Coffee review

Introduction to the method of taste treatment of honey kiss coffee bean 90 + flavor description and grinding degree characteristics of varieties

Published: 2024-11-02 Author: World Gafei
Last Updated: 2024/11/02, Honey kiss 90 + boutique coffee beans are located at extremely high altitude, with small beans but extremely high sweetness (usually high altitude beans and high acidity). They don't taste like the perfumed fruit (perfumed fruit) of Aricha or Beloya (effusive), but if you put aside the wet powder cooked by Nekisse, you will smell a very strong and complex spice flavor (spicy notes).

Honey Kiss 90+ Coffee Bean Introduction

Due to its location at an extremely high altitude, the beans are small in size, but extremely sweet (usually high-altitude beans with high acidity) and do not taste like Aricha.

Beloya, that perfumed fruit.

fruit) effusive, but if you push aside the wet powder that Nekisse has brewed, you will smell a very strong and complex spicy smell

notes), this change can be clearly felt in slow drinking, so Nekisse's change in cooling is its strength.

Another characteristic is the change in the number of days of exhaust, from 3 to 5 days in light baking, to 7 to 10 days in fruit juice, to more than 12 days in wine sour, in addition, in deep baking and shallow baking is not too much change, which is understandable from the description of Nekisse in different places.

Nekisse is the third 90-compliant bean found by Ninety Plus in 2010, after Aricha Beloya. and Coffee.

Review received the highest score of 96 points for the year.

In 2009, the coffee was named after Nectar from Shakisso, meaning it had a flavor similar to that of nectar from Ethiopia. Nekisse is characterised by a creamy smooth texture, intense berry jam, and some batches even have chamomile and a variety of tropical fruit blends. Although originally grown in Shakisso, later Nekisse was grown in Walliga and Sidamo, retaining only the name. We feel that the honey kiss in the West Damo plant retains the original nectar and berry flavor, which sets it apart from all other coffees from Ethiopia (NekisseN2):

[Origin]: Ninety + Ethiopia Wellega and Sidama Sidamo production areas

[Season]: 2013~2014

[Variety]: Native species of Ethiopia

【Level】: 12

[Altitude]: 1750-2000m

[Treatment method]: Sunlight

[Flavor]: The taste is clean and multi-layered. Peach, berry and passion fruit flavours balanced with creamy, milk chocolate flavours make a classic coffee. From hot to cold, it constantly brings notes of floral, blueberry, elm and cocoa

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