What Does 90+ Candling Taste Like? How to Brew Candling Coffee

90+ Level Up Series: Candela Flavor Profile

The 90+ Level Up series Candela offers flavors of nectarine and tropical fruits with a clean, bright taste that is truly stunning from the first sip.

Product Information

Manufacturer: Coffee Workshop
Address: FrontStreet Coffee, 10 Bao'an Qianjie Street, 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

Flavor Characteristics

Candela's captivating fruity notes inherit the enchanting aroma characteristic of traditional Ethiopian natural-processed coffees. It unreservedly expresses a rounded, full-bodied sweetness with a long aftertaste, along with perfectly balanced fruit acidity that stimulates the palate. Candela is also remarkably easy to brew daily. The beans themselves are rich in flavor, and whether brewed using clean drip methods or rich siphon brewing, they beautifully showcase their inherent character.

Origin Details

Country: Sidamo
Altitude: 1,750-2,000m
Region: Sidamo
Roast Level: Light roast
Processing Method: Natural
Variety: Local indigenous varieties
Processing Station: NinetyPlus
Flavor Notes: Nectarine, tropical fruits, oak barrel aroma

The NinetyPlus Philosophy

90+ beans adopt a completely different naming approach compared to conventional specialty coffees, featuring no region or estate names. Each coffee is named according to its flavor profile. For example, Candela means "best approach" in the local dialect. Starting from a flavor concept, then naming, and finally selecting regions and partner farms, this demonstrates that 90+ is a brand with boutique management style.

Ethiopian Coffee Cultivation

In Ethiopia, one can find various coffee cultivation methods: from extensive wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations. Approximately 50% of coffee is grown at altitudes above 1,500 meters. Based on these four different production methods, Ethiopia can be divided into nine major coffee regions, including five specialty coffee zones: Sidamo, Yirgacheffe, Harrar, Limu, and Lekempti, plus four commercial coffee regions: Djimmah, Illubabor, Tepi, and Bebeka. Each region employs 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%.

Brewing Recommendations

For hand-pour Sidamo: Use 15g of coffee ground to medium-fine consistency (Fuji Rancilio at 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 to halfway, then continue pouring slowly until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

The NinetyPlus Difference

"Ninety Plus" doesn't refer to all coffees scoring above 90 points. Good coffee appears one year and may be absent the next. Sometimes it appears in different estates with varying 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. All are Ethiopian heirloom varieties, 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. For each flavor profile, they specifically design processing methods to achieve distinct flavor characteristics—much like how major fashion designers meticulously research and dedicate their hearts to creating artistic crafts. Natural products undergo extensive refinement and improvement before reaching their most beautiful form to be presented to everyone.

Exceptional Quality

The ancient natural processing method rarely achieves pure flavor, but with 90+ technical support, Drima Zede uses only hand-selected fully ripe coffee cherries. The natural drying process involves frequent careful stirring to ensure consistency. The final result is an exceptionally transparent and pure taste with significant changes between hot and cold temperatures. The fruit, floral, and oak barrel aromas are incredibly captivating!

Conclusion

As an Ethiopian natural-processed coffee, Candela undergoes strict supervision and selection, avoiding the irritating earthy impurities and high defect rates common in natural-processed coffees. Instead, it highlights the enchanting sweetness for which natural processing is renowned. Candela's captivating fruity notes inherit the enchanting aroma characteristic of traditional Ethiopian natural processing, unreservedly expressing a rounded, full-bodied sweetness with a long aftertaste, along with perfectly balanced fruit acidity that stimulates the palate. Candela is also remarkably easy to brew daily. The beans themselves are rich in flavor, and whether brewed using clean drip methods or rich siphon brewing, they beautifully showcase their inherent character.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473