90+ Guji Natural Sidamo Coffee Bean Flavor Characteristics, Origin, and Brewing Parameters

Understanding Ninety Plus Coffee: The Art of Premium Processing

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"Ninety Plus" doesn't refer to all coffees scoring 90 points or above in evaluations. Great coffee appears one year and may be absent the next. Sometimes it emerges from different estates, each possessing distinct flavor characteristics. "Ninety Plus" refers to a premium coffee series of 13 distinct flavor profiles. These coffees come exclusively from Ninety Plus Coffee, American creators of specialty coffee. All are heirloom varieties from Ethiopia, cultivated in ecological environments and processed to artistic standards for flavor optimization.

The processing method is Ninety Plus' specialty. These coffees are separated individually by variety, microclimate, and harvesting timing, then tasted one by one. Each flavor profile is deliberately designed with specific processing methods to achieve distinct taste characteristics—much like how major luxury brands design their products, with dedicated research and meticulous effort to create crafts that approach artistry. Natural products undergo extensive refinement and improvement before reaching their most beautiful form to be presented to everyone.

Drima Zede: Pure Natural Processing Excellence

Natural sun-drying, an ancient processing method, typically struggles to achieve pure flavor profiles. However, with Ninety Plus technical support, Drima Zede uses only hand-selected, perfectly ripe coffee cherries. The sun-drying process involves meticulous constant stirring to ensure uniformity. The final result is an exceptionally transparent and clean taste with dramatic temperature variations, and captivating aromas of fruit, floral notes, and oak barrels!

Zhumaang: Exceptional Ethiopian Natural Coffee

Also an Ethiopian natural-processed coffee, Zhumaang undergoes strict supervision and selection that avoids the irritating earthy impurities and high defect rates commonly found in natural coffees. Instead, it highlights the enchanting sweetness that makes natural processing so renowned. Zhumaang's captivating fruity notes inherit the enchanting aromas characteristic of traditional Ethiopian natural coffees, unreservedly expressing rich, full-bodied sweetness with lingering aftertaste and perfectly balanced, mouth-watering fruit acidity.

Zhumaang is also quite accessible for daily brewing. The beans themselves are rich in flavor—whether using refreshing drip filtration or rich espresso methods, they beautifully showcase their inherent characteristics.

The flavor profile of Zhumaang from the 90+ Level Up series: nectarine, tropical fruits, with a clean and bright mouthfeel that provides a stunning initial impression.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou - FrontStreet Coffee
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Degree: Light roast

Zhumaang's captivating fruity notes inherit the enchanting aromas characteristic of traditional Ethiopian natural coffees, unreservedly expressing rich, full-bodied sweetness with lingering aftertaste and perfectly balanced, mouth-watering fruit acidity. Zhumaang is also quite accessible for daily brewing. The beans themselves are rich in flavor—whether using refreshing drip filtration or rich espresso brewing, they beautifully showcase their inherent characteristics.

Brewing Instructions

Pour-over Sidamo: Use 15g of coffee, ground to medium-fine consistency (Komachi Fuji 3.5 grind setting), V60 dripper, water temperature 91-93°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Coffee Specifications

Country: Sidamo
Altitude: 1750-2000m
Region: Sidamo
Roast Degree: 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

Ninety Plus coffee beans take a completely different approach to naming compared to conventional specialty coffees. They don't use region or estate names—each coffee is named according to its flavor profile. For example, Zhumaang means "best approach" in the local dialect. The process begins with a flavor concept, followed by naming, then proceeds to selecting regions and partner farms. This demonstrates that Ninety Plus is a brand with boutique operational style.

Ethiopian Coffee Cultivation

In Ethiopia, you can find various coffee cultivation methods: from vast wild coffee forests and semi-developed lands to traditional small plots and modern plantations—everything is available. Approximately 50% of coffee is grown at altitudes above 1,500 meters. Ethiopian coffee can be divided into nine major coffee regions based on these four different production methods, including five specialty coffee regions: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, as well as four commercial coffee regions: Djimmah, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing methods, and different processing techniques affect the final flavor. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473