Introduction:Hua Kui 6.0 is a premium coffee bean from Ethiopia’s new 2022 harvest season, continuing the excellent lineage of the series. It presents a complex fruit aroma profile of orange blossom, berries, and nectarine, with even more layers of flavor. This article delves into its flavor profile, origin background, and processing method, and provides actual taste test references to help coffee enthusiasts grasp the key points when selecting and brewing this coffee.
The 2022 new harvest Ethiopian Hua Kui coffee beans have arrived in Hong Kong and have been officially named Hua Kui 6.0 to clearly distinguish them from previous versions. This coffee continues to maintain the consistently high standard performance of the series, featuring aromas primarily of orange blossom, red berries, and nectarine, along with a distinct juicy sensation. The overall flavor profile is more three-dimensional compared to the previous Hua Kui 5.0, making it suitable for drinkers who enjoy bright fruity notes and diverse layers. For readers who want to gain a deeper understanding of the Hua Kui series, this article will provide a comprehensive introduction, from its historical origins and regional background to actual cupping experiences.
The rise of Hua Kui coffee can be traced back to the 2017 China Brewers Cup, where contestant Li Jianfei used this bean to win second place. Notably, most contestants at the competition favored the then-popular Geisha coffee beans, but Li Jianfei’s choice of an Ethiopian native variety stood out impressively. The import company Hongshun, responsible for introducing this batch of beans, found its performance to be comparable to or even better than some Geisha beans, and thus specially promoted it under the name “Hua Kui,” meaning it holds the status of the lead geisha dancer. As a result, it quickly gained popularity in the Chinese market. Additionally, this bean was also the champion of the 2017 TOH (Taste of Harvest) natural category, one of Africa’s largest green coffee cupping events, further solidifying its exceptional status.
In terms of origin, early Hua Kui coffee mainly came from the Guji zone within Ethiopia’s Sidamo region, specifically its sub-region of Hambela, processed by the local Buku washing station, which is affiliated with the DW company. Due to limited initial production, these coffee beans were once in short supply. As market demand grew, DW continued to expand production capacity, successively building five specialized premium coffee drying stations in the Hambela area, including ‘Buku Abel,’ ‘Tirtiro Goye,’ ‘Seke Bokosa,’ ‘Haro Soresa,’ and ‘Buku Saysay.’ The high-quality natural-processed beans produced at these stations have all been included in the ‘Hua Kui’ series.
Since its debut in 2017, the Hua Kui series has released a new version each harvest season, using the naming convention ‘Hua Kui X.0’—for example, 2018 was Hua Kui 2.0, 2019 was Hua Kui 3.0, and so on, up to 2022’s Hua Kui 6.0. However, because coffee is an agricultural product, its flavor varies each year due to differences in climate, processing conditions, and microclimates. It is generally believed that the original batch that won the TOH championship in 2017 is the most representative ‘authentic Hua Kui,’ with its distinctive creamy strawberry notes highly recognizable. Subsequent 2.0 and 3.0 versions still retained subtle berry aromas, but overall leaned toward a fresher citrus tone.
In terms of market circulation, a well-known coffee brand has consistently been the first to reserve the first batch of new Hua Kui beans from importers each year, quickly proceeding with roasting and cupping procedures to offer consumers the latest and consistently high-quality product. According to actual testing, the flavor profile of Hua Kui 6.0 is dominated by orange blossom, red berries, and nectarine, accompanied by a rich juice-like sensation. The overall flavor profile is more abundant compared to the previous 5.0, with a more layered taste structure, making it highly suitable as a choice for pour over coffee.
For readers who are new to the Hua Kui series or want to try Ethiopian natural-processed coffee, it is recommended to roast at a medium-light level. When brewing with pour over, use a water temperature of 90–93°C, with a coffee-to-water ratio of 1:15 to 1:16, and extract at a moderate flow rate to better highlight its fruity and sweet characteristics. Additionally, since this coffee has bright acidity and bold aromas, it is advised to avoid excessively high water temperatures or overly long extraction times to prevent unnecessary astringency or off-flavors.
In summary, Hua Kui 6.0 not only continues the series’ consistent high-quality genes but also achieves a breakthrough in flavor layers and juiciness. Whether you are a loyal fan of the Hua Kui series or a newcomer just beginning to explore specialty coffee, this 2022 new harvest Ethiopian natural-processed bean is well worth adding to your pour over coffee selection.
The above content is compiled by CoffeeHunters, a coffee news website.
