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Introduction to 90+ Sweet Kiss Coffee - Features and Brewing Suggestions for Sweet Kiss Pour-Over Coffee All in This Article

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee - Introduction to Sweet Kiss Coffee. It is said that Sweet Kiss was named for its rich aroma that evokes the feeling of a sweet kiss. Our team was amazed by the intense fruity notes from the natural processing during our first tasting. Generally, naturally processed coffee beans offer distinctive flavors when first tasted.

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee - Honey Kiss Coffee Introduction

It is said that Honey Kiss gets its name from its rich aroma, which evokes the feeling of a sweet kiss. Our team was amazed by the intense fruitiness of this natural processed coffee during our first tasting. Natural processed coffees typically present fruit-forward profiles, and Honey Kiss delivers a much stronger fruit presence than Candela Mango. The acidity is gentle, soft, and bright, with exceptionally high clarity in the mouthfeel. As a representative of African flavor profiles, it's hard to find any flaws.

Honey Kiss Nekisse originally comes from the Shakisso region of Ethiopia. This coffee bean is named "Nekisse" after "Naked nectar from the Shakisso region." Using traditional natural processing methods, the cherries are dried on raised African beds, then the dried fruit skin and pulp are removed before being sent to Addis Ababa for hulling. The flavor profile at that time featured very intense berry jam, creamy richness, citrus, and tropical fruits. Later, the production area was moved to Wellega and Sidama because they discovered that coffees from the Sidama region could offer even better nectar and jam-like qualities.

The first time I tasted Honey Kiss coffee, I was struck by its remarkable sweetness. Even when cooled, it maintains minimal acidity, sweet like a young girl in a fluffy pink dress walking toward you. Perhaps this is why Honey Kiss holds an unshakeable position among single-origin coffees. After all, quite a few World Barista Champions have won competitions using Honey Kiss.

2015 Honey Kiss NEKISSE (LEVEL 12)

Origin: Sidamo region, Ethiopia

Variety: Local landrace

Altitude: 1750m-2000m

Processing Method: Natural

Flavor Notes: Peach, berries, passion fruit, cream, floral notes, blueberry, spice wood

Pour-over Recommendation: V60 dripper, BG-6S grind setting, water temperature 91°C. First bloom with 30g water for 30 seconds, then pour in a medium stream to 120g and wait until the water level drops to just before exposing the coffee bed. Perform a third pour with a larger stream to 225g, then remove the dripper when the water level drops to just before exposing the bed. Total extraction time: 2 minutes.

Knowledge Point:

NINETY PLUS 90+ coffee beans adopt a completely different naming approach compared to regular specialty beans.

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