Ethiopian Honey Kiss Coffee Flavor description characteristics of Grinding degree introduction of varieties in manor producing areas

Honey kiss coffee

Ethiopian coffee

The staple food of Ethiopians is mainly national traditional food "Ingilla". This is made of local moss bran powder or barley flour and baked in a pan after paste fermentation. it tastes sour and is usually eaten in sauce. The sauce is made of beef or mutton. A sauce made from several vegetables. They also like two kinds of domestic dishes called "Watt" and "Fitterfield". In fact, the main ingredients of these two dishes are beef, mutton or chicken, but there is a slight distinction in the main seasoning. "Watt" mainly adds curry powder and chili peppers, while "Fitterfield" mainly adds cream, chili and other spices. Both are stewed. They have a special hobby of eating raw beef. Willing to slaughter fresh and tender beef, first cut into cubes the size of tofu, and then cut into thin slices with a knife, dipped in chili noodles. Another way to eat is to mash the meat first, then mix it with your own seasoning and eat it with a pancake-like "Angela".

Ethiopians have a hygienic habit of flushing their hands with clean water before meals. When they rush, they always like to rinse with a kettle in front of another person, and then use special pots or cans to receive water, rinse clean before eating.

Ethiopians have the following characteristics in their dietary habits:

Ethiopians appreciate and like Chinese food, especially China's unique cooking skills, which is simply an eye-opener, and the taste of the food is admirable and memorable. Except that knives, forks and spoons are sometimes used in official social occasions, it is generally customary to grab food by hand.

In 2009, the coffee was named after "Nectar from Shakisso", meaning it has the same flavor as nectar from Ethiopia. Nekisse is characterized by a creamy and smooth taste, a strong berry sauce, and some batches even have a mixture of chamomile and a variety of tropical fruits. Although it was originally grown in the Shakisso producing area, the later Nekisse came from the Walliga and Sidamo producing areas, but retained the name. We think Honey Kiss maintains its original nectar and berry flavor when planted in Sidamo, which distinguishes it from all other coffees from Ethiopia.

[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 constantly brings the smell of faint flowers, blueberries, fragrant wood and cocoa.

Siria Lock (Sillvia Solkiln N2):

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[variety]: Rose summer

[Level]: 95

[altitude]: 1250m-1650m

[treatment]: ninety + patented Solkiln solarization-the house uses special equipment to control temperature and humidity to prolong the drying time to enhance the taste while keeping it as clean as washing.

[flavor]: the palate has obvious fruit juice taste, strong tropical fruit flavor and pineapple shortcake taste with a long aftertaste.