Flavor characteristics and taste description of native red honey kiss boutique coffee beans in Sidamo, Ethiopia
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.
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Pleasant smell of Dominica coffee Santo Domingo coffee Dominica coffee producing area
Coffee in Dominica is grown in highlands and lowlands, and its taste is slightly different. The upland is sour, but the taste is rich; the lowland is less sour and tastes smoother. Boutique coffee has become popular in recent years. High-quality coffee beans produced by some Dominican estates have a rich aroma, mellow taste and moderately bright sour taste, and have been bought with the more famous Puerto Rico beans or teeth.
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Celia Lock 90 + Patent Solkiln Solar 90 + Panamanian Rosa Manor
Celia Lock (Sillvia Solkiln N2): altitude]: 1250m-1650m [treatment]: 90 + Patent Solkiln Solar method the house uses special equipment to control temperature and humidity to prolong the drying time, improving the taste while keeping it as clean as washing. [flavor]: the palate has obvious fruit juice taste, strong tropical fruit flavor and pineapple.
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