Is Honey Kiss Coffee good? _ introduction of Honey Kiss Coffee beans _ what is the price of Honey Kiss Coffee beans

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Ethiopia 90 + Solar Honey Kiss Coffee beans / Ethiopia Ninety Plus Nekisse N2

Nekisse is originally produced in Shakisso, Ethiopia, and is named Nekisse after "NAKED from the Shakisso region of summer". 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 Sidamo, because they found that the Sidamo area can have a better sense of nectar and jam.

Ninety plus is an internationally renowned coffee bean production and sales company, which develops special treatment methods, has been innovating in every aspect of raw bean processing, and leads the way in the coffee boutique market by providing rare and unique raw coffee beans. We can see the traces of Ninety plus winning in coffee competitions all over the world. Honey kiss coffee beans are wonderful coffee beans that you must not miss.

Growing area: Africa

Country: Ethiopia

Production area: Sidamo province / Shakisso

Altitude: 1900 to 2200 m

Treatment: N2 sun treatment

Honey Kiss Coffee Bean Variety: Mixed Heirloom Wild & Natural planting

Stories by Ninety Plus

Excellent achievement

Ninety Plus, translated directly means 90 +, or more than 90 points. Friends outside the industry may not understand that a coffee bean of more than 90 points means it is close to perfect for coffee lovers. Whether we are talking about the cup score or the evaluation score of Coffee Review (www.coffeereview.com), it is a hard-won honor.

The first coffee of 2007-Aricha Selection 7 90 + came out with a high Coffee Review score of 95 (the roaster is another Novo Coffee Roasters of the 90 + founder)

2009-Aricha Micro Selection 14 won the annual coffee world runner-up of the American Fine Coffee Association

2009-Aricha Micro Selection 33 became the world runner-up with Sammy Piccolo in the World Barista Competition.

2012-Perci Red Rose Summer from the Manor of Panama came out for the first time, scoring an all-time high of 97 points for Coffee Review (Barrington Coffee Roasting Co.)

About how to deal with it: W2, Ruby, Solkiln, N2

W2, H2, N2: it can be understood as the traditional way of processing raw beans, and 90 + also regards them as the distinction of taste.

Ninety Plus thought that coffee itself is a kind of fruit, so he made his own exclusive treatment according to taste (W2), (H2), and (N2). When you understand traditional coffee processing, you will find that a small amount of adjustment can blur the distinction between them. For example, a little washing can be added at different stages of the densification process to achieve a lighter and brighter washing taste; controlling the degree of pulp fermentation can also make a sun closer to the effect of a dense treatment, or dense treatment can be more like a solarization.

According to the degree of effect of fruit flavor on taste, it can be divided into: W _ 2 ~ H _ 2 ~ 2 ~ 2. The distinction between these three flavors can also be simply understood as treatment methods: W2=WASH washing treatment, H2=Honey honey treatment, N2=NATURE sun treatment:

W2: lower (Low) fruit tonality; emphasizes brightness, acidity, and floral aroma.

H2: warm (Moderate) fruit tonality; emphasizes sweetness, fruit taste (rather than fruit flavor), and tea taste.

N2: higher (High) fruit tonality; emphasizes unrestrained, sweet and sour, jam and dried fruit flavors.

Solkiln: the so-called Solkiln method is a special treatment of 90 + company's patented technology. They dry the fresh coffee fruit in a house originally used to dry wood. In this house, special equipment is used to control the temperature and humidity needed to maintain the stability of the internal environment, while eliminating the impact of the local humid climate on the coffee.

Red: the so-called "red treatment" is a special treatment carried out by the 90 + team through their own patented drying technology, which makes the color of shelled coffee beans show varying degrees of red. This treatment will once again enhance the aromatic characteristics of the coffee itself, and the taste will reflect a strong sweetness with obvious fruit flavor.

Ruby: the so-called "ruby" treatment is also a more difficult and extreme way of dealing with red. So that the red treatment of sweetness and fruit to the extreme, accidentally over will become a bad fermentation taste of the extremely bad areas. This method also requires a lot of manual screening. Every raw bean must meet the "ruby" standard in order to be called a "ruby" bean. It has been eliminated many times, tried many times, and only the last point can meet the standard of "ruby", so it is expensive.

About Level:

In the flavor spectrum of 90 +, there is a "Level" logo. It is the number after the product name is marked "L". For example, L12-means Level 12. The Level is probably in proportion to the price. It represents the grading model of raw beans: according to quality, quantity, production cost, 90 + based on the original excellent raw beans, continue to grade as follows:

Level 7: harvested in a single production area. The rare varieties with meticulous taste and special flavor are selected by hand and then treated by NinetyPlus to reach the standard of more than 90 +.

Level 12: harvest in a single production area. Negative adjectives such as "must be recognized and indelible" are used on the website to indicate that this grade of beans must be a good taste that every coffee maker will never forget.

Level 21 (L21), Level 39 (L39), most of these are Gesha varieties planted in Panamanian manors. Ethiopian Nekisse Red processed by special Red also belongs to Level 39 (L39).

Level 95 (L95) and Level 195 (195) are beans in the advanced microenvironment of the Panamanian manor, which are processed by patented drying technology after a long screening process. Reach the top taste standard in the design. Most of them will be processed under the personal care of the sponsor Joseph. The annual output may only reach about ten to dozens of kilograms. It's a collection.

Taste Profiles

The taste spectrum is determined by coffee cherry variety (Size), farm climate, and treatment formula. Taste spectrum through 7 to 195 levels, etc., to assess the quality, scarcity, and the price to determine the digital level.

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