Introduction:The 90+ Drima Zede coffee beans are renowned for their nectarine, mango, and creamy smooth flavors, making them a top choice for many coffee enthusiasts exploring specialty coffee. This article delves into this Ethiopian Yirgacheffe region Drima Zede bean — from the brand’s origins, the meaning behind the region’s name, details of the raised bed sun-drying process, to practical pour over parameters and cupping data — to help you fully grasp the characteristics and brewing tips of this popular bean.
90+ (Ninety Plus Coffee) is a specialty coffee supplier originating from the United States. Since its founding in 2006, it has carved out a niche in the global specialty coffee market with its high-quality and uniquely flavored beans. Drima Zede is one of its well-known products, sourced from Ethiopia’s Yirgacheffe region. These beans have garnered widespread acclaim for their nectarine, mango, and creamy smooth taste, and are a popular choice in many cafés.
The name Drima Zede, in the local language, means "Best Approach," symbolizing the coffee’s pursuit of ultimate delicacy and purity in flavor expression. These beans are processed using the raised bed sun-drying method, selecting only fully ripe deep red coffee cherries. They are carefully tended and turned multiple times to ensure consistent drying and flavor development, ultimately resulting in an exceptionally clean and layered cup profile.
The Yirgacheffe region is located in the highland areas of southern Ethiopia, at an altitude of about 1750–2000 meters. The climate and geographical conditions here provide an ideal environment for coffee cultivation. The region boasts diverse soil types and microclimates, along with numerous native coffee varieties, contributing to the multifaceted and unique flavor profiles of Yirgacheffe coffees — often characterized by bright acidity, smooth body, and captivating floral notes.
The Drima Zede beans are of Ethiopian heirloom variety and are sun-dried. While this traditional processing method has a long history, improper handling can easily lead to off-flavors. However, 90+ employs raised bed sun-drying techniques that prevent the coffee cherries from directly touching the ground, reducing unwanted earthy notes. During drying, the beans are regularly turned to ensure even heat distribution and dehydration, achieving a highly concentrated flavor with minimal impurities.
From a roasting perspective, baristas recommend using a fast roast profile. The initial roaster temperature is set at 200°C, then reduced to 150°C after 30 seconds of dropping the beans in to stabilize temperature and flavor development during the drying phase. After dehydration, gradually lower the heat, and when first crack begins, further adjust the air vent and flame. The beans are dropped from the roaster at approximately 1 minute and 55 seconds after first crack, when the temperature reaches 195°C, to preserve optimal fruity sweetness and brightness.
In terms of cupping, this coffee is evaluated within 8 to 24 hours post-roast. A 200ml ceramic bowl is used, with water at 94°C, and a grind size passing through a #20 sieve at 70%–75%. The coffee-to-water ratio is 1:18.18. Cupping results show a distinct citrusy dry aroma, while the wet aroma reveals nectarine notes. The flavor profile is rich, featuring nectarine, tropical fruits, cream, mango, and citrus, with balanced acidity and sweetness and a pleasant aftertaste.
If using a V60 filter for pour over, it is recommended to use 15 grams of coffee, with a 1:15 coffee-to-water ratio, and water temperature controlled at 90–91°C. The grind size should be similar to fine sugar or BG#6S. For the pour over steps: start with a 30-second bloom using 30 grams of water, then pour in small circles to reach 125 grams for the first pour, followed by a second pour to 225 grams just before the coffee bed is exposed. Total brew time is around 2 minutes, fully highlighting the coffee’s berry, fruity, and creamy flavors, and delivering a smooth, sweet-and-acidic balanced drinking experience.
In summary, the 90+ Drima Zede coffee beans are a specialty coffee with vivid flavors and rich layers. Whether you’re a coffee novice or a seasoned enthusiast, you can experience the unique charm of Ethiopia’s Yirgacheffe region through these beans. By understanding the origin of its name, the characteristics of the growing region, the details of its processing method, and precise pour over parameters, you’ll be able to more fully appreciate the multifaceted flavor profile of this exceptional coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
