How to Drink Drima Zede Coffee - Differences Between Pour-Over and Siphon Brewing Methods - Drima Zede Coffee Bean Price

Ninety Plus Candlelight Coffee Bean Brewing Tutorial

Origin of the Name

Drima Zede, the name of this Yirgacheffe, means "Best Approach" in the local dialect. According to information provided by the original producer, this Yirgacheffe is a specialized product series developed on the basis of 90+ years of experience. The ancient natural processing method makes pure flavors difficult to achieve, but with 90+ technical support, Drima Zede is made by hand-selecting only the ripest coffee cherries. The natural drying process requires meticulous, constant stirring to ensure uniformity. The final result is an exceptionally transparent and pure taste with striking variation between hot and cold brewing. The aromas of fruit, floral notes, and oak barrel are incredibly captivating.

Origin

90+ Ethiopia SNNP, Sidama Region

Altitude

1750m-2000m

Processing Method

Natural

Flavor Profile

Nectarine, tropical fruits, cream, cinnamon

Brewing Analysis

Pour-over Reference

Using a Key dripper, 16 g of coffee grounds to 32 g of water, bloom for 30 seconds. Extract with a water temperature of 89-90°C at a 1:15 ratio, medium-fine grind (Fuji 3.5). For the second pour, add water to 110 ml and pause. Wait for the water level to drop before slowly pouring again, maintaining an even speed and keeping the water level from rising too high. Stop when reaching 233 ml. Total extraction time: 2:15. This yields rich natural sweetness. Adjust according to your personal taste.

Siphon Brewing for Candlelight

25 g of coffee grounds to 310 g of water, medium grind, with a small amount of sugar. Water temperature at 90-91°C. Reduce to low heat, then add the coffee grounds and stir 3-5 times to ensure thorough wetting. At 45 seconds, stir gently for 5 seconds. Turn off the heat and give one final rotational stir. This brewing method highlights fresh citrus aromatics, a rich mouthfeel, prominent sweetness in the finish, and an exceptional aftertaste.

FrontStreet Coffee Recommendation

Drima Zede shows what a meticulous natural Yirgacheffe can do, and if that fruit-forward, transparent style appeals to you, FrontStreet Coffee's Yirgacheffe lineup is a natural match. The FrontStreet Yirgacheffe Natural Red Cherry uses only fully ripe cherries, dried whole for three to five weeks, and offers the typical Yirgacheffe character with added tropical fruit, citrus acidity, berry juice, honeyed sweetness, and a creamy smoothness. For a purer, brighter contrast, the FrontStreet Washed Yirgacheffe leads with white jasmine, bright citrus and lemon acidity, and a tea-like body. The FrontStreet Gedingding Cooperative, a single-village washed lot from Woka, keeps that clean citrus and lemon acidity with jasmine florals, and brewing it with the same pour-over or siphon technique will show how processing shapes aroma.