Nekisse Red N2 Ethiopian Native Species Fine Coffee Black Coffee

The second wave of coffee people are used to using subjective rules of thumb to describe the extraction, roasting, cultivation and processing of coffee, but the third wave is supplemented by more accurate scientific research data to explain the coffee industry. the contents of sucrose, organic acids and aromatic components of all coffee varieties are compared with scientific data. The chemical changes in roasting and extraction are also explained by scientific theory, and even the abstract coffee concentration is presented as a specific numerical value. It is the third wave and the sixth evolution to study the upstream, middle and lower reaches of coffee as an aesthetics, and pay attention to the scientific research of seed selection, cultivation, treatment, cup measurement, roasting, extraction, concentration and extraction rate.

Honey Kiss (Nekisse N2):

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

[production season]: 2013-2014

[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.

Red Honeykiss (Nekisse Red N2):

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

[production season]: 2013-2014

[variety]: Ethiopian native species

[Level]: 39

[altitude]: 17502,000m

[treatment]: insolation

[flavor]: red treatment enhances the flavours of blueberries, cherries, brandy and dark chocolate. At the same time, it maintains the balance of fruit and chocolate and its multi-layered taste. It's very subtle and measured. It's a rare good coffee.