Introduction of American Top Coffee Ninety Plus Coffee 90 + Top Coffee
"90 +" does not mean all coffee rated above 90. Good coffee, one year, one year nothing. Sometimes it appears in different estates and has different taste characteristics. "Ninety +" refers to a 13-flavor range of premium coffee. These coffees come only from the American specialty coffee creator-Ninety Plus Coffee. They are all Ethiopian Heirloom old varieties, cultivated in an ecological environment and processed under art standards to optimize taste.
90 + The pursuit of extreme flavor is very admirable. Their sustainability model and environmentally friendly practices are also learning goals for many coffee producers. From its founding in 2006, the young company has made coffee makers around the world aware of them in just a few years. The 2007 debut coffee collection was immediately recognized as a prized collection by coffee connoisseurs. We are also very excited to be selected as the exclusive agent of Ninety + in China in 2014. To coffee lovers, confidants, and industry friends and cronies across the country, we proudly present this series of wonderful coffee experiences!
excellent quality
Ninety + founder Joseph Brodsky discovered early on that the world's high-quality coffee beans originated in Ethiopia, and its many different varieties of different flavors are no less than 10,000 kinds of grapes to make 1 million different wines. Ninety + of the green beans come from Ethiopian original varieties, including Gesha from Panama Manor and Heirloom from Ethiopia. The processing process is 90 +'s specialty. It will separate these coffees one by one according to variety, microclimate and fresh harvest time, taste them one by one, design processing methods for each taste, achieve a taste characteristic, just like the design of big brands, carefully study and spend painstaking efforts to complete a handicraft close to art. Natural products go through a lot of refinement and improvement, and finally reach the most beautiful posture before presenting the content to everyone.
Excellent achievements
Ninety Plus, translated directly, is 90 +, or above 90 points. Non-industry friends may not understand that a coffee bean with a score of 90 or more means that it is close to perfect for coffee lovers. Whether it's a cup score or a Coffee Review (www.coffeereview.com) score, it's a hard-won honor.
2007-Aricha Selection 7 Ninety +'s first coffee is released, with a high score of 95 points in Coffee Review (Roaster is also Ninety +'s founder Novo Coffee Roasters )
2009-Aricha Micro Selection 14 Wins 3rd World Coffee of the Year Award from the American Specialty Coffee Association
2009-Aricha Micro Selection 33 with Sammy Piccolo as world runner-up at that year's World Barista Competition
2012-Perci Red from Panama Manor debuts, earning Coffee Review's highest ever score of 97 (Barrington Coffee Roasting Co.)
In addition to the above 90 + coffee also appeared in the World Barista competition many times, accompanied by a number of players won the first prize. Coffee Review ratings were 3, 94, 95, 96, and 97. Because of the numerous achievements accumulated over the years, they are not listed here. If you are interested, you can follow the Ninety + blog news.
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Introduction to the flavor and taste of Ecuadorian coffee Galapagos coffee
Ghana Pagos coffee is produced at an average altitude of 300 meters above sea level. It has different tastes, it is not so sour and bitter, it tastes very good, it is mild, it tastes slightly sweet and floral, and it is very easy to taste. It is a very good choice for guests who are just starting to drink coffee. For drip-filtered coffee that wants to make and taste pure aroma and taste, I recommend you try Ghana
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90 + Taste differentiation W2, H2, N2 treatment traditional raw bean treatment
W2, H2, N2: it can be understood as the traditional way of processing raw beans, and 90 + also regards them as the distinction of taste. Ninety Plus 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, in
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