Introduction:90+ is a highly regarded green coffee brand in the specialty coffee industry. Its unique grading system and flavor labeling methods often leave beginners puzzled. This article will delve into the grading logic behind 90+, starting from the high-end L195 grade. We’ll explore the scoring and selection criteria involved, introduce patented processing methods such as RED, RUBY, and SOLKILN, and take an in-depth look at the flavor profiles and grade placements of popular beans like Bosi, Honest, and Lotus. This will help you gain a more comprehensive understanding of this top-tier brand’s green bean philosophy and flavor potential.
90+ (Ninety Plus), as an iconic green coffee brand in the specialty coffee world, has long been a dream product for many roasters and baristas, thanks to its outstanding cupping scores and innovative processing techniques. Perhaps the most confusing aspect is its unique Level grading system and flavor code system. If you want to truly understand the significance of advanced grades like L195 and how 90+ uses a scientific production system to create astonishing coffee flavors, this article will guide you from the basics to the advanced, offering a complete breakdown of 90+’s grading logic and the secrets behind it.
First, let’s focus on a highly acclaimed bean—the RUBY-processed version of Bosi (Perci). This Geisha variety comes from Silla Del Pando in Panama’s volcanic region, grown at altitudes between 1250 and 1650 meters, and is processed using 90+’s exclusive Ruby method, an extremely refined and challenging processing style. Its grade is labeled as N2 L195, not only representing the highest tier within 90+’s internal grading but also signifying the peak of flavor concentration and processing excellence.
The cupping notes for this Bosi Ruby are remarkably vibrant, including layers of cherry, tropical fruit, mango, pineapple, honey, red grape, and brandy, with an intensely rich and well-balanced sweetness and fruity character. It’s worth noting that L195 is one of the highest grades set by 90+, reserved only for the very few batches that undergo special processing methods such as Red, Ruby, and SK (Solkiln), and pass stringent selection. Compared to L95, L195 emphasizes extreme flavor intensity and exceptional rarity, which also means a higher price and lower yield.
In addition to L195, 90+’s grading system includes multiple tiers such as L4, L7, L12, L21, L39, L95, etc. Each number represents the level of refinement, processing difficulty, and selection rigor involved in the production of that particular batch. For example, L7 and L12 are mostly premium beans from Ethiopia, known for their excellent aroma and taste, making them suitable for those just beginning to explore 90+; L21 and L39 are mostly Geisha varieties from the NPGE estate, already showcasing the potential and depth of Geisha flavors; as for L95 and L195, they are top-tier products combining special processing techniques with ultimate green bean management.
In terms of processing methods, 90+ has introduced several patented technologies, among which the most representative include RED (Red Processing), RUBY (Ruby Processing), and SOLKILN (SK). The RED process uses patented drying techniques to give the coffee cherries a gradient color from light red to jewel red, significantly enhancing aroma and sweetness. It’s ideal for those who enjoy intense fruity flavors. RUBY, an evolution of RED, demands even stricter control over the fermentation process, resulting in even more intense and expressive flavors, but also making it extremely rare, requiring multiple rounds of selection to achieve.
The SOLKILN (SK) processing method is an innovative technique that simulates a natural drying environment. By precisely controlling temperature and humidity, it mimics the self-regulating characteristics of aquatic plants like lotus flowers, allowing the coffee to maintain the clean characteristics of washed processing while bringing out intense tropical fruit notes during drying. Products under this technique, such as Lotus and Silvia, both exhibit high flavor consistency and delicacy, representing another showcase of 90+’s technical prowess.
Beyond grading and processing methods, 90+ also employs a unique flavor code system to indicate the basic flavor profile of each bean. For example, W2 represents beans close to washed flavors, N2 indicates natural sun-dried flavors, and H2 stands for honey-processed flavors. These codes do not refer to actual processing methods but describe the final flavor direction, aiming to provide consumers with a more intuitive sense of flavor expectation. It’s worth noting that 90+ does not publicly disclose the actual processing methods used, which is part of its business confidentiality.
For those looking to explore the world of 90+ coffee, understanding this grading and flavor system can help you choose beans that better match your taste preferences. From beginner-friendly L7 and L12, to more advanced L39 and L95, and finally to the top-tier L195, each grade represents different levels of flavor intensity, rarity, and pricing. Beans like Bosi Ruby at the L195 level are undoubtedly the perfect choice for those who pursue the ultimate in coffee flavor.
In summary, 90+ not only adheres to the high standard of cupping scores above 90, but also controls flavor expression comprehensively through its own production system, Profile Processing, from planting and harvesting to processing and selection. This commitment ensures that every bean from 90+ is not just coffee, but a flavor masterpiece refined through science and art. Whether you’re a beginner or a seasoned coffee professional, gaining a deeper understanding of 90+’s grading and processing logic will allow you to have a richer experience and insight when tasting and selecting.
The above content is compiled by CoffeeHunters, a coffee news website.
