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…]

Hambela is located in the Guji region of Ethiopia and is one of the highest-altitude coffee sub-regions, known for its refined natural processing and unique flavors. In 2017, a natural bean from DW Company's Buku Abel processing station won the TOH championship and was introduced to China under the name "Floral Queen," drawing widespread attention ever since. As the processing station expanded and the years passed, the Floral Queen series gave rise to the X.0 naming system, while Small-Bean Floral Queen became a special existence due to its independent processing. This article reviews the background of the Hambela region and the development of Floral Queen, and through a cupping and pour-over comparison between Front Street Coffee's Small-Bean Floral Queen and Floral Queen 5.0, presents the differences between the two in aroma, acidity, sweetness, and aftertaste, while also providing specific brewing parameters and grinding setting references. [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…]

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…]

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…]

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…]

The 2021 new-crop Huakui 5.0 coffee beans arrived at port as scheduled, and Front Street Coffee completed roasting and cupping at the first opportunity, then compared them in brewing with the much-loved Small-Bean Huakui. This article provides a detailed analysis of the flavor differences between the two beans, pour-over parameters, traces the origin of the name Huakui and the natural processing method, reviews the flavor evolution of Huakui versions 2.0 through 5.0, and includes the complete roasting records of Front Street’s five Sidamo Huakui lots. Whether you want to understand the past and present of Huakui or are looking for a reliable brewing plan, this article offers thorough and practical reference. [more…]

In recent years, Huakui coffee beans have continued to rise in popularity within the specialty coffee scene. This natural-process bean from Hambela in the Guji producing region of Sidamo, Ethiopia, has won over many coffee lovers with its intense strawberry-cream aroma and full, juicy mouthfeel. This article provides a complete overview of the origin of the name Huakui, the terroir conditions of the Hambela producing region, the historical background of its 2017 TOH championship win, as well as Front Street Coffee's roasting parameters and pour-over recommendations. It will also compare the flavor differences between the small-bean Huakui SOE and Yirgacheffe, helping readers gain a more comprehensive understanding of this bean's unique charm. [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…]

In the specialty coffee world, Huakui has captured countless palates with its signature creamy strawberry aroma, yet behind its name lies a legendary story stretching from the TOH competition stage to Chinese coffee events. Many people wonder whether Huakui and Geisha are the same variety, but in fact the two are completely different in terms of variety, origin, and naming logic. In this article, Front Street Coffee will provide a complete overview of the origin of the name Huakui, the terroir conditions of the Sidamo Guji Hambela region, the natural processing method at the Buku Abel processing station, and the flavor evolution from Huakui 2.0 to Little Bean Huakui, guiding you through a comprehensive understanding of the unique charm of this Ethiopian natural-processed bean. [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…]

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…]

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 coffee beans have been one of the most talked-about Ethiopian specialty coffees in recent years, and their name comes from winning the 2017 TOH green bean competition. These beans are produced at the Buku Abel processing station in Guji Hambela, and they have won the favor of coffee lovers worldwide with their natural G1 grade and rich floral and fruity notes. As market demand has grown, DW has successively added processing stations, and Huakui has also spawned different annual batches such as 2.0, 3.0, 4.0, and 5.0, each with distinct flavor differences. Front Street Coffee has long tracked and cupped each batch of Huakui, and this article will provide a complete presentation of the flavor evolution and tasting points of these beans, from the naming story, origin tracing, and processing techniques to roasting curves and brewing parameters, offering coffee lovers a detailed reference. [more…]

Recently, a video conflated Huakui coffee beans, the Hambela production region, and the Geisha variety, claiming that the three can be equated. Is this really the case? This article will trace the spread of the Geisha variety from Geisha Mountain in Ethiopia to Hacienda La Esmeralda in Panama, clarify the administrative affiliation of Hambela as a sub-region of Guji, and restore the full story of how Huakui coffee beans were named after winning the 2017 TOH. At the same time, Front Street Coffee will, through cupping experience, compare the flavor differences between small-bean Huakui and regular Huakui, and analyze the essential differences between Geisha and Huakui in their main flavor profile, helping coffee lovers build a clear understanding of varieties and production regions. [more…]

Recently, a photo of a coffee bean packaging sparked heated discussion on WeChat Moments. It prominently labeled the origin of Huakui coffee beans as "Origin: Brazil (Guji Hambela)," leaving many industry professionals and enthusiasts stunned. This article begins with the historical naming and variety origins of Huakui, then dissects the packaging's errors regarding production region, tree species, altitude, scoring standards, and grind size. It clarifies that Huakui must come from the sun-dried Ethiopian native varieties processed at the Buku Abel processing plant in the Guji Hambela region of Ethiopia, and retains Front Street Coffee's observations and product information about Small-Bean Huakui. [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee) Nowadays, discerning coffee enthusiasts who want to brew a standard pour-over coffee at home need to prepare a variety of tools: a gooseneck kettle, a server, a dripper, filter paper, a thermometer... Using them is quite a production, and when not in use [more…]

Huakui coffee is one of the representatives of Ethiopian specialty coffee, and behind its name lies a story of rising from an unknown competition bean to a TOH champion. This article begins with the administrative divisions of the Sidama and Guji production regions, and sorts out the origin of Huakui coffee, the natural processing method of the Buku Abel estate, and the origin of the "Huakui X.0" naming method. It also introduces the flavor differences between Front Street Small-Bean Huakui and Front Street Natural Huakui 5.0, and includes suggested brewing parameters for Front Street Huakui coffee, making it suitable for enthusiasts who want to gain a deeper understanding of this coffee. [more…]

Huakui coffee quickly rose to fame after winning the TOH championship in 2017, but many enthusiasts often mistake it for Geisha. In fact, Huakui is a sun-dried heirloom variety produced by the Buku Abel processing station in the Hambela region of Sidama, Ethiopia, and is labeled as Hambella on foreign jute bags. This article will start from the definition of the variety, clarify the differences between Huakui and Geisha, sort out the origin of Huakui's name, its production area range, the meaning of its number, and the independent status of small-bean Huakui, and include Front Street Coffee's roasting curve and pour-over parameters to help readers fully grasp the background and brewing points of this bean. [more…]