Ethiopian coffee honey kiss taste grinding scale processing method production area variety introduction
Ethiopian coffee honey kiss taste grinding scale processing method production area variety introduction
[Packing specification]: 30KG/sack (raw beans),5 kg/carton (raw beans),125 g/tin (cooked beans)
In 2009, the coffee was named after Nectar from Shakisso, meaning it had a flavor similar to that of nectar from Ethiopia. Nekisse is characterised by a creamy smooth texture, intense berry jam, and some batches even have chamomile and a variety of tropical fruit blends. Although originally grown in Shakisso, later Nekisse was grown in Walliga and Sidamo, retaining only the name. We feel that honey kisses planted in Sidamo retain the original nectar and berry flavor, which sets it apart from all other coffees from Ethiopia.
Due to its location at an extremely high altitude, the beans are small in size, but extremely sweet (usually high-altitude beans with high acidity) and do not taste like Aricha.
Beloya, that perfumed fruit.
fruit) effusive, but if you push aside the wet powder that Nekisse has brewed, you will smell a very strong and complex spicy smell
notes), this change can be clearly felt in slow drinking, so Nekisse's change in cooling is its strength.
Another characteristic is the change in the number of days of exhaust, from 3 to 5 days in light baking, to 7 to 10 days in fruit juice, to more than 12 days in wine sour, in addition, in deep baking and shallow baking is not too much change, which is understandable from the description of Nekisse in different places.
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