How Does 90+ Honey Kiss Coffee Taste? Honey Kiss Pour-Over Coffee Characteristics and Brewing Tutorial

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FrontStreet Coffee - Honey Kiss Coffee Introduction

It is said that Honey Kiss gets its name from its rich aroma, which evokes the sensation of a sweet kiss. When several of us first tasted it, we were amazed by the intense fruity notes from the natural processing. Generally, naturally processed coffee beans present fruit-based flavors, and Honey Kiss's fruit character is significantly more pronounced than that of Candle Mang. The acidity is gentle, soft, and bright, with exceptionally high purity in the mouthfeel. As a representative of African flavors, it's truly hard to find any faults.

Honey Kiss Nekisse originally comes from Shakisso, Ethiopia. This coffee bean was named "Nekisse" after "NAKED nectar from the Shakisso region." It is processed using traditional natural methods, where 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 original flavor profile featured intense berry jam, creamy texture, citrus, and tropical fruits. Later, the production area moved to Wellega and Sidama, as they discovered that the Sidama region could produce even better nectar and jam-like characteristics.

When first tasting Honey Kiss coffee, I found it remarkably sweet. Even when allowed to cool, it doesn't develop excessive acidity—sweet like a young girl in a pink tutu approaching you. Perhaps this is why Honey Kiss enjoys an unshakable position in single-origin coffees. After all, quite a few world coffee champions have won using Honey Kiss.

2015 Honey Kiss NEKISSE (LEVEL 12)

Region: Ethiopia, Sidamo region

Variety: Local native varieties

Altitude: 1750m-2000m

Processing: Natural

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

Pour-over Recommendations: Dripper: V60 | Grind: BG-6S | Water Temperature: 91°C. First, bloom with 30g of water for 30 seconds. Then use medium water flow to add water to 120g in two stages, stopping when the water level drops. When the water level is about to expose the coffee bed, perform the third infusion with large water flow to 225g, then remove the dripper when the water level drops to expose the coffee bed. Total extraction time: 2 minutes.

Knowledge Point:

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

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Important Notice :

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