Nectar Kiss: What Varieties and Flavors? Honey Processing Process Adds Honey to Coffee Beans?

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FrontStreet Coffee - Honey Kiss Coffee, Honey Processing Introduction

Honey Kiss originated in 2009. This coffee is named after "Nectar from Shakisso," meaning this coffee has flavors like nectar from the Shakisso town in the Sidamo province of Ethiopia. Nikisse is characterized by its creamy smooth texture, strong berry jam notes, and some batches even carry citrus and mixed tropical fruit flavors. Although initially grown in the Shakisso region, later Nikisse coffees all come from the Wellega and Sidama regions, only retaining this name.

90+ believes that Nekisse grown in Sidamo maintains the original honey and berry flavors, which distinguishes it from all other coffees from Ethiopia.

Honey Kiss (Nekisse N2)

Origin: 90+ Ethiopia Wellega and Sidama regions.

Variety: Ethiopia indigenous varieties

Level: 12

Altitude: 1750-2000m

Processing Method: Natural

Flavor: Clean, multi-layered mouthfeel. The flavors of peach, berries, passion fruit achieve a balance with cream and milk chocolate, making it a classic excellent coffee. From hot to cold, it continuously brings subtle floral notes, blueberry, as well as fragrant wood and cocoa flavors.

Honey Processing

Honey processing, of course, does not involve using honey to process coffee. However, it can indeed bring more sweetness to coffee. To understand the reason, we should first understand the meaning of coffee processing methods. When Costa Rica invented honey processing, it was to enhance the sweetness and fruit aroma of coffee beans. Because slowly sun-drying coffee beans with mucilage outdoors is an important step in honey processing. This step allows the beans to fully absorb the fruit aroma and sugars from the mucilage layer.

Therefore, from the perspective of flavor impact, the name "Honey Processing" is well-deserved. Some people also believe that this processing method is called honey processing because coffee beans with mucilage look like they're coated in honey.

During the 1-2 week exposure process, to ensure even drying of the coffee beans, the parchment beans must be turned every few hours. After dehydration, the coffee beans are also placed in wooden containers for maturation. In comparison, the semi-natural method is much simpler. During the drying process, the semi-natural method relies on machine drying, with only 2-3 days of exposure on drying beds, while scraping off more mucilage.

Knowledge Point: Pacamara is a hybrid variety discovered in El Salvador in 1950, a cross between Pacas and Maragogype.

In Brief

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