Description of the Flavor of Honey Kiss Coffee introduction to the manor treatment method

Published: Sep 18, 2026 Author: World Gafei Last Updated: Sep/18/2026 90 views

The flavor of honey kiss coffee describes the characteristics of the varieties in the region and the manor treatment introduces red honey: remove about 25% of the pectin first, because more pectin is retained, so it takes more time to dehydrate, and at the same time reduce the time of direct sunlight exposure. shading cloth is also used in some places, which will take about 12 days. Black honey: there is almost no removal of pectin, pectin is thicker, so it will probably be used

Red honey: first remove about 25% of the pectin, because there is more pectin retained, so it takes more time to dehydrate, while reducing the time of direct sunlight exposure, some places will also use shading cloth, which will take about 12 days.

Black honey: almost no pectin has been removed, and the pectin is thicker, so it will take about 20-25 days to dry and dehydrate.

At this time, we would also like to mention a kind of honey treatment that we just saw last year:

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

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