Introduction:Hua Kui coffee is often mistakenly thought to be primarily floral in aroma, but in fact, its soul lies in tropical fruit notes such as passion fruit, strawberry, mango, jackfruit, and citrus. This natural-process lot from the Buku Abel farm in Ethiopia’s Guji Hambella region shot to fame in 2017 by winning first place in the Cupping Competition and second place in the Brewing Competition. This article delves into the origins of the Hua Kui name, the terroir of the producing area, and processing details, and recommends freshly roasted high-quality options to give you a comprehensive understanding of this specialty coffee that can rival Geisha.
At first glance, the name “Hua Kui coffee” might lead many to assume it is a bean with “strong floral aroma.” However, upon actual tasting, you’ll find that it doesn’t excel in traditional floral notes, but rather stands out with tropical fruit profiles such as passion fruit, strawberry, mango, jackfruit, and citrus. If you want to try this star-level natural Ethiopian lot, the market-offered natural Hua Kui is a great choice. This product is updated batch by batch each year, with the optimal roast curve adjusted according to the condition of the seasonal green beans, and it promises to be freshly roasted within five days after shipment to ensure you enjoy it at its peak flavor.
So why is this Ethiopian coffee named “Hua Kui”? The story begins in Guji, one of Ethiopia’s largest coffee-growing regions. Hua Kui comes from the Hambella sub-region under Guji, which belongs to Oromiyaa, the southernmost state in Ethiopia. Hambella has a unique geographical location, bordering Kochore of Yirgacheffe to the west, Shakiso to the east, Uraga to the south, and Kercha to the north—these areas are also sub-regions of Guji. It is estimated that there are about 20 processing mills in Hambella, distributed across various villages and farms, varying in scale. And the origin of Hua Kui is the Buku Abel farm, located in the core production area of Dimtu in Hambella.
The Buku Abel farm sits at an altitude of 2,000 meters, covers an area of approximately 80 hectares, and is owned by the local DW company. The surrounding area grows sugarcane and Ethiopian bananas, which subtly influence the flavor of the coffee. Thanks to the combination of high altitude and special microclimates, the natural-process coffee produced by Buku Abel exhibits a truly distinctive character. It’s worth mentioning that the entire Buku Abel area was originally just a small mountain village, where villagers made a living by picking the fruits of wild native coffee trees from the nearby hills. These coffee trees are unique Ethiopian varieties that bear fruit every December. The villagers harvest ripe red cherries, sort them, and then process them using African raised beds for sun drying before selling the dried beans for income. Over time, this area gradually developed into what is now the Buku Abel farm, and the drying area at the entrance of the village became the site of the processing mill.
The natural processing procedure at the Hua Kui farm is quite rigorous. Only red cherries with a sugar content of 30 are considered eligible for harvest. The harvested red cherries must undergo sun drying under specific temperature and humidity conditions, with the first two days of processing being particularly crucial—maintaining appropriate humidity is essential to initiate fructose fermentation. Ethiopia’s harvest season features cool weather, with nighttime temperatures around 12°C, helping to avoid over-fermentation and off-flavors. As daytime temperatures rise, shading measures are taken to prevent direct sunlight from damaging the beans, and at night, thick plastic sheets are used to protect against rain damage. After approximately 18 days of meticulous processing, the moisture content of the green beans is reduced to around 13%. The beans are then stored in warehouses for 50 days to allow the moisture content to further decrease to around 11%, after which they are hulled, graded, and sold.
The Hua Kui farm is managed by the Demse family, who have been farming for generations. The family not only owns vast coffee plantations and multiple processing mills in Hambella, but also has extensive operations in Guji, Yirgacheffe, and Sidamo. In recent years, the Demse family has continuously expanded into premium producing areas and established processing facilities nearby. In 2015, they founded DW Coffee Export, beginning to directly engage in international green bean trade, breaking away from the previous reliance on the Ethiopia Commodity Exchange (ECL) for exports, and also enabling Hua Kui coffee to achieve the “traceability” emphasized in specialty coffee.
As for the origin of the name “Hua Kui,” it was actually given by the Chinese who first encountered this lot. In February 2017, a natural coffee from the Buku Abel farm in Hambella won first place in the Ethiopia National Taste of Harvest Competition. Four months later, during the finals of the World Brewers Cup China division, contestant Li Jianfei used this Ethiopian natural coffee to secure second place, causing a stir in the industry. Because this coffee broke Geisha’s long-standing dominance in brewing competitions, becoming the only bean at the time capable of competing with it. Geisha, known as Geisha in English, means “geisha” in Japanese, while in traditional Chinese culture, the top-tier geisha is called “Hua Kui” (literally “flower queen”). Therefore, the Chinese named this highly potential coffee “Hua Kui,” symbolizing its status as the best of the best, with the strength and charm to rival Geisha.
The above content is compiled by CoffeeHunters, a coffee news website.
