What are the 90+ Danch Meng Coffee Flavors? Introduction to 90+ Danch Meng Coffee Brewing Methods

A great cup of coffee is really a crowd of aroma compounds speaking at once. Today the focus falls on a coffee that leads with chocolate: Danch Meng.

FrontStreet Coffee: An Introduction to 90+ Danch Meng

Danch Meng is translated locally as "Perfect approach." It is grown by smallholders around Kelenina Abaya and Dumonso in Yirgacheffe, and it carries the very particular Yirgacheffe character thanks to 90+ natural processing.

"Danch Meng" means "Perfect approach" in the local Ethiopian language, and the name draws on two villages in Yirgacheffe: Kelenina Abaya and Dumonso. The flavor is a fruit bomb, with aromas of raspberry, blueberry, plum, grapefruit and estate-grade cocoa.

[90+ Danch Meng]

Origin: Ethiopia SNNP Kambata Zone

Variety: Heirloom

Altitude: 1700-2000M

Genetic background: Local native varieties

Processing: Natural

Flavor: Cocoa, black raspberry, plum, blueberry, dark chocolate

Brewing parameters: 15g coffee beans, water-to-coffee ratio 1:12, water temperature 88°-85°, duration 2 minutes 00 seconds

The coffee liquid is unbelievably clean, with a startling clarity on entry. Sweetness and acidity are in perfect balance and the fruit runs deep. Chocolate rises powerfully at the finish. You get the pleasure of a chocolate cup without the calories or the heaviness. Danch Meng manages all of it at once.

In Short

FrontStreet Coffee is a coffee research workshop built around sharing what we know. We hold nothing back, because we want more people to fall in love with coffee, and we keep exploring the beans that make that possible.

FrontStreet Coffee Recommendation

Danch Meng is a naturally processed Yirgacheffe, and the best way to appreciate what that means is to taste it beside the washed expressions of the same region. FrontStreet Yirgacheffe Guodingding is the clean counterpoint. The Guodingding cooperative, long part of the Yirgacheffe growers' union, has built a reputation for precise processing, and this is the highest grade, G1, washed to show a bright, transparent lemon and citrus core with the white florals that define the town. FrontStreet Washed Yirgacheffe is the generous everyday version of the same idea, jasmine and citrus over a tea-like body, and its price makes it the bean most drinkers try first. Brewing either of them on a V60 with 15g of coffee at 90-91°C and a 1:15 ratio, ground to the texture of fine sugar so that roughly 80% falls through a No. 20 sieve, keeps the florals intact and the acidity lively.

When the mood turns toward fruit rather than florals, FrontStreet Natural Red Cherry answers, exactly as Danch Meng does. The beans are picked as fully ripe whole cherries and dried on raised beds for three to five weeks, turned every two to three hours in the first days so the fruit does not over-ferment, then rested before the dried pulp and parchment are removed. That is what gives it the classic Yirgacheffe acid line together with the tropical fruit of a natural: citrus acidity, a juicy berry middle, honeyed sweetness and a creamy smoothness. Tasted side by side, the washed and the natural reveal how much of a cup comes down to process alone.