Suggestion of hand-brewing parameters and introduction of origin information of sunlit Sidamo honey kiss coffee

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Nekisse ™ N2 Level 12

Origin of the name: In 2009, the coffee was named after Nectar from Shakisso, meaning that the coffee has a flavor similar to nectar from Shakisso Town, Sidamo Province, Ethiopia. Nikisse is characterised by a creamy smooth palate, intense berry jam and some batches even have mixed flavours of citrus and a variety of tropical fruits. Although originally grown in Shakisso, later Nikisse was grown in Wellega and Sidama, retaining only the name. We feel that Nekisse has retained its original nectar and berry flavor at Sidamo, which sets it apart from all other coffees from Ethiopia.

Origin: Ninety + Ethiopia Wellega and Sidama regions.

Altitude: 1750-2000m.

Treatment: sun exposure.

Flavor characteristics: clean and layered. Flavors of peach, berry, passion fruit, cream, milk chocolate balance. It's a classic coffee. From hot to cold, it brings night flowers, blueberries, incense wood, cocoa and other surprises.

Manual punching parameter suggestions:

[Sunlight Sidama Honey Kiss]: It is recommended to use 15 grams of powder at 90 ° C, small Fuji grinding degree 3.5, V60 filter cup, water powder ratio 1:15, first water injection 30g, stewing for 30s, second water injection 104 g water cut off, second water injection to 225g water, no water at the end, extraction time 2:02s;

Nekisse

Country: Sidama

Altitude: 1750-2000m

Origin: Sidamo

Degree of roasting: Light roasting

Treatment: Sunlight

Breed: Native species

Plant: NinetyPlus Ninety +

Flavor: Blueberry, passion fruit, peach

90+ beans are named in a completely different way from the usual fine beans. There will be no names of producing areas and estates. Each bean is named according to its flavor. For example, candle light means "best approach" in local dialect. Starting with a flavor concept, then naming, and then starting with the selection of production areas and cooperative farms, it can be seen that 90 is a brand with boutique management style.

Ethiopia has a variety of coffee cultivation methods: from wild coffee groves and semi-developed plots, to small plots of traditional farming, to modern plantations. About 50 percent of coffee is grown at altitudes of more than 1500 meters. According to the four different production methods mentioned above, Ethiopian coffee can be divided into nine coffee producing areas, including five fine coffee producing areas: Sidamo, Yejia Shefei, Harald, Lim, and Lekamp, and four general commercial bean producing areas: Gemma, Ilubabo, Tiebi, and Bebeka. Each district has adopted the method of sunning or washing, and different processing methods also affect the flavor. At present, solarization accounts for about 80% and washing accounts for about 20%.

"90 +" does not mean all coffee rated above 90. Good coffee, one year, one year nothing. Sometimes it appears in different estates and has different taste characteristics. "Ninety +" refers to a 13-flavor range of premium coffee. These coffees come only from the American boutique coffee creator-NinetyPlus Coffee. They are all old Ethiopian Heirloom varieties, cultivated in an ecological environment and processed under art standards to optimize taste. The processing process is 90 +'s specialty. It will separate these coffees one by one according to variety, microclimate and fresh harvest time, taste them one by one, design processing methods for each taste, achieve a taste characteristic, just like the design of big brands, carefully study and spend painstaking efforts to complete a handicraft close to art. Natural products go through a lot of refinement and improvement, and finally reach the most beautiful posture before presenting the content to everyone.

The ancient way of sun drying makes it difficult to obtain pure flavor, but Drima Zede, with the support of 90+ technology, only hand-selects the most mature coffee cherries, and the sun drying process is even more painstaking and continuous stirring to ensure uniformity. The final result is a very transparent and pure taste, very hot and cold changes, fruit, flowers, oak barrel aroma is very charming!

Also Ethiopian sun beans, candle beans undergo strict supervision and selection, avoiding the annoying soil odor and high rate of bad beans found in common sun beans, and instead highlight the attractive sweetness for which sun treatment is known. Candle light charming fruit tone inherited the traditional Egyptian sun given by the charming aroma, without reservation to express the round full aftertaste of long sweet and just the right stimulating fruit acid. Candle light daily brewing is also quite easy to use, beans themselves rich flavor, whether it is fresh drop follicle method, or thick siphon brewing, can be very good to show their own flavor.