90 + Honey Kiss N2 L12 of Fine Coffee beans

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90 + Honeykiss N2 L12

Ninety Plus 90 + Nekisse N2 L12

Origin: Ethiopia

Production area: Wellega and Sidama regions

Variety: Heirloom

Producer / company: us 90 +

Altitude: 1200 Murray 1700m

Rainfall: 1500mm/ year

Average annual temperature: 14-31 degrees Celsius

Soil: red to reddish brown clayey soil

Classification: N2 L12

Treatment: exquisite special sun (90 + red treatment)

Harvesting: manual harvesting

Harvest year: 2014

Flavor:

Peaches, berries, milk chocolate, flowers, preserves

Milk chocolate, peach drink, apricot, red wine, jam, passion fruit, cream, cherry

[sipping] the mouth is full of spices with rich berry flavours, gradually permeating the mouth with cocoa, peach, cherry, passion fruit, syrup, toffee and high-quality fruit wine, with rich layers and soft acidity, from hot to cold. Travel a variety of flavors.

Sweet floral scent (sweet floral aroma)

Large grained fruit (big berry)

Sweet juice (juicy sweetness)

Honey end Rhyme (honey-like aftertaste)

Bitter sweet spice (bitter-sweet spice)

Fruity aroma of wine (brand-toned fruit aroma)

Black mackerel (blackberry) (similar to strawberry after 7 days)

Citrus and alcohol acid (citrus, bergamot & brandysh acidity)

Consistency (syrupy mouthfeel)

Sweet chocolate (semi-sweet chocolate)

[introduction]:

Nekisse is originally from Shakisso, Ethiopia, and the coffee bean is named Nekisse after "NAKED from the Shakisso region". With the traditional sun treatment, the cherries were dried on a high shelf, then the dried peel and pulp were removed, and finally sent to Addis Ababa to be shelled. At that time, the taste spectrum outline has a very strong berry jam, cream consistency, citrus, tropical fruits. Later, the production areas moved to Wellega and Sidama, because they found that the Sidama area can have a better sense of nectar and jam.

Background: it was named "nectar from Shakisso" in 2009. The image of Nekisse is usually defined as a creamy taste and a strong jam flavor, but multi-layered citrus flavor and tropical fruit flavor can also be tasted in it. The earliest Nekisse came from Shakisso, and later batches of Nekisse were also grown in Wellega and Sidama.

NEKISSE is from Shakisso. as early as 2008, Ninety Plus had specially processed a bag of Shakisso coffee, which was evenly distributed to four countries, including Taiwan-world champion Tim Wendelboe. At that time, it was described as: "strong fruit (strawberry jam), cinnamon, flowers, chocolate, apricot", Ninety Plus decided to develop a tracking program in the area, and by the end of 2009, the flavor of highly dense apricot and spices was significantly enhanced. Focusing on "consistency", Ninety Plus added the prefix "Ne~" and went public in the spring of 2010.

Because it is located at very high altitude, the bean shape is small, but the sweetness is very high (usually high altitude beans, high acidity), it does not taste like the perfumed fruit (perfumed fruit) of Aricha or Beloya (effusive), but if you put aside the wet powder cooked by Nekisse, you will smell a very strong and complex spice flavor (spicy notes), this change can be obviously felt in drinking slowly, so the change of Nekisse in cooling is its strength.

Another feature is the change in the number of days of exhaust, as far as light baking is concerned, from 3 to 5 days of sweetness, to 7 days of 10 days of juice, to more than 12 days of sour wine, in addition, the change in deep baking is no less than that of shallow baking, which is understandably different from the description of Nekisse in different places.

Nekisse is the third 90 + bean found by Ninety Plus after Aricha and Beloya in 2010. And got the highest score of 96 on Coffee Review in that year.