What Do Ninety Plus 90+ Coffee Beans Taste Like? How to Brew 90+ Coffee with V60 for the Best Flavor?

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What does 90+ Coffee Bean Tchembe taste like? How to brew 90+ Tchembe with V60 for the best flavor?

Ninety Plus is an internationally renowned coffee bean production and sales company, known worldwide for providing rare and unique green coffee beans. In addition to direct cooperation with coffee farmers, they also own a 134-hectare coffee estate in Panama. Since its official establishment in 2007, customers have spread across more than 40 countries worldwide. Named after "Haricho" and the Amaro Mountain variety "Bolo," Tchembe comes from Yirgacheffe and features longan and banana flavors when naturally processed, with a thick viscous texture accompanied by chocolate and multi-layered citrus and berry notes.

In 2007, Joseph Brodsky officially founded Ninety Plus, and from the following year until now, we can see traces of Ninety Plus winners in coffee competitions of all sizes around the world. Last year, in the 2013 WBC World Barista Championship, among the six finalists, competitors from Italy, South Korea, and Canada used Ninety Plus green beans. Exquisite green bean cultivation and processing, excellent coffee varieties, and a unique grading system have made Ninety Plus a top-tier and distinctive representative in the green bean market. Nuwak Coffee adheres to the philosophy of providing high-quality green beans and became the exclusive agent for Ninety Plus in 2014—offering exceptional green beans you shouldn't miss.

Profile Processing System

The Profile Processing system is established to tailor-make processes for each bean variety—including cultivation, harvesting, and processing—through repeated cupping and calibration to ensure each bean variety showcases its unique fruit flavors.

Solkiln™ Special Processing Method (SK = Solkiln™)

In 2013, the innovative Solkiln™ special processing method was created, utilizing wood drying rooms to dry coffee beans. After wood is cut, it is typically placed in wood drying rooms where temperature, humidity, and air circulation are controlled and adjusted to reduce the moisture content of green wood to 10-12%. Joseph Brodsky applied this same concept to create the new Solkiln™ (SK) special processing method, officially launching two premium green bean products in 2013: Lotus Solkiln H2 and Silvia Solkiln N2.

Red Processing

This is a special processing method developed by the 90+ team using their patented drying technology. The cherries in their parchment will display varying degrees of red, from light red to ruby red. This processing method enhances the coffee's aroma, making fruit flavors and sweetness more prominent.

Ruby Processing

This represents the ultimate expression of the red processing method, fully developing the fruit aroma and sweetness of coffee cherries. During processing, there's a risk of over-fermentation, requiring extensive manual care and selection of cherries. Only cherries meeting ruby standards can be called ruby coffee beans, making them extremely rare after repeated screening and elimination.

Maker Series

Ninety Plus allows international coffee industry experts, roasters, and competitors to create their own custom green beans at Ninety Plus, officially launching the Maker series in 2014. Unlike centralized processing methods used by estates and processing plants, this allows individuals to select coffee cherry ripeness levels and process small batches of coffee cherries according to their own ideas.

Ninety Plus's Excellent Coffee Varieties

In 2004, Joseph Brodsky's coffee career began with the search for the most excellent Geisha varieties. He selected flavorful heirloom varieties in Ethiopia and planted Ethiopian heirloom Geisha at the Ninety Plus Geisha Estate (NPGE) in Panama.

Ethiopia Heirloom Varieties

Panama Geisha

Ninety Plus's Unique Flavor Grading and Code Classification

Ninety Plus coffees are classified according to "fruit flavor intensity," which differs from traditional processing method classifications of washed, honey, and natural. While also categorized into three types—W2, H2, and N2—different processing methods create different fruit flavor levels. Therefore, you might taste naturally processed or washed processed coffee beans within the honey-processed flavor "H2" classification. The company is renowned worldwide for providing rare and unique green coffee beans. Since Joseph Brodsky officially founded Ninety Plus in 2007, customers have spread across more than forty countries worldwide. From the following year until now, traces of Ninety Plus winners can be seen in coffee competitions of all sizes globally. Last year, in the 2013 WBC World Barista Championship, among the six finalists, competitors from Italy, South Korea, and Canada used Ninety Plus green beans.

Exquisite green bean cultivation and processing, excellent coffee varieties, and a unique grading system have made Ninety Plus a top-tier and distinctive representative in the green bean market.

"Exquisite Green Bean Cultivation and Processing Methods"

The Profile Processing system is established to tailor-make processes for each bean variety—including cultivation, harvesting, and processing—through repeated cupping and calibration to ensure each bean variety showcases its unique fruit flavors. Ninety Plus's unique flavor grading and code classification categorize Ninety Plus coffees according to "fruit flavor intensity," which differs from traditional processing method classifications of washed, honey, and natural. While also categorized into three types—W2, H2, and N2—different processing methods create different fruit flavor levels. Therefore, you might taste naturally processed or washed processed coffee beans within the honey-processed flavor "H2" classification.

W2 = Washed Flavor

H2 = Honey-Processed Flavor

N2 = Natural Process Flavor

90+ Tchembe

Country: Ethiopia

Altitude: 1750-2000 meters

Region: Amaro Mountains

Variety: Heirlooms

Processing: N2

Grade: Level 7

Named after "Haricho" and the Amaro Mountain variety "Bolo," Tchembe comes from Yirgacheffe and features longan and banana flavors when naturally processed, with a thick viscous texture accompanied by chocolate and multi-layered citrus and berry notes.

Flavor Description:

Berries, black cherry, raspberry, honey, citrus, with a thick, jam-like consistency, juicy, with excellent clarity.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 91-92°C

Grind Size: Fuji grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water, bloom for 25 seconds. Second pour to 120g water, pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly to 225g total water. Extraction time approximately 2:00.

Analysis:

Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because V60 has many ribs and drains quickly, pausing during pouring can help extend the extraction time.

Important Notice :

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Tel:020 38364473