Ninety + levelupNistuRu rosy Qingfu ninety + legendary background LevelUp Sidamo

Recently I got a batch of beans from 90 + Ninety plus. This bean is called NistuRuz, which means "rosemary Qingfu" in Sidamo language. For some reason, guests like to call her mistress.

Africa has always been a coffee producing area where the fragrance is very popular, and I also like to drink coffee because of Yega Xuefei. Ethiopian coffee always brings me different surprises, so I am always grateful for the coffee in this producing area.

Ninetyplus is an internationally renowned coffee bean production and sales company, and is famous for providing rare and unique raw coffee beans. His fame story is also one of the reasons why I like this brand.

The legendary background of 90 +

In 2007, the founder and current CEO, JosephBrodsky, personally went to Ethiopia, the native place of coffee, to look for wild varieties of coffee trees. After experimenting with different ways of treatment, coffee was finally made to speak in its own voice, which was heard by the whole world, full of fruit aroma and rich connotation. Not enough, Joseph is actively buying a 134-hectare coffee plantation in Panama and planting 80, 000 gesha trees, which have been hailed as the best coffee variety in recent years.

Ninety + CEO Joseph Brodsky

Various forms of coffee cultivation can be found in Ethiopia: everything from wild coffee forests and semi-developed land to traditionally operated plots to modern plantations. About 50% of the coffee is grown more than 1500 meters above sea level. According to the above four different modes of production, Ethiopian coffee can be divided into nine major coffee producing areas, including five boutique coffee areas: Sidamo, Yegashefi, Harald, Lim and Lekampu. and four general commercial bean producing areas: Gemma, Irugbo, Tibby and Bekaa. The sun or water washing methods are used in each district, and different treatment methods also affect the flavor. At present, the sun method accounts for about 80%, and water washing accounts for about 20%.

Some people call it "90 +", but the manufacturer formally asks: please call us "90 +"

"90 +" does not refer to all coffee with a score of more than 90. Good coffee, one year, one year. Sometimes haunt different manors, but also have different taste characteristics. "90 +" refers to a top range of coffee with 13 flavors. These coffees only come from NinetyPlusCoffee, the creator of American boutique coffee. They are all old varieties of Ethiopian heirloom (Heirloom). After being cultivated in the ecological environment, they are processed according to the standard of works of art to optimize their taste. The processing process is the specialty of 90 +, will separate these coffee according to variety, microclimate, fresh time one by one, taste one by one, specially design the processing method for each taste, achieve a kind of taste characteristic, just like the big brand design, study attentively, spend painstaking efforts to complete a handicraft that is close to art. Natural products go through a lot of refinement and improvement, and finally reach the most beautiful posture to present the content to everyone.

Excellent achievement

NinetyPlus, translated directly means 90 +, or more than 90 points. Friends outside the industry may not understand that a coffee bean of more than 90 points means it is close to perfect for coffee lovers. Whether we are talking about the cup score or the evaluation score of CoffeeReview (www.coffeereview.com), it is a hard-won honor.

The first coffee of 2007-ArichaSelection7 90 + came out and got a high CoffeeReview95 score (the roaster is the founder of 90 + and another NovoCoffeeRoasters)

2009-ArichaMicroSelection14 won the annual coffee world third place of the American Fine Coffee Association.

2009-ArichaMicroSelection33 became the world runner-up with SammyPiccolo in the World Barista Competition that year.

2012-PerciRed Rose Summer from the Manor of Panama came out for the first time, scoring an all-time high of 97 for CoffeeReview (BarringtonCoffeeRoastingCo.)

In addition to the above 90 + coffee has also appeared in many world barista competitions, accompanied by a number of contestants won the first prize. The scores of CoffeeReview were 93, 94, 95, 96 and 97, respectively. Due to the numerous achievements accumulated over the years, they are not listed here. If you are interested, you can follow 90 + blog news.

ProfileProcessing system

NinetyPlus also developed a ProfileProcessing system: for each bean tailored, planting, harvesting, processing and other processes, and through a cup test and correction, exactly let each bean, play its unique fruit flavor. Coffee is classified according to the intensity of fruit flavor, which is different from the traditional classification of Washed, Honey and Natural. It also has three categories: 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".

About how to deal with it

W2Magol H2 N2: it can be understood as the traditional way of handling raw beans, and ninety + also takes them as a distinction of taste.

NinetyPlus thought that coffee itself is a kind of fruit, so he made his own exclusive treatment according to taste (W2), (H2), and (N2). When you understand traditional coffee processing, you will find that a small amount of adjustment can blur the distinction between them. For example, a little washing can be added at different stages of the densification process to achieve a lighter and brighter washing taste; controlling the degree of pulp fermentation can also make a sun closer to the effect of a dense treatment, or dense treatment can be more like a solarization.

According to the degree of effect of fruit flavor on taste, it can be divided into: W _ 2 ~ H _ 2 ~ 2 ~ 2. The distinction between these three flavors can also be simply understood as treatment methods: W2=WASH washing treatment, H2=Honey honey treatment, N2=NATURE sun treatment:

W2: lower (Low) fruit tonality; emphasizes brightness, acidity, and floral aroma.

H2: warm (Moderate) fruit tonality; emphasizes sweetness, fruit taste (rather than fruit flavor), and tea taste.

N2: higher (High) fruit tonality; emphasizes unrestrained, sweet and sour, jam and dried fruit flavors.

Solkiln: the so-called Solkiln method is a special treatment of 90 + company's patented technology. They dry the fresh coffee fruit in a house originally used to dry wood. In this house, special equipment is used to control the temperature and humidity needed to maintain the stability of the internal environment, while eliminating the impact of the local humid climate on the coffee.

Red: the so-called "red treatment" is a special treatment carried out by the 90 + team through their own patented drying technology, which makes the color of shelled coffee beans show varying degrees of red. This treatment will once again enhance the aromatic characteristics of the coffee itself, and the taste will reflect a strong sweetness with obvious fruit flavor.

Ruby: the so-called "ruby" treatment is also a more difficult and extreme way of dealing with red. So that the red treatment of sweetness and fruit to the extreme, accidentally over will become a bad fermentation taste of the extremely bad areas. This method also requires a lot of manual screening. Every raw bean must meet the "ruby" standard in order to be called a "ruby" bean. It has been eliminated many times, tried many times, and only the last point can meet the standard of "ruby", so it is expensive.

About LevelUp

LevelUp is a sub-brand of NinetyPlus, a boutique raw bean processing company, which is a series of Ethiopian raw beans jointly launched by the company and raw bean trader BodhiLeaf. The bean name is not named after the producing area, but after the bean flavor. The name of the bean is the local language of Ethiopia and is a clear description of the flavor of each bean. It retains the amazing flavor of 90 +, but the price is more approachable.

Recommended item: [NinetyPlus LevelUp Nistu Ruz]

Flavor description:

Rich and dry aromas of flower, lemon and orange peel; elegant taste of honey lemon and kumquat juice, juicy feel of litchi in the middle, and taste of jelly tea in the back.

[product name]: 90 + levelupNistuRu rosy Qingfu

[baking degree]: light baking is recommended

[grade]: excellent

[particles]: ★ plump

[acidity]: ★★★ micro acid

[equilibrium]: ★★★★ is very stable

[flavor]: flower fragrance, lemon, honey, litchi, black tea

[coffee producing areas]: Ethiopia

[raw bean treatment]: washing