90+ Guji Coffee Beans - Ethiopia Sidamo Natural Specialty Coffee Grading, Pricing, Green Beans and Roast Level

Zhū Máng, another of Ethiopia's natural processed coffees, has passed through strict supervision and selection to avoid the earthy flavors and high defect rates that plague lesser naturals. What remains is the charming sweetness natural processing is famous for. Its captivating fruit notes inherit the enchanting aroma of traditional Ethiopian naturals, expressing full-bodied, long-lasting sweetness and mouth-watering fruit acidity without reserve. It is also an easy daily brew — the beans are rich in flavor and show their character beautifully whether prepared with the clean pour-over method or the rich syphon technique.

90+ Level Up Series Zhū Máng Flavor Profile

Nectarine and tropical fruits over a clean, bright mouthfeel — stunning from the very first sip.

Product Information

Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Degree: Light roast

Zhū Máng's captivating fruit notes inherit the enchanting aroma of traditional Ethiopian natural processing, expressing full-bodied, long-lasting sweetness and mouth-watering fruit acidity without reserve. It is an easy coffee to brew every day — the beans themselves are rich in flavor, and they show their character beautifully whether prepared with the clean pour-over method or the rich espresso technique.

Pour-over Brewing Guide

For Sidamo: 15g of coffee, ground medium-fine (Fuji grinder setting 3.5), V60 dripper, water temperature 91-93°C. Pour 30g of water first for a 27-second bloom, then pour to 105g and pause. When the water level drops to half, continue pouring slowly to 225g. Discard the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Coffee Details

Country: Sidamo
Altitude: 1750-2000m
Region: Sidamo
Roast Level: Light roast
Processing Method: Natural
Variety: Local heirloom varieties
Processor: NinetyPlus
Flavor Notes: Nectarine, tropical fruits, oak barrel aroma

90+ names its coffees in a completely different way from conventional specialty brands — no region, no estate. Each coffee is named for its flavor profile instead. Zhū Máng, for instance, means "best approach" in the local dialect. The brand starts from a flavor concept, names the coffee, and only then selects regions and partner farms — boutique-style operation from top to bottom.

Ethiopia offers every style of coffee cultivation imaginable, from vast wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations. Approximately 50% of the coffee grows above 1,500 meters. Ethiopian coffee divides into nine major regions based on four production methods: five specialty regions — Sidamo, Yirgacheffe, Harar, Limu, and Lekempti — and four commercial regions — Djimah, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing, and the method shapes the flavor: currently natural accounts for about 80% and washed about 20%.

"Ninety Plus" does not mean every coffee scores above 90 points. A great lot appears one year and may not the next; sometimes it comes from a different estate with different characteristics. Rather, "Ninety Plus" refers to a premium series of 13 flavor profiles, sourced exclusively from NinetyPlus Coffee, the American specialty coffee creators. All are Ethiopian heirloom varieties, matured in their ecological environments and processed to artistic standards with flavor optimization. Processing is Ninety Plus's true specialty: the coffees are separated by variety, microclimate, and harvest timing, tasted individually, and each flavor profile gets a processing method designed specifically for it — the way a major fashion designer researches and refines a work of art. Natural products go through countless refinements before reaching their most beautiful form.

The ancient natural method rarely achieves pure flavors, but Drima Zede, with 90+ technical support, hand-selects only the most mature cherries and stirs them continuously through drying to ensure uniformity. The result is an exceptionally transparent, clean mouthfeel with dramatic changes as the cup cools — and fruit, floral, and oak barrel aromas that are simply captivating.

FrontStreet Coffee Recommendation

If Zhū Máng's natural Ethiopian sweetness wins you over, FrontStreet Coffee's Sidamo lineup goes deeper. The Natural Flower Queen (Huakui) comes from the Hambella area of Guji, Sidamo — a 200-hectare farm that sun-dries its cherries on raised beds for 21 days, turning them constantly and hand-sorting defective beans every three to five days. A medium-light roast brings light fermented wine notes, florals, citrus, and mango, with honeyed sweetness, a cocoa undertone, and a thick, lasting body. For a brighter natural, the Red Cherry lot — fully ripe cherries dried in the fruit for two weeks until moisture falls to 12% — offers peach, cocoa, honey, and lemon, every bean screened through density, color, and hand-sorting checks. Both are pour-over naturals with the same juicy clarity that makes Zhū Máng special.