Introduction:A well-known coffee brand’s Sidamo Huakui is celebrated for its richly layered berry aroma and mellow tea-like notes. With its tropical fruit character and soft finish, it transports you straight to an orchard. This article details the flavor profile, natural processing method, and pour-over parameters to help you master the optimal brewing technique for this competition-grade coffee bean—experiencing its delicate honey sweetness and black tea texture.

For drinkers who enjoy the elegant aroma of Earl Grey in their coffee, try a well-known coffee brand’s Sidamo Huakui. This Ethiopian natural-processed bean stands out not just for floral notes but for a vibrant mix of cream strawberry, mango, jackfruit, citrus, and blueberry that creates a dazzling fruity complexity. The tropical fruit flavors are distinct and layered, with a soft tea note and sweet aftertaste that round out the overall profile. Its unique berry aroma and fermentation character were key to its standout performance in the TOH green bean competition.

The captivating flavor structure of Huakui relies on its refined natural processing method. Buku Abel washing station carefully selects only fully red coffee cherries harvested between December and January each year, requiring a sugar content of at least 30 to ensure high ripeness and ample sugars. The harvested cherries are evenly spread on African raised beds for slow drying over approximately 18 days. During this period, local farmers adjust shading and covering measures based on day-night temperature differences—shading at noon to avoid over-fermentation, covering with plastic sheeting at night to prevent rain, and continuously turning the cherries to ensure even drying and prevent fermentation off-flavors or surface scorching. Finally, the green coffee beans are dried to a stable moisture level of around 13% before hulling, resulting in this intensely flavorful and multi-dimensional natural-processed bean.

To fully experience Huakui’s rich aroma and delicate berry character, it’s recommended to use freshly roasted beans for pour-over. The Huakui beans sold by the well-known coffee brand are shipped within five days of roasting, so by the time they reach consumers—factoring in shipping time—they’re typically at peak freshness and ready to brew right out of the bag. High-altitude-grown beans often have lively but volatile aromas, so a slightly higher water temperature is advised to fully extract their aromatic compounds, while also being mindful to avoid over-extraction, which can disrupt the flavor balance.

Below are the recommended brewing parameters for coffee enthusiasts seeking the full expression of Huakui’s flavors:

Filter:V60
Water Temperature:92–93°C
Grind Size:Fine Sugar (equivalent to 80% extraction through a standard #20 sieve)
Coffee-to-Water Ratio:1:15
Coffee Dose:15 grams
Pouring Method:Use a three-stage pouring technique: First, wet the coffee bed with twice the coffee dose of water (about 30 grams) to form a bloom, then let it degas for 30 seconds; next, pour steadily in small streams in a circular motion from the center outward until the total water reaches 125 grams, then pause for a split pour; once the coffee bed drops to about half the height of the filter, pour again with the same fine stream until the total water reaches 225 grams. Allow the coffee to fully drip through before removing the filter, with the entire process taking roughly two minutes.

Once ground, Huakui releases an immediate burst of tropical fruit aroma, accompanied by honey-like sweetness. On the palate, the rich berry sweetness unfolds alongside complex notes like passionfruit, complemented by the silky smoothness of black tea and soft tea notes. The finish is clean and lingering, leaving a lasting impression. Whether you’re new to coffee or a seasoned enthusiast, this Sidamo Huakui offers a vivid showcase of Ethiopian natural beans’ distinctive flavor charm and intricate layers.

The above content is compiled by CoffeeHunters, a coffee news website.