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Ethiopia's Diverse Coffee Cultivation

Ethiopia grows coffee every way you can imagine: vast wild coffee forests and semi-developed land, traditionally managed small plots, all the way up to modern plantations. Roughly 50% of its coffee grows at altitudes above 1,500 meters. By cultivation method, Ethiopian coffee divides into nine major regions: five specialty areas — Sidamo, Yirgacheffe, Harar, Limu, and Lekempti — plus four commercial-bean regions, Djimmah, Illubabor, Tepi, and Bebeka. Every region processes its coffee either naturally or washed, and the choice shapes the flavor: today about 80% of Ethiopian coffee is natural-processed and about 20% washed.

Pour-Over Sidamo Brewing Guide

Hand-poured Sidamo: 15 g of coffee, medium-fine grind (Fuji Royal hand grinder at setting 3.5), V60 dripper, water at 91–93°C. Pour 30 g of water to bloom for 27 seconds, then pour to 105 g and pause. Wait until the water level in the bed drops to half, then continue pouring slowly to 225 g total and cut the tail. Water-to-coffee ratio 1:15; extraction time 2:00.

The Ninety Plus Philosophy

"Ninety Plus" does not mean every coffee scores above 90 points. Fine coffee appears one year and vanishes the next; it emerges from different estates with different flavor characteristics. "Ninety Plus" refers to a premium series of 13 flavor profiles, all from Ninety Plus Coffee, the American specialty coffee creator. Every lot is Ethiopian heirloom old-variety coffee, grown to full maturity in its ecological setting, then processed to near-artistic standards for flavor optimization. Processing is Ninety Plus's true specialty: coffees are separated by variety, microclimate, and harvest timing, each is cupped individually, and a processing method is designed specifically for each flavor profile to achieve a particular character — much as great fashion designers pour themselves into near-artistic creations. Natural products, extensively refined and improved, are presented in their most beautiful form.

Drima Zede: The Pinnacle of Natural Processing

The ancient natural method rarely achieves pure flavors, but Drima Zede, with Ninety Plus technical support, uses only hand-selected, fully ripe cherries, with meticulous constant stirring through drying for uniformity. The result is an exceptionally transparent, pure taste with dramatic changes between hot and cold — and captivating aromas of fruit, flowers, and oak barrel!

Candlelight: Refined Natural Elegance

Another Ethiopian natural, Candlelight is held to strict supervision and selection, avoiding the earthy impurities and high defect rates that plague many natural beans while spotlighting the captivating sweetness that made natural processing famous. Its enchanting fruit character inherits the alluring aroma of the traditional Ethiopian natural, expressing round, full-bodied sweetness with a long aftertaste and just the right touch of mouth-watering fruit acidity. Candlelight is also approachable enough for daily brewing: the beans are flavor-dense and show their character beautifully whether brewed clean as pour-over or rich and Italian-style.

Flavor Profile: 90+ Level Up Series Candlelight

Nectarine and tropical fruits over a clean, bright mouthfeel. The first impression is simply stunning.

Product Information

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

Candlelight's enchanting fruit notes inherit the captivating aroma bestowed by traditional Ethiopian natural processing, unreservedly expressing a round, full-bodied sweetness with a long aftertaste and just the right amount of mouth-watering fruit acidity. It is equally at home in daily brewing — rich in flavor, and lovely whether brewed clean as pour-over or rich as espresso.

Detailed Specifications

Country: Ethiopia
Altitude: 1750–2000 m
Region: Sidamo
Roast Level: Light roast
Processing Method: Natural
Variety: Local indigenous varieties
Processing Station: Ninety Plus
Flavor Notes: Nectarine, tropical fruits, oak barrel aroma

The Ninety Plus Naming Philosophy

Ninety Plus names its beans nothing like typical specialty lots — no region or estate names. Each coffee is named for its flavor profile; Candlelight, for example, means "best approach" in the local dialect. The flavor concept comes first, then the name, and only then the choice of regions and partner farms — a boutique business philosophy through and through.

FrontStreet Coffee Recommendation

If Candlelight's Ethiopian natural has won you over, FrontStreet Coffee keeps several other Ethiopians worth tasting. The FrontStreet Huakui is built on Ethiopia's most common landrace stock and processed in the classic natural style: cream, strawberry, mango, jackfruit, citrus, and blueberry — that ripe tropical-fruit depth that won the TOH green bean competition and makes an instant impression. For the washed side, the FrontStreet Yirgacheffe Guodingding Cooperative lot is Ethiopia's top G1 grade, showing elegant white florals, citrus, orange, and green tea — clean and luminous where naturals are lush. Both handle the pour-over routine above beautifully, and both sit at the same friendly everyday price point that has made Ethiopian coffee a staple for home brewers.