A brief introduction to the description of the flavor and aroma characteristics of high-quality coffee beans

The founder and current CEO, Joseph Brodsky, personally went to Ethiopia, the native place of coffee, to look for wild varieties of coffee trees, tried different ways of handling it, and finally let the coffee speak in its own voice, so that the whole world could hear this kind of sincere whisper full of fruit aroma and rich connotation.

This is not enough, he is also actively buying a 135-hectare coffee plantation in Panama, planting 80, 000 GESHA trees, which have been regarded as the best coffee variety in recent years, making it the largest Gesha plantation in Panama. Some of the collected samples have been published, and by 2014, they have reached economic scale and have officially become regular products.

Hachira N2 L12

Hachira N2 L12

Hachira N2 L12

Originated in 90 + 2006-2008 with S.A.Bagersh development of Aricha (Achilla) production series. Name this coffee "Hachira". Hachira coffee juice has a distinctive floral flavor, usually with elderberry or BlackBerry flavors, and sometimes with basil herbs.

Producing area 90 + Ethiopia, Achira (Achilla) producing area.

1750-2000m above sea level

Treatment mode of solarization

The flavor is full of floral smell and obvious sense of fruit juice. it has the flavor of elderberry, BlackBerry and basil herbs, as well as lactose.

CoffeeReview score: 94

Year: 2012 Baker: Thirty Thirty Coffee Co.

Link: http://www.coffeereview.com/review.cfm?ID=2928

Hachira N2 L12

Inspired by the Ninety Plus Aricha selections developed with S.A. Bagersh from 2006-2008, Hachira coffees are juicy and floral, commonly with concentrated elderberry to blackberry fruit, sometimes with basil-like herbal notes.

Origin: Ninety Plus Ethiopia: Achira region

Elevation: 1750-2000m

Processing: Natural

Flavor Profile: Juicy, elderberry, blackberry, toffee, herbal, floral. Complex, original, deeply sweet-toned. Symphonic fruit notes suggest melon, cidery pear, mint, apricot, even banana. Smoothly rich acidity; full, buoyantly lively mouthfeel. Fruit consolidates toward chocolate in a simplifying but resonant finish.

About the way to deal with it: W2, H2, N2.

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, 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.

In 2007, the founder and current Chief Executive Officer-Joseph Brodsky personally went to Ethiopia, the native place of coffee, to look for wild varieties of coffee trees. After experimenting with different treatment methods, the 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.