Introduction to the description of varieties and Flavor of High-quality 90 + Coffee beans
Origin: 90 + Ethiopia Yigacheffe (Yega Snow) producing area.
Altitude: 1750,000m.
Treatment: insolation.
Taste characteristics: the palate is thick and heavy, with earthy, dark fruit and a slight citrus taste.
Honey kiss
Nekisse (Honeykiss N2 Level 12)
The origin of the name: in 2009, the coffee was named after "Nectar from Shakisso", meaning it has the same flavor as nectar from the town of Shachiso in Hidamo province, Ethiopia. Nikisse is characterized by a creamy and smooth taste, a strong berry sauce, and some batches even have mixed flavors of citrus and a variety of tropical fruits. Although it was originally grown in the Shakisso producing area, the later Nikisse was produced in the Wellega and Sidama producing areas, but the name was retained. We feel that Nekisse's cultivation in Hidamo 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.
Altitude: 1750,000m.
Treatment: insolation.
Taste characteristics: the taste is clean and multi-layered. Balanced by the flavors of peaches, berries, passion fruit, cream and milk chocolate. It's a classic good coffee. From hot to cold, it constantly brings night flowers, blueberries, fragrant wood, cocoa and other surprises.
Red honey kiss
Nekisse Red Red Honey Kiss N2 Level 39
The origin of the name: red handles Nekisse like its gorgeous and strong little sister. Sugar is as sweet, with my sister's classical fragrant wood and honey taste, at the same time independent and know their own charm, not afraid to play. Taste it feel deeply experienced a thicker and deeper Nekisse, it seems that someone has described the outline of Nekisse and painted it a thick eyebrow to set off the most beautiful details on the charming face.
Origin: 90 + Ethiopia Wellega (Waliga) and Sidama (Hidamo) producing areas. Altitude: 1750,000m.
Treatment: 90 + patent "red treatment", it is close to but beyond the sun.
Taste characteristics: red treatment enhances blueberry, cherry, and dark chocolate flavors. At the same time, it maintains the balance of fruit chocolate and its multi-layered taste. It's very subtle and measured. It's a rare good coffee.
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Panamanian Rosa Coffee Flavor description Grinding scale Variety
The cooked beans that have been baked will appear to have some wrinkles, and the sexy wrinkled beans are all to highlight their original taste and fruit acidity, but if the quality of the raw beans is not high, they will produce some miscellaneous flavors, such as rotten soil, grass and dry taste, which bakers should try to avoid. Baked Rosa has charming lemon and citrus aromas and super sweet honey cream roses.
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Brief introduction of grinding scale production area of Nicaraguan coffee flavor description taste treatment method
Nicaragua coffee flavor description method grinding scale production area brief introduction Nicaragua is one of the poorest countries in Central America, due to the poor economic base, the coffee industry is still relatively backward, while coffee farmers are in extreme poverty. Fortunately, Nicaraguan coffee has received some foreign aid funds to improve the quality of its coffee. Nicaraguan
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