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

FrontStreet Coffee - Honey Kiss Coffee Introduction

Honey Kiss is said to take its name from its rich aroma, which evokes the feeling of a sweet kiss. Our team was struck by the intense fruitiness of this natural-processed coffee on the very first tasting. Naturals typically lean fruit-forward, and Honey Kiss pushes the fruit presence far stronger than Candela Mango does. The acidity is gentle, soft, and bright, with exceptionally high clarity in the mouthfeel - as a representative of the African flavor profile, it is hard to find a flaw.

Honey Kiss Nekisse originally came from the Shakisso region of Ethiopia; the name "Nekisse" derives from "naked nectar from the Shakisso region." Using traditional natural processing, the cherries are dried on raised African beds, after which the dried skin and pulp are removed and the coffee is sent to Addis Ababa for hulling. The profile in those days featured very intense berry jam, creamy richness, citrus, and tropical fruits. Later the sourcing moved to Wellega and Sidama, once producers discovered that Sidama coffee could offer an even better nectar and jam-like quality.

The first taste of Honey Kiss is all about its remarkable sweetness. Even as it cools, the acidity stays minimal, and the cup is as sweet as a young girl in a fluffy pink dress walking toward you. Perhaps that is why Honey Kiss holds an unshakable place among single origins - after all, more than a few World Barista Champions have won their titles with it.

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. Bloom with 30g of water for 30 seconds, then pour in a medium stream to 120g and wait until the water level drops to just above the coffee bed. Make a third pour with a larger stream to 225g, then remove the dripper when the bed is about to be exposed again. Total extraction time: 2 minutes.

Knowledge Point

NINETY PLUS, hence the "90+": these 90+ coffee beans adopt a completely different naming approach from regular specialty lots.

In summary: FrontStreet Coffee is a coffee research establishment dedicated to sharing knowledge about coffee with everyone. We share without reservation to help more friends fall in love with coffee - a mission we have carried for six years!

FrontStreet Coffee Recommendation

If Honey Kiss's natural-processed sweetness wins you over, FrontStreet Coffee's Ethiopia lineup offers kindred cups: the natural Huaguoi (Flower King) from the Hambella region of Guji, Sidamo, dried for 21 days on raised beds, layering fermented wine aroma, florals, citrus, and mango over thick honeyed sweetness, and the Yirgacheffe Red Cherry Project natural with peach, cocoa, honey, and lemon. Both are dried with the fruit intact for that same jammy, fruit-forward richness - just like Nekisse.