Boutique coffee beans: an introduction to 90 + boutique coffee looking forward to the future coffee world

Juliet (Juliette H2)

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[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 Lock (Lotus Solkiln H2):

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[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.

Outlook (Perci N2):

[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.

Red Prospect (Perci Red N2):

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[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.

Looking forward to ruby (Perci Ruby N2):

[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.

Siria Lock (Sillvia Solkiln N2):

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[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.

Ginseng (Kemgin W2):

[Origin]: 90 + producing areas of Wellega (Waliga), Sidama (Hidamo) and Yirgacheffe (Yega) in Ethiopia

[production season]: 2013-2014

[variety]: Ethiopian native species

[Level]: 7

[altitude]: 17502,000m

[treatment method]: washing

[flavor]: White peach, lime, melon, ginseng, carob bean.

Clinique (Tchembe N2):

[Origin]: 90 + Ethiopia Yirgacheffe (Yega Xuefei) producing area

[production season]: 2013-2014

[variety]: Ethiopian native species

[Level]: 7

[altitude]: 17502,000m

[treatment]: insolation

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

Honey Kiss (Nekisse N2):

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

[production season]: 2013-2014

[variety]: Ethiopian native species

[Level]: 12

[altitude]: 17502,000m

[treatment]: insolation

[flavor]: the taste is clean and layered. Peach, berry, passion fruit and cream, milk chocolate flavor balance, is a classic good coffee. From hot to cold, it continues to bring faint aromas of flowers, blueberries, fragrant wood and cocoa.

Red Honeykiss (Nekisse Red N2):

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

[production season]: 2013-2014

[variety]: Ethiopian native species

[Level]: 39

[altitude]: 17502,000m

[treatment]: insolation

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

Honey kiss ruby (Nekisse Ruby N2):

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

[production season]: 2013-2014

[variety]: Ethiopian native species

[Level]: 95

[altitude]: 17502,000m

[treatment]: insolation

[flavor]: incredible aromas of blueberries, cherries and brandy, with rich layers but bright and clean flavors, with strong dark chocolate almost close to pure cocoa powder.

Source; Brista's blog.