What is the flavor and taste of 90+Techembe Clinique coffee? What is the system for grading 90 + coffee? What is it?

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What is the flavor and taste of 90+Techembe Clinique coffee? What is the system for grading 90 + coffee? Is there any unique way to deal with it?

90 + boutique coffee Techembe Clinique named after "Haricho" and Amaro Mountain variety "Bolo" Tchembe from Yegashev, natural sun treatment has the taste of longhorn beans and bananas, thick and sticky, accompanied by chocolate and quite a variety 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 Ninety plus winning awards in large and small coffee competitions around the world. Among the six finalists in the 2013 WBC World Barista Competition, Ninety plus raw beans were used by contestants from Italy, South Korea and Canada. 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.

Flavor description: berries, black cherries, raspberries, honey, citrus, jam thick, juicy, good cleanliness.

Techembe is relatively clean and meticulous, and the overall flavor is consistent. Ninety plus is an internationally renowned coffee bean production and sales company, and is famous for providing rare and unique raw coffee beans. Joseph Brodsky officially founded Ninety plus in 2007, and since the next year, we can see Ninety plus winning awards in large and small coffee competitions around the world. Among the six finalists in the 2013 WBC World Barista Competition, Ninety plus raw beans were used by contestants from Italy, South Korea and Canada. 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. Ninety plus exquisite cultivation and treatment of raw beans

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. Ninety plus unique flavor classification, password classification Ninety Plus coffee according to "fruit flavor intensity" classification, different from the traditional water washing (Washed), honey (Honey), Natural (Natural) classification, the same as the three W2, H2, N2, but different treatments create different levels of fruit flavor, so you may drink sun-treated or water-washed coffee beans in the honey flavor "H2" classification.

SolkilnTM special treatment SK = SolkilnTM

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.

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 species Heirlooms Geisha (Ethiopia Heirlooms) on the estate of NPGE (Ninety Plus Geisha Estate) in Panama.

Ninety plus unique flavor classification, password classification Ninety Plus coffee according to "fruit flavor intensity" classification, different from the traditional water washing (Washed), honey (Honey), Natural (Natural) classification, the same as the three W2, H2, N2, but different treatments create different levels of fruit flavor, so you may drink sun-treated or water-washed coffee beans in the honey flavor "H2" classification.

W2 = washing flavor

H2 = honey-treated flavor

N2 = naturally treated flavor

Guojia: Ethiopia

Haiba: 1750MUE 2000m

Production area: Amaro Mountains

Product type: heirlooms

Treatment: N2

Grade: Level 7