What kinds of Ninety Plus Coffee90+ coffee beans do you have? How much is 90 + coffee beans? half a pound.

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Ninety Plus Coffee, a boutique coffee supplier from the United States, was founded in 2006. In the ten years since its establishment, 90 + has made the coffee industry all over the world realize its unique charm and led the unprecedented boutique coffee craze in the world. Since the first coffee in 2007, it has been the precious first choice for coffee industry experts and competitors. Today's 90 + coffee beans are synonymous with the world's top boutique coffee, taste and quality far better than any other expensive coffee.

About Level:

In the flavor spectrum of 90 + coffee beans, there is a "Level" logo. It is the number after the product name is marked "L". For example, L12-means Level 12. The Level is probably in proportion to the price. It represents the grading model of raw beans: according to quality, quantity, production cost, 90 + based on the original excellent raw beans, continue to grade as follows:

Level 7: harvested in a single production area. The rare varieties with meticulous taste and special flavor are selected by hand and then treated by NinetyPlus to reach the standard of more than 90 +.

Level 12: harvest in a single production area. Negative adjectives such as "must be recognized and indelible" are used on the website to indicate that this grade of beans must be a good taste that every coffee maker will never forget.

Level 21 (L21), Level 39 (L39), most of these are Gesha varieties planted in Panamanian manors. Ethiopian Nekisse Red processed by special Red also belongs to Level 39 (L39).

Level 95 (L95) and Level 195 (195) are beans in the advanced microenvironment of the Panamanian manor, which are processed by patented drying technology after a long screening process. Reach the top taste standard in the design. Most of them will be processed under the personal care of the sponsor Joseph. The annual output may only reach about ten to dozens of kilograms. It's a collection.

Ninety + ginseng

The origin of the name: this is a coffee from the town of Nekempte in western Ethiopia. It is characterized by liveliness and cleanliness, with slight flavors of fruit, citrus and ginseng. The "kem" in the Kemgin name is referenced from Nekempte, and "gin" is referenced from "ginseng" (ginseng). Kemgin-flavored coffee is already produced in Waliga, Hidamo and Yega Chet Coffee producing areas.

Ginseng has been officially renamed "wild ginger flower". Compared with ginseng in 2015, in addition to the fragrance of flowers, it also retains the syrup-like thickness of previously washed beans, and this year's wild ginger flowers bring higher sweetness. as a result, the original peach flavor has gradually changed to a rare tangerine flavor, so it is recommended that friends can try this year's wild ginger flowers.

Origin: 90 + producing areas of Wellega (Warrega), Sidama (Hidamo) and Yirgacheffe (Yega) in Ethiopia.

Altitude: 1750,000m.

Treatment: washing.

Taste characteristics: White peach, lime, honeydew melon, ginseng, carob bean.

Hachira (Hachilla N2 Level 12)

The origin of the name: originated from the Aricha (Achilla) production series developed with S.A.Bagersh in 90 + 2006-2008. Name this coffee "Hachira". Hachira coffee juice has a distinctive floral flavor, usually with elderberry or BlackBerry flavors, and sometimes with basil herbs.

Origin: 90 + Ethiopia Achira (Achilla) producing area.

Altitude: 1750,000m.

Treatment: insolation.

Taste characteristics: rich floral smell, obvious sense of fruit juice, elderberry, BlackBerry, basil herb flavor, but also similar to lactose taste.

Nekisse Red Red Honey Kiss N2 Level 39

The origin of the name: red handles Nekisse like its gorgeous and strong little sister. Sugar is as sweet, with my sister's classical fragrant wood and honey taste, at the same time independent and know their own charm, not afraid to play. Taste it feel deeply experienced a thicker and deeper Nekisse, it seems that someone has described the outline of Nekisse and painted it a thick eyebrow to set off the most beautiful details on the charming face.

[Origin]: 90 + Ethiopia Wellega and Sidama producing areas.

[altitude]: 1750m, 2000m.

[treatment]: 90 + patented "red treatment", which is close to but beyond the sun.

[taste characteristics]: red treatment enhances the flavors of blueberries, cherries and dark chocolate. At the same time, it maintains the balance of fruit chocolate and its multi-layered taste. It's very subtle and measured. It's a rare good coffee.

Nekisse (Honeykiss N2 Level 12)

The origin of the name: in 2009, the coffee was named after "Nectar from Shakisso", meaning it has the same flavor as nectar from the town of Shachiso in Hidamo province, Ethiopia. Nikisse is characterized by a creamy and smooth taste, a strong berry sauce, and some batches even have mixed flavors of citrus and a variety of tropical fruits. Although it was originally grown in the Shakisso producing area, the later Nikisse was produced in the Wellega and Sidama producing areas, but the name was retained. We feel that Nekisse's cultivation in Hidamo retains its original nectar and berry flavor, which distinguishes it from all other coffees from Ethiopia.

Origin: 90 + Ethiopia Wellega (Waliga) and Sidama (Hidamo) producing areas.

Altitude: 1750,000m.

Treatment: insolation.

Taste characteristics: the taste is clean and multi-layered. Balanced by the flavors of peaches, berries, passion fruit, cream and milk chocolate. It's a classic good coffee. From hot to cold, it constantly brings night flowers, blueberries, fragrant wood, cocoa and other surprises.

Tchembe (Clinique N2 Level 7)

Origin of the name: although this year's Tchembe comes from Yega Chet, it is named after Haricho and Bolo coffee from the Amaro Mountains, which are tanned with carob and banana flavors. Tchembe coffee has a thick feel similar to clay and chocolate, as well as rich layers of citrus and berry flavors.

[Origin]: 90 + Ethiopia Yigacheffe (Yega Snow) producing area.

[altitude]: 1750m, 2000m.

[treatment]: insolation.

[taste characteristics]: the palate is thick and heavy, with earthy, dark fruit flavors and a slight citrus taste.

Juliette, Juliet H2 Level 39

In the Rosa Manor of Ninety +, there is a road from the farm house to the coffee dry area. When you walk on this road, you will see a row of extraordinarily beautiful mandala. In the evening, these bell-shaped flowers give off an intoxicating aroma that only lasts for an hour or so. We jokingly call this flower fragrance "beauty of the night". There is another legend about mandala. It is said that a native Panamanian tribe will put the flower under his pillow to protect himself from harm when he sleeps at night. They believe that the mandala has a special energy to protect the family. In addition to Mandala, belladonna, celestial fairies and Mandrake also belong to the "witchgrass" family, and because these plants are thought to have mystical powers, they are often used by wizards to make magic drinks. Mandala is an essential ingredient for wizards to prepare love potions. People who drink love potions can get loved ones, but mandas are often blended by wizards into a poison that can lead to madness or death. Once when we were doing a small steam flavor evaluation of a coffee in the sensory lab, we suddenly smelled a mixture of honeysuckle, orange, milk chocolate and flowers in the coffee, which brought us back to the evening on the road with mandala. Its soft and feminine taste immerses us for a long time in the tragic love story of the mandala flower and Shakespeare's Romeo and Juliet, so we named this coffee Juliet.

[Origin]: ninety + Rosa Manor of Panama

[variety]: Rose summer

[Level]: 39

[altitude]: 1250m-1650m

[treatment method]: honey treatment

[flavor]: on the basis of the flavor of the rose summer seed itself, it is full of floral smell, and the entrance taste will have the taste of orange peel, caramel and dried cashew fruit.

Lotus Solkiln (Lotus Lock H2 level 95)

The origin of the name: the development of Lotus Solkiln flavor is modelled on the unstained lotus, a perennial aquatic plant that is sometimes mistaken for water lilies. Although the rose summer processed by the 90 + Solkiln method dries the fresh fruit directly, which is similar to the traditional sun drying method, the coffee beans do not look much different from the washing method. The Solkiln method eliminates the effects of the humid environment common in Panama on coffee by artificially creating a microenvironment in which temperature and humidity can be finely controlled. Similarly, the lotus itself can adapt to the environment of human or other warm-blooded animals by adjusting the temperature of its petals. Lotus SK breaks the usual experience of imitating Ethiopian washing or solarization, as well as the impression of the basic flavor of Rosa Rosa. In the process of naming "Lotus SK", we were also influenced by a song called "Lotus Flower" from the British band Radio Commander in Oxford. This song mainly expresses people's pursuit of inner relief, freedom, low-key survival and love of music and sensory enjoyment of life, just like this coffee, people who want to drink it can also experience such a state of mind, the MV of the song presents a pure and varied way of expression of music, if you have the opportunity to see this MV.

[Origin]: ninety + Rosa Manor of Panama

[variety]: Rose summer

[Level]: 95

[altitude]: 1250m-1650m

[treatment]: ninety + patented Solkiln secret treatment-the house uses special equipment to control temperature and humidity to prolong the drying time, enhance the taste while keeping it as clean as washing.

[flavor]: mixed aromas of figs and honey, with rich layers of melon, kiwifruit and slightly tropical fruits on the palate.

Perci (Prospect N2 Level 39)

The origin of the name: the name "Perci" is derived from "perspective". The meaning of "perspective" itself is viewpoint and perspective. The name "Perci" means that in the process of sensory experiments on this coffee, we suddenly feel a unique and amazing stimulation during the overall sensory evaluation as usual, and this feeling makes us have a different view of coffee. Citing the meaning of "perspective" and naming it "Perci" reminds us that it is a coffee that impresses us. When we first tested this coffee blindly, we were pretty sure it was Ethiopian tanning coffee (in a sense). And the first thing we thought was that this was definitely not rose coffee. The basic flavor of Rosa has citrus, orange and jasmine flavors. But for "Perci", the basic flavor of Rose Xia is only a small part of its flavor. In addition, it also has mango, pineapple, carob, banana, plum, red grape, honey, peach, red coral and so on.

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[variety]: Rose summer

[Level]: 39

[altitude]: 1250m-1650m

[treatment]: insolation

[flavor]: intense aromas of cherries, carob beans, vanilla, tropical fruits and mixed fruit juices.

Perci Red scarlet prospects N2 Level 95

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. Wait, a lot of smell.

[Origin]: ninety + Rosa Manor of Panama

[variety]: Rose summer

[Level]: 95

[altitude]: 1250m-1650m

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

[flavor]: red treatment highlights the taste of vanilla, tropical fruit and mixed fruit juice. The flavors of mango and pineapple have a hint of sweet wine. The taste of banana, red grape, honey and peach remains the same.

Perci Ruby? looking forward to Ruby N2 Level 195

The origin of the name: Perci red treatment has been very amazing. Ruby treatment has a more chic effect on Perci. Perci's tropical fruits are more thorough and extremely sweet. 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 + Rosa Manor of Panama

[production season]: 2013-2014

[variety]: Rose summer

[Level]: 195

[altitude]: 1250m-1650m

[treatment method]: 90 + patented "ruby treatment"

[flavor]: intense tropical fruit aromas of brandy and honey after ruby treatment. The flavors of tropical fruits such as mango and pineapple have become wild and wild. Bananas, red grapes, honey and peaches have a hint of wine.

Sillvia Solkiln (Celia Lock N2 Level 95)

The origin of the name: Sillvia Coffee is the result of the first Solkiln treatment of coffee from plot 11 in Rosa Manor in 2012. All the coffee in this plot was processed at the same time, but in the end only 25 kilograms of coffee with special flavor was successfully obtained. In 2013, we learned that the fresh fruit harvested at the end of the season absorbed more fruit flavor during the Solkiln treatment. This is because we have extended the processing time, resulting in a stronger fruit flavor of the coffee. " The "sill" part of the name "Sillvia" is quoted from the location of our farm, Silla Del Pando (Siriadel Pando volcano complex in the volcanic area of Panama), and "via" means channel or method.

[Origin]: ninety + Rosa Manor of Panama

[variety]: Rose summer

[Level]: 95

[altitude]: 1250m-1650m

[treatment]: ninety + patented Solkiln solarization-the house uses special equipment to control temperature and humidity to prolong the drying time to enhance the taste while keeping it as clean as washing.

[flavor]: the palate has obvious fruit juice taste, strong tropical fruit flavor and pineapple shortcake taste with a long aftertaste.

Lycello (litchi and cello W2 Level 21:

The origin of the name: Chien Ka-Cheng, the champion of the Taiwan Division of the 2013 World barista Competition, visited the Rose Summer Manor at 90 + this year. After tasting the fruits of Rose Summer Coffee, he even reminded him of the lychees planted in his backyard! So 90 + takes the first two letters LY in the English word Lychee of litchi as the first part of this coffee name. We listened to the talented cellist Yo Yo Ma once and were impressed by his superb skill, so we took the cell in the cello word cello as the second part of the coffee name, and we went to the o in the Yo Yo Ma name as the third part of the coffee name, which is the origin of the name Lycello!

[Origin]: ninety + Rosa Manor of Panama

[variety]: Heirloom

[Level]: 21

[altitude]: 1250m-1650m

[treatment method]: washing

[flavor]: on the basis of the flavor of the rose seed itself, it shows rich aromas of green tea / musk and basil herbs, with a soft lemon taste and a sweet and sour taste similar to litchi. There will also be a nutty taste similar to cashew nuts.

About LevelUp

LevelUp is a sub-brand of NinetyPlus, a boutique raw bean processing company, which is a series of Ethiopian raw beans jointly launched by the company and raw bean trader BodhiLeaf. The bean name is not named after the producing area, but after the bean flavor. The name of the bean is the local language of Ethiopia and is a clear description of the flavor of each bean. It retains the amazing flavor of 90 +, but the price is more approachable.

Levelup series of beans

Ninety + candles

The origin of the name: Drima Zede means "Best Approach" in the local dialect. According to the information provided by the original factory, this Yega Xuefei is a tailor-made product line developed based on 90 + years of experience. With the support of 90 + technology, Drima Zede only selects the most mature coffee cherries by hand, and the sun drying process takes pains to keep stirring to ensure uniformity. The end result is a very transparent and pure taste, hot and cold varies greatly, and the aromas of fruit, flowers and oak are very attractive.

Origin: 90 + Ethiopia SNNP, Sidama (Hidamo) producing area

Altitude: 1750m-2000m

Treatment method: insolation

Flavor: nectarine, tropical fruit, cream, cinnamon

Ninety + Danqi Dream

The origin of the name: Danch Meng is actually the sub-brand Level up of NINETY PLUS, the Ethiopian raw bean jointly promoted by the company and raw bean trader Bodhi Leaf, which was listed in 2013. Danch Meng is translated as "Perfect approach" locally. It is a product planted by Yegashifi Jinlena Abayaduo small farmers and launched against the background of NINETY PLUS's professional flavor process, with 90 + sun treatment technology. Let Danqiman have a very unique Yega Sheffield flavor.

Origin: 90 + Ethiopia SNNP, Kambata producing area

Altitude: 1700m-2000m

Treatment method: insolation

Flavors: cocoa, black raspberries, plums, juicy, floral aromas, blueberries, dark chocolate

DerarEla dreamer

Flavor: more aromatic, rich tropical fruit and lime aromas, unique chamomile aromas

LomiTasha Luo Miqi

Flavor: soft lemon, honey, wild ginger flowers, delicate green tea taste

Faya Deraro Derek Ella

Flavor: blueberries, strawberry biscuits, cherries, white wine, raspberries

Nitsu Ruz is obsessed with Qingfu

Flavor: flower fragrance, lemon peel, litchi, western plum, kumquat, black tea

90 + coffee bean brand recommendation

The 90 + coffee beans roasted in Qianjie Coffee are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only about 90 yuan. According to the calculation of 15 grams of powder per cup of coffee, a bag of coffee can make 15 cups of coffee, which costs only about 6 yuan per cup, which is recommended by conscience compared to the price sold in cafes for hundreds of yuan a cup.