Introduction:Ethiopian Huacai coffee beans, as a rare Natural G1 specialty from the Guji-Hambella region, have garnered significant attention since winning the TOH championship in 2017. This article delves into this Heirloom varietal coffee from the Guji area, analyzing everything from its growing altitude and processing method to its flavor profile at different roast levels. It also provides practical brewing parameters for both pour over and moka pot methods, helping coffee enthusiasts fully experience its floral-fruity aroma and rich layered complexity.
Every year during Ethiopia’s new harvest season, many coffee enthusiasts focus on a Natural specialty bean from the Hambella region of Guji — Huacai. This coffee, which won the TOH (the Taste Of Harvest) competition in 2017, has become a classic among many pour over lovers thanks to its intense tropical fruit aromas and delicate layered profiles.
The Hambella region, where Huacai is grown, belongs to Ethiopia’s largest coffee-producing area, Guji, and is administratively part of the Oromia State. The area features rugged terrain, bordering Kochore of Yirgacheffe to the west and adjacent to sub-regions such as Shakiso, Uraga, and Kercha to the east, south, and north. It is one of the highest-altitude coffee-growing areas in Ethiopia, with cultivation heights ranging between 2,250 to 2,350 meters, contributing to its unique flavor potential.
This batch of Huacai was processed by the local mill Buku Able using the traditional African raised-bed Natural (sun-dried) method. After harvesting, the coffee cherries were evenly spread on elevated drying beds, with strict control over the thickness of the cherry layer and regular daily turning to ensure even sun exposure. During processing, the significant day-night temperature variation of the region was leveraged to carry out meticulous low-temperature fermentation, further enhancing the complexity of flavors. This year’s Huacai exhibits even more expressive floral notes, blended with the richness of red wine and the sweetness of tropical fruits, along with a bright acidity and a juice-like finish.
The variety used for Huacai is Heirloom, an indigenous Ethiopian varietal. These beans are typically small in size, round in shape, with diameters around 14 to 15 mesh, and come in a greenish-yellow hue with uneven sizes — classifying them as small-bean varieties, slightly smaller than the common Longberry. Due to the characteristics of the varietal, Huacai naturally possesses strong floral and fruity tones, making it highly suitable for highlighting its features through light to medium or medium roasts.
In terms of roasting, a light to medium roast can best preserve Huacai’s floral notes and citrus acidity, making it ideal for methods like pour over, drip bags, siphon, or other non-pressurized extractions. At this roast level, Huacai often showcases pronounced aromas of cantaloupe and strawberry jam. The cup offers a soft acidity reminiscent of jackfruit upon entry, followed by berry flavors such as strawberry in the mid-palate, and a natural cane sugar sweetness in the finish. The layers are distinct and varied.
Opting for a medium roast can develop more caramelization reactions, enhancing overall body while still retaining some tropical fruit characteristics. It is suitable for making SOE coffee or using with a moka pot. Americano made from Huacai SOE presents a refreshing sour-sweetness of citrus and berries, paired with a smooth body akin to black tea. The overall flavor is balanced with gentle bitterness. When used in a Huacai SOE latte, it releases notes of mango toffee and orange, offering a silky and sweet cup that is particularly suitable for those who prefer less bitterness.
For brewing recommendations, the light to medium roast version of Huacai is advised to use a medium-fine grind (such as a 18-20 filter size for pour over), with water temperature controlled at 90-92°C. A staged extraction is recommended — for example, using 30 grams of coffee grounds to brew approximately 500 ml of water. The first stage involves pouring a small amount of hot water for a 30-second bloom, followed by staged additions to reach the target volume. The total brew time is suggested to be between 2 minutes 30 seconds and 3 minutes, highlighting its floral-fruity aromas and clear acidity. For the medium roast version, you may slightly increase the water temperature to 93°C and extend the total brew time to bring out a rounder body and caramel sweetness.
In summary, the 2024 Ethiopian Huacai coffee beans, leveraging the innate advantages of the high-altitude Hambella region and the intense fruitiness and refined complexity brought by the Natural process, offer flavor enjoyment for both beginners and advanced enthusiasts. With the right roast curve and brewing method, the unique charm of this G1-grade specialty bean can be fully unlocked.
The above content is compiled by CoffeeHunters, a coffee news website.
