W2 Learn more about W2
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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.
2017-03-01 Distinguishing processing traditional 90 Taste Raw Bean way explanation low Low -
The patented term ninety + treatment of W2Magol H2 N2, Red, Ruby, Solkiln 90
The names W2, Red, Ruby and Solkiln on the product name are all 90 patent terms. They represent different processing technologies. W2, H2, N2 90 + thought that coffee itself is a kind of fruit, so it decided its own exclusive treatment method according to taste (W2), (H2), (N2). The distinction between these three flavors can also be simply understood as a treatment method: W2=WASH washing treatment.
2016-07-18 Red Ruby Solkiln ninety patents terminology processing -
W2, H2, N2 treatment of 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
2016-07-14 Tradition raw beans treatment way ninety taste distinction can understand tradition -
The method of distinguishing the taste of traditional raw bean treatment method Ninety + taste W2Mague H2MagneN2
About the way of handling: W2TH2MagneN2: it can be understood as the traditional way of handling raw beans, and ninety + 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 the traditional coffee treatment, you will find that a small amount of adjustment can make the relationship between them.
2016-07-12 Tradition raw beans treatment way ninety taste distinction about -
90 + geisha coffee Lixilo W2 geisha coffee characteristics geisha coffee brand
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) country: Panama name: 90 + Lixilo W2 producing area: Silla Del Pando, Volcan altitude: 1250-1650m varieties: Geisha grade: L21 90 + Lixilo geisha Geisha W2 Ninety Plus Lycello W2 flavor description: Li
2018-07-22 90mm geisha coffee Siro characteristics brand specialty knowledge communication -
About the treatment method: W2, H2, N2, traditional raw bean treatment, Ninety Plus.
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 water washing can be added at different stages of the densification process to achieve a lighter and brighter washing taste; after controlling the fruit
2016-07-07 About treatment way tradition raw beans Ninety Plus Nin -
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
2016-07-29 Ninety taste distinction treatment tradition raw beans way -
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 be graded as follows: Level 7: single production area harvest. Rare varieties with fine taste and special flavor are selected by hand and then treated by NinetyPlus to reach the standard of more than 90 +; Level 12: harvested in a single production area. Negative forms such as must be recognized and indelible are used on the website.
2017-03-09 Tradition raw beans treatment way 90 + W2 origin development history and culture -
Ginseng (Kemgin W2) 90 + Ethiopia Waliga) SidamaYirgacheffe
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. Ginseng (Kemgin W2)
2016-07-21 Ginseng Kemgin 90 Ethiopia Wally SidamaYi -
Description of flavour and aroma of Ninety Plus Lycello W2 Panama 90 + Coffee
For the exchange of professional baristas, please follow the coffee workshop (Wechat 89390 + Panama this is one of the most approachable beans of 90 + geisha varieties * flavor description: lemon grapefruit, willow apple, litchi camellia cocoa * commodity specifications country: Panama: Ninety Plus Panama Geisha Estates varieties: Geisha altitude: 1250m 1650m treatment
2017-09-20 Ninety Plus Lycello Panama 90s coffee -
WASH washing treatment H _ 2 honey treatment NATURE sun treatment 90 + 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
2016-07-13 WASH washing treatment NATURE tanning ninety yes understand -
A brief introduction to the description of the flavor and aroma characteristics of high-quality coffee beans
About the way of handling: W2TH2MagneN2: it can be understood as the traditional way of handling raw beans, and ninety + 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 the traditional coffee processing, you will find that a small amount of adjustment can make them.
2017-04-17 Hierarchical rich boutique 90s coffee beans flavor taste aroma -
Panama 90 + Rosa Coffee Bean-Litchi / Litchi Blue LyCello name Origin Story Flavor
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) [sparkling lemonade, Earl Grey Tea, lychee] Panama 90 + rose summer coffee bean big lychee | W2 (Geisha W2 LyCello 90+NPGE Panama) producing area: 90mm Geisha Ge Force altitude: 1400-1800m raw bean treatment method: W2 coffee variety: G
2018-07-28 Panama 90s Rose Summer Coffee Bean Dali Litchi LyCello name -
A brief introduction to the treatment method of grinding degree and baking degree of high-quality coffee beans
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 CEO Joseph Brodsky personally went to Ethiopia, where the coffee was born.
2017-04-26 Hierarchical rich boutique 90 000 coffee beans grinding roasting degree -
A brief introduction to the description of the flavor and aroma characteristics of fine coffee beans
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; emphasis on brightness, acidity, and floral aroma. H2: relatively warm (Moderat
2017-04-05 Taste clean boutique 90s coffee beans flavor aroma characteristics description -
Champion Kan Ka-shing-lychee and cello (Lycello) W2 L21 90 + Panamanian Rose Summer Manor
The flavor characteristics show rich aromas of green tea, musk and basil herbs on the basis of the rose seed's own flavor, with soft lemon acidity and sweet and sour taste similar to litchi on the palate. at the same time, there will be a nutty taste similar to cashews. CoffeeReview http://www.coffeereview.com/review.cfm?ID=2968 score 95 pts
2017-03-01 Champion Jian Jia lychee cello Lycello L21 ninety Bana -
Lychee and Cello (Lycello) W2 L21 90 + Panamanian Rosa Manor Champion Jane Ka-shing
Jian Ka-shing (English name Bruce Lee), winner of the 2013 World barista Competition Taiwan Division (TBC), visited the Rose Summer Manor at 90 + this year, and after tasting the fresh fruit of the rosy summer coffee, he was reminded of the litchi fruit he planted in his backyard. Jiacheng's association with litchi made 90 + quickly use the first two letters Ly in the English word Lychee of litchi.
2016-07-12 Litchi cello Lycello L21 90 Panama Rosa Zhuang -
Litchi and cello (Lycello) W2 L21 Jiancheng Coffee Bean Taiwan Rose Summer original
Producing area 90 + Panamanian Rose Summer Manor altitude 1250m-1650m varieties Ethiopian heirloom Rose Summer original varieties washing flavor characteristics on the basis of the flavor of rose summer seed itself, it shows rich aromas of green tea, musk and basil herbaceous plants, with soft lemon acidity and sweet and sour taste similar to litchi, but also similar to litchi.
2016-07-13 Litchi cello Lycello L21 Jianjia competition coffee beans Taiwan -
A brief introduction to the history and culture of the origin and development of high-quality coffee and beans
About the way of handling: W2TH2MagneN2: it can be understood as the traditional way of handling raw beans, and ninety + 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 the traditional coffee processing, you will find that a small amount of adjustment can make them.
2017-04-05 Hierarchical rich boutique 90s coffee beans origin development historical text -
Litchi and cello NinetyPlus Lycello W2 L21 Gesha Estates, Panama
Jian Ka-shing (English name Bruce Lee), winner of the 2013 World barista Competition Taiwan Division (TBC), visited the Rose Summer Manor at 90 + this year, and after tasting the fresh fruit of the rosy summer coffee, he was reminded of the litchi fruit he planted in his backyard. Jiacheng's association with litchi made 90 + quickly use the first two letters Ly in the English word Lychee of litchi.
2016-07-14 Litchi cello NinetyPlus Lycello L21