Flavor description of 90 + Honey Kiss Fine Coffee beans introduction to Vietnamese Coffee in Manor area
Flavor description of 90 + Honey Kiss Fine Coffee beans introduction to Vietnamese Coffee in Manor area
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.
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.
Nekisse is the third 90-compliant bean found by Ninety Plus after Aricha and Beloya in 2010. And on Coffee
Review scored the highest score of 96 for the year.
- Prev
Flavor description of coffee beans in jasmine manor in Guatemala
Guatemala Euro Jasmine Manor Coffee Bean Flavor description Taste characteristics production area: Antigua altitude: 1550-1800 m processing method: washing grade: European SHB roasting degree: CITY+ flavor features: lime, malt caramel, floral, dark chocolate, chestnut, aftertaste Guatemalan coffee-rich fire
- Next
Flavor description of coffee beans treated with El Salvador black honey introduction of taste varieties in manor area
El Salvador black honey treatment coffee bean flavor description manor area taste variety introduction in the treatment method, this kind of Mei treatment is almost characteristic of Costa Rica, but also has been answered by some respondents. As far as I'm concerned, all the treatment is to remove the fruit from the raw coffee beans, and to get rid of it, scraping hard is definitely not a good way.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?