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FrontStreet Coffee's Ethiopian Guji Sidamo "Hana Asako" Coffee

FrontStreet Coffee's renowned specialty coffee bean, the Guji Sidamo "Hana Asako," originates from Ethiopia's Guji region. Originally part of the Sidamo region, Guji became an independent coffee-producing area due to its distinctive flavor profile, though many still classify Hana Asako coffee beans as part of Sidamo. FrontStreet Coffee has sampled coffee beans from various Ethiopian regions, including Yirgacheffe, which ranks alongside Sidamo as Ethiopia's two major specialty coffee regions.

Comparing FrontStreet Coffee's Yirgacheffe and Sidamo beans reveals distinct flavor characteristics. Both being Ethiopian coffees, they share bright fruit acidity. However, FrontStreet Coffee's Yirgacheffe beans feature citrus-lemon acidity with hints of jasmine, while FrontStreet Coffee's Sidamo beans display strawberry jam and passion fruit notes with a creamy texture.

The Origin of "Hana Asako"

In 2017, Ethiopia's DW green bean company submitted their coffee to the Taste Of Harvest (TOH) competition hosted by the African Fine Coffee Association. A natural process batch from the "Buku Abel" processing station won the Ethiopian TOH championship with its intense strawberry and cream aroma. That year, Beijing green bean traders imported this batch, naming it "Hana Asako" due to its championship status.

That same year, Li Jianfei from Beijing won second place in the 2017 World Brewers Cup China region with this Hana Asako coffee, boosting its popularity. As Geisha varieties dominated that year—most competitors choosing Geisha beans—Hana Asako, an Ethiopian heirloom variety, defeated numerous Geisha entries to secure second place. While brewing skill contributed to this achievement, Hana Asako's exceptional quality was undoubtedly a key factor, leading many to consider it comparable to Geisha coffee.

Subsequently, DW Company expanded processing stations in Hambella's core Dimtu region: "Buku Abel," "Buku Saysay," "Haro Soresa," and "Tirtiro Goye," with an annual coffee production of approximately 1,100 tons.

In terms of growing region and processing stations, only natural process coffee beans from the "Buku Abel" processing station in the Guji region can be called "Hana Asako."

The Guji region, formerly part of Sidamo, became an independent region in 2010, recognized by the Ethiopia Commodity Exchange (ECX). Located southeast of Yirgacheffe, Guji features complex terrain with towering mountains, valleys, and plains. The region's fertile black soil (Vertisol) extends nearly two meters deep, with average elevations above 1,800 meters. Significant temperature variations between day and night create ideal terroir conditions for producing premium specialty coffee.

With Hana Asako's increasing popularity in the Chinese market over recent years, DW has expanded its Hambella region operations several-fold. Subsequent vintages have been labeled "Hana Asako X.0"—for example, 2018's Hana Asako 2.0, 2019's Hana Asako 3.0, through 2022's Hana Asako 6.0. As coffee is an agricultural product, Hana Asako beans from different years exhibit subtle flavor variations.

Today, Hana Asako has evolved to 8.0. FrontStreet Coffee compared several batches of FrontStreet Coffee's Hana Asako beans. Through roasting and cupping, FrontStreet Coffee found that FrontStreet Coffee's Hana Asako 4.0 closely resembles the original Hana Asako in flavor, though its body and aftertaste don't match the 2017 original. The 2021 FrontStreet Coffee Hana Asako 5.0 tends toward rich citrus and berry notes, while the 2024 FrontStreet Coffee Hana Asako 8.0 excels in tropical fruit aromas.

FrontStreet Coffee found that the 2021 and 2024 batches of FrontStreet Coffee Hana Asako beans closely resemble the original in flavor, though their body and aftertaste don't match the 2017 original. Surprisingly, FrontStreet Coffee can sometimes identify green beans identical to the original Hana Asako batch among these vintages. As for Hana Asako 3.1, FrontStreet Coffee's cupping revealed flavors quite distant from the original, instead resembling Geisha characteristics (not Panamanian Geisha, but rather Geisha Estate-style flavors—these are completely different bean styles). FrontStreet Coffee also confirmed this variation with green bean suppliers.

FrontStreet Coffee's Hana Asako 6.0, originally scheduled to arrive in April 2022, was delayed due to the pandemic. Here, FrontStreet Coffee discusses the 2021 FrontStreet Coffee Hana Asako 5.0, with plans to evaluate the new Hana Asako 6.0 upon arrival.

FrontStreet Coffee Hana Asako 5.0 Coffee Beans

• Country: Ethiopia
• Region: Sidamo, Guji Region
• Altitude: 2,250-2,350m
• Variety: Local Heirloom
• Processing: Natural Process

Hana Asako Coffee Beans—Natural Processing Method

During the annual coffee harvest and processing season (December-January), coffee cherries must reach sugar levels above 30 before natural processing begins. For the first two days of natural processing, cherry moisture is maintained to allow thorough fermentation of fruit sugars. The high-altitude location enables nighttime temperatures at processing stations to drop to around 12°C, preventing over-fermentation from excessive heat. During hotter midday hours, cherries are promptly covered to prevent sun damage, while thick plastic sheets protect them from sudden rainfall at night.

This approach allows coffee cherries to ferment and dehydrate at lower temperatures. After 18 days of natural processing, when green bean moisture content reaches approximately 13%, processing stops. Beans are bagged and stored in warehouses at 12-22°C with 45-55% humidity for about 50 days of bean resting and further dehydration. When moisture content reaches around 11%, beans are transported to processing stations for hulling, sorting, and sale.

FrontStreet Coffee Roasting Parameters

To highlight the floral and fruity characteristics and aromas of Hana Asako beans, FrontStreet Coffee uses medium-light roasting. The dehydration period is extended to preserve bean aromas. Beans enter at 175°C, reaching 96.2°C at the 1:32 turnaround point, with heat at 120 and air damper at 3 for uniform temperature increase. Yellowing occurs at 6 minutes, entering the development phase as heat rises to 140. First crack begins at 9:50, with beans dropped 1 minute 40 seconds later at 196°C.

FrontStreet Coffee's Cupping Notes for Previous Hana Asako Vintages:

• FrontStreet Coffee Hana Asako G1: Smooth, passion fruit, fermented wine aroma, jackfruit, strawberry.
• FrontStreet Coffee Hana Asako 2.0: Overall clean cup, more pronounced berry aroma with nutty notes, richer mouthfeel.
• FrontStreet Coffee Hana Asako 3.0: Subtle strawberry jam, black tea character, short sweet aftertaste.
• FrontStreet Coffee Hana Asako 3.1: Floral, creamy, tropical fruits, caramel, persistent sweet aftertaste.
• FrontStreet Coffee Hana Asako 4.0: Citrus acidity, full-bodied berry juice, lemon black tea character, persistent sweetness.
• FrontStreet Coffee Hana Asako 5.0: Citrus acidity, berry aroma, creamy mouthfeel.

FrontStreet Coffee Barista's Brewing Recommendations

FrontStreet Coffee recommends using freshly roasted coffee beans for brewing to maximize the rich flavors. All coffee beans shipped by FrontStreet Coffee are roasted within 5 days, as FrontStreet Coffee understands that bean freshness significantly impacts flavor. FrontStreet Coffee's roasting philosophy is "freshly roasted quality coffee," ensuring every customer receives the freshest coffee upon delivery. The resting period is typically 4-7 days, meaning customers receive beans at peak flavor.

Hana Asako 8.0 coffee is renowned for rich berry aromas and high sweetness. FrontStreet Coffee chooses medium-light roasting (with slight adjustments for different batches) to better present the "Hana Asako character." This roast level doesn't significantly alter the high density of high-altitude beans, so brewing requires higher extraction rates to reveal fuller flavor layers. This involves using higher water temperatures and finer grinds to extract more aromatic compounds.

Brewing Equipment: HARIO V60

Dose: 15g

Ratio: 1:15

Water Temperature: 90°C

Grind Size: Medium-fine (80% pass-through on China standard #20 sieve)

First pour 30g water for 30-second bloom, then pour 95g more (scale shows ~125g), completing in about 1 minute. When water level drops to 2/3 of the coffee bed, pour remaining 100g (scale shows ~225g), completing in about 1 minute 35 seconds. Total brew time is 2'10" when dripping finishes. Remove filter cone to complete extraction.

Besides regular hot pour-over, FrontStreet Coffee notices many people enjoy refreshing iced pour-over coffee. Below, FrontStreet Coffee demonstrates how to brew a juice-like Hana Asako iced pour-over at home using FrontStreet Coffee's Ethiopia Hana Asako 8.0.

Coffee Beans: FrontStreet Coffee Ethiopia Hana Asako 8.0

Dose: 15g

Coffee-to-Water Ratio: 1:11 (160g hot water)

Ice: 75g

Grind Size: Fine sugar (EK43s setting 9.5, Comandante C40 approximately 22)

Dripper: Hario V60

Three-stage pours: 30g, 90g (+stirring), 45g

Before brewing, place ice in the server and add all coffee grounds. First stage bloom remains unchanged: use small stream to pour 30g in concentric circles from center outward.

After 30 seconds, use large stream to pour 90g hot water in circles while raising water level. When scale shows 120g, stop pouring and use a small spoon to stir 5 circles along the filter wall in one direction, then wait for coffee to drip down slowly.

When water in filter nearly drains, use the same small stream technique to pour remaining 45g hot water in small circles until all coffee drips through. Remove filter cone to finish extraction. Total time should be between 1:55-2:05.

This brewing method produces FrontStreet Coffee Hana Asako 8.0 iced coffee with full, rich flavors leaning toward yellow stone fruit notes. The stirring technique enhances rich fruit acidity with refreshing sweetness. The ice's cooling effect creates a refreshing grape juice-like experience.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473