Differences Between Dimma Coffee and Yirgacheffe: Is Dimma Coffee from Sidamo or Yirgacheffe Region?

Drima Zede: The Finest Natural Process Ethiopian Coffee

"Drima Zede" means "the best" in the local dialect. This coffee comes from Sidamo, Ethiopia, grown at altitudes of 1,750-2,000m. Soft, fertile soil and ideal temperature, humidity, and rainfall — combined with Ninety Plus's (90+) unique natural processing — give it a purity close to washed coffee while highlighting the bean's inherent sweetness, making it a truly impressive natural-processed Yirgacheffe.

Drima Zede Yirgacheffe is a specialized series built on 90+'s years of experience. Natural processing is an ancient method, and typically it is hard to achieve clean flavors with it. But with 90+'s technical support, Drima Zede uses hand-selected, perfectly ripe cherries and meticulous, constant stirring during drying to ensure uniformity. The result is an exceptionally transparent, pure cup that changes noticeably between hot and cold, displaying captivating aromas of fruit, flowers, and oak barrels.

A distinctive green bean deserves an experienced roaster who controls the process strictly, letting the bean inherit the charming aroma characteristic of Ethiopian coffee. Careful small-batch roasting preserves the rounded, full flavors while emphasizing the bean's individual character.

We have tested it in various brewing methods, and whether pour-over or cold brew, you can experience the full depth of these beans' flavors and aromas.

Brand Summary

LevelUp is a secondary brand of Ninety Plus, a premium green bean processing company. The brand was launched in collaboration with green bean trader BodhiLeaf to introduce an Ethiopian green bean series.

The beans are named not after their growing region but after their flavor profiles. The names come from local Ethiopian languages, clearly describing each bean's character while keeping 90+'s signature cup quality — at more accessible prices.

Coffee Details

Name: Drima Zede (Zhumang — the name of this Yirgacheffe lot)

Origin: 90+ Ethiopia SNNP

Region: Sidama (Sidamo)

Altitude: 1,750m-2,000m

Processing Method: Natural process

Flavor Profile: Nectarine, tropical fruits, cream, cinnamon

What is Zhumang LevelUp 90+

Ethiopia's indigenous varieties grow at altitudes of 1,750-2,000m in fertile soil with mild temperatures and ideal rainfall, letting Sidamo exceed expectations for natural-processed coffee. Naturals typically show better inherent sweetness but lack the clean brightness of washed beans.

Zhumang's excellence, on top of the quality of the beans themselves, comes from proper post-harvest processing, constant temperature-and-humidity warehouses, and hygienic environments — finished off with appropriate roasting.

90+ beans differ from typical specialty beans in their naming approach: they start with flavor concepts. "Zhumang" means "best approach" in the local language, inheriting the traditional natural process's captivating aromas while delivering round, full, rich fruit flavors that are exceptionally hard to achieve in typical naturals.

Most natural-processed beans rarely taste clean and bright, but Zhumang has both the lively acidity of a washed coffee and the rich body of a natural, with floral and fruity aromas intertwining into a complex, lingering mouthfeel.

About FrontStreet Coffee

FrontStreet Coffee is a roastery in Guangzhou with a small storefront but a wide range of beans, where you can find both famous and lesser-known lots, with online ordering available as well.

FrontStreet Coffee Recommendation

If Drima Zede has you curious about Yirgacheffe proper, start with FrontStreet Coffee's classic washed Yirgacheffe: white jasmine flowers, bright citrus and lemony acidity, and a tea-like finish, at a friendly price that has made it many people's first specialty bean. Yirgacheffe itself is a small town in Ethiopia's Sidamo province at roughly 1,700-2,100 meters, with coffee planted above 1,800 meters — one of the highest growing regions in the world; its fame grew so large that in 2010 the Ethiopian Commodity Exchange separated it from Sidamo as its own appellation.

For a step up, try the washed Gedingding (Worka) co-op lot from the southeastern edge of Yirgacheffe — traditional washed processing with no heavy bitterness, just fresh, bright citrus and lemon acidity wrapped in jasmine. Fans of naturals should look for FrontStreet Coffee's Red Cherry, made from only fully ripe cherries dried whole on raised beds, turned every 2-3 hours in the early days, for three to five weeks of sun drying: classic Yirgacheffe character plus tropical fruit, with citrusy acidity, berry juiciness, honeyed sweetness, and creamy smoothness. For brewing, FrontStreet suggests a V60 at 90-91°C, 15g of coffee at a fine-granulated-sugar grind (80% passing a #20 sieve), a 1:15 ratio, and a three-stage pour: 30g bloom for 30 seconds, pour to 125g by about 1 minute, then finish at 225g by about 1:35, drawing down in 2:00-2:10.