How 90+ Candle芒Coffee is Created and How Candle芒Coffee Bean Grades are Classified

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The Ninety Plus Coffee Series

"Ninety Plus" does not refer to all coffees scoring above 90 points in evaluations. Great coffee appears in some years but not others. Sometimes it emerges from different estates and possesses various 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 for flavor optimization.

The processing is Ninety Plus's specialty. They separate these coffees by variety, microclimate, and harvesting timing, tasting each one individually. They deliberately design processing methods for each flavor profile to achieve specific characteristics, much like how major fashion houses approach design. They dedicate meticulous research and heart to complete what amounts to artistic craftsmanship. Natural products undergo extensive refinement and improvement before being presented in their most beautiful form.

Drima Zede: Purity in Natural Processing

The traditional natural processing method rarely achieves pure flavors, but Drima Zede, with Ninety Plus technical support, uses only hand-selected fully ripe coffee cherries. During the natural drying process, meticulous constant stirring ensures uniformity. The final result is an exceptionally transparent and clean flavor profile with dramatic changes between hot and cold temperatures. The fruit, floral, and oak barrel aromas are captivating!

Candle Light: Ethiopian Natural Excellence

As an Ethiopian natural coffee, Candle Light undergoes strict supervision and selection, avoiding the frustrating earthy impurities and high defect rates common in natural coffees. Instead, it highlights the captivating sweetness that makes natural processing famous. Candle Light's enchanting fruit notes inherit the charming aromas of traditional Ethiopian naturals, unreservedly expressing a full-bodied, lingering sweetness with perfectly balanced, mouth-watering fruit acidity.

Candle Light is also quite approachable for daily brewing. The beans themselves are rich in flavor, whether using fresh drip filtration or rich espresso brewing, both can beautifully showcase their inherent character.

Flavor Profile and Characteristics

Ninety Plus Level Up series Candle Light flavor: nectarine, tropical fruits, clean and bright texture, astonishing from the first sip.

Manufacturer: Coffee Workshop
Address: FrontStreet Coffee, 10 Bao'an Qian 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

Detailed Specifications

Country: Sidamo

Altitude: 1750-2000m

Region: Sidamo

Roast Degree: Light roast

Processing Method: Natural

Variety: Local native varieties

Processing Station: Ninety Plus

Flavor: Nectarine, tropical fruits, oak barrel aromas

The Ninety Plus Philosophy

Ninety Plus coffees use a completely different naming approach compared to typical specialty beans, without estate or regional names. Each coffee is named according to its flavor profile. For example, Candle Light means "best approach" in the local dialect. Starting from a flavor concept, they name the coffee, then select regions and partner farms. This demonstrates how Ninety Plus operates as a brand with boutique business style.

Ethiopian Coffee Cultivation

Ethiopia features various coffee cultivation methods: from vast wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations. Approximately 50% of coffee is grown at altitudes above 1500 meters. Based on these four different production methods, Ethiopia is divided into nine major coffee regions, including five specialty coffee areas: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, plus four commercial coffee regions: Djimmah, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing methods, with different processing affecting flavor profiles. Currently, natural processing accounts for about 80%, while washed processing makes up about 20%.

Brewing Recommendation

Hand-poured Sidamo: 15g coffee, medium-fine grind (using Fuji's ghost tooth grinder at 3.5), V60 dripper, 91-93°C water temperature. First pour 30g water, bloom for 27 seconds, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour to 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473