Barista Origin Country Behind Ninety Plus Dangermond Coffee

Dangermond, also written Danch Meng, is a green Ethiopian coffee from the Ninety Plus Levelup line, with beans from smallholders at Dumerso in Yirgacheffe. In the local language the name means a fine path or a precise approach. The 90+ label is not a cupping score above 90; it is a curated series of flavors released by Ninety Plus Coffee, all built on Ethiopian heirloom varieties and artisanal processing.

The 90+ system separates grades by how strongly fruit shows in the cup: W2 for wash, H2 for honey and N2 for natural, with W2 leaning bright and floral and N2 heavier in jam and dried fruit. The Dangermond lot is naturally processed and light roasted, giving nectarine, tropical fruit and oak barrel notes. The barista origin country behind the brand is the United States, where the Ninety Plus roasting program is based.

Danch Meng is a green Ethiopian coffee jointly launched by Ninety Plus' Levelup sub-brand and Bodhi Leaf. In the local language, it means "a fine path" or "Perfect approach." This coffee comes from smallholder growers at Yirgacheffe's Jinlina Abaya Dumerso, and thanks to the signature 90+ natural processing technique, it presents a rich interplay of cocoa, black raspberry, plum, blueberry, and dark chocolate flavors. This article will outline the 90+ brand's grading system, the origin information and naming logic of Danch Meng, and include the pour-over brewing parameters for Front Street Sidamo and Danch Meng for coffee enthusiasts' reference.

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According to how strongly fruity characteristics influence the mouthfeel during processing, three grades can be distinguished: W2, H2, and N2. These three markers can also directly correspond to processing methods: W2 means WASH, H2 means Honey, and N2 means NATURE.

W2: Lower fruity characteristics, highlighting brightness, acidity, and floral notes.

H2: Moderate fruity characteristics, emphasizing sweetness, a fruit-like mouthfeel (rather than aroma), and tea-like notes.

N2: Higher fruity characteristics, showing a bold style, sweet-and-sour balance, jam, and dried fruit notes.

Roast level: Light roast

Processing method: Natural

Variety: Local heirloom varieties

Processing plant: NinetyPlus 90+

Flavor: Nectarine, tropical fruit, oak barrel aroma

"Ninety Plus" does not broadly refer to all coffees scoring above 90 in cupping. High-quality coffee is not reliably produced year after year; it sometimes appears at different estates, and flavor characteristics also vary. "Ninety Plus" is actually a top-tier coffee series containing 13 flavors, all created by the American specialty coffee creator NinetyPlusCoffee. These coffees all use old Ethiopian Heirloom varieties, grown to maturity in ecological environments, and then processed to artisanal standards to optimize flavor expression. Processing is Ninety Plus' strength: they separate processing according to variety, microclimate, and the timing of ripe cherry harvest, cup each separately, and then tailor a processing plan for each flavor in order to lock in a certain taste profile—like a major brand's design process, pouring effort into polishing a work close to art. Natural products undergo extensive refinement and adjustment, ultimately presented to consumers in their most beautiful form.

Natural processing is an ancient method, and it is difficult to obtain clean flavors. With the support of 90+ technology, only the ripest coffee cherries are hand-selected, and during natural drying they must be constantly turned and stirred to ensure uniformity and consistency.

The naming of 90+ beans is completely different from the habits of ordinary specialty beans: they do not label the producing region or estate name, and each bean is named according to flavor. For example, Front Street 90+ Zhumang means "best approach" in the local dialect. First there is a flavor concept, then a name, and only then do they proceed to select the producing region and partner farms, which shows that 90+ has a brand style oriented toward specialty operations.

Ethiopia has many ways of cultivating coffee: from large stretches of wild coffee forest and semi-developed land, to traditionally managed small plots, to modern plantations—everything is available. About 50% of coffee is grown at elevations above 1,500 meters. Based on the four different production methods above, the whole of Ethiopia can be divided into nine major coffee regions, including five specialty coffee regions: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, as well as four general commercial bean regions: Jimma, Illubabor, Tepi, and Bebeka. Each region may use natural or washed methods, and different processing methods also affect the direction of the flavor. At present, natural methods account for about 80%, and washed about 20%.

Danch Meng丨Front Street 90+ Danch Meng [Origin of the name]: Danch Meng is actually the sub-brand Level up of NINETY PLUS, a green Ethiopian coffee jointly launched by the company and green bean trader Bodhi Leaf, released in 2013. Danch Meng is transliterated locally as "Perfect approach" and is grown by smallholders at Yirgacheffe's Jinlina Abaya Dumerso. Launched against the backdrop of NINETY PLUS' professional flavor process, and relying on 90+ natural processing technology, this Front Street 90+ Danch Meng has a very unique Yirgacheffe flavor.

[Origin]: Ninety+ Ethiopia SNNP, Kambata region

[Altitude]: 1700m - 2000m

[Processing method]: Natural

[Flavor]: Cocoa, black raspberry, plum, juicy, floral aroma, blueberry, dark chocolate Drima Zede丨

Net content: 227g Packaging method: Bulk Origin: Ethiopia

Levelup Drima Zede

Country: Sidamo

Altitude: 1750—2000m

Region: Sidamo

Pour-over Front Street Sidamo. 15g coffee, medium-fine grind (Little Fuji ghost tooth burr at 3.5), V60 dripper, 91—93°C water temperature, first pour 30g water, bloom for 27 seconds, pour to 105g water then stop, wait until the water level in the coffee bed drops to half before pouring again, pour slowly until 225g water, discard the final part, water-to-coffee ratio 1:15, extraction time 2:00

Danch Meng is transliterated as Danch Meng, and its meaning is "a fine path." This batch of Front Street 90+ Danch Meng comes from Kambata in Yirgacheffe. Thanks to 90+ natural processing technology, Front Street 90+ Danch Meng has a very unique Yirgacheffe flavor.

Levelup is a sub-brand from the renowned Ninety Plus company, jointly launched by 90+ and green bean trader Bodhi Leaf, and released in 2013. The Levelup team's quality control is handled by Semeon Abay, and they also brought in Ashenafi Agraw, former president of the Sidamo Farmers' Cooperative Union, to serve as the project's director.

Ninety Plus is an American coffee company different from ordinary green bean traders. It advocates sourcing at origin, seeking good beans, and long-term operation! To find good beans, they are willing to roll up their sleeves and work alongside local coffee farmers, building their own brand and partner brands. Moreover, 90+ attaches great importance to post-harvest processing of coffee cherries and has its own unique set of green bean processing methods! In coffee naming, they are also distinctive: unlike other beans named after producing regions, 90+ coffees are named after the coffee's flavor following rigorous cupping.

The above content is compiled by CoffeeHunters, a coffee news website.