A brief introduction to the Origin of American Top Fine Coffee-Ninety Plus Coffee 90 +
Excellent achievement
Ninety Plus, 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 Coffee Review (www.coffeereview.com), it is a hard-won honor.
The first coffee of 2007-Aricha Selection 7 90 + came out with a high Coffee Review score of 95 (the roaster is another Novo Coffee Roasters of the 90 + founder)
2009-Aricha Micro Selection 14 won the annual coffee world runner-up of the American Fine Coffee Association
2009-Aricha Micro Selection 33 became the world runner-up with Sammy Piccolo in the World Barista Competition.
2012-Perci Red Rose Summer from the Manor of Panama came out for the first time, scoring an all-time high of 97 points for Coffee Review (Barrington Coffee Roasting Co.)
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 CoffeeReview scores were also 3, 94, 95, 96, and 97 points. Due to the numerous achievements accumulated over the years, they are not listed here. If you are interested, you can follow 90 + blog news.
Excellent quality
Joseph Brodsky, the founder of Ninety +, discovered early that all the world's high-quality raw coffee beans originated in Ethiopia, and its different flavors of many different varieties are no less than 10, 000 grapes into 1 million different wines. Ninety percent of the raw beans come from the original varieties of Ethiopia, including Gesha of Panama Manor, which is also the original variety of Ethiopian heirloom (Heirloom). 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.
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 Ninety Plus Coffee, 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.
Ninety + for the pursuit of the ultimate flavor, very admirable. Their sustainable development model and environmental protection operation are also the learning goals of many coffee producers. Since the company was founded in 2006, the young company has made them known to coffee industry people all over the world in just a few years. The coffee series that made its debut in 2007 was immediately regarded as a precious show by coffee experts. We are also very excited to be chosen as the sole agent of 90 + in China in 2014. To coffee enthusiasts, bosom friends, and industry friends and best friends across the country, we solemnly launch this series of wonderful coffee experiences!
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Introduction to the roasting degree of boutique coffee by introducing the characteristics of flavor and taste in the coffee producing area of La Reisyao Coffee Manor in Puerto Rico
In fact, any kind of coffee will be given a unique flavor because of its origin, just like different music styles will always give you different feelings. Puerto Rico Yaoke coffee has the characteristics of boutique coffee, its acidity is very stable, full of particles, complete flavor, rich aroma. The reason why Yaocote chose coffee beans better than other producing areas on the island is that they are grown at high elevations.
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Differential treatment method W2Tech H2jinN2: explanation of traditional 90 + flavor raw bean 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. About the way to deal with: W2, H2, N2, W2, H2, H2, N2: it can be understood as the traditional raw bean treatment.
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