Sidamo Wollega Coffee Flavor Profile & Wollega Coffee Brewing Tutorial

FrontStreet Coffee - 90+ Sidamo Drima Zede Pour-Over Tutorial

Drima Zede is one of the most approachable and enjoyable coffees among Ethiopia's many offerings, and it delivers excellent value for money. Like many other 90+ coffees, Drima Zede is a somewhat over-hyped bean. Strictly speaking, its original name should actually be Yirgacheffe.

Coffee beans processed by traditional natural methods rarely achieve a clean, pure cup. This particular bean, however, combines the pure brightness of washed coffees with the charming gentleness of traditional natural-processed coffees. The complex floral aromas and layered fruit acidity intermingle on the palate, perfectly capturing the essence of high summer; during the wet aroma of the bloom, mango aromas are often present.

Origin of the Name

Drima Zede, meaning "best approach" in the local dialect, is the name of this particular Yirgacheffe coffee. According to information provided by the green bean processing plant, this Yirgacheffe is a specialized product series developed through 90+'s experience.

The ancient, traditional natural method makes pure flavors difficult to achieve. With 90+ technical support, however, Drima Zede is made from hand-selected, fully ripe coffee cherries. The natural drying process involves meticulous, constant stirring to ensure uniformity. The final result is an exceptionally transparent, clean cup with significant variation between hot and cold, and aromas of fruit, flowers and oak barrels that are truly captivating.

Coffee Details

Origin: 90+ Ethiopia, SNNP, Sidama Region

Altitude: 1750m-2000m

Processing Method: Natural

Flavor Profile: Nectarine, tropical fruits, cream

Pour-Over Recommendations

[90+ Drima Zede Pour-Over Reference] Using a V60 dripper, 15g of coffee to 30g of water for a 28-second bloom. Extract with water at 89-90C, aiming for a 1:15 ratio with a medium-fine grind (Fuji Rancilio on setting 3.5). After the bloom, pour to 105g, then pause at 135g, waiting for the water level to drop before continuing with a slow, even pour. Keep the water level moderately high, then pour to 225ml and stop. Total extraction time: 2:03. This yields rich natural sweetness, and you can fine-tune it to your personal taste.

In short, FrontStreet Coffee is a coffee research center dedicated to sharing coffee knowledge with enthusiasts. We share everything without reservation to help more friends fall in love with coffee. We also hold coffee tasting events with significant discounts three times a month, because FrontStreet Coffee aims to let more people experience the best coffee at the lowest possible prices. This has been our mission for the past six years.

FrontStreet Coffee Recommendation

Drima Zede sits at the meeting point of clean washed brightness and gentle natural-processed sweetness, and if that balance appeals to you, FrontStreet Coffee roasts two Ethiopian lots that show each side of it. The FrontStreet Natural Red Cherry, picked from fully ripe cherries and dried on raised beds for three to five weeks, shows the berry and honeyed sweetness of the natural style with a creamy body. The FrontStreet washed Yirgacheffe and the FrontStreet Gotiti Cooperative lot, an Ethiopia G1 washed coffee, deliver the other side: white jasmine, bright citrus and lemon acidity with a clean, tea-like finish.

Try the Drima Zede recipe above on one of these, then brew the same coffee with a natural bean beside it, and the difference between washed and natural processing becomes clear in a single tasting.