Is the Chaman Coffee Bean Variety from Ethiopia? Chaman Coffee Has a Sweet Taste Like Tropical Fruits

FrontStreet Coffee - Chaman Coffee Introduction

Chaman is one of the most approachable and delicious coffees among Ethiopia's many offerings. Like many other 90+ coffee beans, Chaman carries a deliberately embellished trade name; its original identity is Yirgacheffe (more precisely, natural processed Yirgacheffe). Coffee processed through the traditional natural method rarely achieves a clean, pure taste. This particular bean, however, combines the purity and brightness of a washed coffee with the gentle charm of a classic natural. Its layered floral aroma and distinct fruit acidity intertwine on the palate, capturing the very taste of midsummer. (During blooming, the aroma often reveals a note of mango.)

Name Origin

Drima Zede — the name under which this Yirgacheffe is marketed, often rendered as Chaman — means "Best Approach" in the local dialect. According to the original producer, this Yirgacheffe is a specialty series developed through 90+'s years of processing expertise.

The ancient natural processing method typically makes pure flavors hard to obtain. With 90+'s technical support, however, Drima Zede is produced by hand-selecting only the most mature coffee cherries and stirring them constantly throughout natural drying to ensure even drying. The result is a remarkably transparent, clean cup with pronounced shifts between hot and cold temperatures, its fruit, floral, and oak-barrel aromas exceptionally captivating.

Origin Details

Origin: Ninety Plus Ethiopia, SNNP, Sidama Region

Altitude: 1750m-2000m

Variety: Local Heirloom

Processing Method: Natural Process

Flavor Notes: Nectarine, tropical fruits, cream, cinnamon

Chaman's captivating fruit character inherits the enchanting aroma bestowed by traditional Ethiopian natural processing. It expresses a rounded, full-bodied sweetness with a lingering finish, complemented by just the right amount of fruity acidity that makes the mouth water.

Brewing Chaman day to day is also quite straightforward. The bean itself is rich in flavor, and whether prepared as a refreshing pour-over or pulled as a concentrated espresso, it shows off its inherent character beautifully.

Knowledge Point

Ninety Plus (90+) coffee beans adopt a completely different naming approach compared to typical specialty beans.

FrontStreet Coffee Recommendation

If this natural Yirgacheffe appeals to you, FrontStreet Coffee's own Yirgacheffe lineup is well worth exploring. The FrontStreet Washed Yirgacheffe is the classic gateway bean: grown around 1800m and above in Ethiopia's south, it is known for white jasmine florals, bright citrus and lemon acidity, and a distinct tea-like finish — the first bean many newcomers start with. For those who prefer the natural style's tropical fruit character, the FrontStreet Red Cherry (Hongyingtao) Natural Yirgacheffe uses only fully ripe, hand-sorted cherries dried whole on raised beds for three to five weeks, turning every 2-3 hours in the early days to prevent uneven fermentation. The cup offers typical Yirgacheffe character along with natural-process tropical fruit: citrus-like acidity, a berry juice quality, honeyed sweetness, and a creamy smoothness.

Brewing suggestion: V60 dripper, 15g of coffee at a medium-fine grind (fine granulated sugar), a 1:15 ratio, and water at 90-91°C. Start with a 30g bloom for 30 seconds, pour to about 125g within the first minute, then finish with the remaining 100g (to roughly 225g on the scale) by around 1 minute 35 seconds, drawing down completely in about 2 minutes to 2 minutes 10 seconds.