90+ Chenamming Flavor Description Which Coffee Brand is Best for Chenamming

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Coffee Origin Information

Country: Sidamo

Altitude: 1750-2000m

Region: Sidamo

Roast Level: Light Roast

Processing Method: Natural

Variety: Local Landrace

Processing Station: Ninety Plus

Flavor Notes: Nectarine, tropical fruits, oak barrel aroma

The 90+ Philosophy

90+ beans take a completely different naming approach from conventional specialty coffee: no region or estate names at all. Each coffee is named after its flavor profile. For example, "Zhu Mang" means "best approach" in the local dialect. Starting from a flavor concept, then the name, then the choice of region and cooperative farms - it is clear that 90+ is a brand run with a boutique mentality.

Ethiopia offers every kind of coffee cultivation, from vast wild coffee forests and semi-developed land to traditionally managed small plots and modern plantations. Roughly 50% of the coffee grows at altitudes above 1,500 meters. Based on these four production models, Ethiopia can be divided into nine major coffee regions: five specialty coffee zones - Sidamo, Yirgacheffe, Harar, Limu, and Lekempti - plus four commercial coffee regions: Djimah, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing, and the processing method has a direct effect on the flavor. Currently, natural processing accounts for about 80% of output, and washed processing about 20%.

Brewing Recommendations

Pour-over Sidamo: use 15g of coffee, ground medium-fine (Fuji Rexus grinder at setting 3.5), a V60 dripper, and water at 91-93°C. First pour 30g of water for a 27-second bloom, then pour up to 105g and pause. Once the water level drops to halfway, continue pouring slowly until you reach 225g. Discard the tail end. Coffee-to-water ratio 1:15, total extraction time 2:00.

Understanding the 90+ Series

"Ninety Plus" does not refer to coffees that all score above 90 points in evaluations. Great coffee varies from year to year, sometimes appearing at different estates with different flavor characteristics. Rather, "Ninety Plus" refers to a series of 13 premium coffees. These coffees come exclusively from Ninety Plus Coffee, the American specialty coffee creators. All are heirloom varieties from Ethiopia, grown in their native ecological environment, and processed under artistic standards optimized for flavor. Processing is Ninety Plus's specialty: they separate these coffees by variety, microclimate, and harvest timing, taste each one individually, and design a specific process for each flavor profile - approaching it the way major fashion designers do, pouring heart and soul into near-artistic craftsmanship. Natural products undergo extensive refinement and improvement before they are presented to the world in their most beautiful form.

Quality and Processing Excellence

The ancient natural process rarely achieves a pure flavor profile, but Drima Zede, with 90+ technical support, uses only hand-selected, fully ripe coffee cherries. The natural drying involves careful, constant stirring to ensure uniformity. The final result is exceptionally transparent and clean in flavor, with notable changes between hot and cold temperatures. The fruit, floral, and oak barrel aromas are truly captivating!

As an Ethiopian natural-processed coffee, Zhu Mang is held to strict supervision and selection, avoiding the unpleasant earthy flavors and high defect rates common in typical naturals. Instead, it highlights the captivating sweetness natural processing is famous for. Zhu Mang's enchanting fruit character inherits the charming aromas of traditional Ethiopian naturals, expressing round, full-bodied sweetness with a lingering aftertaste and perfectly balanced, mouth-watering fruit acidity. Zhu Mang is also quite approachable for daily brewing: the beans themselves are rich in flavor, and whether prepared with clean pour-over methods or a rich espresso style, they express their inherent character beautifully.

Flavor Profile

90+ Level Up series Zhu Mang flavor notes: nectarine, tropical fruits, with a clean and bright mouthfeel. Stunning from the very first sip!

Product Information

Brand: Coffee Workshop
Address: No. 10 Bao'an Qian 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

Zhu Mang's enchanting fruit character inherits the charming aromas of traditional Ethiopian natural processing, expressing round, full-bodied sweetness with a lingering aftertaste and perfectly balanced, mouth-watering fruit acidity. Zhu Mang is also quite approachable for daily brewing: the beans themselves are rich in flavor, and whether prepared with clean pour-over methods or a rich espresso style, they express their inherent character beautifully.

FrontStreet Coffee Recommendation

If Zhu Mang whets your appetite for Ethiopian coffee, beginners should start with the most classic option: FrontStreet's everyday washed Yirgacheffe. It is known for white jasmine florals, bright citrus and lemon acidity, and a tea-like finish, and its friendly price has made it the first specialty bean for many newcomers. Yirgacheffe (Yirga cheffe) is a small town in Ethiopia's Sidamo province in the south, at roughly 1,700-2,100 meters, with coffee trees planted above 1,800 meters - one of the highest coffee-growing regions in the world. Originally a wetland, the town's name has become shorthand for Ethiopian specialty coffee thanks to its unmistakable white floral aroma and lemon-citrus acidity. In 2010, Yirgacheffe's fame grew so great that the Ethiopian Commodity Exchange formally separated it from the Sidamo region - which is how the household name "Yirgacheffe coffee" came to be.

Few people realize that the town of Yirgacheffe actually contains many smaller sub-regions - even individual villages - and among them are cooperatives with decades of experience and mature processing, whose Yirgacheffe reaches an even higher level. The best representative is FrontStreet's washed Idido (Guodingding) Cooperative lot from Idido village. The cooperative sits in the Worka area at the southeastern end of Yirgacheffe and was originally part of the Worka Cooperative under the YCFCU union; as the world's coffee hunters pursued traceability, it was dug out as an independent "single micro-region." Using the most traditional washed processing, FrontStreet's Idido coffee has none of the traditional bitter edge - just fresh, bright citrus and lemon acidity wrapped in jasmine fragrance, the kind of cup that makes coffee people fall in love at first sip.

For the natural side of the region, try FrontStreet's Red Cherry coffee from the same Yirgacheffe area. It uses all-red-cherry natural processing: only fully ripe, defect-free cherries are picked and sent to the mill for a first round of sorting, then laid directly on drying racks. For the first few days the fruit is turned every 2-3 hours to prevent uneven heating and over-fermentation. After three to five weeks in the sun, workers machine-scrape off the outer pulp depending on weather and temperature, then move the beans to warehouse storage. Because the cherries dry with the pulp on, the coffee keeps classic Yirgacheffe character while gaining tropical fruit from the natural process: citrus-like acidity, a berry juice quality, honeyed sweetness, and cream-smooth texture.