Honey kiss what kind of beans have what flavor coffee raw soybean honey treatment process unexpectedly add honey?

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Front Street-introduction to Honey Kiss Coffee and Honey treatment

Honey Kiss began in 2009, and the coffee was named after "Nectar from Shakisso", meaning it has the same flavor as nectar from the town of Shachiso in Hidamo province, Ethiopia. Nikisse is characterized by a creamy and smooth taste, a strong berry sauce, and some batches even have mixed flavors of citrus and a variety of tropical fruits. Although it was originally grown in the Shakisso producing area, the later Nikisse was produced in the Wellega and Sidama producing areas, but the name was retained.

90+ believes that Nekisse's cultivation in Hidamo retains its original nectar and berry flavor, which distinguishes it from all other coffees from Ethiopia.

Honey Kiss (Nekisse N2)

[Origin]: 90 + Ethiopia Wellega (Waliga) and Sidama (Hidamo) producing areas.

[variety]: Ethiopian native species

[Level]: 12

[altitude]: 17502,000m

[treatment]: insolation

[flavor]: the taste is clean and layered. Peach, berry, passion fruit and cream, milk chocolate flavor balance, is a classic good coffee. From hot to cold, it continues to bring faint aromas of flowers, blueberries, fragrant wood and cocoa.

Honey treatment, of course, does not use honey to treat coffee. However, it does bring more sweetness to coffee. If we want to know why, we should first understand the meaning of coffee treatment. At that time, Costa Rica invented honey treatment in order to improve the sweetness and fruity of coffee beans. Because, the coffee beans with pectin in the outdoor slow sun, is an important step in honey treatment. This step will allow beans to fully absorb the fruit aroma and sugar of the pectin layer.

Therefore, from the effect on flavor, the name of "honey treatment" is well deserved. However, some people think that the reason why this treatment is called honey treatment is also because coffee beans with pectin look as if they were stained with honey.

In the process of exposure for up to 1-2 weeks, the beans with shells should be turned every few hours to ensure that the coffee beans are dried evenly. After dehydration, put the coffee beans into a wooden container to ripen. By contrast, half-sun is much easier. In the drying process, the half-sun method will rely on machine drying, only exposed to the sun bed for two to three days, while scraping off more pectin.

Knowledge: Pacamara is a hybrid of Pacas Pacas and Marago Rippi Maragogype found in El Salvador in 1950.

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