Introduction:Delve into the geographical and climatic characteristics of Ethiopia’s Sidamo region and how they shape the diverse flavors of its coffee. This article takes you through the most representative Huakui series of coffee beans from the area—from their international debut in 2017 to the new expression of Huakui 7.0 in 2023. In addition to analyzing the unique traits of its native varieties and differences in processing methods, it also details the professional selection, roasting, and cupping processes of a well-known coffee brand, along with an actual flavor profile. It is a must-read guide for pour over enthusiasts and coffee procurement decision-makers.
Sidamo is located in southern Ethiopia and is one of the internationally renowned specialty coffee regions, known for producing coffee beans with rich flavor layers and intense fruity aromas. The region lies around the East African Rift Valley, with altitudes generally ranging between 1400 and 2000 meters. Its cool climate, significant day-night temperature variation, diverse soils, and complex microclimates contribute to the unique character of coffee produced in each town or processing area.
Sidamo can be mainly divided into several key coffee-growing areas, among which Guji and West Arsi are the most famous. These areas not only have suitable altitudes but also favor the cultivation of coffee trees with distinct flavor profiles. Locally, the sun-drying method is commonly used to process coffee beans, resulting in a rich taste of tropical fruits and berries, smooth mouthfeel, and prominent sweetness. If the washed processing method is adopted instead, the acidity becomes brighter, and the fresh, tangy sweetness reminiscent of citrus or berries becomes more pronounced.
When it comes to the star coffee beans of Sidamo, “Huakui” is undoubtedly one of the best. As early as 2017, a natural variety coffee from the Buku Able processing factory in the Hambella area of Sidamo won the championship at the TOH (Ethiopia Cup Tasters Championship). In the same year, this batch of coffee was introduced to the Chinese market and defeated the then-highly acclaimed Geisha in multiple coffee brewing competitions. Due to its outstanding performance, it quickly gained popularity among coffee enthusiasts.
To commemorate this coffee bean that won awards in both competitions, the industry named it “Huakui,” symbolizing its excellence and brilliance in the competition. This name has since become synonymous with high-quality coffee from that processing factory.
Since winning the championship in 2017, DW Company has continued to expand its processing facilities in Dimtu, one of the core production areas of Sidamo. Its facilities include the Buku Abel, Buku Saysay, Haro Soresa, and Tirtiro Goye processing factories, with an annual production capacity of about 1100 tons. However, based on location, only the area where Buku Abel is situated overlaps with the original production site of the “Huakui” coffee. Subsequently, the Huakui series has been updated year by year—from Huakui 2.0 in 2018, to 3.0 and 3.1 in 2019, and up to the latest version, Huakui 7.0, which officially entered the market in May 2023.
The Huakui series has consistently adhered to using local Ethiopian native coffee varieties. Since Ethiopia is one of the genetic birthplaces of Arabica coffee, its varieties are numerous and many have not yet been scientifically classified or named. The government also restricts the disclosure of details due to conservation policies, so most varieties on the market are generically referred to as “Ethiopian native varieties.” It is precisely for this reason that Huakui 7.0 often features uneven bean sizes, a natural result of mixed variety cultivation and harvesting.
The 2023 harvest of Huakui 7.0 garnered industry attention upon arrival. Observations show that the overall defect rate of this season’s green beans is lower than that of the previous version (Huakui 6.0), indicating stricter control in the harvesting and initial selection processes. However, to ensure consumers can enjoy a consistent and high-quality coffee experience, pre-roast green bean screening and post-roast roasted bean secondary selection remain indispensable steps.
The Sidamo region is renowned for its sun-dried processing method, which fully brings out the natural sugars and fruity aromas from the coffee pulp, giving the coffee a rich and layered mouthfeel. A well-known coffee brand specifically chose a medium-light roast when processing Huakui 7.0, aiming to preserve the bright acidity and native flavor characteristics of the coffee beans. Through a professional cupping process, its final flavor profile was defined as: featuring subtle fermentation aromas, distinct berry notes, citrus-like acidity, and a tea-like finish, delivering an overall balanced and layered performance.
In summary, Huakui 7.0 not only continues the high standard of the series but also demonstrates more refined craftsmanship in processing, selection, and roasting. For coffee enthusiasts who enjoy exploring coffees with distinct regional characteristics and complex flavor profiles, this 2023 new-season Sidamo Huakui 7.0 is undoubtedly a coffee experience worth savoring and exploring in depth.
The above content is compiled by CoffeeHunters, a coffee news website.
