Introduction:Gain an in-depth understanding of the actual flavor profile of the 2022 Huakui 6.0 new harvest season, conduct a comprehensive comparison with the previously popular 5.0 version, and analyze the selection points and market price background of beans from the rare Bensa processing factory. Through cupping data and practical observations, this article helps coffee enthusiasts grasp the characteristics of the latest Huakui series and make more accurate choices.
In the world of specialty coffee, Geisha and Huakui have always been two highly representative bean varieties. The reason Huakui has become widely known is that it won the championship in the natural category of the 2017 TOH (Taste of Harvest) competition in East Africa. In the same year, it also made a name for itself by defeating numerous Geisha entries during the China leg of the World Brewers Cup with its outstanding performance. Since then, the Huakui series has been updated year after year, evolving in an X.0 format—from the early 2.0 version all the way to 5.0 in 2021—each version showcasing different flavor directions and processing batches.
By 2022, Huakui 6.0 made its scheduled debut, with the first batch introduced by the well-known supplier Hongshun arriving at a certain coffee brand. However, upon closer inspection, this particular batch of green beans exhibited several noticeable issues in appearance, including a significant number of flat beans and shell beans, with overall poor plumpness. Even after manual sorting, many defects were still visible after roasting. According to the supplier, this was related to insufficient rainfall in late 2021, which led to uneven ripeness of the coffee cherries and consequently affected the appearance of the beans.
Given the relatively high proportion of appearance defects, the coffee brand decided not to release this batch directly to the consumer market. Instead, they sought out another batch of Huakui beans from the same Bensa region and the same processing factory (Buku). To help consumers better understand the differences, the brand specifically conducted a cupping comparison between the Hongshun-provided Huakui 6.0 and the newly selected Bensa batch.
Based on the cupping results, although the Hongshun version of the 6.0 batch exhibited distinct berry and honey aromas with a decent level of sweetness, its overall flavor profile showed a certain deviation from the classic Huakui series of the past. In contrast, the other batch from the same processing factory—but with a fuller appearance—displayed flavor characteristics more similar to the 5.0 version—showcasing bright fruit notes such as orange blossom, citrus, and grapefruit, along with a strong berry tone and a honey-like aftertaste. It had a pronounced juiciness and rich flavor layers.
It is worth noting that since 2018, the Huakui series has officially entered the X.0 era, with a new version released each year. The processing factories have also expanded gradually from the original single Buku to include multiple different processing sites. Although these later versions can no longer fully replicate the intense strawberry notes of the original 2017 Huakui, as one of the representatives of Ethiopia’s specialty coffee regions, the overall quality remains high, which is why it continues to receive attention and favor in the market.
For coffee enthusiasts looking to try Huakui 6.0, it is recommended to pay special attention to the bean appearance and batch origin when making a selection. If flavor performance is the top priority, it is advisable to choose the Bensa batch with a fuller appearance and stable processing, as such beans are more likely to present clear layers of orange blossom and citrus, along with a juicy mouthfeel. Additionally, due to potential supply and shipping conditions in the new harvest season that may affect price fluctuations, it is recommended to compare quotes and quality control descriptions from different suppliers in advance to ensure the purchased beans meet expectations.
The above content is compiled by CoffeeHunters, a coffee news website.
