How Much Does 90+ Gemamunda Coffee Cost 90+ Gemamunda Coffee Price

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The Ninety Plus Philosophy

"Ninety Plus" does not refer to every coffee scoring above 90 points in evaluations. Good coffee appears one year and may not the next, and it sometimes emerges from different estates with a variety of flavor characteristics. "Ninety Plus" refers to a premium coffee series of 13 distinct flavor profiles. These coffees come exclusively from Ninety Plus Coffee, an American specialty coffee creator. All are heirloom varieties from Ethiopia, cultivated in ecological environments and processed to artistic standards with flavor optimization.

Processing is Ninety Plus's specialty. They separate these coffees by variety, microclimate and harvest timing, tasting each one individually to design a specific processing method for each flavor profile — like the product development of a major brand, meticulously researched and crafted to near-artistic quality. Natural products undergo extensive refinement and improvement before they are presented in their most beautiful form.

Drima Zede: Exceptional Natural Processing

The ancient natural processing method rarely achieves a pure flavor, but Drima Zede, with Ninety Plus's technical support, uses only hand-selected ripest coffee cherries. The natural drying process involves meticulous, constant stirring to ensure uniformity. The final result is an exceptionally transparent and pure taste with dramatic changes between hot and cold temperatures. The aromas of fruit, floral notes and oak barrels are utterly captivating.

Zhuma Lang: Refined Natural Process Ethiopian

As another Ethiopian natural process coffee, Zhuma Lang undergoes strict supervision and selection, avoiding the unpleasant earthy impurities and high defect rates common in natural process beans. Instead, it highlights the captivating sweetness for which natural processing is renowned. Zhuma Lang's enchanting fruit character inherits the captivating aromas of traditional Ethiopian natural processing, expressing full-bodied, lingering sweetness and perfectly appetizing fruit acidity without reservation.

Zhuma Lang is also quite easy for daily brewing. The beans themselves are rich in flavor, and whether using a refreshing drip method or a rich siphon brew, both can beautifully express their inherent character.

90+ Level Up Series: Zhuma Lang Flavor Profile

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

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, FrontStreet Coffee, Yuexiu District, Guangzhou
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

Because the beans are so flavor-dense, Zhuma Lang is forgiving in daily use: drip, siphon or espresso brewing all express its character well, and the sweetness and fruit acidity carry through no matter which method you choose.

Detailed Specifications

Country: Sidamo

Altitude: 1750—2000m

Region: Sidamo

Roast Level: Light roast

Processing Method: Natural

Variety: Local native varieties

Processing Station: Ninety Plus

Flavor Notes: Nectarine, tropical fruits, oak barrel aroma

Brewing Recommendations

For pour-over Sidamo: 15g of coffee, medium-fine grind (Fuji ghost-tooth burr 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. Wait until the water level drops halfway, then slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

The Ninety Plus Approach

Ninety Plus beans take a completely different naming approach compared with typical specialty beans. They do not use region and estate names. Each coffee is named according to its flavor profile. Zhuma Lang, for example, means "best approach" in the local dialect. Starting from a flavor concept, they name the coffee, then move on to selecting regions and partner farms. This demonstrates that Ninety Plus is a brand with a boutique operational style.

Ethiopian Coffee Cultivation

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

FrontStreet Coffee Recommendation

Ethiopia is the birthplace of coffee and home to countless native varieties, which is why it remains such a draw for anyone chasing origin character. To start with the classic washed profile, FrontStreet Coffee's Washed Yirgacheffe delivers clear jasmine florals and bright citrus acidity — Yirgacheffe is a small town in southern Ethiopia, mild year-round, misty and cool, where thousands of coffee trees flourish and give the cup its signature interwoven florals and fruit acidity, light and elegant with a tea-like quality that drinks like a clean lemon tea.

For a cooperative-level expression, FrontStreet Coffee's Gedingding Cooperative is worth seeking out. Ethiopian coffee is mostly grown under garden farming, with each smallholder delivering cherries to a village-based washing station, so cooperatives are named for their production teams. Gedingding sits in the Worka area at the southeastern edge of Yirgacheffe; it was originally part of the Worka cooperative under the Yirgacheffe Coffee Farmers Cooperative Union, and in 2012, with about 300 member farmers, it became an independent cooperative. Because the pulp is stripped before drying, its inherent aromas come through clearly — citrus and lemon tones with elegant white florals, bright and refined.

If you love the natural, fruit-driven side of Ethiopia that this Ninety Plus bean represents, FrontStreet Coffee's Natural Red Cherry is a natural fit, selecting only fully ripe red cherries and drying them on raised beds so the cup keeps the classic Yirgacheffe character while adding tropical fruit, with peach, cocoa, honey and lemon notes. For something bolder, FrontStreet Coffee's Natural Huakui comes from the Hambella area of Guji in Sidamo, where the farm covers 200 hectares and cherries are dried on raised beds for 21 days with regular turning and hand sorting — at a medium-light roast it shows a light fermented wine aroma, florals, citrus and mango, with honey sweetness, cocoa and a hint of spice on a thick, long-finishing body.