Introduction:Danch Meng is a high-value Ethiopian Yirgacheffe coffee bean jointly launched by Levelup and Bodhi Leaf under the 90+ company. Since its debut in 2013, it has showcased complex flavors such as rich cocoa, black raspberry, and floral notes, thanks to its unique natural processing method. This article will delve into its name origin, production background, processing technique, refined flavor profile, and provide practical pour over parameters to help coffee enthusiasts explore the potential of this premium natural lot.
Danch Meng is a specialty coffee bean jointly created by Levelup, a sub-brand under the 90+ parent company, and renowned green coffee trader Bodhi Leaf. It was first introduced in 2013. In the local Ethiopian language, this coffee’s name means “good path,” and it actually comes from blocks cultivated by smallholder farmers in the Gimbi, Agaro, and Gedeb areas of the Yirgacheffe region, at altitudes ranging between 1700 and 2000 meters, representing a typical high-altitude growing environment.
The most distinctive feature of this bean lies in the professional natural processing technique developed by 90+. Compared to conventional natural processing that can easily produce off-flavors, 90+ achieves this by strictly selecting fully ripe coffee cherries and consistently turning them evenly during the drying process, allowing the pulp sugars to fully penetrate the seeds, resulting in a highly layered flavor profile. When sipped, one can clearly perceive deep berry flavors such as cocoa, black raspberry, and plum, complemented by soft floral notes and a black chocolate aftertaste. The overall performance is both intense and dynamic.
In terms of origin, Danch Meng hails from the Kambata region within Ethiopia's Southern Nations, Nationalities, and Peoples' State (SNNP), which is one of the important micro-regions surrounding Yirgacheffe. The growing environment here is natural and ecologically diverse, with coffee trees mostly being native varieties. Coupled with the large day-night temperature difference brought by the high altitude, the coffee cherries mature more slowly, accumulating richer sugars and flavor compounds.
In terms of processing technique, Danch Meng uses the N2 grade natural process, which is the most fruit-forward category in the 90+ system. This method emphasizes full interaction between the pulp and the seeds, imparting more intense fruit and dried fruit flavors to the coffee. Compared to the bright and clean acidity of W2 washed process and the balanced tea-like quality of H2 honey process, the N2 natural better highlights intense fruity notes and syrupy sweetness, making it ideal for coffee lovers who enjoy deep and layered taste profiles.
In terms of flavor expression, this bean is often described as having aromas of nectarine and tropical fruits, along with a rich texture reminiscent of oak barrel aging. The front palate mostly features intense flavors of blackberry, blueberry, and other berries, the mid-palate transitions into soft floral notes and delicate caramel sweetness, and the finish carries on with the aftertaste of black chocolate and a hint of dried fruit sweetness. The overall performance is very balanced and long-lasting.
For those who prefer pour over, it is recommended to use a medium-fine grind (approximately 3.5 on the Hario V60 burr setting), paired with a V60 filter. Water temperature should be controlled between 91–93°C. The coffee-to-water ratio can be set at 1:15, meaning 15 grams of coffee grounds to 225 grams of water. Specifically, start by pouring 30 grams of water for a 27-second bloom, then pour up to 105 grams and pause. Once the bed’s moisture level drops by half, pour again, steadily adding water until reaching a total of 225 grams. The total extraction time is advised to be around 2 minutes. Maintain a steady flow rate to avoid over-extraction or channeling that could affect flavor presentation.
Additionally, the 90+ brand does not name its coffees based on origin or farm, but rather according to the flavor characteristics revealed through cupping, emphasizing that each bean is meticulously designed and processed like a work of art. This approach allows consumers to intuitively sense the flavor profile from the name, rather than relying solely on origin information. The name Danch Meng, which in the local language signifies “good path,” also echoes the exceptional flavor journey this premium natural coffee delivers.
Overall, Danch Meng is an Ethiopian natural specialty bean that combines regional character with artisan craftsmanship. It not only showcases the unique terroir of the Yirgacheffe region but also maximizes the potential of natural processing flavors through 90+’s professional techniques. For coffee enthusiasts eager to deeply explore high-altitude natural processing, complex fruitiness, and rich finishes, this bean is definitely worth trying.
The above content is compiled by CoffeeHunters, a coffee news website.
