90+ Chelbessa Characteristics & Brewing Methods

The Unique Charm of Drima Zede Coffee

As another Ethiopian natural-processed bean, Drima Zede has been through rigorous supervision and selection to avoid the unpleasant earthy flavors and high defect rates that plague typical naturals. What remains is the captivating sweetness that makes natural processing famous. Drima Zede's enchanting fruit notes inherit the classic Ethiopian natural aroma, expressing a smooth, full-bodied sweetness with a long aftertaste, framed by perfectly balanced, mouthwatering fruit acidity. It's also wonderfully approachable for daily brewing: the beans themselves are dense with flavor, and whether prepared as a refreshing pour-over or a rich espresso, they show off their character beautifully.

90+ Level Up Series Flavor Profile

The Drima Zede lot from the 90+ Level Up series features nectarine and tropical fruits with a clean, bright mouthfeel that impresses from the first sip.

Product Information

Manufacturer: Cafe Style
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

Flavor Characteristics

Drima Zede's enchanting fruit notes carry the captivating aroma of traditional Ethiopian natural processing, expressing a smooth, full-bodied sweetness with a long aftertaste and perfectly balanced, mouthwatering fruit acidity. It stays approachable for daily brewing too: dense with flavor, it performs beautifully whether dripped clean or pulled as a rich espresso.

Origin Details

Country: Sidamo
Altitude: 1750-2000m
Region: Sidamo
Roast Degree: Light roast
Processing Method: Natural
Variety: Local indigenous varieties
Processing Station: NinetyPlus ninety+
Flavor Notes: Nectarine, tropical fruits, oak barrel aroma

Brewing Recommendations

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

About 90+ Coffee

90+ names its beans in a completely different way from conventional specialty coffees: no region, no estate - each coffee is named for its flavor profile. Drima Zede, for example, means "best approach" in the local dialect. Concept first, then the name, then the selection of regions and partner farms - boutique management, applied to coffee.

Ethiopian Coffee Cultivation

Ethiopia grows coffee in every mode imaginable: vast wild coffee forests, semi-developed land, traditional small plots, and modern plantations. About 50% of its coffee grows above 1,500 meters. Across these four production systems Ethiopia divides into nine major coffee regions - five specialty regions (Sidamo, Yirgacheffe, Harar, Limmu, and Kaffa) and four commercial regions (Jimma, Illubabor, Tepi, and Bebeka). Each uses natural or washed processing, and the choice shapes flavor: today naturals run about 80% of output, washed about 20%.

The Ninety Plus Philosophy

"Ninety Plus" doesn't mean every coffee scores above 90 points. Great coffee may be available one year and gone the next, sometimes appearing on different estates with different flavor characters. "Ninety Plus" refers to a series of 13 premium flavor profiles, all from NinetyPlusCoffee, the American specialty coffee creator - all Ethiopian Heirloom varieties, grown to maturity in ecological environments and processed to artistic standards with flavor optimization. Processing is Ninety Plus's specialty: coffees are separated by variety, microclimate, and harvest timing, cupped individually, and given processing methods designed for each flavor profile - the way major fashion designers research and refine each piece like a near-artistic craft. Natural products go through extensive refinement before reaching their most beautiful form.

Processing Excellence

The ancient natural method rarely achieves a pure flavor profile, but Drima Zede, with 90+'s technical support, uses only hand-selected fully mature cherries, stirred meticulously and constantly through natural drying to ensure uniformity. The result is an exceptionally transparent, clean mouthfeel with dramatic changes between hot and cold - and fruit, floral, and oak barrel aromas that are truly captivating!

FrontStreet Coffee Recommendation

If Drima Zede's pristine take on the Ethiopian natural has you curious, FrontStreet Coffee's Natural Red Cherry offers the same care in classic Yirgacheffe form. Only fully ripe, defect-free cherries make the grade: screened at the mill, dried whole on raised beds, turned every 2-3 hours over the first days to prevent over-fermentation, and sun-dried for three to five weeks before the fruit is stripped away. Because the cherries dry with their fruit intact, the cup keeps Yirgacheffe's citrus acidity while layering in berry juiciness, honeyed sweetness, peach, cocoa, and a cream-smooth body.

For a natural with show-stopping aromatics, FrontStreet Coffee's Natural Huakui comes from the Hambella zone of Guji, Sidamo, on a 200-hectare farm using traditional natural processing: 21 days on raised beds with constant turning, defective beans hand-picked every three to five days, then hulling and one final visual sort. Roasted medium-light, it opens with a faint fermented wine aroma, florals, citrus, and mango - a dense, complex cup with honey sweetness, cocoa undertones, a whisper of spice, thick body, and a persistent finish.

And to hear Ethiopia's washed side, FrontStreet Coffee's Washed Yirgacheffe daily bean pours white jasmine and bright citrus-lemon acidity over a clean, tea-like frame - as does the Worka (Guodingding) Cooperative lot, whose pulp is removed before drying for maximum transparency. Brew any of them exactly like the Sidamo recipe above: 15g on a V60, 90-93°C water, a 1:15 ratio, and a gentle three-stage pour.