A brief introduction to the history and culture of the origin and development of traditional raw bean treatment methods 90 + W2, H2, N2
90 + Based on the original excellent raw beans, continue to grade as:
Level 7: Single harvest. Rare varieties with delicate taste and special flavor are hand-selected and then processed by NinetyPlus unique method to reach the standard of more than 90 +;
Level 12: Single harvest. The website uses negative adjectives such as "cannot be identified indelibly" to indicate that this grade of beans must be a good taste that every coffee person will never forget.
Level 21 (L21), Level 39 (L39) Most of these are 90 + Gesha varieties grown on Panama estates. Ethiopian Nekisse Red, specially red-processed, also belongs to Level 39 (L39).
Level 95 (L95), Level 195 (195) are beans grown in Panama Estate's advanced microenvironment and processed through a long screening process using patented drying technology. To the highest standards of taste in design. Most of them will also be processed under the personal care of Joseph, the initiator. The annual output may only reach about ten to dozens of kilograms. It's a collector's item.
W2, H2, N2: can be understood as the traditional processing method of raw beans, and 90 + also uses them as a distinction of taste.
Ninety Plus considers coffee to be a fruit in its own right, so its own proprietary processing methods are designated as (W2),(H2), and (N2) according to taste. When you understand traditional coffee processing, you will find that small adjustments can blur the distinction between them. For example, a little washing can be added at different stages of the dense-treatment process to achieve a lighter, brighter wash taste; by controlling the degree of fermentation of the pulp, a sun can be closer to the effect of a dense-treatment, or a dense-treatment can be more like a sun.
According to the influence of fruit flavor on taste during processing, it can be divided into W2, H2 and N2 from low to high. These three flavors can also be simply understood as processing methods: W2=WASH washing treatment;H2=Honey honey treatment;N2=NATURE sun treatment:
W2: Low fruit tone; emphasis on brightness, acidity, and floral fragrance.
H2: Moderate fruity tone; sweet, fruity (rather than fruity), and tea-like.
N2: High fruity notes; emphasis on bold, sour, jam and dried fruit flavors.
Originated from the Aricha appellation series developed with S.A.Bagersh between 90 + 2006 and 2008. This coffee is called Hachira. Hachira coffee has a distinct fruit juice and floral aroma, usually with elderberry or blackberry fruit flavors and sometimes basil herbal flavors.
Origin 90 + Ethiopia, Achira region.
Altitude 1750 - 2000m
Treatment Solarization
Flavor characteristics Floral aromas, juicy, elderberry, blackberry, basil herbaceous flavors, lactose like taste.
CoffeeReview score: 94
Year: 2012 Bakers: Thirty Thirty Coffee Co.
Link: http://www.coffeereview.com/review.cfm? ID=2928
90 + flavor spectrum, there is a "Level" logo. It is the number after the name label "L". For example, L12-means Level 12. This Level is roughly proportional to the price. it represents a grading model for individual green beans: according to quality, quantity, production cost,
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Characteristics of Ninety Plus Coffee 90 + Flavor and Flavor of American Top Coffee
Ninety + 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. Ninety + refers to a top range of coffee with 13 flavors. These coffees are only from Ninety Plus Coffee, the creator of American boutique coffee. They are all old varieties of Ethiopian heirloom (Heirloom).
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