Introduction of 990 + Red Honey Fine Kiss Coffee Bean processing manors in French producing countries
Introduction of 90 + Honey Kiss Coffee
In 2009, it was named "nectar from Shakisso". The image of Nekisse is usually defined as a creamy taste and a strong jam flavor, but multi-layered citrus flavor and tropical fruit flavor can also be tasted in it. The earliest Nekisse came from Shakisso, and later batches of Nekisse were also grown in Wellega and Sidama. NEKISSE is from Shakisso. as early as 2008, Ninety Plus had specially processed a bag of Shakisso coffee, which was evenly distributed to four countries, including Taiwan-world champion Tim Wendelboe. At that time, it was described as: "strong fruit (strawberry jam), cinnamon, flowers, chocolate, apricot", Ninety Plus decided to develop a tracking program in the area, and by the end of 2009, the flavor of highly dense apricot and spices was significantly enhanced. Focusing on "consistency", Ninety Plus added the prefix "Ne~" and went public in the spring of 2010.
Because it is located at very high altitude, the bean shape is small, but the sweetness is very high (usually high altitude beans, high acidity), it does not 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), this change can be obviously 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 + bean found by Ninety Plus after Aricha and Beloya in 2010. And got the highest score of 96 on Coffee Review in that year.
Red Honeykiss (Nekisse Red N2):
[Origin]: 90 + Ethiopia Wellega (Waliga) and Sidama (Hidamo) producing areas
[production season]: 2013-2014
[variety]: Ethiopian native species
[Level]: 39
[altitude]: 17502,000m
[treatment]: insolation
[flavor]: red treatment enhances the flavours of blueberries, cherries, brandy and dark chocolate. At the same time, it maintains the balance of fruit and chocolate and its multi-layered taste. It's very subtle and measured. It's a rare good coffee.
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