9090 + Flavor description of Fine Coffee Honey Kiss Flavor description of extraction time introduction of taste varieties
Because of its extremely high altitude, small bean shape, but extremely high sweetness (usually high altitude beans with high acidity), it doesn't taste like Aricha.
Beloya's perfumed fruit (perfumed
Effusive (fruit), but if you remove the wet powder from Nekisse, you will smell a very strong and complex smell of spices (spicy)
Notes), this change can be felt in drinking slowly, so the change of Nekisse in cooling is its strength.
Another feature is the change in the number of days of exhaust, as far as light baking is concerned, from 3 to 5 days of sweetness, to 7 days of 10 days of juice, to more than 12 days of sour wine, in addition, the change in deep baking is no less than that of shallow baking, which is understandably different from the description of Nekisse in different places.
Nekisse is the third 90-compliant bean found by Ninety Plus after Aricha and Beloya in 2010. And on Coffee
Review scored the highest score of 96 for the year.
90 Honey Kiss N2 L12 of Fine Coffee beans
90 Honeykiss N2 L12
Ninety Plus 90 Nekisse N2 L12
Origin: Ethiopia
Production area: Wellega and Sidama regions
Variety: Heirloom
Producer / company: United States 90
Altitude: 1200 Murray 1700m
Rainfall: 1500mm/ year
Average annual temperature: 14-31 degrees Celsius
Soil: red to reddish brown clayey soil
Classification: N2 L12
Treatment: exquisite special sun (90 red treatment)
Harvesting: manual harvesting
Harvest year: 2014
Flavor:
Peaches, berries, milk chocolate, flowers, preserves
Milk chocolate, peach drink, apricot, red wine, jam, passion fruit, cream, cherry
[sipping] the entrance is a spice with a rich berry flavor, gradually permeating the mouth with cocoa, peach, cherry, passion fruit, syrup, toffee and high-quality fruit wine, with rich layers and soft acidity, from hot to cold. Travel a variety of different tastes
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Peruvian coffee bean flavor boutique coffee introduces that Peru has good economic conditions and stable political situation, thus ensuring the good quality of coffee. In the mid-1970s, Peruvian coffee production was about 900000 bags a year, and then steadily increased to about 1.3 million bags a year. Although some private exporters buy coffee from remote areas through middlemen, the main markets are still made up of
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Introduction of extraction time grindness treatment method for producing characteristics of Ugandan coffee beans
The people of all parts of Uganda resisted the British aggression tenaciously. In 1893, Britain sent troops to occupy the Kingdom of Bunioro, and King Kabarega led some of the people to wage guerrilla warfare for six years. In 1897, King Mwaanga of Buganda raised his army against Britain and later joined Kabarega in the Rango region. In April 1899, the two kings were captured and the uprising failed. To make it easier to rule
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