Ninety 90 + Candle Coffee Coffee characteristics

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Qianjie-Yisuobi "Seymour 90 +" awn

This bean comes from a company called 90 +.

Region: 90+SNNP, Sidama (Sidamo), ETHIOPIA

According to the recently updated sites of 90 + company, there are 8 SNNP producing areas:

In 2006, Joseph Brodsky founded Ninety Plus (90 +). 90+ adopts a cooperative model with local customers, with complete control from planting, sampling, harvesting to subsequent processing and cup processing. The 90 + Profile Processing ensures that each coffee bean has a special and stable taste trend and taste, while 90 + coffee is sold in the market like high-end wine.

Daily processing method

[Sakui] only whole fruits, fully ripe coffee peaches, all hand-picked, African scaffolding to dry, limit the thickness of the fruit and do not turn at a fixed time for 24 hours, resulting in low fermentation in the natural environment.

In the harvest and processing season (December-January), its unique growing environment and natural weather created the special flavor of Huakui. We don't start daily processing until the content of fructose we pick is more than 30. In the middle of the day, it is necessary to ensure the firmness of the fruit so that its fructose begins to respond to fermentation. At the same time, because of the geographical location at high altitude, the night temperature of the processing can be reduced to about 12 degrees Celsius, without producing the smell of fermentation because it is too high. The weather will be covered at noon when the weather is higher than the peak, so as to prevent bad results.

After picking, coffee peaches are manually classified before and after being placed in the promoted bed. Workers must remove any immature peaches and look for any broca holes.

The promoted bed allows peaches to be kept on a good surface, follows and helps them to dry evenly. The key is to keep the peaches thin and move them regularly to make sure they are dry and dry.

Dry period: in the first three days, the peach was exposed to bright light and cold nights. After the third day, cover them between 12: 00 and 2: 00, when the weather is at its worst. It is important to leave space on the bed when the coffee is covered. After 20-25 days, the coffee reached the ideal water content.

Yisuobi "Seymour 90 +" awn

Guojia: Isabee Ethiopia

Region: 90+SNNP, Sidama (Sidamo)

Haiba: 1750-2000 m

Processing method: daily processing method Natural Process

Variety: the original species Ethiopian Heirloom of Esopi

Flavor: floral scent, nectarine, sweet fruit, BlackBerry, raspberry, plum, cream, cinnamon

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