What Are Ninety Plus' Patented Processing Methods? The Flavor Characteristics of Ninety Plus' Patented Processing Methods

FrontStreet Coffee Briefly Describes the Ninety Plus Patent Processing Method

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Joseph Brodsky, the founder of Ninety Plus, discovered that the world's high-quality coffee beans all originate from Ethiopia. All of Ninety Plus's raw beans come from original Ethiopian varieties, and even the Geisha from Panamanian estates was transplanted from Ethiopia. 'Ninety Plus' is a series of 13 top-tier flavored coffees, and due to Ninety Plus's remarkable achievements in international coffee tastings over the years, the nearly perfect taste experience has become inseparable from Ninety Plus.

Ninety Plus Processing Methods

SK Processing Method (Solar Kiln)

A honey processing method that extends drying time by controlling temperature and humidity through special equipment (solar drying systems) in a facility, enhancing flavor while maintaining the cleanliness of washed coffee. This processing method causes the coffee beans in their parchment to show different shades of red. This processing approach further enhances the coffee's aromatic characteristics and exhibits a strong sweetness with distinct fruit flavors in the taste profile.

Red Outlook (Perci Red)

It approaches but surpasses natural processing. The Ninety Plus team uses their proprietary drying technology for this special processing method, which causes the coffee beans in their parchment to show different shades of red. This processing approach further enhances the coffee's aromatic characteristics and exhibits a strong sweetness with distinct fruit flavors in the taste profile.

Outlook Ruby (Perci Ruby)

The so-called 'Ruby' processing is also a more difficult and extreme red processing method. It takes the sweetness and fruitiness of red processing to the extreme - if it goes too far, it enters the realm of undesirable fermentation flavors. This method also requires extensive manual selection. Every single raw bean must meet the 'Ruby' standard to be called a 'Ruby' bean. It goes through multiple eliminations and attempts, with only a small final portion achieving the 'Ruby' standard.

Ninety Plus Grading System

Additionally, 'Ninety Plus' accompanies its processing methods with grading, known as 'levels', with the grading representations as follows:

Level 7: Single origin harvest. Rare varieties with delicate flavors and special characteristics are hand-selected and then processed through Ninety Plus's unique methods to achieve standards exceeding 'Ninety Plus';

Level 12: Single origin harvest. Beans of this grade are definitely unforgettable good flavors for every coffee professional, with Hachila being a perfect representative;

Level 21 (L21), Level 39 (L39): These are mostly Gesha varieties cultivated by 'Ninety Plus' in Panamanian estates. The specially Red-processed Ethiopian Nekisse Red also belongs to Level 39 (L39);

Level 95 (L95), Level 195 (195): These are beans from premium microenvironments in Panamanian estates, processed through lengthy selection processes using patented drying technology. They achieve the highest taste standards in the design. Most are also processed under the personal supervision of founder Joseph. Annual production may only reach ten to several tens of kilograms. They belong to the category of collectibles.

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