Introduction:Ethiopian Natural G1 Huacai coffee is renowned for its intense floral and fruity aromas, as well as its bright, juicy flavor profile. It’s suitable for various brewing methods including pour over, cold brew, espresso SOE, and moka pot. This article will delve into the origin of the name "Huacai", explore its flavor profile, and provide standard brewing parameters and practical tips for both pour over and espresso to help you fully showcase the layers and sweetness of this premium coffee bean.

Ethiopian Natural G1 Huacai coffee, with its bright fruitiness and rich juicy mouthfeel, has become a popular choice among specialty coffee enthusiasts. Sourced from the Guji Hambella region, these natural beans are not only ideal for pour over and cold brew but also excel in espresso SOE and moka pot brewing, showcasing diverse flavor expressions. This article not only explores the story behind the name "Huacai" and its unique flavor characteristics but also breaks down the standard brewing parameters and procedures for pour over and espresso, helping you easily unlock the full potential of this bean.

The most distinctive features of this coffee lie in its bright citrus and guava acidity upon entry, along with a solid berry-like juiciness. The finish is lightly touched with a hint of cane sugar sweetness, while the aftertaste carries a gentle lemon black tea aroma. With a rich overall layering and long-lasting finish, it performs well whether brewed via pour over, drip bags, cold brew, espresso SOE, or moka pot. Below, we’ll take you further into understanding this highly acclaimed Natural G1 coffee bean.

Where does the name "Huacai" come from?

It’s worth noting that the Chinese name "花魁 (Huacai)" doesn’t actually match the coffee’s original English name "Hambella". The English name is actually a transliteration of the location where the Buku Abel washing station is situated — Hambella in the Guji region. In 2017, these Natural beans from the Buku Abel washing station in Hambella participated in the TOH (Taste of Harvest) competition organized by the African Fine Coffees Association and won the championship in the Ethiopian division. This victory brought them widespread recognition, and due to their champion status, they were honored with the name "Huacai".

Huacai coffee typically features bright fruit acids and aromatic profiles, so it is recommended to use a medium-light roast to fully highlight its floral and fruity character. A darker roast can easily bring out overly heavy burnt bitterness, which may mask its delicate traits. To suit different brewing methods, there are currently two common roast levels of Huacai coffee available on the market, each tailored for either pour over or espresso.

Pour Over Huacai: Medium-light roast suitable for various brewers

One version is a medium-light roasted Huacai, suitable for multiple brewing methods such as pour over, cold brew, drip bags, clever dripper, French press, and siphon. Recommended standard pour over parameters are as follows: suggested coffee dosage is 15 grams, with a 1:15, water temperature controlled between 91°C and 93°C . The grind size should be similar to that of fine sugar (approximately 20-mesh sieve passing rate of 75%–80%). A V60 filter cone is recommended.

For pour over, it’s advised to use a three-pour method: begin with a bloom using hot water equal to twice the coffee dose (about 30 grams) for 30 seconds; then pour medium-paced water in a wide circular motion for 120 milliliters; finally, add water with a slower, smaller circle for 75 milliliters, keeping the total extraction time between 2 minutes and 2 minutes 30 seconds. This method effectively highlights Huacai’s floral notes, passionfruit, and tropical fruit flavors. The entry offers a distinct juicy mouthfeel, and the finish delivers a syrupy thickness with tea-like afternotes.

Espresso SOE Huacai: Medium roast suitable for espresso and milk drinks

Another version is a medium-roasted SOE Huacai, specifically designed for moka pot and espresso. Each pack of beans is freshly roasted within 5 daysto ensure optimal flavor. Recommended extraction parameters are: coffee dose of 20 grams, yield of 40 grams, with a 1:2. Extraction time should be kept between 26 to 32 seconds, and the grind setting is suggested to be around the Galileo 2.0 mark.

During actual operation, start by drying the portafilter basket, then precisely weigh out 20 grams of coffee grounds. Use a distribution tool to evenly spread the grounds, then tamp firmly with a tamper to ensure a level and compact puck. Before extraction, run water for 1–2 seconds to pre-wet the group head, then lock in the portafilter and start brewing. When you reach a yield of 40 grams and the time is around 30 seconds, stop the shot. Be aware that too short an extraction may result in underdeveloped flavors, while too long can lead to over-extraction and burnt bitterness. Therefore, it’s advised to fine-tune grind size and dose according to daily bean conditions and humidity.

The resulting espresso can be enjoyed straight. We recommend drinking it with a sip of water to cleanse the palate and better appreciate its rich fruitiness and velvety crema. For a cleaner taste, you can add ice water or warm water at a 1:4 ratio to make an SOE Americano. If you prefer milk-based drinks, we suggest using a 1:6 ratio of espresso to fresh milk to craft an SOE latte that offers strawberry milk-like flavors and orange blossom notes — ideal for coffee lovers who aren’t fond of strong bitterness.

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