90 + Honey Kiss Coffee Flavor description High-quality treatment characteristics of manor country Vietnam
Introduction of boutique 90 + Honey Kiss Coffee
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 in Sidamo retains its original nectar and berry flavor, 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.
Honey kisses are produced in Waliga and Sidamo, so when grinding beans, you will not consciously think of Yega Chuefei, but feel more fragrant. Before this, the landlord has not boiled honey kiss with siphon, it is all hand flushing (because I am lazy, hey, hand flushing is easier to take care of). The hand is more mellow, the aroma of cranberry is very obvious, the sour aromas of all kinds of fruit are very lovely, and they blend very well with flavors such as chocolate nut cream, even if they are cool, the sweetness is still obvious, and the flavor level is still rich. Siphon wins in that the flavor is clean and clear, not as thick as the hand flush, and the flavor is similar to the hand flush when it is hot, less layered, but more balanced. It becomes sour when it is cold, but it is not as sweet as hand flushing. In the last honey kiss information picture, if a friend wants to discuss the influence of producing area, altitude, latitude and so on on the flavor, you are welcome to communicate. Finally, I would like to ask you to automatically ignore my poor photographic skills.
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Ethiopia Ethiopia
On the first day of introducing Yejia Shefei coffee beans to Ethiopia, I met a coffee stall of a beautiful girl near the Great Church. To be honest, I was attracted by the beauty of the girl at first, not the coffee fragrance. After coming to Africa for more than half a month, it was the first time I saw a stunning black beauty. No wonder Ethiopia produced beautiful women. The skin color is brownish wheat, the face is narrow, and the nose bridge is high.
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Introduction to the characteristics of Grinding degree by conditional Flavor description treatment in Brazilian Coffee Bean planting area
The introduction of Brazilian coffee beans includes all coffee beans grown in Brazil. Except for Sanduo, Brazilian beans are mostly cheap and good coffee. Can be used for mass production of comprehensive coffee beans, most of which are re-roasted. The main raw material of instant coffee is also Brazilian coffee beans. When the coffee bean germ is very fresh, it is artificially refined and naturally dried in the vulva for about 60-70 days to make the flesh sweet.
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