Is Danch Meng the Same as Yirgacheffe? How to Drink Danch Meng Coffee & How Much is a Bag of Danch Meng Coffee Beans

Ethiopia Danch Meng 90+

A move that shocked the specialty coffee industry - by Ninety Plus!

Level Up is Ninety Plus' sub-brand, officially launched in 2013. It adheres to Ninety Plus' standards for specialty coffee and its distinctive flavor profiling and dedication to developing high-quality beans, but compared to Ninety Plus' extremely limited, high-priced lots, Level Up offers more affordable prices in relatively larger quantities, drawn from the same growing regions. The Level Up/Bodhi Leaf collaboration currently offers four Ethiopian coffees, one of which is Danch Meng - DANCH MENG - which in the local Ethiopian language means "perfect path": the coffee offers the most wonderfully smooth path from entry to the throat. Danch Meng comes from two villages in Yirgacheffe, Gelana Abayo and Dumerso, processed using the natural method and grown at 1800-2000 meters. Ninety Plus specially invited Ashenafi Agraw, former president of the Sidama Coffee Farmers Cooperative Union in Ethiopia, to head Ninety Plus/Level Up coffee development, using his deep relationships with the growing regions to ensure quality. This batch of Danch Meng received a high score of 94 points from Coffee Review!

Flavor Description

The entry brings distinct raspberry sweetness and acidity enveloping the palate, overall smooth, filled with explosive aromas of fruit and plum, with a slight cocoa note in the finish. Overall, it is something like a cup of intensely aromatic tropical fruit tea.

90+ Danch Meng Coffee

Danch Meng is locally translated as "perfect approach." It is grown by smallholder farmers in Yirgacheffe's Gelana Abayo and Dumerso areas and launched as a product backed by Ninety Plus' professional flavor processing. With 90+ natural processing technology, Danch Meng possesses a truly unique Yirgacheffe character.

Origin: Ninety Plus Ethiopia, SNNP, Kambata region

Altitude: 1700m-2000m

Processing Method: Natural

Flavor: Cocoa, black raspberry, plum, juicy, floral aroma, blueberry, dark chocolate

90+ Coffee Bean Brand Recommendation

Another 90+ coffee roasted by FrontStreet Coffee - Zhumang - carries solid guarantees in both brand and quality, and offers excellent value for money.

FrontStreet Coffee Recommendation

Danch Meng belongs to the Yirgacheffe family, and that name has a story of its own: Yirgacheffe is a small town in the Sidamo province of southern Ethiopia at roughly 1700-2100 meters, with coffee trees planted above 1800 meters - among the highest coffee regions in the world. An ancient wetland, it has become a byword for Ethiopian specialty coffee thanks to its highly recognizable white florals and lemon-citrus acidity; it was only in 2010, with Yirgacheffe's fame so great, that the Ethiopian Commodity Exchange separated it from Sidamo as its own appellation. To start exploring the region, FrontStreet Coffee's washed Yirgacheffe is the classic daily-drinking choice: white jasmine, bright citrus and lemon acidity, and a tea-like finish at an approachable price - the first bean for many newcomers to specialty coffee.

To go deeper, try the FrontStreet Washed Guodingding Cooperative from Guodingding village in the Worka region at Yirgacheffe's southeastern edge. Once part of the Worka cooperative under the YCFCU union, it was carved out by coffee hunters seeking traceability, and its traditional washed processing yields clean, bright citrus and lemon acidity with jasmine fragrance and none of the traditional bitterness. Or step up to the FrontStreet Sun-Dried Red Cherry, made only from fully ripe red cherries dried whole on raised beds - turned every 2-3 hours in the first days to prevent uneven fermentation and overheating - for three to five weeks, giving typical Yirgacheffe citrus acidity layered with tropical fruit, berry juiciness, honey sweetness and a creamy smoothness. For brewing any of these, FrontStreet Coffee suggests a V60 at 90-91°C, 15g of coffee at a 1:15 ratio, a fine-sugar grind (80% pass on the #20 sieve), with a 30g/30-second bloom, a pour to 125g by about 1:00, and a final pour to 225g by about 1:35, drawing down fully at 2:00-2:10.