90+ Guji Natural Ethiopia Sidamo Coffee Beans - Imported Premium Roasted Coffee Beans

Product Information

Net Weight: 227g
Shelf Life: 90 days
Packaging: Bulk coffee beans
Coffee Bean State: Roasted coffee beans
Contains Sugar: Sugar-free
Origin: Ethiopia
Roast Level: Light roast

Coffee Details

Country: Ethiopia
Region: Sidamo
Altitude: 1750-2000m
Roast Level: Light roast
Processing Method: Natural processing
Variety: Local native varieties
Processing Station: Ninety Plus
Flavor Notes: Nectarine, tropical fruits, oak barrel aroma

About Ninety Plus Coffee

Ninety Plus takes a completely different naming approach from conventional specialty coffee. Instead of region or estate names, each coffee is named for its flavor profile. "Zhu Mang," for instance, means "best approach" in the local dialect. The brand starts from a flavor concept—naming the coffee first, then selecting the regions and partner farms to realize it. That's boutique management, applied to green coffee.

Ethiopia offers every style of coffee cultivation imaginable: vast wild coffee forests, semi-developed land, traditional smallholder plots, and modern plantations. Approximately 50% of the country's coffee grows at altitudes above 1,500 meters. Ethiopian coffee divides into nine major regions based on these production methods—five specialty areas (Sidamo, Yirgacheffe, Harar, Limu, and Lekempti) and four commercial regions (Djimah, Illubabor, Tepi, and Bebeka). Each region processes either naturally or washed, and the method shapes the flavor: currently natural processing accounts for about 80% of production, washed about 20%.

Despite the name, "Ninety Plus" doesn't claim that every coffee scores above 90 points. Great coffees appear one year and vanish the next, coming from different farms with different flavor signatures. Rather, "Ninety Plus" denotes a top-tier series built on 13 flavor profiles, created by Ninety Plus Coffee, the American specialty coffee innovators. The coffees are all Ethiopian Heirloom old varieties, grown in ecological environments, then processed to artistic standards for optimized flavor. Processing is where Ninety Plus truly shines: they separate lots by variety, microclimate, and harvest timing, taste each individually, and design a specific process for every flavor profile—much like a fashion designer refining a collection until the craftsmanship approaches art. Each natural lot goes through countless refinements before it's allowed to show its most beautiful form.

Natural processing is ancient, and purity is hard to achieve with it. But with Ninety Plus's technical support, coffees like Drima Zede involve only hand-selected, perfectly ripe cherries and constant, meticulous stirring during drying to ensure uniformity. The result is an exceptionally transparent, pure cup with dramatic changes between hot and cold brewing—the fruit, floral, and oak-barrel aromas are captivating.

Zhu Mang, another Ethiopian natural from the same house, undergoes strict supervision and selection that eliminates the earthy taints and high defect rates that plague typical naturals, letting the charming sweetness that natural processing is famous for take center stage. Its captivating fruit character carries the enchanting aroma traditional to Ethiopian naturals, expressing round, full-bodied sweetness, a lingering aftertaste, and perfectly balanced fruit acidity. It's also easy to brew daily—the beans are so flavor-dense that both clean drip brewing and rich siphon brewing show off their character beautifully.

Flavor Profile

The Zhu Mang from the Ninety Plus Level Up series delivers nectarine and tropical fruits over a clean, bright mouthfeel—stunning from the very first sip.

FrontStreet Coffee Recommendation

If this natural-processed Sidamo wins you over, explore the rest of FrontStreet Coffee's Ethiopian naturals. The natural Red Cherry Yirgacheffe is the most approachable: only fully ripe cherries are selected, turned every 2–3 hours during the first days on the drying beds, and sun-dried for three to five weeks—yielding citrus acidity, berry-juice sweetness, honey notes, and a creamy texture. Like Zhu Mang, it shows how careful sorting and slow drying separate a great natural from a faulty one.

For light-roast naturals like these, brew on a V60 with a 1:15 ratio, a medium-fine grind, and water at 90–91°C; bloom for 30 seconds with 30g of water, then build the pour in stages to about 225g over roughly two minutes. If you prefer immersion, a siphon or French press will thicken the tropical fruit notes and body.

And if you want the washed counterpart to compare side by side, the washed Yirgacheffe house bean offers the same region's florals and citrus in a cleaner, brighter register—jasmine, lemon, and a tea-like finish that makes the natural's sweetness all the more striking by contrast.