Why Ethiopian Sidamo Guji Specialty Coffee Beans 'Hua Kui' Are Award-Winning and Captivating

Awards & Recognition

2016/2017

Ethiopia National Taste of Harvest Competition - Champion

2016/2017 Harvest Season Ethiopia Coffee Competition - Champion

2017

Regional Africa Taste of Harvest Competition - Runner-up

2017 Africa Coffee Competition - Runner-up

Brewing Method

Hand-poured Hua Kui. Using 15g of coffee, ground to a medium-fine consistency (Fuji ghost-tooth grinder setting 3.5), a V60 dripper, and water at 91-93°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then pour slowly to 225g. Discard the tail end. Coffee-to-water ratio 1:15, total extraction time 2:00.

Processing Details

The Hua Kui processing station is located in Buku Abel village at an altitude of 2200 meters. During the harvest and processing season (December-January), its unique growing environment and natural climate create Hua Kui's distinctive flavor. Natural processing begins only once the sugar content of harvested red cherries reaches above 30. During the first two days, we maintain the moisture of the red cherries to ensure thorough fermentation of their fruit sugars. The high-altitude location also lets the station's nighttime temperature drop to around 12°C, preventing the over-fermentation odors that excess heat could cause. When temperatures rise at noon, shade is provided in time to prevent sun damage to the red cherries.

At night, to guard against sudden rain, the cherries are wrapped in thick plastic sheeting, which lets them ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the green bean moisture drops to around 13%, processing is stopped, the beans are packed in jute bags, and stored under warehouse conditions of 12-22°C and 40-50% humidity for about 50 days of resting and further dehydration. When moisture reaches around 10%, the beans are transported to the processing plant for hulling, sorting, and sale.

Coffee Origin Information

Coffee Origin: Africa, Ethiopia

Coffee Estate: Guji, Hambella Wamena region, Dimtu city, Buku Abel estate

Coffee Variety: Heirloom, Ethiopian native variety

Production Altitude: 2250-2350m

Quality Grade: G1

Processing Method: Natural (African drying beds)

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk green coffee beans

Roast Level: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Ethiopia

Roast Degree: Light roast

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350m

Processing Method: Natural

Variety: Local native Heirloom

Producer: Local smallholders

Flavor Profile: Passion fruit, rose floral notes, strawberry jam

Tasting Notes

Dry Aroma: Fresh, roasted nuts, spicy notes

Wet Aroma: Chocolate

Crema Aroma: Nut oils, creamy notes

Sweetness: Light, red wine sweetness, honey

Acidity: Medium, fruit acidity, light and clear

Bitterness: Light, smooth

Flavor: Red wine sweetness and acidity in balance

Body/Texture: Excellent, red wine-like mouthfeel

Aftertaste: Chocolate, nuts

Regional Characteristics

Sidamo coffee flavors are incredibly diverse because of different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences between the coffees produced by each town and region. The Sidamo growing region lies in southern Ethiopia. Agriculture dominates the local economy, with coffee growing areas situated around the Great Rift Valley.

Awards

Cupping Notes: Passion fruit, rose floral notes, strawberry jam, berry sweetness and acidity, peach flesh, black tea finish

FrontStreet Coffee Recommendation

Hua Kui's reputation rests on its Guji terroir and natural processing, and FrontStreet Coffee's Ethiopian lineup follows the same thread. The FrontStreet Natural Huakui comes from the Hambella area of Guji in Sidamo, grown at high altitude and dried as a natural; roasted light-medium, it shows light fermented wine, florals, citrus, and mango, with honey sweetness, cocoa, and a little spice over a full body. For another expression of the same origin, the FrontStreet Sidamo Natural Hamasho is built on the JARC 74158 variety and brings perfume lemon, strawberry, and star fruit, with green grape and a soft floral finish.