Is There a Big Difference Between New and Old Zhumang Coffee Beans? New Zhumang Coffee Beans Feature More Explosive Aroma

FrontStreet Coffee - New Zhu Mang Coffee Introduction

Guji G1 New Zhu Mang was hand-selected through cupping by Stefans, a mentor and member of Masterjas at Wang Li Coffee. It comes from regions in Ethiopia at altitudes ranging from 1100-2300 meters. The big day-to-night temperature swing lets a large amount of sugar remain in the coffee fruit, even giving the coffee a honey-like flavor. The well-drained, slightly acidic, loose soil, rich in humus and nutrients, makes an ideal environment for growing coffee.

As a natural coffee, Zhu Mang reaches a purity almost comparable to washed coffee. Ethiopia's unique geography and climate endow the coffee with high sugar content and charming flavors. This New Zhu Mang was hand-selected through cupping by Wang Li Coffee's world-champion team, offering a clean taste with multi-layered fruit, bright acidity, and floral notes. Cupping notes: clean mouthfeel, pineapple, strawberry, peach, multi-layered fruit, dried cherries, bright acidity, flowers, blueberries, blackcurrants, and jasmine. It earned an impressive average SCA cupping score of 89, making it a bean beloved by coffee lovers.

Guji G1 New Zhu Mang

Origin: Jigesa town, Guji zone, Oromia region

Altitude: 1800-1950m

Processing Method: Natural processing using fully mature coffee fruits

Flavor Profile: Clean mouthfeel, pineapple, strawberry, peach, multi-layered fruit, dried cherries, bright acidity, flowers, blueberries, blackcurrants, jasmine

Brewing Guide

Dripper: Arita-yaki Ceramic V60 01

Grind Size: Fine grind

Coffee Ratio: 18g coffee grounds to 220ml hot water at 80°C, yielding 180ml of coffee

Pouring Method: Fine powder, fast brewing; brew with two kettles at once; steady center pouring; after a 20s bloom, first pour to 120ml, second pour to 180ml, third pour to 220ml; complete the pouring within one minute; finish extraction at 1.5 minutes

Knowledge Point

NINETY PLUS 90+ coffee beans take a completely different naming approach compared with regular specialty beans.

FrontStreet Coffee Recommendation

If you love the clean, fruit-forward natural character of this Guji lot, FrontStreet's Ethiopia lineup is worth exploring. Start with the FrontStreet Washed Yirgacheffe, the entry point into Ethiopian specialty coffee, where you get clear jasmine florals and bright citrus acidity with a light, elegant, tea-like body — like a clean glass of lemon tea.

For something bolder, FrontStreet's Natural Red Cherry is dried whole in the sun for two weeks, then hulled, sorted for density and color, and hand-picked for defects, giving a clean, alluringly fruity cup with peach, cocoa, honey, and lemon. FrontStreet's Natural Huakui, from the Hambella area of Guji in Sidama, is dried on raised beds for 21 days and turns out a light fermented wine aroma with florals, citrus, and mango; medium-light roasted, it shows honeyed sweetness, cocoa, and a touch of spice, with a full body and a lasting finish. And for a distinctly different expression, FrontStreet's Sidama Natural Hamasho 74158 — from the JARC-released 74 series disease-resistant varieties — brings sweet notes of perfume lemon, strawberry, and star fruit with soft floral notes.