Grind Size for Hana Guai Coffee: Siphon Pot, Moka Pot, French Press, AeroPress - How to Brew Hana Guai Coffee Best

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Brewing Parameters

For pour-over of 15g of Horse Champion coffee, use medium-fine grind (Fujisaki ghost tooth blade grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water and let it bloom for 27 seconds. Pour to 105g and pause. Wait until the water level drops to halfway, then continue pouring slowly until reaching 225g total. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Processing Method

At night, to prevent sudden rainfall, the coffee cherries are wrapped with thick plastic sheets. This allows the red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the moisture content of the green coffee beans drops to about 13%, the sun-drying process is stopped. The beans are then packed in jute bags and stored in warehouses at 12-22°C with 40-50% humidity for about 50 days of bean resting and further dehydration. When the moisture content reaches around 10%, they are transported to the processing plant for hulling, screening, and sale.

Coffee Origin Information

Coffee Origin Country: Africa, Ethiopia

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

Coffee Variety: Heirloom, Ethiopian native varieties

Production Altitude: 2250-2350m

Quality Grade: G1

Processing Method: Natural (African drying beds)

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk 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 heirloom varieties

Producer: Local smallholder farmers

Flavor Notes: Passion fruit, rose floral, strawberry jam

Regional Characteristics

The coffee flavors of Sidamo Horse Champion are extremely diverse. Different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in the coffee produced in each town area. The Sidamo production area is located in southern Ethiopia. Agriculture dominates the industry here, with coffee growing areas situated around the Great Rift Valley. The coffee flavors of Sidamo are extremely diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, creating distinct differences and characteristics in the coffee produced in each town area. The Sidamo production area is located in southern Ethiopia. Agriculture dominates the industry here, with coffee growing areas situated around the Great Rift Valley.

Hambella (generally translated as "Hanbella") is located in Ethiopia's largest coffee-producing region, Guji, and administratively belongs to the Oromia Regional State. Hambella is separated from Yirgacheffe's Kochore region by mountains, with a highland barrier of 3200 meters altitude and about 30 kilometers width between the two production areas. To the southeast, east, and north, it borders Guji's Shakiso, Uraga, and Kercha sub-regions respectively, making it Ethiopia's highest-altitude coffee sub-region (Harrar is Ethiopia's highest-altitude main production region).

Currently, there are about 20 processing plants of various sizes in the Hambella region. In the Dimtu core production area of Hambella, DW Company has four estate processing plants: "Buku Abel," "Buku Saysay," "Haro Soresa," and "Tirtiro Goye," with an annual coffee production of about 1100 tons.

Among all these estates and processing stations, only the natural processed coffee from the "Buku Abel" estate and processing plant is called "Horse Champion."

Award Recognition

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

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

Processing Details

The Horse Champion processing plant is located in Buku Abel village at an altitude of 2200 meters. From the beginning of its cultivation, it was chosen for its noble "family environment" - fertile humus-rich reddish-brown soil, and given shade protection from "Enset" trees. This allows Horse Champion to receive sufficient sunlight and develop rich flavors without consuming excessive nutrients, thereby retaining more essence within the coffee cherries. During the harvest and processing season (December-January), its unique growing environment and natural climate create Horse Champion's distinctive flavors. We only begin natural processing when the sugar content of the harvested red cherries reaches above 30. In the first two days of natural processing, we ensure the humidity of the red cherries to allow their fructose to fully begin fermentation reactions. At the same time, the high-altitude location allows the processing plant's nighttime temperature to drop to around 12°C, preventing over-fermentation odors due to excessive temperatures. When temperatures are higher at noon, we promptly provide shade to prevent sun damage to the red cherries. We only select fully red, completely mature coffee cherries, all hand-picked, dried on African raised beds, with limited cherry layer thickness and continuous turning every 24 hours to ensure even sun-drying and ventilation, more accurately controlling the degree of fermentation.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473