The patented term ninety + treatment of W2Magol H2 N2, Red, Ruby, Solkiln 90

The names W2, Red, Ruby and Solkiln on the product name are all 90 patent terms. They represent different processing technologies.

W2, H2, N2

Ninety + thinks that coffee itself is a kind of fruit, so it has its own exclusive treatment method according to its taste: (W2), (H2), (N2). The distinction between these three flavors can also be simply understood as treatment methods: W2=WASH washing treatment, H2=HONEY honey treatment, and N2=NATURAL sun treatment. They actually represent the effect of fruit flavor on the taste in the process of treatment.

When you understand the traditional coffee treatment, you will find that after a small amount of adjustment in practice, the difference between these treatments will gradually blur. For example, a little water washing can be added at different stages of the dense treatment process to make it have a light and bright washing taste, and the degree of pulp fermentation will be brighter after the sun is strictly controlled. Therefore, sun exposure and densification may not be as expected. In order to give the baker the clearest taste hint, ninety takes taste as the main category:

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.

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, from light red to ruby red. This treatment will once again enhance the aromatic characteristics of the coffee itself, and will reflect a strong sweet taste 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 more than it will become a bad fermentation flavor, 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.

Solkiln

The so-called Solkiln method is a special treatment of 90 companies' patented technology, in which the fresh coffee fruit is dried in a house originally used to dry wood, in which 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.