90+ Guji Coffee Flavor & Taste: Varieties and Pricing

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Pour-over Sidamo. Dose 15g of coffee at a medium-fine grind (Fuji Ghost Tooth burr grinder, setting 3.5), brewed on a V60 dripper with water at 91-93°C. Start with a 30g bloom for 27 seconds, pour up to 105g and pause, then once the water level drops halfway, continue pouring slowly to 225g. Discard the tail end. Water-to-coffee ratio: 1:15; extraction time: 2:00.

The Ninety Plus Coffee Series

"Ninety Plus" does not simply mean coffees scoring above 90 points in evaluation. Great coffee appears some years and not others, emerging from different farms, each with its own distinct flavor characteristics. "Ninety Plus" is in fact a premium, boutique-priced coffee series built around 13 flavor profiles. These coffees come exclusively from Ninety Plus Coffee, the American specialty coffee innovators. All are Ethiopian Heirloom varieties, cultivated in their native ecological environment and then processed to exacting, almost artistic standards to optimize flavor. Processing is Ninety Plus' signature: the coffees are separated by variety, microclimate, and harvesting window, tasted individually, and given processing methods designed specifically for each flavor profile to achieve a distinctive character. Like high-end design, it demands dedicated research and painstaking effort — a near-artisanal craftsmanship. Each natural product undergoes extensive refinement before reaching its most beautiful form and being presented to the drinker.

Drima Zede

Traditional natural processing rarely achieves a pure flavor, but with Ninety Plus' technical support, Drima Zede uses only hand-selected, perfectly ripe cherries. The natural drying involves particularly careful, constant stirring to ensure uniformity. The result is an exceptionally transparent, clean cup that shifts dramatically between hot and cold, with captivating aromas of fruit, flowers, and oak barrel!

Cheru

Also an Ethiopian natural, Cheru, under strict supervision and selection, avoids the harsh earthy impurities and high defect rates common in natural-process beans, instead showcasing the captivating sweetness for which naturals are renowned. Cheru inherits the enchanting aroma traditionally found in Ethiopian natural coffees, expressing a round, full-bodied sweetness with a lingering aftertaste and mouth-watering fruit acidity. It is also easy to brew day to day: the beans are so rich in flavor that both fresh drip filtration and concentrated brewing — siphon or espresso — show off their inherent character beautifully.

Cheru's flavor profile from the 90+ Level Up series: nectarine and tropical fruits, clean and bright — striking from the very first sip.

Product Information

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

Coffee Details

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

Ninety Plus takes a completely different naming approach from typical specialty lots, dispensing with region and estate names entirely: each coffee is named for its flavor profile. Cheru, for example, means "best approach" in the local dialect. Starting from a flavor concept, then naming it, then selecting regions and partner farms to match — that is the boutique operating style behind the brand's premium positioning.

Ethiopian Coffee Cultivation

Ethiopia hosts every kind of coffee cultivation: vast wild coffee forests and semi-developed land, traditionally managed small plots, and modern plantations. Roughly 50% of the coffee grows at altitudes above 1500 meters. Based on these four production systems, Ethiopian coffee divides into nine major regions nationwide — five specialty areas (Sidamo, Yirgacheffe, Harar, Limu, and Lekempti) and four commercial-grade regions (Djimma, Illubabor, Tepi, and Bebeka). Every region uses either natural or washed processing, and the choice shapes the flavor: today naturals account for about 80% of output, washed about 20%.

FrontStreet Coffee Recommendation: Flower Queen Natural — Guji at Its Most Expressive

Since we're on the subject of Guji and Sidamo naturals, try FrontStreet Coffee's Flower Queen (Hua Kui) natural. Sourced from the Hambella area of Guji, Sidamo, on a 200-hectare farm, the cherries are sun-dried whole on raised beds for 21 days — turned constantly for even drying and hand-sorted for defects every three to five days — before the dried husk is milled away and the green beans are graded by density and color. Roasted medium-light, it pours out a delicate fermented wine aroma, florals, citrus, and mango, with honeyed sweetness, a cocoa-spice undertone, a thick body, and a long finish. It is the natural-process richness this article describes, in a cup.