Ethiopia is an important coffee-producing country globally, and its grading system is based on two core criteria: cupping performance and green bean defect rate. Huakui coffee beans originated in Hambela, within the Guji region of Sidama, and rose to fame by winning the 2017 TOH competition, becoming a star product among natural-process beans. This article will systematically review Ethiopia's grading standards, the background of the Hambela region, the origin of the name Huakui, the natural processing method, and the brewing parameters and flavor performance of Front Street Huakui coffee for coffee enthusiasts. Whether you want to understand the real difference between G1 and G2, or master the specific technique of V60 three-pour extraction, you will find clear answers in this article.

Front Street Ethiopia Hambela G1 Huakui Coffee Bean Flavor, Taste, and Aroma Description

Each coffee-producing country has its own green bean grading system. Ethiopia's approach is to evaluate grades by combining cupping results with the proportion of green bean defects.

In terms of cupping, the evaluation criteria include the cleanliness of the green beans, the terroir characteristics of the region, the cupping flavor performance, and the characteristics of the beans themselves. According to SCAA standards, G1 and G2 with a total score of no less than 85 can be classified as Q1; G1, G2, and G3 with total scores between 80 and 85 are listed as Q2; and all G1, G2, and G3 with total scores below 80 are classified as G3.

From the perspective of green bean defect rate, in addition to cupping taste, the defect situation of sampled green beans is also a basis for determining the final grade.

Taking washed beans as an example, the defect rate is sampled by randomly taking 300 grams of green beans for inspection. If the number of defects is between 0 and 3, the batch is designated Grade 1; if the number of defects in 300 grams reaches 4 to 12, it is classified as Grade 2. Based on the number of defects extracted, a total of 9 levels can be divided. Specialty level is G1 to G2, while G3 to G9 belong to other levels, among which grades after G6 are only circulated in the domestic market. Before ECX appeared, the grades available for natural beans were G3, G4, and G5, meaning natural beans could at best reach G3. After ECX was established, the grading standards were redefined. The evaluation method for washed beans remained unchanged, but natural beans also began to appear as G1. Therefore, today Ethiopian natural beans labeled G1 and G2 can be seen on the market, while G3 grades are gradually decreasing.

The scoring composition of the natural processing method is as follows:

1. Physical characteristics account for 40%, of which defects account for 30% and odor accounts for 10%.

2. Cupping quality accounts for 60%, of which cleanliness accounts for 15%, acidity accounts for 15%, mouthfeel accounts for 15%, and flavor characteristics account for 15%.

Different batches of coffee each have their own number; hambella 7063 refers to the coffee batch. The grades of the natural processing method are divided into G1, G2, and G3, among which G1 has the best quality and the lowest defect rate. Natural Huakui coffee is exactly G1 grade.

In fact, the difference between G1 and G2 is mainly reflected in the number of defects, and the flavor level is basically the same. Therefore, it cannot be simply concluded that G1 is the best grade or the best coffee bean. However, if compared by green bean defect rate, G1 is necessarily better than G2, because the fewer the defects, the naturally higher the bean quality.

All coffee can be classified into three types according to natural or washed processing methods:

A Speciality : few defects, high cupping flavor quality;

B Commerical : does not reach specialty grade, but is higher than the domestic consumption grade;

C Local /Domestic : many defects (including unripe beans), relatively poor flavor due to being out of season or improperly stored.

Among them, Speciality and Commerical are oriented toward the export international market; Local is sold in the domestic market.

Front Street New Season Huakui Coffee Beans

Hambela Region

Huakui coffee is produced in the Hambela sub-region of the Guji region in Sidama. "Hambela" is located in Guji (GUJI), the largest coffee-producing region in Ethiopia, and administratively belongs to Oromia State. Western Hambella faces Yirgacheffe's kochore across the mountains. Between the two production areas lies a highland with an altitude of 3,200 meters and a width of about 30 kilometers. It borders the shakiso, Uraga, and Kercha sub-regions of Guji to the southeast, north, and south respectively, and is the highest-altitude coffee sub-region in Ethiopia (Harrar is the highest-altitude main producing region in Ethiopia).

Hambella Farm has a total area of 200 hectares and 28 full-time employees, and the total number of people during the harvest season can expand to more than 700. Among these workers, 70% are women. A local program is also being promoted to allow farmers to work closely with agronomists and processing experts to improve coffee quality. In addition, besides beans produced by the farm itself, some beans are also purchased by the farm and resold.

The natural processing method of Front Street Huakui Coffee :

Front Street Huakui coffee beans follow the traditional natural processing method. To prevent coffee cherries from becoming moldy during drying or absorbing undesirable odors such as soil, the coffee beans are placed on raised drying beds and exposed to the sun for 21 days. During this period, they are constantly turned to ensure the beans lose water evenly; every three to five days, coffee farmers manually pick out defective and moldy beans. After the fruit skin dries and hardens, a hulling machine is used to remove the dry hard skin. After obtaining the green beans, in pursuit of the ideal taste, the coffee farmers will carry out one final screening again.

The farm was co-founded by Aman Adinew and his brother Michael. Before that, Aman had served as quality control director of ECX (Ethiopia Commodity Exchange) and was responsible for managing Ethiopia's first specialty coffee laboratory.

The naming of Front Street Huakui Coffee :

What is the origin of this coffee, Huakui? In 2017, in the TOH (the Taste Of Harvest) competition held by the African Coffee Association, Ethiopian DW Green Bean Company sent this batch of coffee to compete. As a result, this natural batch of green beans became famous overnight, defeating several Geisha variety coffees and winning the competition championship. Subsequently, a green bean trader in Beijing named "Hongshun International" introduced this batch of natural green beans and named them based on their championship status. Since then, the name "Huakui" has been fixed.

Coffee is essentially an agricultural crop, and its flavor changes every year due to climate and environment, but the main profile still exists. To distinguish Huakui coffee beans from different years, Hongshun Company separately identifies coffee beans from the "Buku Abel" processing plant in the Hambela region—only coffee beans produced at the "Buku Abel" processing plant in Hambela are called Huakui coffee. That is why there are Huakui 2.0 up to today's Front Street Huakui 11.

Front Street Brewing Parameters for Huakui Coffee:

To highlight the rich floral and fruity flavors of Front Street Huakui coffee, such as floral aroma, mango, jackfruit, citrus, and honey, Front Street uses a light roast. Light-roasted coffee beans are not as fluffy as dark-roasted ones, so when brewing, Front Street uses a V60 dripper with a higher water temperature. The V60 dripper body is designed with diversion ribs connecting the top and bottom and a large central round hole, which can speed up the flow of water downward; the spiral ventilation groove design extends the water flow path and increases the contact time between coffee grounds and hot water. Each stream of water converges along the grooves toward the center of the dripper, concentrating the pressure on the coffee grounds and extracting coffee with richer layering.

Dripper: Hario V60, water temperature: 91°C, coffee dose: 15g, coffee-to-water ratio: 1:15, grind size: 80% passing through a Chinese standard No. 20 sieve.

FrontStreet Coffee three-pour extraction method: First, use 30g of water to fully wet the coffee bed into a "hamburger" shape and bloom for 30s; for the second pour, at 1'00" on the timer, pour water until it reaches 125g, then stop and wait until the water level drops to 2/3 of the coffee bed before pouring the third stage; for the third pour, at 1'40" on the timer, pour water until it reaches 225g. After the coffee liquid has completely dripped through, the total extraction time is 1'59". The total brewing time is 2'00". After extraction is complete, gently swirl, and taste after the coffee liquid is even.

Flavor Description

Front Street Natural Sidama Huakui Coffee Flavor : light fermented wine aroma, floral aroma, citrus, mango, rich and complex mouthfeel, honey sweetness, cocoa notes with some spices, full body and long-lasting aftertaste.

Regarding coffee brewing, Front Street always recommends using freshly roasted coffee beans, as this better showcases the coffee's flavor. Therefore, the coffee beans sold by Front Street are all products within 5 days after roasting. Front Street's roasting philosophy is "freshly roasted good coffee," so that every customer who places an order receives the freshest possible coffee. The coffee resting period is about 4 to 7 days, and by the time customers receive it, it is exactly at its best flavor stage.

The above content is compiled by CoffeeHunters, a coffee news website.