Sidamo Wollega Coffee Flavor Profile & Wollega Coffee Brewing Tutorial

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

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

Coffee beans processed through traditional natural methods rarely achieve a clean, pure cup profile. However, this particular bean 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 (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+ years of experience.

The ancient and traditional natural processing method makes it difficult to achieve pure flavors. However, with 90+ technical support, 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 and clean cup profile with significant variations between hot and cold temperatures. The aromas of fruit, flowers, and oak barrels 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 89-90°C temperature, aiming for a 1:15 ratio with medium-fine grind (Fuji Rancilio 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 seconds. This yields rich natural sweetness, and you can fine-tune according to your personal taste preferences.

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