How to choose coffee and raw beans by hand? Choose the right raw coffee beans? 90 + sun-dried raw beans imported from Sidamo

What kind of raw beans are high-quality raw beans? First look at the surface of beans, fresh and high-quality raw beans, the surface is shiny, in addition, the processing of good raw beans, uniform color, the surface of uneven color can not be called good beans, must choose uniform color. Secondly, the particle size is the same, which is also evidence of good quality management. Make sure that the particle size is the same when you buy it. Even and neat coffee raw beans can achieve a consistent baking effect; otherwise, some are too deep and bitter, and some are too shallow and sour, which will affect the overall taste of roasted coffee beans. Raw beans are divided into several grades according to quality standards, which vary from place to place, basically according to size and shape. The higher the grade, the better the quality. At present, as the domestic coffee raw bean market has just started, the coffee raw beans sold are mainly low-grade futures beans. People usually have a lot of defects in the raw beans they get. Defective coffee beans are quite harmful, including that the mutated beans are neither flat nor garden beans. Due to abnormal development, the raw beans are broken in the center when they are shelled. This kind of bean is prone to uneven baking. Fermented beans / black beans are fermented internally in the process of processing or washing. It has the smell of fermented acid. Unripe beans / white dead beans are harvested when the coffee fruit is not fully ripe. This kind of bean is ivory after baking and tastes green and astringent. The process of processing and transportation of mildew beans is affected by damp, rain and mold. As long as one bean is moldy, it will soon spread to others, so be careful. Worm-eaten beans are eaten by a pest called coffee bark beetle, and there are insect eyes on the beans, which make coffee smell.

Country: Ethiopia

Production area: Shakiso,Kibremengist,Guji

Altitude: 1700-2000 m

Treatment: insolation

Variety: Ethiopian native species

Producer: local small farmers

Flavor: rich aromas of berries, flowers, grapes and a variety of tropical fruits

Ninetyplus is an internationally renowned coffee bean production and sales company, and is famous for providing rare and unique raw coffee beans. JosephBrodsky officially founded Ninetyplus in 2007, and since the next year, we can see traces of Ninetyplus winning awards in coffee competitions, large and small, all over the world.

Of the six finalists in last year's 2013 WBC World Barista Competition, contestants from Italy, South Korea and Canada used Ninetyplus raw beans. Exquisite cultivation and processing of raw beans, excellent coffee varieties and unique grading system make Ninetyplus a top and unique representative of raw beans in the market.

ProfileProcessing system:

Develop a ProfileProcessing 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.

Ninetyplus unique flavor classification, password classification:

NinetyPlus coffee is classified according to "fruit flavor intensity", which is different from the traditional classification of Washed, Honey and Natural. It also has three items W2, H2 and N2, but different treatments create different levels of fruit flavor, so you may drink sun-treated or water-washed coffee beans in the classification of honey flavor "H2".

LevelUp, a sub-brand of 90+Ninetyplus, retains the amazing flavor of 90 +, but the price is more approachable. DerarEla means HighlyFloral in Sidamo, that is, "fragrant flowers".

Flavor description:

Rich aromas of berries, walnuts, flowers, cream, peaches, apples, grapes and a variety of tropical fruits.