90+ DanchMeng Flavor Description - Which DanchMeng Coffee Brand is Best

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Danch Meng

Origin of Name: Danch Meng is actually the sub-brand Level Up of NINETY PLUS company. It is an Ethiopian green coffee bean jointly launched by the company and green bean trader Bodhi Leaf, launched in 2013. Danch Meng is locally translated as "Perfect approach" and is grown by small farmers from Yirgacheffe Kilenina Abayudumonso. It is a product launched with the professional flavor processing background of NINETY PLUS company, relying on 90+ natural processing technology to give Danch Meng a very unique Yirgacheffe flavor.

Product Name: FrontStreet Coffee 90+ Danch Meng

Origin: Ninety Plus Ethiopia SNNP, Kambata Region

Altitude: 1700m - 2000m

Processing Method: Natural

Flavor: Cocoa, black raspberry, plum, juicy, floral aroma, blueberry, dark chocolate

Drima Zede

Net Weight: 227g
Packaging: Bulk
Origin: Ethiopia

Level Up Drima Zede

Country: Sidamo

Altitude: 1750-2000m

Region: Sidamo

For pour-over of FrontStreet Coffee's Sidamo: 15g of coffee, medium-fine grind (Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, let it bloom for 27 seconds. Pour to 105g and pause. Wait until the water level drops to half before continuing the pour. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Danch Meng is translated as "Perfect approach" and means "good path" in Chinese. This batch comes from Kambata in Yirgacheffe. Thanks to 90+ natural processing technology, Danch Meng possesses a very unique Yirgacheffe flavor.

Level Up is a sub-brand from the renowned Ninety Plus company, jointly launched by 90+ company and green bean trader Bodhi Leaf in 2013. The Level Up team's quality control is managed by Semeon Abay, and they invited Ashenafi Agraw, the former chairman of the Sidamo Farmers' Cooperative Union, to serve as the project supervisor.

Ninety Plus is an American coffee company different from typical green bean traders. It advocates for origin procurement, seeking good beans and long-term operation! To find good beans, they can roll up their sleeves and work with local coffee farmers to establish their own brands and cooperative brands. Moreover, the 90+ company places great importance on post-harvest processing of coffee cherries, having their own unique green bean processing methods! In coffee naming, they are also unique—unlike other beans named by region, 90+ coffees are named after their flavors after rigorous cupping.

According to the degree of fruit flavor influence on taste during processing, they can be categorized from low to high as: W2, H2, N2. These three flavor distinctions can be simply understood as processing methods: W2 = WASH washed processing; H2 = Honey honey processing; N2 = NATURE natural processing:

W2: Low fruit tones; emphasizes brightness, acidity, and floral aromas.

H2: Moderate fruit tones; emphasizes sweetness, fruit texture (rather than fruit aroma), and tea-like qualities.

N2: High fruit tones; emphasizes bold, sweet-tart, jam and dried fruit flavors.

Roast Level: Light roast

Processing Method: Natural

Variety: Local landrace

Processing Station: Ninety Plus

Flavor: Nectarine, tropical fruits, oak barrel aroma

"Ninety Plus" does not refer to all coffees scoring above 90 points. Good coffee appears one year and disappears the next. Sometimes it appears in different estates and possesses various flavor characteristics. "Ninety Plus" refers to a premium coffee series of 13 flavor profiles. These coffees come exclusively from Ninety Plus Coffee, American specialty coffee creators. They are all Ethiopian Heirloom old varieties, cultivated to maturity in ecological environments and processed under artistic standards for flavor optimization. The processing process is Ninety Plus's specialty—they separate these coffees by variety, microclimate, and harvest timing, tasting each one individually, designing specific processing methods for each flavor profile to achieve a specific taste characteristic, much like major brands' design processes, dedicating heart and soul to completing a craft that approaches art. Natural products undergo much refinement and improvement before reaching their most beautiful state to be presented to everyone.

The ancient natural processing method is difficult to achieve pure flavor, but with 90+ technical support, only the most mature coffee cherries are hand-selected, and the natural drying process involves meticulous constant stirring to ensure uniformity.

90+ beans take a completely different approach to naming compared to usual specialty beans—they don't have region and estate names. Each bean is named according to its flavor. For example, FrontStreet Coffee's Zhu Mang means "best approach" in the local dialect. Starting from a flavor concept, then naming, then selecting regions and cooperative farms, we can see that 90+ is a brand with boutique operational style.

In Ethiopia, various coffee cultivation methods can be found: from vast wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations—everything is available. About 50% of coffee is grown at altitudes above 1500 meters. Ethiopian coffee can be divided into nine major coffee regions according to the four different production methods mentioned above, including five specialty coffee areas: Sidamo, Yirgacheffe, Harrar, Limu, and Lekempti, as well as four general commercial bean regions: Djimmah, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing methods, and different processing methods affect 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