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'Candle Flame' (Drima Zede): Ninety Plus Level Up Product

'Candle Flame' (Drima Zede) is a product from Ninety Plus' secondary brand Level Up, produced in the Kochere region of Yirgacheffe, Ethiopia, using natural processing methods.

Drima Zede is a local dialect term, said to mean "Best Approach." Drawing from years of experience processing Ethiopian natural coffees, Ninety Plus has developed the flavor spectrum for Candle Flame: "cocoa, blackberry, plum, fruit juice, floral notes, blueberry aroma, dark chocolate."

Ninety Plus' approach to developing Level Up is quite distinctive, differing from typical specialty coffee that focuses exclusively on origin. Different Level Up products highlight different flavor profiles, while origin information remains less specific. For instance, we cannot determine which washing station a particular Level Up product comes from. Since Level Up's launch in 2013, many roasters have enthusiastically adopted it, proving that Ninety Plus' brand and quality management have earned considerable trust.

Candle Flame Coffee Bean Pour-Over Recommendations

Candle Flame coffee bean pour-over suggestions: [90+ Candle Flame Pour-Over Reference] Today using a Key drip cone, 16g of coffee to 32g of water for a 30-second bloom, extracted at 89-90°C water temperature, 1:15 ratio, medium-fine grind on a small Fuji grinder at 3.5. Second pour to 110ml, pause to let water drop, then slowly pour again with even speed, keeping water level not too high. Final pour to 233ml and stop, extraction time 2:15 seconds—yielding rich natural sweetness. Everyone can make fine adjustments according to their taste preferences.

Sidamo: Ethiopia's Southern Highland Coffee

Sidamo grows in the southernmost Ethiopian highlands at elevations between 4,600-7,200 feet (Sidamo province). It's a famous specialty coffee region in southern Ethiopia, bordering Kenya to the southeast, directly south of the capital. Sidamo typically exhibits distinct sweetness and is favored by many people. Its annual production is about 225,000 bags (60kg each), with beans slightly smaller than Longberry, greenish-gray in color. In Sidamo's natural drying fields, coffee is placed on hemp netting over wooden frames, with workers taking turns to manually stir the coffee under sunlight. Natural Sidamo is typically exported mostly as G4 grade, while washed Sidamo, due to more refined processing than natural methods, is mostly exported as G2 grade.

Sidamo's coffee flavors are extremely diverse. Different soil types, microclimates, and countless native coffee varieties, combined with towering mountains, highlands, plateaus, valleys, and plains within the region, create topographical diversity. The local geology consists of fertile, well-drained volcanic soil with depths of nearly two meters, with surface soil appearing dark brown or brown. The region's greatest advantage lies in maintaining soil fertility through organic matter recycling, using fallen leaves from surrounding trees or plant residues as fertilizer. This results in distinctly different characteristics and qualities among coffees produced in various towns. From 2010-2012, it consistently achieved high scores of 92-94 from the authoritative American coffee evaluation website CR. This demonstrates the exceptional quality of green beans from this producing region.

Sidamo green coffee beans are slightly grayish, with some areas appearing large while others small. They exhibit both gentle and bright acidity, balanced body intensity, sweet and spicy flavors, making them one of the garden coffees from Ethiopia's southern highlands. Unlike typical African coffees, Sidamo has clear fruit acidity, smooth mouthfeel, and delicate floral and herbal aromas.

Ethiopian Natural Processing (Elevated Drying Bed Method)

Traditional Ethiopian natural processing involved directly laying wild-picked coffee cherries on mud ground for sun drying. This method had two disadvantages:

1. After picking, beans were not specifically selected or processed, with uneven quality and maturity levels mixed together. The process was relatively crude, leading to inconsistent coffee bean quality and frequent defects.

2. Coffee farmers typically found empty spaces near their homes for processing, so the ground often contained various impurities or dirt, making coffee susceptible to absorbing off-flavors.

The improved natural processing method addresses these two traditional disadvantages:

1. During picking, only fully matured deep red coffee cherries are selected. Before sun drying, beans undergo defect screening at the processing facility to ensure relatively uniform size and maturity.

2. Next, elevated wooden frames or entire drying beds are used for sun drying, avoiding the risk of beans absorbing off-flavors from ground contact. During the drying process, beans are carefully monitored to ensure even water loss. Every three to five days, coffee workers manually screen out defective or moldy beans. Therefore, by the time drying is complete and beans enter the depulping stage, the brilliantly deep red coffee cherries already represent a grade with very few defects.

Candle Flame Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted 90+ Candle Flame coffee beans offer full assurance in both brand and quality. More importantly, they provide exceptional value-for-money—half-pound (227g) bags cost only 90 yuan. Calculating at 15g per single-origin coffee, one bag can make 15 cups of coffee, with each cup costing only about 6 yuan. Compared to café prices that often run tens of yuan per cup, this represents extremely high value.

FrontStreet Coffee: A Guangzhou-based roastery with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. They also provide online services at https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473