Introduction:This article delves into the sun-dried Huacai coffee beans from Guji’s Hambella region in Ethiopia, analyzing every detail from harvest to processing and roasting. It explores what makes these beans — once the 2017 sun-dried category champions — so uniquely flavorful. We’ll also guide you step-by-step on how to use a medium-roast Huacai with a moka pot to brew a rich latte, sharing key extraction parameters and flavor profiles so you can recreate a professional-level coffee experience at home.
The sun-dried Huacai from Ethiopia’s Sidamo region is a classic favorite among many coffee enthusiasts. This single-origin G1-grade coffee from the Hambella area of the Guji region, with its intense floral and fruity aromas and prominent sweetness, won the sun-dried category championship in an international coffee cupping competition in 2017, earning it the proud name “Huacai.” The coffee harvesting season in Hambella runs from December to January each year, and the region’s unique climate and high-altitude environment give Huacai its highly distinctive flavor profile.
The processing method for Huacai is quite meticulous, involving only the hand-picking of fully red, ripe coffee cherries. These cherries are then placed on African raised beds for sun drying, and the drying process only begins once the sugar content reaches above 21. During sun drying, the cherries must be evenly turned every 24 hours to ensure consistent heat exposure and proper ventilation. More crucially, Huacai undergoes a low-temperature fermentation process lasting up to 21 days — far longer than the typical ten or so days for most sun-dried beans — allowing for more complete flavor development. The result is a cup that boasts intense wine-like aromas and delicate floral notes, with a fruity tea-like taste reminiscent of berries.
There are several Huacai products on the market, but the sun-dried Huacai G1 beans offered by the industry have received widespread acclaim. These beans are freshly roasted, typically shipped within five days of roasting to ensure consumers enjoy them at their peak flavor. Their price is also relatively affordable, making them ideal for everyday drinking and flavor exploration.
Huacai is available in two roast levels: one is a light-to-medium roast that emphasizes a fresh, floral-fruity character, suitable for pour over or drip brewing; the other is a medium roast that better highlights a rich sweetness and bold aroma, making it an ideal choice for moka pot and espresso machine SOE (Single Origin Espresso) shots. This medium-roast Huacai not only retains the original floral-fruit base of Huacai, but also brings out caramel and nutty undertones through moderate roasting, resulting in a more layered flavor during extraction.
Next, we’ll show you how to use medium-roast Huacai with a moka pot to make a distinctly flavorful Huacai latte. First, prepare the moka pot by adding cold or room-temperature water to the lower chamber — avoid using water that’s too hot to prevent operational issues. Then place the filter basket into the lower chamber, hold the edge gently, and fill it with an appropriate amount of coffee grounds. When tamping, create a slight mound in the center while ensuring all gaps around the basket are evenly filled. Once the coffee is tamped, tightly attach the upper and lower chambers to ensure an airtight seal.
Place the assembled moka pot on an electric stove or gas burner and begin heating. When you hear a distinct “wuu wuu” sound, it indicates that the coffee liquid has started to rise into the upper chamber due to pressure — it’s recommended to turn off the heat immediately at this point to avoid over-extraction. Wait a few seconds to allow the final drips of coffee to fully enter the upper chamber. At this stage, you may observe a layer of golden crema on the surface of the coffee, one of the signs of a successful extraction — though this crema often dissipates quickly.
To make a Huacai-flavored latte, combine the freshly brewed espresso with steamed milk foam. It’s recommended to use a French press to heat about 200ml of fresh milk and froth it into fine microfoam, keeping the temperature between 60–65°C to preserve the milk’s aroma while avoiding scalding. After evenly blending the milk foam with the coffee, you can proceed to latte art to complete your aromatic, flavorful moka pot Huacai latte.
In summary, the medium-roast Huacai, with its prominent sweetness and rich body, is perfectly suited for making SOE espresso with a moka pot. By mastering even coffee distribution, proper heating timing, and extraction duration, you can easily replicate a competition-level coffee experience at home. Whether you’re a pour over enthusiast or new to using a moka pot, Huacai is sure to bring you a unique surprise.
The above content is compiled by CoffeeHunters, a coffee news website.
