Nekisse Coffee Bean producing area: Cedama Sidama

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 for that year (the following materials are mostly taken from the website of Ninety Plus).

Nekisse's raw bean smell is so special that when you open the bag, you will be shocked by its strong wine smell. As for the taste, maybe you need a process. If you are used to drinking washed Essex beans such as Yega Snow Coffee, which are common in China, you may not like this sun-dried espresso for the first time, but after drinking it a few times, you will definitely be fascinated by this amazing fruit coffee! In a cafe in New York, it was even sold for $12 a cup.

Nekisse is from Shakisso. as early as 2008, Ninety Plus specially processed a bag of Shakisso coffee, which was described at the time as "strong fruit (strawberry jam), cinnamon, flowers, chocolate, apricot peaches", so Ninety Plus decided to develop a tracking program in the area, and by the end of 2009, highly dense apricots and spices were significantly enhanced and went on the market in the spring of 2010.

The taste of Nekisse focuses on understated and elegant, its depth can not be small, and its rich taste is its charm!

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 Aricha, Beloya, the perfumed fruit (perfumed fruit) (effusive), but if you put aside the wet powder cooked by Nekisse, you

You will smell a very strong and complex flavor of spices (spicy notes), which can be clearly felt when drinking slowly, so the change of Nekisse in cooling is its strength.

Another feature is the subtle change of taste over time after baking. In terms of shallow baking, from 3 to 5 days of sweetness, to 7 to 10 days of juice, to more than 12 days of sour wine.

It is said that Nekisse performs well in both deep baking and light baking, but there is a great difference in flavor and taste. In short, shallow baking: sweet floral aroma (sweet floral aroma), large granulated fruit fruit (big berry), fruit juice sweet (juicy sweetness), honey tail (honey-like aftertaste), bitter sweet spice (bitter-sweet spice) Deep baking: brand-toned fruit aroma with wine, blackberry (similar to strawberry after exhaust), citrus and brandysh acidity (citrus, bergamot & brandysh acidity), consistency (syrupy mouthfeel), sweet chocolate (semi-sweet chocolate). However, I have never liked deep baking, and this bean has never been deeply baked.

Product name: Nekisse coffee beans

Origin: Aleta Wondo,Sidama (Ninety Plus Co.)

Altitude: 1700-2000 m

Variety: Mixed Heirloom

Treatment: solarization (N2)

Flavor characteristics: strawberry, peach, citrus, cream, passionflower and other fruits

Aroma: 9

Acidity: 8

Thickness: 8

Flavor: 10

Yu Yun: 9

Baking degree: moderate

Packing: 200g (2 bags, 100g / bag)

Suggested production method: hand punching

Degree of grinding: fineness of sugar (Fuji Ghost Tooth Mill 33.5)

Water temperature: about 93-96 degrees

Powder / water ratio: 1: 15: 20 (I usually take the intermediate value of 1:17 or 18)

Soak time: 3-4 minutes (it is recommended that you use no less than 15 grams of powder for each hand flush)

Water quality: colorless, no odor, TDS tester reading: 150PPM

PS: Gima, Sidama and Sidama are the three major coffee producing areas. In 2005, Gima produced 26743 tons of coffee, accounting for 23.2% of the state and 11.8% of the country.