99% of people don't know what 90 + coffee is.

Maybe you will be the 1%.

So what on earth are 90 + coffee beans?

Just as Dev can only be called chocolate-flavored candy, instant coffee can only be called coffee-flavored soft drinks. 90 + coffee beans are the symbol of the best honor in the coffee industry.

"90 +" does not refer to all coffee with a rating of more than 90, it refers to a top range of 13 flavors. Sometimes they haunt different estates, and they have a variety of taste characteristics. When processing, baristas will separate these coffees one by one according to variety, climate, and timing of freshness. They are like works of art that tend to be perfect. Baristas take painstaking efforts to make them taste the best and present them in the most perfect posture.

The pursuit of the ultimate flavor of "90 +" is very admirable, and their sustainable development model and environmental protection operation are also the learning goals of many coffee producers. Since the company was founded in 2006, the young company has made them known to coffee industry people all over the world in just a few years. The coffee series that made its debut in 2007 was immediately regarded as a precious show by coffee experts.

The nomenclature of 90 + beans is completely different from that of general boutique beans. First of all, unlike the usual names of producing areas and manors, each bean is named according to its flavor. For example, the famous Nekisse is originally intended to take its name from Shakisso's nectar. The naming of 90 + usually starts with the concept of flavor, then the name, and then the choice of producing areas and cooperative farms. In this respect, it is very different from the general boutique beans and is a brand with boutique management style.

It is not difficult to find that usually beans have the letters N, H or W, such as Ethiopian Yiagacheffe G3 N, which is commonly seen in the market, where N stands for Natural. H = Honey (honey treatment) and W = Washed (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 treatment of beans will have a more representative flavor, such as:

Insolation: unrestrained fruit aroma

Honey treatment:: the sweetness is outstanding.

Washing: the flavor is relatively clean

However, 90+ believes that sometimes there will be the same flavor trend under different treatments, for example, the flavor performance of beans treated with honey may be similar to that of washed beans, so they have introduced three basic flavor labels of N2, H2 and W2, which are distinguished by the intensity of fruit aroma and taste:

W2: (Low) low fruit tonality, emphasizing brightness, acidity and floral aroma

H2: (Moderate) moderate fruit tonality, emphasizing sweetness, fruit taste (non-aroma) and tea flavor

N2: (High) strong fruit tonality, emphasizing unrestrained flavor, sweet and sour, jam and dried fruit.

In 2011, in order to improve the stability of raw beans in Panama during the drying stage, Joseph developed a solar drying system inspired by a wood drying chamber with the University of Wisconsin in the United States, and named this exclusive treatment Solkiln? (SK). Of course, the beans after this special treatment are very expensive, and because of the space they can hold, the output is very small.

Finally, 90 + beans also have a scoring system that is different from the usual 100 points. The main reason is that beans produced by 90 + should all exceed 90 points on the cup test, and their grades are based on three factors: flavor, cost and output:

Level 7: special flavor, meticulous and impressive

Level 12: besides being impressive, it needs to be topical.

Level 21: a rare Level 7 with a flavor that usually surpasses that of Level 7.

Level 39: Level 12, which has low yield, has a higher flavor than Level 12.

Level 95: at present, the highest grade, from dried incense to the entrance, has a great change and impressive, and the output is very rare.

The discovery and development of good coffee is certainly what everyone would like to see, but very often, when the boutique becomes industrialized, the accompanying decline in quality is inevitable. I still hope that everyone will choose rationally and not blindly pursue the brand. The most important thing is to choose a good coffee that suits you, and the quality is the most important.

The score is higher than that of many COE champion manors, and the high score can not be achieved casually. No matter the raw bean variety, producing area, climate, planting method, raw bean handling method, etc., all have the unique persistence of 90 + company, so it extends the independent production system of 90 +-Profile Processing.