90 + Coffee Ninety Plus Coffee

So why write a special article about a green bean company 90+? 90+ Coffee Because 90+ has become an indispensable topic in the boutique coffee circle in recent years, you must know at least 90+ beans are red. The focus of the topic is nothing more than the following two points: >90 + What is the new concept? >90+ What new beans have come out? It can be seen from this that 90+ is unique in concept and coffee bean output. Let's quickly understand the power of 90+. Ninety Plus Coffee 1. Coffee cups can only be produced if they score more than 90 points: This is also the origin of the name of 90+ company, each bean is a thousand choices, after SCAA cup test score of more than 90 points super super high score beans (now important things are popular to say three times) that SCAA cup test 90 points and what is the value? Let's look at SCAA's definition: Coffee beans below 80 points are not classified as specialty coffee. 80-85 coffee beans description: very good grade: specialty general boutique coffee grade, has been quite good to drink. 85-90 coffee beans Description: excellent grade: specialty origin Excellent quite powerful boutique coffee beans, a lot of COE competition (Cup of Excellence or said Cup of Excellence) the top five coffee beans mostly fall in this grade. 90-100 Coffee Bean Description: outstanding level: 90+ Coffee has a high score than many COE champion estates, and high scores are definitely not achieved casually. No matter the variety of raw beans, origin, climate, planting method, raw bean processing method, etc., all have 90+ company's unique persistence. Therefore, 90+ independent production system-Profile Processing has been extended

2. Exclusive Production System-Profile Processing

If you have read the previous article on the definition of specialty coffee SCAA, you will know that the process of specialty coffee is long and complex, and it must rely on the persistence of many people to make a cup of specialty coffee.

But in fact, the interaction between the various links is not smooth, in the past may even be disconnected, for example: green beans merchants only choose good coffee beans after buying, for coffee farmers do not care about how to grow, for the treatment plant processing technology also do not care, anyway, the final cup test good buy, no matter how much.

90+Profile Processing

This is actually quite reasonable, imagine: if you are a watermelon marketer, would you care about how melon farmers grow watermelon? You're being a little too pushy.

But this logic may hold true for commodities, delivered directly to the market economy, always find good goods. However, as coffee gradually moves towards a high-unit price boutique market, 90+ takes the lead in establishing its own green bean production system-Profile Processing

Profile Processing is simply to extend the scope of management upstream, from the variety of coffee beans planted by farmers, origin, climate, planting methods, harvesting, processing methods... all tube, you can produce super high quality coffee beans according to your own preferences.

The concept is simple to say, but it is extremely difficult to implement. After all, the cultivation of agricultural products is a black box. In fact, there are thousands of variables to start from. It is difficult to generalize.

Profile Processing

At the beginning, 90+ Company only bought the most wonderful coffee cherries among Ethiopian coffee farmers, and started from the treatment method to carry out the most exquisite treatment on the ready-made good beans. Therefore, 90+ representative beans that became famous in the first war: Aricha and Beloya came out, but the experimental results were amazing. The rich fruit flavor and high texture shocked the whole boutique coffee circle.

Then it is to select potential coffee farmers, according to the current production of coffee beans set the ideal flavor feedback to the bean farmers, processing plants, process reengineering, scientific management gradually correct the sample to 90+ the original set flavor, but of course, we must carefully select the most in line with the setting, in order to produce. It's a scientific experiment.

It is unknown how many crazy experiments and failed samples are involved in this, but a very small number of them can withstand the high score of 90+, which can be said to be the best of the best.

Profile Processing 90+

Therefore, the reason why the Profile Processing system is so powerful is that the technology to control flavor performance is mastered in the hand, so it can be planned to set the highest standard, and go beyond the general raw bean merchant to try luck to select and purchase raw beans. The quality exceeding the standard is not luck, but average level, which is also the core value that 90+ Company has always adhered to.

It can be imagined that the longer the time, the more experimental data accumulated by 90+ coffee beans, the flavor of beans may not have a limit.

3. Create your own coffee estate: Ninety Plus Gesha Estate

Although this is not the first time a bean grower has sponsored a farm, it is probably the first time that such a large amount of money has been spent to start planting coffee trees from scratch in Panama.

In addition, all the Gesha varieties planted in Ninety Plus Gesha Estate(hereinafter referred to as NPGE Estate) are valuable Gesha varieties (Geisha is also acceptable, there is no substantial difference)

Panama Gesha Estates

The decision goes back to the founder and CEO of 90+: Joseph Brodsky.

In 2004, Geisha's coffee beans from Panama Emerald Estate won the Panama Cup Test Competition, and since then, they have swept all major competitions, making coffee people all over the world crazy in love with Geisha, and Joseph Brodsky is one of the people who have been poisoned.

And this poisoned Joseph also went to Ethiopia to find a better ancient coffee variety (or holy grail) than Geisha. Although he was not lucky, he could not find it, but he found Aricha and Beloya, which gave the boutique coffee circle a shock bomb.

Joseph Brodsky

But if you can't find a better coffee variety, then let the best variety at present be as good as it can be! So in 2009, 90+ created NPGE Estate in Panama, all grown with the most powerful Geisha coffee.

NPGE has also set up Ninety plus Sensory Room(NP Sensory Laboratory) and Solar Kiln Laboratory (for SK processing), as well as a variety of new research different from ordinary green bean processing, such as red processing and ruby processing.

Imagine NPGE as the 90+ largest experimental farm, and it's fun to experiment with the best varieties and implement the Profile Processing system to the end.

NPGE

After several years of planting, NPGE launched five Geisha: Lycello, Perci, Juliette, Silvia and Lotus.

Among them, Perci has also released upgraded versions of Perci Red(red treatment) and Perci Ruby(ruby), which change the sweetness of Perci differently; while Silvia and Lotus are the latest SK treatment new products.

It can be seen from this that 90+ created its own NPGE manor, held the fierce Geisha variety coffee in its hands, and played and experimented wildly in its own manor to continuously strengthen its unique competitiveness. It can be seen how terrifying 90+'s ambition and courage are.

IV. Flavor Symbol Substitution

90+ has so many innovations that are different from ordinary green bean merchants. Of course, in the flavor description of coffee beans, it is also different from others.

This also makes many people who have just started to contact 90+ feel very headache, just like seeing a bunch of symbols like a book.

90+ treatment

However, the reason why there is a unique flavor symbol is also to let consumers better understand the flavor possibility and strict selection value of 90+ divine beans. This is also a responsible production record. Although it is a bit unique, after reading it, you can understand the hard work value behind it in the world of invincible fine products.

The first is the flavor symbol on the back of each bean.

W2 = Washed Flavor

N2 = Sun-treated flavor

H2 = honey treated flavor

W stands for washed, N stands for natural, H stands for honey.

But 90+ uses W, N, H not to refer to treatment, but to describe flavor

90+ flavor label

W2 is a bean that is close to the washed flavor, but it does not necessarily mean that it is washed. As for the 2, perhaps to make it easy for consumers to distinguish between the added, no special significance.

The processing method of each bean, in fact, 90+ is not clearly marked, which is probably related to his trade secrets.

In addition, there are also more popular mixed treatment methods, half-day sun semi-washing, water washing mixed scaffolding, honey treatment are also several kinds, I am afraid that simply washing, sun treatment method can not accurately reflect the true production history of beans, so simply do not label.

Among them, only SK processing method (Solar Kiln) will be specially marked, also because SK is a new processing method of 90+ originality, and the pertinence is relatively clear, so it is specially marked.

A flavor description was added to simply inform consumers of the basic outline of the beans.

As for the various wonderful flavors presented after roasting, it is left to the roasters and cafes to communicate with consumers after roasting.

90+ Coffee Ninety Plus Coffee(5)

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V. LEVEL hierarchical representation

The classification of coffee beans in general has different expressions according to the regulations of various countries, such as Kenya AA, AB, SHB, 18 mesh, G2, etc., which are often heard.

The purpose of grading is, of course, to distinguish between high-quality products and sub-products, but many of the grading basis is not necessarily positively related to flavor, so even if the grade is high, it may not be delicious, but at least it is still a reference data. For beginners, they should think more about grading, but they should not be superstitious about the level.

90+ In addition to its own flavor symbols, each bean also has its own grading method. Of course, it is also completely different from the grading of other countries. It is divided into the following seven grades.

L4、L7、L12、L21、L39、L95、L195

L is the meaning of Level, classification is based on the quantity of production, the fineness of processing, the difficulty and the severity of screening.

np_nekisse

The higher the number, the less the yield, the more refined the processing, the more complex it is, and the more stringent the screening. However, 90+ does not publish the detailed grading content, so it is actually similar to the flavor symbol, just a reference data, but we still have to roughly understand the connotation. It can be simply divided into four grades.

Block L4: This classification is no longer visible at 90+. In the past, it referred to mixed harvest batches. When the flavor of a single producing area is not rich enough or the yield is too small, it is produced by mixing several fine producing areas. It is a bit like the previous Aricha and Beloya. However, after 90+ years, the experimental control technology for coffee production has gradually matured. This classification method is no longer used.

L7, L12: Most Ethiopian beans are in this grade, the flavor is already very good, both aroma and texture are impeccable. This level of 90+ can be said to be an entry-level but CP value is quite good

For example: Tchembe and Kemgin are L7, Nekisse and Hachira are L12.

Ninety Plus classification

L21, L39 sections: This is almost the world of Geisha coffee in NPGE Manor. It can be imagined that for 90+, Geisha variety itself is a high-grade representation, so the lowest grade is also L21. Of course, it can also be extended to think that Geisha's care may be more difficult, and the rigor of processing is also higher than Ethiopian beans.

In addition, specially treated Ethiopian beans can also be upgraded to this zone and become comparable to Geisha.

For example: Lycello is L21, Juliette, Perci is L39, all three are Geisha in NPGE estate;Nekisse Red(red-treated Ethiopian Nekisse) is upgraded to L39.

L95, L195 sections: These two levels have to go through 90+ special processing methods to reach the sky, such as Red(red processing), Ruby(ruby processing), SK(Solkiln processing), can be said to be 90+ exclusive processing endorsement. But to get to the highest level of L195 or Geisha Luo.

For example: Lotus(Sk treatment), Sillvia(Sk treatment), Semeon Abay(this is the master series), Nekisse Ruby(ruby treated Ethiopian beans) are all L95, and Perci Ruby is currently the only L195(Ruby treatment +Geisha variety)

nekisse_red_ruby

In fact, in a word: good initial score on the high lineage, poor initial score low lineage, but after 90+ skillful hand processing can also upgrade the class change devil.

But the higher the grade, the more expensive it is, but does it mean it must be delicious? Not necessarily.

After all, no matter how good the raw beans themselves are, no matter how rare they are, it is impossible to chew them raw. It is still necessary to cooperate with the interpretation of the beans by the roaster to create good coffee. Therefore, as a reference, I believe that my tongue is the king.

VI. New concept of raw beans

In fact, the concept of raw bean production is based on the historical products extended by different environments in different regions. Here, it is not particularly targeted at the treatment method, even bean seed, planting method, preservation method. All can be discussed, in short, it is the main core concept that affects the formation of bean flavor.

For example, take the treatment method as an example: in the early days of Africa, the sun treatment was mainly due to sufficient sunshine and less water, which naturally formed the sun treatment method.

For example, take the quality as an example: Golden Manning is characterized by three hand-picked defects and a large and uniform number of eyes.

For example, take the variety as an example: Geisha itself presents a strong floral fragrance and ultra-fine texture and identification.

The concept of these raw beans is not a single factor, but it will be specially put forward or even named because of the main influencing reasons. after all, any good bean should have particularity, and fine care is the basic condition. but consumers still need more reasons why the flavor is special.

In the process of dealing with raw beans, 90 + has also added many new concepts, so that the performance of coffee beans can accept the influence of more powerful variables, forming its own particularity, which is also difficult for ordinary raw bean merchants to intervene.

Ninety-plus-SolkilnTM

At present, it is mainly upgraded in the treatment method, which can be divided into three types: Red, Ruby and SK.

In 14 years, the Maker Master Series has been launched to deal with raw beans according to the coffee master's interpretation and requirements of coffee flavor, and the results are also very excellent.

The following is the simple information put forward by 90 +, of course, the secret may not be fully understood, but it is enough to imagine that 90 + has put a lot of effort into its pursuit of the characteristics of raw beans.

Red 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 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.

90+SolkilnTM

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.

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.