The 2021 new-crop Huakui 5.0 coffee beans have arrived at the port. Front Street Coffee immediately carried out roasting and cupping, and specifically conducted a comparison with its own beloved small-bean Huakui coffee beans. This article will guide you through the evolution of the Huakui series from the 2017 TOH champion beans to Huakui 5.0, and explain why small-bean Huakui stands independently outside the X.0 series. Then, through a visual comparison of green beans and roasted beans, differences in cupping flavors, and performance under a unified pour-over recipe, it will present in detail the characteristics of the two beans: small-bean Huakui is closer to the rich strawberry-cream profile of the classic 2017 Huakui, while Huakui 5.0 shows brighter berry acidity and floral notes. Whether you are a Huakui enthusiast or are currently selecting new-crop beans, this review can provide practical reference. [more…]

Every year before the new-crop Huakui coffee beans arrive at port, the domestic coffee community is already abuzz with discussion. In May 2023, Huakui 7.0 officially arrived in China, yet it sparked considerable skepticism: Why doesn't it taste like "Huakui"? Why do the flavors lean toward Yirgacheffe? Is it still Huakui if it's not from the Buku Abel processing station? This article starts from the origins of Huakui, traces how the 2017 TOH championship batch got its name, analyzes the relationship between Buku Abel village and the surrounding processing stations, explains the flavor expression of Huakui 7.0 and the typical characteristics of Sidamo natural beans, and shares Front Street Coffee's roasting and cupping results for this batch of new beans. [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…]

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…]

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…]

Luckin Coffee's previously launched Huakui 5.0 SOE sparked widespread discussion in the market, with话题 ranging from its low-price strategy to insufficient stock and repeated sellouts. Now Luckin plans to launch the Huakui PLUS series SOE in the second half of the year, with purchases reportedly set to exceed 250 tons, aiming to become the world's largest buyer of Huakui PLUS green beans. So what exactly is Huakui PLUS? How does it differ from Huakui 5.0 and Huakui 6.0? This article will review the sales history and purchasing details of Luckin's Huakui SOE, and take a deep dive into this natural-process heirloom variety from the Buku Abel washing station in Sidamo—the coffee bean named "Huakui Queen" by domestic green bean traders. [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…]

Nearly seventy percent of the moka pot inquiries Front Street receives are about how to brew light-roasted beans with a moka pot. Huakui, as a standout choice among light-roasted beans for its value, is often used to make moka pot coffee, but many people find after brewing that it is either bland and tasteless or sharply sour and biting. What exactly is Huakui? Why is it called Huakui? What is its relationship to Geisha? How can you brew Huakui's signature strawberry-and-cream flavor with a moka pot? This article, from Front Street's perspective, first introduces Huakui's origin background, naming story, and batch numbering rules, then analyzes why light-roasted beans are prone to underextraction in a moka pot, and provides practical adjustment solutions such as grinding finer, increasing the dose, and controlling the heat, to help you brew that ideal cup of "Huakui flavor." [more…]

Located in Hambela within the Guji region of Ethiopia, it is the highest-altitude coffee sub-region in the country, where humus-rich reddish-brown soil and pronounced day-night temperature differences nurture sun-dried coffee with a distinctive flavor. In 2017, a sun-dried lot from DW Company's Buku Abel processing station won the TOH championship and, after being introduced to China, was named "Huakui" (Flower魁), drawing widespread attention ever since. As the processing station expanded and harvest seasons changed, the Huakui series has been updated year by year, while Small-Bean Huakui, due to independent processing, displays a strawberry-cream profile closer to the original 2017 flavor. This article starts from the region's background, processing methods, and the naming logic of Huakui, and combines Front Street Coffee's cupping and pour-over comparisons to analyze in detail the differences between Small-Bean Huakui and Huakui 8.0 in aroma, acidity, sweetness, and aftertaste, along with complete brewing parameters, offering a reference for coffee enthusiasts. [more…]

Huakui coffee beans have been a constant topic of conversation in the specialty coffee world in recent years. From the 2017 TOH sun-dried champion to Huakui 5.0 in 2021, the flavor varies with each harvest season, which is why DW Company uses the X.0 format to distinguish year batches. This article sorts out the origins of Huakui, the meaning of "small-bean Huakui," and the characteristics of the sun-dried processing method. It also combines Front Street Coffee's cupping comparison of the 2017 champion batch and the 2021 Huakui 5.0 to explain the similarities and differences in flavor between the two. Finally, it provides Front Street's specific parameters and three-pour method for brewing Huakui with a V60 dripper, helping coffee lovers gain a more complete understanding of this bean's background and brewing approach. [more…]

This year marks the 9th year since "Huakui Coffee" rose to fame. If the previous naming conventions were followed, the Huakui released this year should logically carry a "9.0" suffix. But more than half the year has passed, and many friends have noticed that "Huakui 9.0" is almost nowhere to be seen on the menus of offline coffee shops! [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…]

Are Huakui and Geisha actually the same coffee? This question has sparked plenty of debate in coffee circles. This article, from the perspective of Front Street Coffee, systematically sorts out the fundamental differences between Huakui and Geisha in terms of variety origin, naming story, and flavor characteristics, and includes brewing parameter recommendations from Front Street Coffee baristas for these two beans. After reading, you will clearly understand: Huakui is a local heirloom variety from Ethiopia, while Geisha is a distinct variety; Huakui got its name from the legendary experience of winning the 2017 TOH sun-dried group championship, while Geisha's fame stems from its discovery and promotion by Panama's Hacienda La Esmeralda. The two have their own distinctive flavors and also need to be treated differently when brewing. [more…]

On the stage of specialty coffee, the Huakui coffee beans from the Hambela region of Ethiopia shot to fame with the title of champion of the 2017 TOH natural group, and subsequently gained even greater renown when a barista defeated Geisha in a brewing competition. This bean not only witnessed the rise of the Hambela region, but also gave rise to the Huakui X.0 series and the small-bean Huakui offshoot. This article will trace the historical development of Huakui, compare the flavor differences among different batches, and share Front Street Coffee's brewing insights on Huakui and Huakui 5.0, taking you deeper into the unique charm of this African natural-process bean. [more…]

Huakui and Geisha—these two names are often mentioned in the same breath in coffee circles, and some even mistakenly believe they are the same bean. Is that really the case? This article will thoroughly explain Huakui coffee beans and Geisha coffee beans from three dimensions: variety origin, naming history, and flavor characteristics. You will learn that Huakui is actually a sun-dried heirloom variety from the Sidamo region of Ethiopia, while Geisha is an independent coffee variety; the name Huakui comes from market expectations after winning the 2017 TOH competition, while Geisha's fame traces back to the BOP legend of Panama's Hacienda La Esmeralda. Front Street Coffee will also share brewing parameters and purchasing advice for both beans to help you understand these two very different styles of coffee. [more…]

After emerging from its financial difficulties, Luckin Coffee turned its strategic attention to the specialty coffee sector, placing a hefty order for 90 tons of Huakui 5.0 coffee beans and launching the Huakui SOE series, which drew widespread market attention. This article will walk you through the origin of the name Huakui coffee beans, the evolution of its versions over the years, and the differences between new products such as Huakui 5.0 and Huakui PLUS. At the same time, we will take an in-depth look at the characteristics of the Ethiopian Sidamo native heirloom variety, share Front Street Coffee's cupping experience with each version of Huakui, and provide professional pour-over brewing parameters and flavor descriptions to help coffee lovers fully grasp the charm of this star bean. [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…]

The name Hua Kui coffee beans and Geisha coffee beans both originate from the Japanese term for performers of song and dance. What exactly is the connection between the two? In 2017, a natural process lot from the Buku Abel washing station in Ethiopia won the TOH green bean competition with its intense strawberry and creamy aroma. After being introduced to China, it was given the name "Hua Kui" due to its outstanding flavor. Since then, the Hua Kui series has evolved from 2.0 all the way to 6.0 and even 8.0, with its origin locked to the Hambela region and continuously introduced by the Hongshun green bean merchant. This article will sort out the naming origins of Hua Kui coffee, its entanglement with Geisha, the variety and flavor differences across each generation, and share Front Street Coffee's roasting and brewing insights. [more…]

If a customer is looking for the most cost-effective coffee beans, then Huakui is definitely one of Front Street's top recommendations. But whenever Front Street mentions Huakui, some customers will say something like: "Oh, I know Huakui—it's a variant of Geisha / a variety of Geisha!" As you can see, even today there are still many people [more…]