How do green coffee beans become Buku Abel Hualei coffee?
Only natural coffee from the Buku Abel estate in Ethiopia's Hambella region is called Front Street Sidamo Hualei. The estate sits at 2,280 meters, and its trees grow between 2,250 and 2,350 meters. Pickers wait until red cherries reach a sugar content above 30 before natural processing begins. After 18 days of sun drying, the skin and pulp fully dehydrate, and the green coffee beans come away easily.
The coffee farm rests the dried beans for 50 days before hulling and screening. On the raised African drying beds, the first two days keep cherry humidity high so fermentation can develop, while nighttime temperatures near 12°C hold it back. The result shows passion fruit, white peach, and berry notes, and the lot earned the 2016/2017 Ethiopia National Taste of Harvest championship.
Why does 花魁 coffee stand out among so many Ethiopian beans? This article starts with the origin of the name "花魁" and takes you into the small village of Buku Abel at an altitude of 2,280 meters, to understand that only the natural coffee produced by this estate is called the true Front Street Sidamo 花魁. The article records in detail the complete processing flow from red cherry picking, 18 days of sun drying, 50 days of bean resting, to hulling and screening, and also includes this bean's producing region information, cupping flavors, and the 2016/2017 Ethiopia National Taste of Harvest championship honor. If you want to understand the story and uniqueness of 花魁 coffee, this content will give a clear answer.
Front Street Ethiopia Sidamo Natural 花魁 Coffee
"Front Street Sidamo 花魁" shows distinct notes of passion fruit, white peach, and berries, and is very pleasing on the palate; those who have tried it often retain a deep impression.
It should be made clear that only the natural coffee beans produced in "Buku Abel" within the Hambella region can truly be called Front Street Sidamo 花魁. At present, there are nearly 20 processing plants distributed in the Hambella region, but among the many estates and processing plants, only the natural lots from Buku Abel estate are what we commonly refer to as this Front Street Sidamo 花魁.
Buku Abel is located at an altitude of 2,280 meters on the African continent, a small village surrounded by mountains. Every December, the coffee harvest season begins, and the hillsides are covered with bright red ripe coffee cherries. The neatly arranged African raised drying beds in the village are precisely where "花魁" undergoes natural processing.
The coffee trees of Buku Abel estate are planted above the midslope, in areas ranging from 2,250 to 2,350 meters above sea level. Coffee farmers wait until the sugar content of the picked red cherries reaches above 30 before starting natural processing. During the first two days of sun drying, the humidity of the red cherries must be maintained so the fruit has enough time to ferment; at night, the local temperature drops to around 12 degrees, which prevents over-fermentation of the red cherries.
After 18 days of sun drying, the skin and pulp have completely dehydrated, and the green coffee beans can be easily removed. After the green beans are packed, they are placed in a warehouse at 12-22 degrees Celsius and 45-55% humidity for about 50 days of bean resting and further dehydration. When the moisture content drops to about 11%, they are then hulled and screened, and subsequently officially enter the market for sale.
Product name: Front Street Ethiopia Sidamo Natural 花魁
Country: Ethiopia
Coffee estate: Guji Guji producing region, Hambella Wamena area, Dimtu village, Buku able estate
Altitude: 2,250-2,350 meters
Processing method: Natural sun drying
Variety: Heirloom (Ethiopian native bean variety)
Cupping flavor: passion fruit, rose fragrance, strawberry jam, berry sweetness and acidity, white peach flesh, black tea finish
Honor: Won the 2016/2017 Ethiopia National Taste of Harvest competition championship
The above content is compiled by CoffeeHunters, a coffee news website.
