Red honey kiss red treatment French cherry brandy and dark chocolate 90 + Ethiopia
Ninety + of the green beans come from Ethiopian original varieties, including Gesha from Panama Manor and Heirloom from Ethiopia. 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.
Red Kiss (Nekisse Red N2):
[Origin]: Ninety + Ethiopia Wellega and Sidama production areas
[Season]: 2013~2014
[Variety]: Native species of Ethiopia
【Level】: 39
[Altitude]: 1750-2000m
[Treatment method]: Sunlight
Flavor: Red processing enhances blueberry, cherry, brandy and dark chocolate flavors. At the same time, it maintains the balance of fruit and chocolate and its multi-layered taste. It's very delicate. It is a rare good coffee.
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Bali boutique coffee beans Kopi Luwak introduction to the characteristics of Bali coffee beans
It is said that coffee farmers in early Indonesia regarded civet cats that ate ripe coffee fruits as mortal enemies, but at some point someone began to think of picking coffee beans from the civet droppings to make coffee with unique flavor. Coffee experts everywhere have tried and were amazed. Since then, local farmers spend a lot of time collecting civet droppings in the forest every day during the coffee ripening season.
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Honey kiss ruby dark chocolate flavor 90 + Ethiopian Wellega (Waliga)
Ninety percent of the raw beans come from the original varieties of Ethiopia, including Gesha of Panama Manor, which is also the original variety of Ethiopian heirloom (Heirloom). The processing process is the specialty of 90 +. These coffees will be separated and tasted one by one according to the variety, microclimate and fresh time, and the processing methods will be specially designed for each taste to achieve a taste characteristic.
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