What is ninety plus? The treatment of ninety plus introduces which brand of coffee is better.

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Ninety plus is a unique American coffee company. Founded by Joseph Brodsky in 2004, it has been looking for wild Gesha (Geisha) varieties in Ethiopia, during which wild varieties were found in Beloya and Aricha areas, resulting in the establishment of Ninety plus raw bean status.

Ninety plus's practice is to find valuable beans with precise and effective evaluation, and greatly improve the post-processing process to ensure that coffee cherries produce high-quality raw beans. At the beginning, we cooperated with local estates in Ethiopia to participate in planting, sampling, harvesting, treatment, cup testing and classification, describing different coffee varieties and treatments with unique flavor.

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.

Ninety plus in the process of dealing with raw beans, also added many novel 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 the general raw bean merchants to intervene.

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 Ninety plus, of course, the secret may not be fully understood, but it is enough to imagine that 90 + has put a lot of effort into the pursuit of raw bean characteristics.

Red red treatment

In a special treatment carried out by the Ninety plus 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 and make the fruit flavor and sweetness more pronounced.

Ruby ruby treatment

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

Ninety plus SolkilnTM

SolkilnTM special treatment method

In 2013, the original SolkilnTM special treatment method, the use of wood drying chamber, drying coffee beans. After chopping the raft, the drying chamber of 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 of the international coffee industry to tailor their own raw beans in Ninety plus, and officially launch the Maker series in 2014. Different from the centralized processing of manors and processing plants, individuals can choose the ripeness of coffee cherries and handle small batches of coffee fruits in their own way.

NPGE deducts the original forest area from an area of 300 acres and is divided into 36 areas from E1--E36, each with different microclimate and soil environment. Ninety plus treats the coffee beans harvested in each area independently, showing the exclusive flavor of the region.

Qianjie Coffee is from Candlestick of Ninety plus Company. We chose medium-shallow roasting to retain the floral and fruity aroma of this bean, brewing it with 89 ℃ of water, the rich and complex floral aroma is unforgettable, the flavor of nectarine and tropical fruit is obvious, the entrance is amazing, and the taste is clean and bright.

Qianjie cooking parameters are suggested:

V60ap90 ℃ / 1 15 / time two minutes

Flavor: floral aroma, nectarine, tropical fruit