What is Hokuto Coffee Bean? Introduction to Sun-Dried Hokuto Coffee Bean Characteristics

FrontStreet Coffee - Sharing Ethiopia Sidamo Hambella Flower Queen Coffee

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The term "Heirloom" represents the original ancient plant varieties that were first cultivated for consumption. Some people define varieties that are over 100 years old as heirlooms, while others say 50 years. Some define varieties that existed before 1945 as heirlooms, which is approximately when hybrid varieties began to emerge; or 1951, when hybrid varieties became more widespread.

From a broad perspective, Ethiopian coffee varieties can be divided into two categories: JARC varieties and regional local varieties.

JARC varieties are those bred by the Jimma Agricultural Research Center, an institution of the Ethiopian Federal Agricultural Research Center, primarily established to study pest resistance and increase yields. There are about 40 varieties within. Regional local varieties are wild varieties that grow in the Ethiopian wilderness. Getu states that these wild varieties may number over ten thousand.

This means that when consumers purchase a bag of Ethiopian coffee and see "Heirloom" labeled on the bean bag, this coffee could possibly be a combination from among these ten thousand plus varieties. Flower Queen is one of them.

The plots where red cherries are harvested are more concentrated, and the new processing station is closer, ensuring that red cherries can be collected and processed at the fastest speed. The entire processing process is only more finely managed under the guidance of scientific measuring instruments, without any "tradition-breaking" improved processes. Sun drying only begins when the red cherry sugar content reaches above 21, so the sweetness is quite high. Flower Queen processed using the natural method has low acidity and high sweetness.

Flower Queen Production Region

Guji, Shakisso, Hambella - Currently, there are about 20 processing stations of various scales in the Hambella region. As a coffee green bean company "rooted" in the Ethiopian coffee-producing regions, Hongshun has established four natural processing stations in the GUJI zone Hambella region through cooperation since 2016, and utilized the high-quality coffee varieties of this region during the 17/18 production season to conduct a series of research on natural processing methods.

During the harvest and processing season (December-January), its unique growing environment and natural climate create Flower Queen's distinctive flavor profile. We only begin natural processing when the sugar content of harvested red cherries reaches above 30. During the first two days of natural processing, it's essential to maintain the humidity of the red cherries, allowing their fructose to fully begin the fermentation reaction. At the same time, the high-altitude geographical location allows the processing station's nighttime temperature to drop to around 12 degrees Celsius, preventing over-fermentation odors due to excessive heat. When the temperature is higher at noon, shading is provided to prevent the red cherries from sunburn.

Flower Queen - GUJI, HAMBELLA

Coffee Producing Country: Africa, Ethiopia

Coffee Variety: Heirloom, Ethiopian heirloom varieties

Production Altitude: 2250-2350M

Quality Grade: G1

Processing Method: Natural (African drying beds)

Flavor Profile: High sweetness, substantial mouthfeel, with jackfruit, passion fruit, and strawberry flavors

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