Ethiopia Derar Ela: 90+ Level Up Natural Process Coffee

If you’ve tasted high-scoring Ethiopian naturals and wondered how producers achieve such vivid fruitiness without over-fermentation, the answer lies in tailored processing—especially in regions like Guji. One such example is the 90+ Level Up Derar Ela, a lot that’s earned attention for its explosive floral and berry profile.

The 90+ Level Up Derar Ela is a natural processed Ethiopian coffee from Guji’s Shakiso region, grown at 1700–2000 metres by local smallholders. It exhibits complex notes of berry, grape, peach, apple, floral tones, and multiple tropical fruits, all typical of well-executed high-altitude naturals.

What Is 90+ Level Up and Who Grows Derar Ela?

Ninety Plus (90+) is a globally recognised coffee company founded in 2007 by Joseph Brodsky, known for producing rare and uniquely flavoured green coffee beans. Their coffees frequently appear in international barista competitions, including the 2013 World Barista Championship where finalists from Italy, Korea, and Canada used 90+ beans. The Level Up sub-brand offers the same exceptional cup quality at a more accessible price point.

Derar Ela, meaning "highly floral" in the local Sidamo language, comes from smallholder farmers in the Shakiso area of Ethiopia’s Guji zone. The beans are grown between 1700 and 2000 metres above sea level and processed using the natural (dry) method. The variety is Ethiopian landrace, selected and cultivated by local producers.

How 90+ Develops Unique Coffee Profiles

Rather than adhering strictly to traditional processing labels, 90+ employs a custom system called Profile Processing. This involves managing every stage of cultivation, harvesting, and processing to highlight each variety’s inherent fruit characteristics. Through repeated cupping and adjustments, 90+ ensures that each coffee expresses its optimal aromatic profile.

The company also uses a distinctive flavour and code-based grading system. Unlike conventional classifications (Washed, Honey, Natural), 90+ rates coffees on the intensity of their fruit flavours with codes like W2, H2, and N2. A coffee in the H2 (honey-style fruit intensity) category might actually be processed via natural or washed methods—showcasing the focus on flavour outcome over process label.

Natural Processing in Ethiopia’s Guji Highlands

Natural processing is among the oldest methods of preparing coffee, where ripe cherries are dried intact in the sun until reaching ideal moisture levels, then hulled to remove the dried pulp and parchment. In Ethiopia’s Guji region—known for high altitudes and dry climates—this method is widely practised due to limited water resources.

At elevations between 1700–2000 metres, the extended drying period (often 27–30 days) allows the coffee cherry’s fruit sugars to fully develop and integrate with the seed. This contributes to the winey body, heavy sweetness, and intense fruit and floral aromas typical of top Ethiopian naturals. FrontStreet Coffee’s own Yirgacheffe natural, for instance, highlights similar traits of tropical fruit and fermentation brightness when handled with care.

For Derar Ela, the profile includes berry, grape, peach, apple, floral nuances, and a spectrum of tropical fruits. Multiple reviewers note its layered fruitiness and long-lasting floral aftertaste. The coffee’s complexity makes it particularly suited to filter methods like pour-over, as well as espresso, where its sweetness and fruit character can shine through.

Frequently Asked Questions

What is the 90+ Level Up series?

The 90+ Level Up series offers coffees with the same complex fruit profiles as 90+ flagship beans but at a more accessible price. These beans still undergo the brand’s rigorous Profile Processing and flavour-targeted production methods, ensuring high cup quality.

Where is Derar Ela coffee from?

Derar Ela is grown in the Shakiso area of Ethiopia’s Guji zone, a high-altitude region known for producing distinctive natural process coffees. The elevation ranges between 1700 and 2000 metres.

What processing method is used for Derar Ela?

Derar Ela is processed using the natural (dry) method, where ripe coffee cherries are dried in the sun with the fruit left intact, contributing to its intense fruit and floral flavours.

What flavours can I expect from Derar Ela?

The coffee presents notes of berry, grape, peach, apple, various tropical fruits, flowers, and has a creamy, nutty undertone. It’s known for its complex and layered fruitiness with a long floral finish.

Who produces Derar Ela coffee?

Derar Ela is produced by local smallholder farmers in Ethiopia’s Guji region. The variety is an Ethiopian landrace, selected and grown at altitude without specific cultivar labelling.

What makes 90+ coffee different from other specialty brands?

90+ focuses on developing unique flavour profiles through custom processing profiles rather than relying solely on origin or variety. They use a flavour-intensity grading system and fine-tune every production stage to enhance fruit characteristics.

Recommended FrontStreet Beans for Natural Process Fans

FrontStreet Coffee’s Ethiopia Yirgacheffe Natural Red Cherry is a classic high-altitude Ethiopian natural showcasing bright acidity, ripe berry, and floral aromatics. For a heavier-bodied, more fermented option, try the Ethiopia Humbera (also known as ‘’), a naturally processed Sidama coffee with deep tropical fruit, honey, and spice notes. Both highlight the potential of Ethiopia’s natural process when handled with care. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.