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90+ Guji Coffee Bean Ethiopian Natural Process Specialty Coffee Varieties, Brand Recommendations and Estates

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - please follow Coffee Workshop (WeChat public account: cafe_style). Guji's charming fruity notes inherit the captivating aroma bestowed by traditional Ethiopian natural process, expressing without reservation the full-bodied, lingering sweetness and perfectly mouth-watering fruit acidity. Guji's daily brewing is also quite easy to master; the beans themselves are rich in flavor, whether using refreshing drip-filter brewing methods

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Introduction to Zhù Máng Coffee

Zhù Máng's captivating fruit notes inherit the charming aroma bestowed by traditional Ethiopian natural processing, expressing without reservation the well-rounded, full-bodied sweetness with a lingering aftertaste and the perfectly balanced fruit acidity that makes the mouth water. The daily brewing of Zhù Máng is also quite easy to master. The bean itself is rich in flavor, and whether using the refreshing pour-over method or the rich siphon brewing, it can beautifully showcase its inherent characteristics.

Pour-over Brewing Parameters for Sidamo

15g of coffee, ground to medium-fine (using Fuji's ghost tooth grinder at setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water and let it bloom for 27 seconds. Pour to 105g and stop. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio is 1:15, with extraction time of 2:00.

Coffee Origin Information

Country: Sidamo

Altitude: 1750-2000m

Region: Sidamo

Roast Level: Light roast

Processing Method: Natural

Variety: Local indigenous varieties

Processing Station: Ninety Plus

Flavor Notes: Nectarine, tropical fruits, oak barrel aroma

The Ninety Plus Philosophy

90+ beans take a completely different naming approach compared to conventional specialty coffees. They don't use region or estate names. Each coffee is named according to its flavor profile. For example, Zhù Máng means "best approach" in the local dialect. Starting from a flavor concept, they name the coffee, then proceed to select regions and partner farms. This shows that 90+ is a brand with a boutique business style.

In Ethiopia, you can find various coffee cultivation methods: from vast wild coffee forests and semi-developed land to traditionally managed small plots and modern plantations. About 50% of coffee is grown at altitudes above 1500 meters. Ethiopian coffee is divided into nine major coffee-producing regions based on these four different production methods, including five specialty coffee areas: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, as well as four commercial bean regions: Djimah, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing methods, and different processing methods affect the flavor. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

"Ninety Plus" doesn't refer to all coffees scoring above 90 points in evaluations. Good coffee comes one year and not the next. Sometimes it appears in different estates and possesses various flavor characteristics. "Ninety Plus" refers to a series of 13 top-tier coffee flavors. These coffees come exclusively from Ninety Plus Coffee, an American specialty coffee creator. They are all Ethiopian Heirloom varieties, cultivated to maturity in ecological environments, then processed under artistic standards to optimize flavor. The processing is Ninety Plus's specialty - they separate these coffees by variety, microclimate, and harvest timing, tasting each one individually. They deliberately design processing methods for each flavor to achieve specific characteristics, much like how major fashion designers meticulously research and devote their hearts to creating artistic crafts. Natural products undergo extensive refinement and improvement before presenting their most beautiful form to everyone.

Unique Processing and Flavor Profile

The ancient natural processing method is challenging for achieving clean flavors, but Drima Zede, with 90+ technical support, uses only hand-selected fully ripe coffee cherries. During the natural drying process, they meticulously stir continuously to ensure uniformity. The final result is an exceptionally transparent and clean taste, with significant changes between hot and cold temperatures. The fruit, floral, and oak barrel aromas are truly captivating!

As another Ethiopian natural processed coffee, Zhù Máng, after undergoing strict supervision and selection, avoids the annoying earthy impurities and high defect rates common in natural beans. Instead, it highlights the delightful sweetness for which natural processing is renowned. Zhù Máng's captivating fruit notes inherit the charming aroma bestowed by traditional Ethiopian natural processing, expressing without reservation the well-rounded, full-bodied sweetness with a lingering aftertaste and the perfectly balanced fruit acidity that makes the mouth water. The daily brewing of Zhù Máng is also quite easy to master. The bean itself is rich in flavor, and whether using the refreshing pour-over method or the rich siphon brewing, it can beautifully showcase its inherent characteristics.