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

Treatment: W2,H2,N2

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.

In 2007, the founder and current CEO Joseph Brodsky personally went to Ethiopia, the coffee native place, to find wild varieties of coffee trees, tried various processing methods, and finally let coffee speak with its own voice, so that the whole world heard, full of fruit aroma and rich connotation of sincere whispers, shocking. As if that weren't enough, Joseph actively purchased a coffee estate of 134 hectares in Panama, planted with 80,000 gesha trees, which have been praised as the best coffee varieties in recent years.

Founder and current CEO Joseph Brodsky personally went to Ethiopia, where coffee originated, to find wild varieties of coffee trees, tried various processing methods, and finally let coffee speak with its own voice, so that the whole world heard this sincere whisper full of fruit aroma and rich connotation.

This alone is not enough, he also actively purchased a coffee estate of 135 hectares in Panama, planted in recent years known as the best coffee varieties of Gesha tree species, the number of up to 80,000, becoming Panama's largest Gesha plantation. Some samples have been collected, and by 2014, they have reached an economic scale and officially become conventional products.

Hachira N2 L12

Hachira N2 L12

Hachira N2 L12

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

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.