Introduction to Darcy More Flower Queen Coffee Beans - Flavor Profile and Taste Review

Introduction to Flower Champion Coffee

An introduction to Buku Abel Estate, Hambella Wamena, Guji Region, Ethiopia.

Only the natural processed coffee beans from "Buku Abel" in the Hambella region are the true Flower Champion.

Hambella lies in GUJI, Ethiopia's largest coffee-producing region, its western side facing Yirgacheffe's Kochore across the mountains. It is the highest-altitude sub-region in Ethiopia.

There are nearly 20 processing stations in the Hambella region today, but among all the estates and stations, only the natural processed coffee from Buku Abel Estate earns the name Flower Champion.

Buku Abel is a small mountain-ringed village on the African continent, sitting at 2280 meters. December is its coffee harvest season each year, when the mountains fill with vivid red, fully mature cherries laid out neatly on African drying beds throughout the village. This is where Flower Champion is made.

The coffee trees at Buku Abel are all planted on the mountainside at altitudes ranging from 2250 to 2350 meters. Farmers begin the natural process only once the sugar content of the picked red cherries measures above 30. For the first two days of drying, the cherries' moisture must be maintained to allow enough time for fermentation; at night, temperatures here drop to around 12 degrees Celsius, which keeps the red cherries from over-fermenting.

After 18 days of natural processing, the skin and pulp have completely dehydrated, and the green beans inside come free easily. The beans are then bagged and rested in a warehouse held at 12-22 degrees Celsius with 45-55% humidity for about 50 days of conditioning and further drying. Once the moisture content reaches around 11%, hulling and screening begin, readying the coffee for the market.

Coffee Origin Details

Continent: Africa

Country: Ethiopia

Origin: Guji Region, Hambella Wamena Area, Dimtu Village, Buku Abel Estate

Coffee Variety: Heirloom (Ethiopian native varieties)

Altitude: 2250-2350m

Pour-over Brewing Parameters

Natural Process Flower Champion: Recommended to use 15g of coffee with 90°C water temperature, Fuji grinder setting 3.5, V60 dripper, water-to-coffee ratio 1:15. First pour 30g of water and bloom for 30s. Second pour 104g of water and stop, then continue pouring to 225g total. Discard the final tail water. Extraction time approximately 2:02.

Washed Process Flower Champion: Recommended to use 15g of coffee with 92°C water temperature, Fuji grinder setting 3.5, V60 dripper, water-to-coffee ratio 1:14. First pour 30g of water and bloom for 30s. Second pour 110g of water and stop, then continue pouring to 215g total. Discard the final tail water. Extraction time approximately 2:05.

FrontStreet Coffee Recommendation

When it comes to natural Ethiopians, FrontStreet's own Guoji Huakui is one of the biggest stars of the specialty market in recent years. Grown at very high altitude in an outstanding environment with fertile soil and carefully selected ripe cherries, and finished with Sidamo's signature natural processing, it shows wonderfully delicate aromatics. Roasted medium-light, it pours out a light fermented sweetness, florals, citrus, and mango — a full, complex cup with honeyed sweetness, a cocoa undertone touched with spice, a thick body, and a lingering finish.

If you prefer a washed profile, the FrontStreet Washed Yirgacheffe daily bean is the classic starting point: white jasmine, bright citrus and lemon acidity, and a tea-like finish at an approachable price. And for brewing either one, use a V60 with 15g of coffee at a 1:15 ratio, water at 90-91°C, and a fine-sugar grind — a 30g bloom for 30 seconds, then pour to 125g by about 1 minute and finish at 225g around 1:35, with total drawdown near 2:00-2:10.