Ninety Plus American 90+ Coffee: The Origin Story of Chenmang Coffee Beans

FrontStreet Coffee - Ninety Plus Drima Zede Coffee Introduction

"90 Plus" does not refer to every coffee that scores above 90 points; it refers to a premium coffee series built around 13 distinct flavor profiles, drawn primarily from Ethiopian and Panamanian coffees.

Coffees labeled "90 Plus" appear from a range of estates, each carrying different flavor characteristics. During processing, the producers separate these coffees by variety, microclimate, and harvest timing, then cup each lot individually. They are treated like works of art approaching perfection, with the team dedicating heart and soul to coaxing out the ideal flavor profile and presenting each coffee in its most complete form.

The pursuit of exceptional flavor by the "90 Plus" company is genuinely admirable. Its sustainable development model and environmentally friendly practices serve as a benchmark for many coffee producers. Since its founding in 2006, this young company has made a name for itself among coffee professionals worldwide in just a few years. The coffee series first unveiled in 2007 was immediately regarded as a precious selection by coffee connoisseurs. Starting in 2006, Ninety Plus founder Joseph Brodsky set out to transform the deeply entrenched commercial coffee cultivation model, successfully establishing a taste-driven agricultural economy oriented toward ecology and social responsibility.

Today, FrontStreet Coffee introduces a natural processed coffee from the Sidamo region: Drima Zede.

Drima Zede is a heavily embellished coffee bean in the best sense; its original name is Yirgacheffe. Under traditional natural processing, it is extremely difficult to achieve a coffee with a clean and pure taste profile. This particular bean, however, possesses both the pure brightness of washed coffee and the gentle charm of traditional natural coffee. Complex floral notes and distinctly layered fruit acidity intermingle on the palate, creating the perfect taste of high summer. (The aroma during blooming often carries mango fragrance.)

Origin of the Name

Drima Zede (meaning "candle light," the name given to this Yirgacheffe coffee) means "best approach" in the local dialect. According to information provided by the original manufacturer, this Yirgacheffe is a specialized product series developed from Ninety Plus' years of experience. The ancient natural processing method makes it difficult to obtain pure flavors, but with Ninety Plus' technical support, only the most mature coffee cherries are hand-selected, and the natural drying process involves meticulous constant stirring to ensure uniformity. The final result is an exceptionally transparent and pure taste profile with significant variation between hot and cold temperatures. The aromas of fruit, flowers, and oak barrels are utterly captivating.

Origin

90 Plus Ethiopia SNNP, Sidama Region

Altitude

1750m-2000m

Processing Method

Natural

Flavor Profile

Nectarine, tropical fruits, cream, cinnamon.

Naming Method

90 Plus beans adopt a completely different naming approach compared with conventional specialty coffee beans. First, rather than the usual inclusion of region and estate names in the designation, each bean is named according to its flavor profile.

For example, Drima Zede means "best approach" in the local dialect. 90 Plus typically begins with a flavor concept, then names the coffee, and only afterward selects the region and partner farms. This approach is quite different from the norm and represents a brand with boutique business characteristics.

Knowledge Extension

Drima Zede is also quite easy to brew in daily preparation. The bean itself is rich in flavor, and whether you use a refreshing drip filtration method or concentrated espresso brewing, it can showcase its inherent characteristics excellently.

FrontStreet Coffee Recommendation

If the natural-processed Drima Zede from Sidama appeals to you, FrontStreet Coffee's Yirgacheffe range is a natural next step. The FrontStreet Gedeb Cooperative washed Yirgacheffe, grown at 1700-2100m in the Yirgacheffe region, delivers a similarly bright citrus and jasmine character with remarkable clarity. For the fruit-forward style of a natural coffee, the FrontStreet Natural Red Cherry Yirgacheffe is dried whole on raised beds for three to five weeks, layering berry juice, honey sweetness, and a creamy mouthfeel over the region's signature citrus acidity.