90 + company raw bean system classification, flavor classification, password classification?

90 + company raw bean system classification, flavor classification, password classification?

Ninety plus is an internationally renowned coffee bean production and sales company, and is famous for providing rare and unique raw coffee beans. In addition to working directly with coffee farmers, there is a 134-hectare coffee farm in Panama. Since its inception, 2007 has reached more than 40 countries around the world.

Joseph Brodsky officially founded Ninety plus in 2007, and since the next year, we can see traces of Ninety plus winning prizes in large and small coffee competitions around the world. among the six finalists in the 2013 WBC World Barista Competition last year, contestants from Italy, Korea and Canada used raw beans from Ninety plus. Exquisite cultivation and processing of raw beans, excellent coffee varieties and unique grading system make Ninety plus a top and unique representative of raw beans in the market. Shoucheng Coffee adheres to the concept of providing high-quality raw beans. Ninety plus, the exclusive agent in 2014, is a wonderful raw bean that you must not miss.

In 2004, with the rise of geisha in Panama, the unique aroma set off an upsurge in the search for excellent varieties all over the world. Joseph Brodsky, like other raw bean producers, researchers and enthusiasts, went deep into the remote mountains of Ethiopia and went to the wild primeval forest where coffee originated in search of Geisha tree species. Although he didn't get what he wanted in the end, he believes that there are still many excellent and unknown native species in the forest. It may not be discovered because the remoteness has not been discovered, or because it has not been carefully treated and cultivated. So the next year Joseph Brodsky immediately invested a lot of effort in Ethiopia. He looked for valuable coffee beans and worked with local estates to improve and refine the raw bean processing process, and to develop a Profile Processing raw bean system so that each bean could exert its complete flavor. In 2009, Joseph Brodsky began to grow native Ethiopian geisha in Panama. He bought land, created a "Ninety Plus Geisha Estate" estate, and built Ninety plus Sensory Room at the same time. In recent years, he has developed SolkilnTM special treatment, and Ninety Plus, which has been innovative in every aspect of raw bean processing, has taken the lead in the coffee boutique market.

Ninety plus exquisite cultivation and treatment of raw beans

Profile Processing system

Develop a Profile Processing system for each bean tailored, planting, harvesting, processing and other processes, and through a cup test and correction, exactly let each bean, give play to its unique fruit flavor.

SolkilnTM special treatment method

The original SolkilnTM special treatment method was created in 2013, which uses wood drying chamber to dry coffee beans. After the raft is cut down, the drying chamber of the wood usually reduces the water content of wood beans to 10-12% through the control and regulation of temperature, humidity and air circulation. Joseph Brodsky uses the same concept as this to create this new SolkilnTm (SK) special treatment method, and officially launched Lotus Solkiln H2 and Silvia Solkiln N2 two top raw bean products in 2013.

SK = SolkilnTM

Ninety plus's excellent varieties of coffee

In 2004, Joseph Brodsky Coffee began his career in search of the best geisha tree species. He chose the original species (Heirlooms) with good flavor in Ethiopia and planted the native Ethiopian geisha (Heirlooms Geisha) on the estate of NPGE (Ninety Plus Geisha Estate) in Panama.

Ethiopian native variety Ethiopia Heirlooms

Panama Geisha, a Panamanian geisha

Ninety plus unique flavor classification and password classification

Ninety Plus coffee is classified according to the intensity of fruit flavor, which is different from the traditional methods of washing (Washed), honey treatment (Honey) and solarization (Natural). It is also classified as W2, H2 and N2, but the fruit flavor grades created by different treatments are different, so you may drink sun-treated or water-washed coffee beans in the classification of honey-treated flavor "H2".

W2 = washing flavor

H2 = honey-treated flavor

N2 = the flavor of sun treatment