Looking forward to the name cause and flavor of N2 Level 95 from Perci Red Fuhong of 90+ company

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Perci Red Red of 90+ Company looks forward to the name origin and flavor and taste characteristics of N2 Level 95.

Ninety Plus Gesha Estates-Panama 1400-1800m

Origin of the name: the effect of red treatment on Perci is the same as watching a beautiful sunset in a red glass window. Perci's tropical fruits are more thorough and sweeter. All the flavors are coated with honey brandy. Pineapple, mango and peach make a fresh jam. It still has the sweet and sour taste of fresh fruit and the freshness of fruit juice, but it becomes thicker and sweeter.

Origin: ninety + Panamanian Rosa Manor.

Altitude: 1400-1800m

Variety: original variety of Ethiopian heirloom

Treatment: 90 + patent "red treatment". It is close to but beyond the sun.

Taste characteristics: red treatment highlights the flavors of vanilla, tropical fruits and mixed fruit juices. The flavors of mango and pineapple are stained with a hint of dessert wine after dinner. Bananas, red grapes, honey and peaches remain the same.

Friends who are familiar with high-quality coffee should be no stranger to Ninety Plus, a brand of high-quality raw beans. In the past few years, it has sprung up in the international market, using unique production methods to open up its own day in the fierce price competition in the raw bean market, and Ninety Plus beans have also become regulars of major coffee competitions in the world.

This Perci is also baked for TBC contestants, so the baking position is to enable contestants to show distinctive beans with a clear flavor axis and a good contrast between sweet and sour. So refer to the cup flavor discussion of raw bean merchants, cherries, juicy, herbs, tropical fruits, mangoes, pineapples, longhorn beans, plums, red grapes, peaches, red ginger … Very rich and varied flavor. So I use a bold approach to show the milder and juicy flavor of the beans, so that the contestants can taste the bright acidity in the Espresso performance, the milk drinks taste the fruit flavor, and the creative drinks extend the broad taste spectrum.

Since they are last year's old beans, they are slightly dehydrated, but the fermented aroma of sun-dried Geisha is still quite attractive, and the raw bean merchants are in good condition. Sampling 100g, defective beans about 2g. Chopped beans, sheepskin, peel accounted for a lot, at this price grade beans, picking the peel is quite disappointing.

The input bean temperature is set at 180 degrees, and the temperature recovery point falls at about 88.2 degrees per minute. The heating rate is quite stable, and the temperature increases gradually after entering the explosion, so the way of gliding is used to go through a dense explosion. About 13 minutes under 208.8 degrees beans, after deducting the wear and tear, the weight is about 833g. Tropical fruit with mild red grape aromas.

After 24 hours, boil, 17g extract two cups, a total of 50g espresso. The aromas of flowers and herbs are warm on the surface, with cherry syrup in the mouth, followed by chocolate, tropical fruits and red grapes. But the sweetness of the tail rhyme is weak and cannot be prolonged. The texture and characteristics of Geisha are somewhat overshadowed by Ninety Plus's excellent handling. It is believed that the drinker's evaluation of the bean will be quite polarized. As to whether it is worth it, it is a matter of opinion.