Introduction:The 90+ Drima Zede (Candle Mango) coffee beans are an exceptional naturally processed lot from Ethiopia’s Sidama region, renowned for their flavors of nectarine, mango, and a creamy smoothness. This article delves into the origin of its name, the characteristics of its growing region, the high-elevation raised bed sun-drying process, and offers detailed roasting recommendations and pour over parameters to help you fully showcase the multi-layered fruitiness and rich profile of this specialty coffee.
The 90+ Drima Zede (Candle Mango) is a legendary coffee variety that has attracted considerable attention in the specialty coffee world. It comes from the renowned American specialty coffee brand Ninety Plus Coffee and is grown in Ethiopia’s Sidama region. This coffee is celebrated for its complex yet gentle flavors of nectarine, mango, and cream, and especially under the high-elevation raised bed sun-drying process, it exhibits outstanding purity and layers of sweetness.
Brand Background: What is Ninety Plus Coffee?
Founded in 2006 and headquartered in the United States, Ninety Plus Coffee is one of the most representative brands in the global specialty coffee market. Its products are positioned at the high end and are particularly well-known for their flavor innovation and processing techniques, making it a top choice for many baristas and competition contestants. The “90+” in the brand name does not simply refer to a cupping score above 90, but represents 13 meticulously crafted, unique premium coffee series under the brand. These beans all originate from native Ethiopian varieties, with some even transplanted from the famous Panamanian Gesha (Gesha) genetic lineage.
A major feature of Ninety Plus is its rigorous “micro-lot processing” for each coffee. Based on microclimates, varieties, and harvest times, the beans are finely categorized, and then exclusive post-harvest processing methods are designed according to their individual characteristics—almost like crafting a unique flavor profile for each coffee—resulting in extremely distinctive personalities for each lot.
Origin of the Name and Terroir of the Growing Region
The name Drima Zede (Candle Mango), in the local language, means “Best Approach,” symbolizing that this coffee presents its most elegant flavors in the most natural way possible. It comes from Ethiopia’s Sidama region in the south, grown at altitudes between 1750 and 2000 meters—a typical highland environment with cool temperatures and significant day-night temperature variations, which helps the coffee cherries ripen slowly and accumulate richer sugars and flavor compounds.
Sidama boasts fertile volcanic soil with excellent drainage and abundant natural organic matter. Coupled with its diverse terrain, including mountains, plateaus, valleys, and plains, it creates diverse potential for coffee flavors. Coffees from this region generally exhibit bright acidity, smooth mouthfeel, and delicate floral notes, making it one of the important representatives of high-quality African coffee.
High-Elevation Raised Bed Sun-Drying: The Key to Pure Flavor
The 90+ Drima Zede uses the High Elevated African Bed Natural processing method, an approach that demands great patience and technique. Only fully ripe, deep red coffee cherries are selected during harvest and pre-sorted at the processing facility to ensure consistency in size and ripeness.
Next, these cherries are evenly spread on raised beds or wooden frames approximately one meter above the ground. They are hand-turned multiple times a day to ensure uniform heat exposure and drying for every bean. This process usually takes two to three weeks, during which workers continuously remove moldy or unhealthy beans to guarantee the final coffee beans have pure, clean flavors without off-notes.
Through this meticulously controlled sun-drying method, the Drima Zede coffee ultimately delivers exceptionally transparent fruity aromas, multi-layered sweetness, and a gentle body. When served cold, a noticeable transformation in flavors can be observed, making it a classic example of the natural processing method.
Green Bean Characteristics and Roasting Recommendations
The green beans of 90+ Drima Zede have a slightly grayish-green appearance and vary slightly in size. They belong to the Ethiopian Heirloom variety. They possess soft and bright acidity, a rich and layered mouthfeel, along with delicate floral and fruity qualities. For roasting, it is recommended to use a medium-light to medium roast range to preserve their inherent fruitiness and balanced acidity and sweetness.
A commonly recommended roasting curve is: start at 200°C for proper pre-roasting and dehydration, paying attention to controlling the yellowing time and the development stage before first crack. Around 1 minute and 55 seconds after first crack, when the temperature approaches 195°C, the roast should be dropped to achieve optimal fruitiness and sweetness. Fine-tuning of heat and air settings may be needed based on roaster characteristics, and multiple trials are advised to find the best flavor window.
Cupping Flavor Profile
Under standard cupping conditions (20-number sieve extraction rate of 70–75%, water temperature of 94°C, brew ratio of 1:18.18, extraction time of about 4 minutes), the Drima Zede exhibits the following characteristics:
- Dry Aroma: Fresh citrus-like fragrance
- Wet Aroma: Sweet aroma of nectarine and tropical fruits
- Flavor: Nectarine, mango, cream, citrus, with a smooth finish and a hint of spice
Overall, it presents a balanced acidity and sweetness, with vivid fruitiness that is not cloying, and a rich yet light-bodied feel. It is an excellent choice for coffee lovers who enjoy fruity profiles.
Pour Over Recommendations and Practical Parameters
It is recommended to use a V60 #01 filter cone, paired with the following parameters to fully highlight the delicate fruitiness and creamy mouthfeel of the Drima Zede:
- Coffee Dose: 15 grams
- Water Temperature: 90–91°C
- Brew Ratio: 1:15
- Grind Size: Fine sugar or BG#6S (equivalent to medium-fine grind)
Pour Over Steps:
- Start with a 30-gram bloom for about 30 seconds
- Then pour 125 grams of water using a small stream in a circular motion centered around the coffee bed, waiting until the water level is about to expose the coffee grounds
- Continue pouring until the total water volume reaches 225 grams, then remove the filter cone
- Total brew time should be controlled to around 2 minutes
With these parameters, the Drima Zede will exhibit distinct berry and tropical fruit tones, paired with flavors of nectarine, cream, and tropical fruits. The balance of acidity and sweetness, along with a moderate aftertaste, makes it an ideal specialty coffee for daily enjoyment as well as competition-level challenges.
The above content is compiled by CoffeeHunters, a coffee news website.
