90+ Fine Coffee Bean Honey Kiss Characteristics Flavor Description Processing Method Taste Quality Introduction
Introduction of Honeykiss Coffee beans
Honey kiss (NekisseN2):
[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 continues to bring faint aromas of flowers, blueberries, fragrant wood and cocoa.
[packing specifications]: 30KG/ sacks (raw beans), 5kg/ cartons (raw beans), 125g/ cans (cooked beans)
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.
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