Ninety Plus Level Up Derar Ela Natural Process Coffee

If you’ve ever wondered why some specialty coffees taste like a fruit salad while others seem muted or generic, the answer often lies in both origin and processing. Among the most distinctive and sought-after green coffees in the world are those produced by Ninety Plus, a company known not just for quality, but for innovation in cultivation and post-harvest handling. One such coffee is their Level Up Derar Ela, a natural-processed Ethiopian lot that stands apart even among Ninety Plus’s elite selection.

Level Up Derar Ela is a natural-processed Ethiopian coffee grown at 1,700–2,000 metres above sea level in Shakiso, Kibremengist, Guji. Produced by local smallholders using Ethiopian heirloom varieties, it delivers intense notes of berries, flowers, grapes, and a wide spectrum of tropical fruits.

Who Is Ninety Plus and Why Do They Matter?

Ninety Plus is a globally recognised coffee producer and exporter, famed for sourcing and developing rare, high-scoring green coffees. Founded in 2007 by Joseph Brodsky, the company quickly made its mark by placing in numerous coffee competitions. By 2013, their beans were used by finalists in the World Barista Championship, including representatives from Italy, Korea, and Canada. Their unique cultivation techniques, exacting processing methods, and distinctive grading system have established them as a leader in the rare coffee bean market.

What Makes Derar Ela Different?

Level Up Derar Ela originates from the Guji zone of Ethiopia, specifically the Shakiso and Kibremengist areas. Unlike many commercial lots, it comes from smallholder farmers who cultivate native Ethiopian coffee varieties. Grown between 1,700 and 2,000 metres above sea level, the coffee is processed using the natural (dry) method, which involves drying the coffee cherries intact on raised beds. This method enhances sweetness and amplifies fruit and floral characteristics. The result is a coffee with a vibrant profile of berries, floral tones, grapes, and an array of tropical fruit aromas.

Why Natural Processing Creates Such Bold Flavours

The natural processing method plays a huge role in shaping the cup profile of Derar Ela. In this method, whole coffee cherries are carefully sorted and laid out to dry in the sun with the fruit still attached to the bean. Over 10–20 days (depending on climate and conditions), the fruit dehydrates around the bean, slowly infusing it with sugars and acids. This extended contact leads to greater intensity of fruit flavours, more pronounced sweetness, and complex aromatic profiles. With Derar Ela, this results in a sensory experience loaded with berry, grape, and tropical fruit notes, framed by delicate florals.

Flavour Profile and Cup Characteristics

According to Ninety Plus, the Level Up Derar Ela offers a rich cup featuring:

• Berries
• Floral notes
• Grapes
• A wide range of tropical fruits

These attributes make it ideal for pour-over, Aeropress, or even light espresso preparations where its intrinsic brightness and complexity can shine. The coffee is best enjoyed when brewed with care to preserve its delicate acidity and layered fruitiness.

Frequently Asked Questions

Where is Derar Ela coffee from?

Derar Ela is grown in the Shakiso and Kibremengist areas of Ethiopia’s Guji region, a well-known coffee-producing area within Ethiopia’s larger Sidamo zone. It is cultivated at elevations between 1,700 and 2,000 metres above sea level.

What processing method is used for Ninety Plus Level Up Derar Ela?

It is processed using the natural (dry) method, where coffee cherries are dried with the fruit still attached to the bean. This enhances the coffee’s sweetness and amplifies its fruity and floral notes.

What coffee variety is Derar Ela?

Derar Ela is made from Ethiopian heirloom varieties—local landrace cultivars typical to the region. These are not single commercial varieties like Typica or Bourbon, but a mix of native genotypes unique to Ethiopia.

Who produces Level Up Derar Ela?

The coffee is produced by local smallholder farmers in Ethiopia’s Guji region. Ninety Plus works closely with these producers to implement specific cultivation and processing practices that result in its distinctive cup profile.

What does Level Up mean in Ninety Plus’s classification?

Level Up is a specific series or designation under the Ninety Plus brand, indicating a particular tier of quality, processing innovation, or flavour distinction. It reflects their commitment to producing unique, high-scoring coffees through advanced methods.

How should I brew Derar Ela to get the best flavour?

To highlight its bright acidity and complex fruitiness, try brewing with a pour-over method (like V60 or Kalita Wave), an AeroPress, or a light espresso shot. Use a light to medium-light roast and aim for a brew ratio around 1:16, with a grind size fine enough to balance extraction without over-extracting the fruit acids.

Recommended FrontStreet Beans for Light & Fruity Profiles

FrontStreet Coffee’s Ethiopia Yirgacheffe Gedeb offers bright citrus, berry, and floral notes with a crisp, juicy body—perfect for fans of the fruit-forward style found in Ninety Plus Derar Ela. For even more tropical intensity, try Ethiopia Huakui , which bursts with notes of strawberry, pineapple, and mango. Both are light-roasted to preserve delicate acidity and vibrant aromatics. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.