Difference Between 90+ Honey Kiss Coffee and Red Honey Kiss Coffee_How Much Does a Cup of Honey Kiss Coffee Cost

Nekisse Red | Red Honey Kiss Coffee Beans N2 Level 39

Name Origin: Red Process Nekisse is like its vibrant and strong younger sister. As sweet as sugar, it possesses the classic woody and nectar flavors of its elder sister, while being independent and aware of its own charm, never afraid to express itself. Tasting it feels like experiencing a deeper, richer Nekisse, as if someone had outlined Nekisse's features and drawn bold eyebrows on a captivating face, highlighting the most beautiful details.

Origin: Ninety Plus Ethiopia, Wellega and Sidama regions.

Altitude: 1750-2000m.

Processing Method: Ninety Plus patented "Red Process," which is close to but surpasses natural processing.

Flavor Profile: The red processing method enhances blueberry, cherry, and dark chocolate flavors while maintaining the fruit-chocolate balance and its multi-layered texture. The balance is exquisitely subtle. This is a rare excellent coffee.

Nekisse | Honey Kiss Coffee Beans N2 Level 12

Name Origin: In 2009, this coffee was named after "Nectar from Shakisso," meaning that this coffee possesses flavors like nectar from the Shakisso town in Ethiopia's Sidama province. Nekisse's characteristics are a creamy smooth mouthfeel and a strong berry jam essence, with some batches even carrying citrus and mixed tropical fruit flavors. Although initially grown in the Shakisso region, later Nekisse production came from the Wellega and Sidama regions, merely preserving the name. We believe that Nekisse grown in Sidama maintains the original nectar and berry flavors, which distinguishes it from all other Ethiopian coffees.

Origin: Ninety Plus Ethiopia, Wellega and Sidama regions.

Altitude: 1750-2000m.

Processing Method: Natural processing.

Flavor Profile: Clean mouthfeel, multi-layered. Balanced by flavors of peach, berries, passion fruit, cream, and milk chocolate. This is a classic excellent coffee. From hot to cold, it continuously brings surprises of tuberose, blueberry, aromatic wood, and cocoa.

FrontStreet Coffee Recommendation

If the berry-jam richness and layered fruit of Nekisse appeal to you, Ethiopia's natural-processing lots are the closest everyday expression of that style. FrontStreet Natural Huaku, from the Hambella area of Guji in Sidamo, uses a traditional natural process with the ripe cherries dried on raised beds for 21 days. Workers turn the cherries constantly for even drying and remove defective or moldy beans every three to five days, so after a medium-light roast the cup shows a light fermented wine aroma, florals, citrus, and mango, with honeyed sweetness, cocoa, and a hint of spice, a thick body, and a long finish.

For a cleaner, more delicate natural, FrontStreet Natural Red Cherry uses only fully ripe red cherries, sun-dried for two weeks on raised beds to avoid earthy off-notes, and delivers peach, cocoa, honey, and lemon with a berry-juice mouthfeel. If you prefer a washed profile, FrontStreet Washed Yirgacheffe brings jasmine florals and bright citrus-lemon acidity with a tea-like body, and FrontStreet Gotiti Cooperative, from the Woka area, shows elegant white florals with a clean, bright finish. For something sweeter and more tropical, FrontStreet Sidamo Natural Hamasho 74158 offers strawberry, star fruit, and green grape with faint florals, while FrontStreet Kafa Forest, grown in shade at 1400-2100 meters, brings white florals, lemon acidity, sweet orange, and bergamot with a green-tea-like mouthfeel.