90 + Honey Kiss Flavor description treatment of Flavor Coffee beans introduction to the Grinding scale of Variety producing areas

90 + Honey Kiss Flavor description treatment of Flavor Coffee beans introduction to the Grinding scale of Variety producing areas

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 after cold, but it is not as sweet as hand flushing.

Peaches, berries, milk chocolate, flowers, preserves

Milk chocolate, peach drink, apricot, red wine, jam, passion fruit, cream, cherry

[sipping] the mouth is full of spices with rich berry flavours, gradually permeating the mouth with cocoa, peach, cherry, passion fruit, syrup, toffee and high-quality fruit wine, with rich layers and soft acidity, from hot to cold. Travel a variety of flavors. 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.

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 shallow 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 of shallow baking in deep baking is no less than that, which is understandable from the great differences in the description of Nekisse in different places.