Introduction:Luckin Coffee’s Hua Kui series SOE is coming to an end, making way for a new arrival: 96-hour double anaerobic fermented coffee beans from Colombia’s Paradise Estate. This specialty bean, which has earned an SCA 85+ rating, is renowned for its lemongrass and fruit wine aromas. This article delves into its processing method, flavor profile, and explores Luckin’s stability in medium-dark roasting, while also giving you a glimpse into the future direction of the upcoming Hua Kui PLUS series — providing a buying reference for those who love trying new things and enjoy pour over brewing.
Luckin Coffee’s previously launched single-origin roasted beans (SOE) from the Hua Kui series, with their affordable pricing and specialty-grade quality, sparked widespread discussion in the consumer market. Now, as this popular series is gradually being phased out, Luckin has swiftly introduced its successor — 96-hour double anaerobic fermented coffee beans from Colombia’s Paradise Estate. These beans not only hold an SCA 85+ specialty coffee certification but have also garnered significant attention for their unique processing method and bright fruity acidity.
This newly launched SOE comes from Paradise Estate, a farm that has won numerous awards at Colombia’s LOD (Land Of Diversity) National Coffee Quality Competition, particularly known for its delicate and distinctive berry and floral flavor profiles. The 96-hour double anaerobic beans launched in collaboration with Luckin are one of the estate’s experimental processing methods, achieved through a complex fermentation process that imparts a richer fruitiness and fermentation complexity to the coffee.
It is understood that the processing of these coffee beans involves a 96-hour double anaerobic stage, utilizing specially designed sealed containers for segmented fermentation, with strict control over ambient temperature to avoid over-fermentation that could lead to flavor imbalance. This processing method enhances the fruitiness while preserving the clarity of the coffee’s inherent acidity. The final cup presents a fresh lemongrass top note, accompanied by soft fruit wine aromas, with a hint of molasses sweetness in the aftertaste — making it ideal for coffee lovers who enjoy bright acidity and unique fermented flavors.
In choosing the roast level, Luckin has stayed true to its usual approach by employing a medium-dark roast to ensure consistent and stable brewing performance across different stores. While medium-dark roasting may slightly reduce some of the more delicate fruity acidity, it enhances the body and overall flavor balance of the beans. For a chain operation, this represents a good compromise between quality control and flavor expression. According to feedback from some users who have tried the beans, they perform well in pour over brewing, with distinct layers of flavor, prominent fruity notes on the palate, and a gentle, mellow sweetness in the finish.
It’s worth mentioning that the arrival of these 96-hour anaerobic beans from Paradise Estate also marks Luckin’s continued strategic expansion in the specialty coffee market. During the peak popularity of the Hua Kui series, Luckin attracted market attention due to its massive purchasing volume, even raising suspicions of market monopolization. In fact, within just a few weeks, Luckin purchased over 129.6 tons of Hua Kui coffee beans, becoming one of the largest buyers of Hua Kui in the Chinese market, and at one point, its short-term sales of nearly 100 tons even led to temporary shortages in the market.
As the Hua Kui series is gradually phased out, Luckin has also revealed plans to launch the Hua Kui PLUS series in the second half of the year, with an expected purchase volume that may exceed 250 tons, potentially making it the world’s largest buyer of Hua Kui beans. However, according to reports, the Hua Kui PLUS is not the 2022 new crop Hua Kui 6.0, but rather another sun-dried Ethiopian heirloom coffee bean from the Buku Abel processing factory in Sidamo. Currently, domestic green bean traders refer to it as the “Hua Kui Queen.” For consumers eagerly awaiting the new crop Hua Kui 6.0, it can still be obtained through other channels, so there’s no need to worry about price fluctuations or supply shortages due to Luckin’s large-scale procurement.
In summary, Luckin’s newly launched 96-hour double anaerobic SOE from Paradise Estate demonstrates a deep understanding of the specialty coffee market in terms of processing technology, flavor characteristics, and roasting strategy. For consumers looking to try anaerobic processed beans or seeking an alternative to Hua Kui, this new product is worth adding to your pour over or in-store order list, and it also provides an interesting case study on how a chain brand is entering the specialty coffee market.
The above content is compiled by CoffeeHunters, a coffee news website.
