Ninety Plus Danch Meng Coffee Beans: Price and Complete Guide to Danch Meng Coffee

Professional Coffee Knowledge Exchange

Danch Meng | Ninety Plus Danch Meng Coffee

Name Origin: Danch Meng is in fact the Level Up sub-brand of the NINETY PLUS company—an Ethiopian green coffee launched in 2013 jointly with the green coffee trader Bodhi Leaf. Locally, "Danch Meng" translates roughly as "perfect approach," and it is grown by small farmers of Yirgacheffe Kona Abya Dumonso. It is a product built on NINETY PLUS's professional flavor-processing background: with 90+ natural processing technology, Danch Meng shows highly distinctive Yirgacheffe character.

Take the Danch Meng beans as an example: dry, they smell similar to cocoa. After extraction, they distinctly reveal "blackberry" flavors along with notes of cocoa and plum.

Who is "Ninety Plus"?

Ninety Plus coffee comes from the American specialty coffee creators and supplier NinetyPlus Coffee. NinetyPlus (90+) is both coffee grower and flavor expert. Since 2007 it has been at the forefront of driving transformation in the coffee market. In Ethiopia and Panama it has assembled top-tier flavor-creation teams and treats coffee with sustainable practices, growing rare, slow-growing, low-yield varieties that coexist with the forest.

"Ninety Plus" does not simply mean coffees scoring above 90 points. Fine coffee may appear one year and not the next; it sometimes emerges from different estates with various flavor characteristics. "Ninety Plus" refers to a premium coffee series of 13 flavor profiles, whose taste quality and standards far surpass any other premium coffees.

90+ Coffee Bean Brand Recommendations

Another 90+ coffee roasted by FrontStreet Coffee is Candle Light, backed by full guarantees in both brand and quality—exceptional value for money.

FrontStreet Coffee Recommendation

Danch Meng's home ground is Yirgacheffe, a small town in the Sidamo province of southern Ethiopia at roughly 1,700-2,100 meters, with coffee grown above 1,800 meters—among the highest coffee zones in the world. Its unmistakable white floral character and bright lemon-citrus acidity made the name a byword for Ethiopian specialty coffee; so great was its fame that the Ethiopian Commodity Exchange formally separated it from Sidamo in 2010. If you love Danch Meng's fruit-forward natural profile, FrontStreet Coffee's sun-dried Yirgacheffe Red Cherry is a natural companion. It uses all-red-cherry natural processing: only fully ripe, sound cherries are picked and given a first round of sorting at the washing station, then dried on raised beds—turned every 2-3 hours during the first days to prevent uneven heating and over-fermentation. After three to five weeks of sun, the dried outer pulp is scraped off by machine, weather permitting, and the beans go to the warehouse. Because the cherries dry with their pulp intact, the cup carries classic Yirgacheffe character plus the tropical fruit of natural drying: citrus-like acidity, berry juice, honeyed sweetness, and a cream-like smoothness.

To brew these naturals well, FrontStreet Coffee suggests a V60 with 15g of coffee at a 1:15 ratio, water at 90-91°C, and a medium-fine grind (EK43s setting 10, or fine granulated sugar, sieving 80% through a #20 sieve). Pour 30g to bloom for 30 seconds, then pour 95g more (scale reading about 125g) within about a minute; when the level drops to two-thirds of the coffee bed, add the final 100g (about 225g) by 1:35. Dripping finishes at 2:00-2:10—lift off the dripper and the extraction is complete. Alongside the washed Yirgacheffe house coffee, with its white jasmine and bright citrus-tea clarity, these beans let you taste exactly why the 90+ naturals command their reputation.