What are the 90 + patent treatment methods? What are the coffee flavor characteristics of 90 + patent treatment? ninety

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90 + patent treatment method

Joseph Brodsky, founder of 90 +, discovered that all the world's high-quality green coffee beans originated in Ethiopia, 90 + green beans came from Ethiopia's original varieties, and even Panama Manor's summer rose was transplanted from Ethiopia. "Ninety +" is a series of top-class coffee including 13 flavors, and because of its outstanding achievements in international coffee tasting in the past, the near-perfect taste experience is inseparable from Ninety +.

·SK treatment (Solar Kiln) dense treatment method-the house through special equipment (solar drying system) to control the temperature, humidity and prolong the drying time, improve the taste but at the same time keep the wash-like clean. This process causes the beans to take on varying degrees of red color. This treatment will enhance the aroma characteristics of the coffee itself again, and it will show a strong sweet taste with obvious fruit flavor in the taste.

·Perci Red, which approaches but exceeds sunlight, is a special treatment performed by the Ninety + team through its own patented drying technology, which causes the color of the shelled coffee beans to appear in varying degrees of red. This treatment will enhance the aroma characteristics of the coffee itself again, and it will show a strong sweet taste with obvious fruit flavor in the taste.

Perci Ruby: The so-called "ruby" treatment is also a harder, more extreme way to treat red. The sweet and fruity taste of the red processing is brought to an extreme, and if you are not careful, it will turn into an extremely bad area of bad fermentation flavor. This method also requires a lot of manual screening. Each green bean must meet the "ruby" standard in order to be called a "ruby" bean. It has been eliminated many times, tried many times, and the last point is left to reach the standard of "ruby".

At the same time,"90 +" is accompanied by grading on the basis of the treatment method, which is the so-called level. The grading represents the following:

Level 7: Single harvest. Rare varieties with delicate taste and special flavor are hand-selected and then processed by Ninety Plus unique method to reach the standard of "90 +";

Level 12: Single harvest. This grade of beans must be a good taste that every coffee person will never forget. Hatchella is a good representative;

Level 21 (L21), Level 39 (L39) Most of these are Gesha varieties grown on Panama Estate by "Ninety +." Ethiopian Nekisse Red processed by special Red also belongs to Level 39 (L39);

Level 95 (L95), Level 195 (195) are beans grown in Panama Estate's advanced microenvironment and processed through a long screening process using patented drying technology. To the highest standards of taste in design. Most of them will be processed under the personal care of founder Joseph. The annual output may only reach about ten to dozens of kilograms. It's a collector's item.