Introduction:The 90+ Drima Zede is a premium natural-processed coffee from Ethiopia’s Sidama region, renowned for its complex and captivating floral and fruity aromas, as well as its exceptionally clean and pure flavor profile. This article will provide an in-depth analysis of the characteristics of the producing region, the unique processing techniques of the 90+ brand, the green bean selection process, and the design of the light roast curve. It also offers practical brewing parameters for both pour over and siphon methods to help you better understand the distinctive charm and brewing essentials of this specialty coffee.
The 90+ Drima Zede is one of the most representative natural-processed coffees under Ninety Plus Coffee, originating from the Sidama region of Ethiopia at elevations between 1,750 and 2,000 meters above sea level. The name of this coffee means “the best way” in the local language, and its flavor profile is highly layered, blending delicate floral notes, nectarine, tropical fruit aromas, along with subtle hints of cream and cinnamon. It has a medium-high acidity, a bright and clean mouthfeel, and showcases a transparency and fine texture that are rare even among natural-processed coffees.
The Sidama region is located on the southern plateau of Ethiopia, featuring a diverse geography that includes high mountains, plateaus, and valleys. The soil is nutrient-rich volcanic earth with excellent breathability and drainage, complemented by the natural cycling of organic matter, all of which contribute to the unique sweetness and aromatic expression of the coffees from this area. The region produces approximately 225,000 bags (each bag weighing 60 kilograms) of coffee annually, making it one of the most sought-after sources of specialty coffee in the international market.
Ninety Plus Coffee is a specialty coffee supplier headquartered in the United States, founded in 2006. Unlike brands that typically name their coffees based on cupping scores, 90+ does not mean that all their coffees score above 90 points. Instead, it represents a top-tier coffee series composed of 13 uniquely flavored offerings. These coffees are all grown from Ethiopian Heirloom varieties, cultivated in their native environment, and processed using meticulously designed methods to bring out the most distinctive flavor characteristics of each bean.
The processing philosophy of 90+ is called Profile Processing, a green bean production system that controls every aspect from origin, variety, climate, harvest timing, to processing method. This approach is akin to the winemaking philosophy of high-end red wines, where processing strategies are custom-tailored to the characteristics of each batch of coffee to achieve the desired flavor profile. This not only enhances flavor consistency but also significantly raises the overall quality standard of specialty coffee, ensuring that each batch of beans exhibits consistent and outstanding traits.
The Drima Zede is processed using the raised bed natural method, which effectively prevents the coffee beans from coming into direct contact with the ground, reducing the risk of impurities and undesirable flavors. During processing, only fully ripe, deep red coffee cherries are selected, and they are frequently turned during drying to ensure even moisture reduction. The entire drying period lasts 20 to 25 days, with the final moisture content strictly controlled at 10.5%—much lower than the typical 11–12% for natural-processed beans. This helps reduce the risk of over-fermentation while preserving more sweetness and aromatic compounds.
During the green bean processing stage, workers perform multiple hand-sortings based on cherry size, ripeness, and the presence of pests to ensure that only the highest-quality coffee cherries proceed to the next stage. Additionally, to maintain flavor stability, the processed coffee cherries are stored in GrainPro bags in a temperature- and humidity-controlled environment for about three months before export. This process aids further flavor integration and development.
Given that Drima Zede possesses extremely vibrant floral and fruity characteristics, it is not suitable for medium to dark roasting. A light and slow roast optimizes its aroma and sweetness expression. It is recommended to use a semi-direct-fire roaster, such as the Yangjia 600g model, with an inlet bean temperature of around 200°C. Gradually adjust the heat and air damper to allow the beans to fully develop during the dehydration phase, then drop them at a precise moment after first crack to preserve the maximum amount of fruity aroma and bright acidity.
For brewing, it is recommended to use a medium-fine grind (such as Hario small Fuji #3.5) with a coffee-to-water ratio of about 1:15, and water temperature controlled at 89–90°C. Begin with a 30-second bloom, followed by pulsed pouring to ensure stable extraction, with a total brew time of about 2 minutes and 15 seconds. This will fully highlight its layers of nectarine, mango, and tropical fruit flavors. If choosing the siphon method, opt for a medium grind, with water temperature at 90–91°C. By using post-addition of coffee grounds and appropriate stirring, you can bring out a clear citrus tone and rich aftertaste, with particularly outstanding sweetness.
The above content is compiled by CoffeeHunters, a coffee news website.
