Origin
- Region: Ethiopia Sidamo
- Variety: Heirloom variety
- Process: Natural
- Roast: Cinnamon Roast
- Altitude:
- Sample Batch:
- Grower:
Flavor Notes:
Aroma features prominent floral notes, with nectarine and tropical fruits upon entry. As it cools slightly, blackberry, blueberry, plum, cream, cinnamon, jackfruit, and fermented wine notes emerge.
- Aroma: Medium
- Cleanliness: Strong
- Sweetness:Strong
- Acidity:Medium
- Body:Strong
- Bitterness:Medium
- Aftertaste:Medium
- After Cooling:Medium
CandleberryCoffee Bean Intro:
Ninety Plus Candleberry
Country: Ethiopia
Region: 90+ SNNP, Sidama
Altitude: 1750-2000 meters
Processing Method: Natural Process
Variety: Ethiopian Heirloom
Light Roast
Acidity: Medium-High
Flavor: Floral, Nectarine, Tropical Fruits, Blackberry, Blueberry, Plum, Cream, Cinnamon
Sidamo is located on the Ethiopian plateau at altitudes between 4600-7200 feet (Sidamo Province), the southernmost part of Ethiopia. It is a well-known specialty coffee region in southern Ethiopia, bordering Kenya, southeast of Gimma and directly south of the capital. The coffee is generally known for its pronounced sweetness and is preferred by many. Its annual production is about 225,000 bags/60kg.
The coffee flavors of Sidamo are highly diverse. With different soil types, microclimates, and countless native coffee varieties, the region features a varied terrain of towering mountains, highlands, plateaus, valleys, and plains. The geology consists of fertile, well-drained volcanic soils with depths close to two meters, and the topsoil appears dark brown or brown in color. The greatest advantage here is that the soil fertility is maintained through the cycling of organic matter, utilizing fallen leaves from surrounding trees or plant residues as fertilizer.
Drima Zede (Candleberry, the name of this 90+ series bean) means “Best Approach” in the local dialect. According to information provided by Ninety Plus Coffee, this Candleberry is a specially developed product line based on over 90+ years of experience—specifically a Natural Process Sidamo coffee. The origin of [Ninety Plus Candleberry] is actually Sidamo, not the Yirgacheffe region. The traditional Natural Process is difficult to execute while achieving clean flavors, but with 90+ technical support, Drima Zede only manually selects the ripest coffee cherries. The drying process involves careful and continuous stirring to ensure uniformity. The final result is an exceptionally transparent and clean cup, with dramatic changes in flavor from hot to cold, and enchanting aromas of fruit, flowers, and oak barrels.
Follow the official account and sendRead Full Article Free
Region Intro:
Sidamo (specialty region): altitude 1,400-2,200 m | garden coffee system |
The flavor is similar to Yirgacheffe; finely washed or natural Sidamo likewise has floral and orange notes, and its standing is no less than Yirgacheffe. The varieties in these two regions are similar; the beans are medium-sized, but there are also short-stature small bean varieties, which farmers often sell separately. The common Kurmie has relatively poor disease resistance; Wolisho is tall and robust; Deiga has a medium tree form. These three types are the main force behind the specialty natural series Biloya and Aricha.
Brewing Tips:
Recommended Brewing Method: Pour Over
Filter: v60
Water Temperature: 90-92°C
Coffee Dose: 15g
Brew Ratio: 1:15
Grind Size: Medium-Fine (80% through a 20-mesh sieve per Chinese standards)
Brew Technique: Pulsed Pouring
Bloom with 30g water for about 30 seconds, then pour in 125g of water using small circular motions centered. When the water level drops near the bed surface, continue pouring to 225g total. Remove the filter when the water level is about to reveal the coffee bed. (Timing starts at bloom.) Total brew time: 2’00”.
