The Origin of Clinique N2 naming of 90 + Series Coffee beans

The Origin of Clinique N2 naming of 90 + Series Coffee beans

90 + Clinique N2 Ninety Plus Tchembe N2

Named after Bolo, a variety of Haricho and Amaro Mountain, Tchembe comes from Yega Chuefei and is naturally tanned with longhorn and banana flavors, thick and sticky, accompanied by chocolate and quite a number of layers of citrus and berry flavors.

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. Nuwak 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.

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

Red treatment

In a special treatment carried out by the 90+ team through its own patented drying technology, the shelled fruit will show varying degrees of red, from light red to ruby red, which will increase the aroma of the coffee again, and the fruit flavor and sweetness will be more significant.

Ruby treatment

It is the most extreme performance of red treatment, giving full play to the aroma and sweetness of coffee fruit. After treatment, it will be overfermented accidentally, so a lot of manual care and screening of fruits are needed, and fruits that meet the ruby standard must be selected before they can be called ruby coffee beans, so after repeated screening and elimination, the number is extremely rare.

Maker series

Ninety Plus allows experts, roasters and contestants from the international coffee industry to tailor their own raw beans in Ninety Plus, and officially launch the Maker series in 2014. Unlike the centralized way of handling coffee in manors and processing plants, individuals can choose the ripeness of coffee cherries and handle small batches of coffee fruits in their own way.

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 Ethiopian native 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".