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

Brewing Parameters

For pour-over of 15g of Oiran coffee, use a medium-fine grind (Fujisaki ghost-tooth blade grinder at setting 3.5), a V60 dripper, and water at 91-93°C. First pour 30g of water and bloom for 27 seconds. Pour to 105g and pause. When the water level drops to half the bed, continue pouring slowly to 225g total. Skip the tail of the drawdown. Water-to-coffee ratio 1:15, total extraction time 2:00.

Processing Method

At night, to guard against sudden rainfall, the cherries are covered with thick plastic sheeting, letting the red cherries ferment and dehydrate at relatively low temperatures. After 18 days of natural drying, when the moisture of the green beans drops to about 13%, drying stops. The beans are packed in jute bags and stored in warehouses at 12-22°C and 40-50% humidity for about 50 days of resting and further dehydration. At around 10% moisture 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)

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

Sidamo's coffee flavors are extremely diverse: different soil compositions, regional microclimates, and countless native varieties give each town's coffee its own distinct character. The Sidamo production area lies in southern Ethiopia, where agriculture dominates and the coffee zones cluster around the Great Rift Valley.

Hambella lies within Guji, Ethiopia's largest coffee-producing region, and administratively belongs to the Oromia Regional State. Hambella is separated from Yirgacheffe's Kochore region by mountains — a highland barrier of 3200 meters' altitude and about 30 kilometers' width between the two 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 the highest-altitude main production region).

Currently there are about 20 processing plants of various sizes in Hambella. In the Dimtu core area, DW Company operates 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 stations, only the natural-processed coffee from the Buku Abel estate and plant is called "Oiran."

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 Oiran processing plant sits in Buku Abel village at 2200 meters. The site was chosen for its rich humus-laden reddish-brown soil and the shade protection of "Enset" trees, letting the trees receive ample sunlight and develop rich flavors without over-consuming nutrients — keeping more essence within the cherries. During the harvest and processing season (December-January), this unique environment and climate create Oiran's distinctive flavors. Natural processing begins only when the sugar content of the harvested red cherries measures above 30. In the first two days, the cherries' humidity is maintained so their fructose can fully begin fermentation. The high altitude lets the plant's nighttime temperature fall to around 12°C, preventing over-fermentation odors from excessive heat, and at hotter midday hours the beds are shaded promptly to prevent sun damage. Only fully red, completely mature cherries are selected, all hand-picked and dried on African raised beds, with a limited cherry-layer thickness and continuous turning every 24 hours to ensure even drying and ventilation — and more precise control of fermentation.

FrontStreet Coffee Recommendation

Oiran rewards every brew method in this article as long as the grind matches the device. As pour-over, the natural process shines at medium-light roast: light fermented wine aromas, florals, citrus, and mango, with honeyed sweetness, cocoa notes, a hint of spice, and a thick body with a lasting finish — the profile that made this Guji Hambella natural (a 200-hectare farm, cherries sun-dried 21 days on raised beds and hand-sorted every 3-5 days) a multiple-award winner.

For other methods, adapt the grind to the extraction: a coarser setting for French press and the siphon pot's full immersion, and a finer, tighter grind for the moka pot and AeroPress, which use pressure and shorter contact times. Whichever device you choose, keep the water temperature near 91-93°C for pour-over and filter out the last of the drawdown to preserve the cup's clean, juicy passion fruit and strawberry-jam sweetness.