What exactly is Ninety Plus coffee90+ coffee?

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Friends who like to drink individual coffee are of course no stranger to Yega Xuefei, a geisha or Manning. But when it comes to the raw coffee beans of Ninety Plus (90 +), many coffee lovers always feel that they are wearing a mysterious veil.

Joseph Brodsky founded Ninety Plus (90 +) in 2006, and Joseph began his journey when the Geisha species appeared in Panama in 2003 and 2004, but when he didn't find the result he expected in Panama, he had another idea. Perhaps there are still some of Ethiopia's more than 10, 000 coffee varieties that have not yet been discovered. In order to ensure quality, 90+ adopts a cooperative model with local manors, with complete control from planting, sampling and harvesting to subsequent processing and cup testing. 90 + exclusive Profile Processing ensures that each coffee bean has a unique and stable flavor trend and quality, while 90 + coffee is unique in the market like fine red wine.

The nomenclature of 90 + beans is completely different from that of the usual 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. It is very different from the general at this point, it 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:

Sun: unrestrained fruit aroma

Honey treatment: the sweetness is outstanding.

Washing: the flavor is cleaner.

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:

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 grown 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 that have been specially treated are very expensive, and because there is very little space they can hold.

Finally, 90 + beans also have a scoring system different from the general 100 points. The main reason is that 90 + beans should exceed 90 points on cup tests, 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 import, has a great change and impressive, and the output is very rare.