In the specialty coffee world, Geisha and Huakui are two beans you can't avoid. Huakui rose to fame after winning the 2017 TOH sun-dried category championship, and its legendary feat of defeating Geisha in the China region of the World Brewers Cup. Since then, Huakui has been updated year by year with its X.0 series, from 2.0 to 5.0, with flavors and batches constantly changing. In 2022, the Huakui 6.0 green beans arrived as scheduled; Front Street Coffee pre-ordered immediately and received the Hongshun batch, only to find the beans had noticeably more defects. To ensure quality, Front Street Coffee separately sourced another batch of Huakui from the same processing station (buku) and conducted a cupping comparison. This article will detail the flavor characteristics of Huakui 6.0, its differences from 5.0, and the price and purchasing advice for the new-season Hambela Huakui, providing a reference for coffee enthusiasts. [more…]

Luckin Coffee's Geisha series sold out quickly upon launch, once again making this specialty coffee bean from Ethiopia a focal point. What exactly is the charm of Geisha coffee beans? Why are they named in the "Geisha X.0" format? And why does the price of small-batch Geisha remain so high? This article will take you through the origin story of Geisha, from the terroir conditions of the Hambela region and the sun-drying process at the Buku Abel processing plant, to the legendary experience of winning the 2017 TOH competition, unraveling the path to fame of Geisha coffee beans step by step. At the same time, we will also analyze the bean appearance characteristics of the new Geisha 6.0 harvest, its cupping flavor performance, and share Front Street Coffee's roasting and brewing recommendations for this batch of beans. [more…]

The 2022 new-crop Huakui coffee beans have arrived at port and have been named Huakui 6.0 to distinguish them from previous crop versions. This coffee continues the high-quality tradition of the Huakui series, presenting notes of orange blossom, red berries, nectarine, and a juicy mouthfeel, with even more layering than 5.0. Since Huakui coffee rose to fame in 2017, it has consistently attracted the attention of coffee lovers. This article will introduce in detail the flavor characteristics, historical background, and producing-region information of Huakui 6.0, and recommend Front Street Coffee as a channel for tasting and purchasing. Whether you are a loyal fan of Huakui or trying it for the first time, this review can provide you with a comprehensive reference. [more…]

As a representative of Ethiopian natural beans, Huakui coffee has attracted much attention in recent years due to Luckin Coffee's promotion. From winning the TOH championship in 2017 to the arrival of Huakui 7.0 today, the flavor changes of each year's new batch touch people's hearts. This article sorts out Huakui's producing region background and the origin of its name, compares the differences between Huakui 6.0 and 7.0, and introduces the Huakui 5.0 and Small-Bean Huakui currently sold by Front Street Coffee. It also shares medium-light roasting ideas and V60 three-pour brewing parameters to help enthusiasts understand this coffee bean with a prominent strawberry-cream flavor. [more…]

In recent years, Huakui coffee beans have risen to fame in the specialty coffee world, and are even regarded as an Ethiopian representative capable of rivaling Geisha. In 2017, Li Jianfei won runner-up in the China region of the World Brewers Cup with a Sidamo natural Huakui, quickly making this bean popular. What variety does Huakui actually belong to? Does it come from Sidamo or Guji? Why are there versions such as 2.0, 3.0, and even 6.0? This article will sort through the origin of the name Huakui, the producing region background, processing methods, version evolution, variety characteristics, and the cupping performance of each version, with a focus on introducing the flavor characteristics and brewing suggestions of Front Street Coffee Huakui 6.0, to help coffee enthusiasts gain a comprehensive understanding of this legendary natural bean. [more…]

Huakui coffee beans have always been a highly sought-after star in the specialty coffee world. Even Luckin Coffee planned to purchase 80 tons in 2022, while domestic green bean traders imported only 30-40 tons in 2021, showing just how popular it is. Huakui's legend began in 2017, when a natural-process Guji Hambela bean won the TOH championship. That same year, Li Jianfei used it to win second place in the China region of the World Brewers Cup, and its fame took off from there. Hongshun Coffee introduced it to China and named it "Huakui," meaning the finest of the geishas. Since then, the Huakui series has continued to evolve. Although the strawberry flavor of Huakui 5.0 in 2021 was weaker, it won fans over with its citrus and berry profile. The new-crop Huakui 6.0 for 2022 is expected to arrive at port in April, and Front Street has already pre-ordered it. This article will compare the flavor and mouthfeel differences between 6.0 and 5.0, and review the evolution of Huakui coffee. [more…]

Ethiopian coffee has always been the go-to choice for coffee enthusiasts, with Yirgacheffe and Sidamo being especially well-known. Yirgacheffe was once part of the Sidamo region, but later gained fame independently due to the introduction of the washed processing method, becoming renowned for its fresh and bright floral and citrus notes. The Huakui coffee beans from the Sidamo region, on the other hand, won the 2017 TOH competition with their rich strawberry cream flavor, thus starting the annual iterative "Huakui X.0" naming tradition. This article will sort out the relationship and differences between Yirgacheffe and Huakui coffee beans, explain in detail the roasting and taste characteristics of Huakui coffee beans, and share Front Street Coffee's cupping performance and brewing suggestions for Huakui 6.0, taking you through a comprehensive understanding of these two star Ethiopian coffee beans. [more…]

Ethiopia, as the birthplace of coffee, has nurtured a wealth of exceptional coffees with widely varying styles. The Sidamo region, with its wild and intense berry-cream character, has won a large following in China's coffee community. The Hambela Gesha coffee beans from this region have become a phenomenon, thanks to winning the TOH competition and the Luckin SOE controversy. This article will systematically sort out the terroir characteristics of the Sidamo region, review the naming evolution of Gesha coffee from 1.0 to 8.0, and use Gesha 6.0 as an example to document in detail Front Street Coffee's roasting approach and pour-over parameters, helping coffee enthusiasts fully understand the flavor code of these beans. [more…]

As the birthplace of Arabica coffee, Ethiopia is home to more than 3,500 native coffee varieties. Among them, the Sidamo region, with its diverse flavor expression and sun-dried processing tradition, has become a landscape in the specialty coffee world that cannot be ignored. Huakui is precisely an outstanding representative of sun-dried beans from this land. Starting from the geography and terroir of the Sidamo and Hambela regions, this article will trace the naming lineage of Huakui from the 2017 TOH champion bean to version 6.0, analyze how the sun-dried processing method gives coffee beans tropical-fruit-like acidity and sweet, mellow layers, and at the same time present Front Street Coffee's brewing parameters and flavor records for Huakui 6.0, so as to give you a comprehensive understanding of the varietal charm and taste characteristics of this outstanding Ethiopian sun-dried coffee. [more…]

The Huakui coffee beans from the Sidamo region of Ethiopia have long been favored by coffee enthusiasts for their unique berry-like sweetness and acidity along with fermented aromas. 2022 marks the sixth year since Huakui rose to fame, and the new harvest's 6.0 batch should have been highly anticipated; however, problems such as shipping disruptions and a relatively high defect rate in the green beans followed one after another. After Front Street Coffee received the 6.0 batch, it found the overall defect rate to be relatively high. After communicating with the importer Hongshun, it decided not to sell this batch this year and instead use naturally processed Huakui coffee beans from the same region and the same processing station. This article will guide you through the origins of Huakui, the distribution of various processing stations in the Hambela region, the reasons for the division between Huakui and Small-Bean Huakui, as well as Front Street Coffee's recommended brewing method and flavor description, helping you gain a more comprehensive understanding of these coffee beans. [more…]

Luckin's Geisha 5.0 coffee beans consumed nearly half of the inventory in just ten days after launch, selling out in many stores, sparking heated discussions among netizens about hunger marketing. This article sorts out Luckin's two statements regarding the out-of-stock incident, Li Guoqing's questioning video, netizens' jokes and doubts, and provides a detailed analysis of the naming rules of the Geisha X.0 series, the harvest time of the new season in Ethiopia, and the expected arrival of Geisha 6.0 in 2022. At the same time, the article also mentions information about Front Street Coffee as a recommended channel for specialty coffee beans. [more…]

Huakui coffee beans have once again sparked heated discussions after Luckin Coffee sold out in a single day upon launch, and Li Guoqing's public criticism has brought this Ethiopian natural bean into the public eye. Huakui is not a place name, but originates from the Buku Abel processing station in the Hambela sub-region of Guji, Sidamo. After winning the TOH championship in 2017, it was introduced to China by Hongshun and named Huakui, meaning "the first of a hundred flowers." Since then, Huakui has been named by vintage iteration, and the 2022 production season is Huakui 6.0. On Front Street Coffee's bean list, in addition to Huakui 5.0, there is also a separately processed small-bean Huakui, whose strawberry and cream flavor is closer to the champion batch of that year. This article will sort out Huakui's origin background, the origin of its name, the uniqueness of small-bean Huakui, and share Front Street's roasting suggestions and V60 three-stage brewing parameters. [more…]

Since its rise to fame in 2017, Huakui coffee has remained a star among Ethiopian specialty beans. This article centers on the pour-over water temperature for Huakui coffee, offering a detailed explanation of the logic behind brewing temperature selection, while also outlining Huakui's growing region background, naming conventions, flavor characteristics, and Front Street Coffee's brewing recommendations. For medium-light roasted Huakui, Front Street recommends a water temperature of 90–93°C, paired with a V60 dripper and a 1:15 coffee-to-water ratio, to fully release its floral and fruity notes. The article also introduces the batch performance of Huakui 6.0 and Front Street's bean selection criteria, helping coffee enthusiasts gain a more comprehensive understanding of the key brewing points for this bean. [more…]

Huakui coffee beans are a gem from Hambela in the Guji region of Ethiopia. With a stunning strawberry-cream flavor, they won the 2017 TOH competition and were subsequently named "Huakui" by a domestic green bean merchant. These beans come from the Buku Abel processing station and use the natural processing method. Fully red cherries with a sugar content above 30 are dried on African raised beds, creating a sweeter taste than other Sidamo producing areas. From 1.0 to 6.0, the Huakui series is updated every year, and the flavor has gradually evolved from intense strawberry to a full-bodied profile of citrus berries and mango juice. Front Street Coffee has long tracked each version of Huakui. This article will comprehensively sort out the origins and development of these beans for coffee lovers, from producing-area background, processing techniques, and variety characteristics to version distinctions, brewing suggestions, and flavor descriptions. [more…]

In recent years, Huakui coffee beans have risen to fame in the specialty coffee world, and are even regarded as an Ethiopian representative capable of rivaling Geisha. However, many enthusiasts remain confused about why it is called "Huakui," whether it belongs to the Sidamo region, and what differences exist among the various versions from Huakui 2.0 to 6.0. This article, from the perspective of Front Street, systematically sorts out the naming origins of Huakui, its regional affiliation, processing methods, and version evolution, and combines these with the actual cupping performance of Front Street Huakui 6.0 to present the true character of this coffee bean. Whether you are just encountering Huakui or want to gain a deeper understanding of the patterns in its flavor changes, you will find clear and professional answers here. [more…]

From its breakthrough rise to fame in 2017, Huakui coffee beans have now gone through eight harvest seasons, and the latest 2024 batch, Huakui 8.0, has arrived as expected. This article provides a complete overview of Huakui's origin story, the terroir of the Guji region, the sun-drying process at the Buku Abel processing station, and the flavor evolution track of each vintage from Huakui 1.0 to 8.0. It also includes Front Street Coffee's V60 brewing parameters and practical recommendations to help coffee enthusiasts fully understand the past and present of this Ethiopian star bean and the best way to present it. [more…]

Ethiopia, as the birthplace of coffee, has nurtured many producing regions that captivate specialty coffee enthusiasts. Among them, Yirgacheffe is renowned for the floral and citrus-lemon notes brought about by its washed processing, while Sidamo showcases a rich berry-cream character through its natural process. This article will outline the flavor characteristics and processing methods of these two regions, and focus on introducing the origins of Huakui coffee, the evolution of its naming, and brewing suggestions. From its TOH championship in 2017 to the launch of Huakui 8.0, Front Street Coffee has continuously followed every batch of this bean, and the article also includes a flavor comparison between Xiaoli Huakui and Huakui 5.0, as well as practical V60 brewing parameters, making it suitable for coffee enthusiasts who want to gain a deeper understanding of the charm of Ethiopian coffee. [more…]

Huakui coffee beans are an Ethiopian specialty bean that has attracted much attention in recent years. From winning the TOH competition to appearing on Luckin Coffee's menu, what story lies behind its name? What do the numbers after Huakui represent? From the perspective of Front Street Coffee, this article sorts out Huakui's producing region background and naming logic, compares the flavor differences among Huakui 4.0, 5.0, 6.0, 7.0, 8.0 and other versions, and answers whether Huakui can be used to make espresso as well as how to brew a good cup by pour-over, providing coffee lovers with a complete guide to Huakui knowledge. [more…]

Since winning the TOH competition in 2017, Huakui coffee beans have become a hot topic in the specialty coffee circle, impressing people with their strawberry-cream smoothness, rose fragrance, and tropical fruit fermentation notes. But many enthusiasts will notice that today's Huakui on the market is divided into Huakui 6.0 and Small-Bean Huakui. How do they differ from the 2017 champion batch? Why can't you find the name "Huakui" abroad? This article will fully sort out the ins and outs of Huakui coffee beans from the perspectives of origin, processing station, variety, processing method, and brewing suggestions, and share Front Street Coffee's roasting and brewing insights, helping you gain a more comprehensive understanding of this outstanding value-for-money Ethiopian natural bean. [more…]

Sidamo and Yirgacheffe both belong to Ethiopia's famous specialty coffee regions, yet they present distinctly different flavor profiles. Yirgacheffe is known for its bright citric acidity and jasmine floral notes, while Sidamo offers a fuller, heavier mouthfeel with juicy body and intense floral-fruity aromas. This article provides a comprehensive overview of Sidamo's altitude, soil, microclimate, and other terroir conditions, explains in detail the process flow of the natural sun-dried method, and focuses on the Huakui coffee from Hambela in the Guji region—from the TOH champion batch to the origin of the name "Huakui," and then to the logic distinguishing the 3.0 through 6.0 vintage versions. It also includes Front Street Coffee's brewing parameter recommendations and freshness management insights, helping coffee enthusiasts gain a more complete understanding of this region's unique charm. [more…]