What is the English Meaning of Candle Light Coffee, What Type of Coffee is Candle Light, and Flavor Profile Description

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The Unique Naming Philosophy of 90+ Coffee Beans

90+ names its beans in a completely different way from conventional specialty coffee. Typical designations include a region and an estate; each 90+ bean, by contrast, is named for its flavor profile. The famous Nekisse, for instance, derives from "nectar" of Shakisso. The process usually starts with a flavor concept, then a name, and only then a search for growing regions and partner farms. It is the reverse of the conventional approach—boutique branding in its purest form.

Drima Zede: The "Best Approach"

Drima Zede means "Best Approach" in the local language. According to information from the original producer, this coffee is a specialized series built on Ninety Plus's years of experience, with Yirgacheffe as its foundation. Traditional natural processing rarely achieves a pure flavor profile, but with Ninety Plus's technical support, Drima Zede uses only hand-selected, fully ripe cherries, and the natural drying involves meticulous, constant stirring to ensure uniformity. The result is an exceptionally transparent, clean cup with striking differences between hot and cold, carrying enchanting aromas of fruit, flowers, and oak barrel. The name "Best Approach" is a fitting claim: this is the coffee closest to Ninety Plus's classic natural-processed Yirgacheffe profile—the flavor that Chinese drinkers came to know as "Zhumang," and one that still evokes the classic series Ninety Plus first introduced around 2007.

Ninety Plus: A Specialty Coffee Powerhouse

Ninety Plus is an internationally renowned producer and seller of green coffee, famous worldwide for rare and distinctive beans. Joseph Brodsky officially founded the company in 2007, and from the following year onward, Ninety Plus beans have appeared on podiums in coffee competitions of every size around the globe. At the 2013 WBC World Barista Championship, three of the six finalists—from Italy, South Korea, and Canada—used Ninety Plus green beans. Meticulous cultivation and processing, outstanding varieties, and a unique grading system have made Ninety Plus a top-tier, unmistakable presence in the green bean market.

Ninety Plus's Exquisite Green Bean Cultivation and Processing

Profile Processing System

The Profile Processing system tailors a bespoke protocol to every coffee—covering planting, harvesting, and processing. Through repeated cupping and calibration, it ensures each variety fully expresses its unique fruit flavors.

Ninety Plus's Unique Flavor Grading and Coded Classification

Ninety Plus classifies its coffees by "fruit flavor intensity" rather than the traditional washed/honey/natural scheme. There are three codes—W2, H2, and N2—but each code represents a fruit-flavor grade rather than a single process, so you may well find naturally or washed processed beans within the H2 "honey" flavor classification.

FrontStreet Coffee Recommendation

Love what classic natural Yirgacheffe stands for? FrontStreet's Red Cherry carries the same torch: only fully ripe, defect-free cherries are picked, given a first sorting at the mill, then dried whole on raised beds for three to five weeks—turned every 2–3 hours in the early days to prevent uneven fermentation—so the beans mature inside the fruit. The cup keeps the classic Yirgacheffe identity while adding tropical fruit: citrus acidity, berry juiciness, honeyed sweetness, and a cream-smooth texture. For its washed counterpart, FrontStreet's Yirgacheffe from the Gotiti cooperative in the Worka zone—once part of the Worka cooperative under the Yirgacheffe Union (YCFCU) before being discovered worldwide as a standalone "single-origin" station—shows the traditional washed style at its purest: no bitterness, just clean, bright citrus and lemon acidity wrapped in jasmine fragrance that wins people over from the very first sip.