Among all the Sidamo coffees, there is a crown jewel, which is the Siddamo Flower Que Coffee.
In 2017, Ethiopia's DW Green Beans Company sent their coffee beans to the TOH (the Taste Of Harvest) green bean competition hosted by the African Coffee Association, and a sun-dried batch from the "Buku Abel" treatment plant won the TOH Ethiopia championship with its strong strawberry and creamy aroma.
This batch of green beans was introduced to China by Hongshun, a green bean trader in Beijing, and in the same year, this bean won the second place in the 17th World Brewing Competition in China, and this Ethiopian bean was particularly outstanding among the many gem summer participating beans, so it was named "Hua Kui".
Hua Kui's 17-year TOH Sunshine Group champion is well known to more people in China. Discovered and promoted by the founder of Beijing Hongshun, the founder of Beijing Hongshun created his own coffee brand LeBunna in Ethiopia. Of course, such a wonderful name would not be a pity if it was short-lived, so in the future, Hongshun continued to introduce the coffee beans of the "Buku Abel" processing plant in the Hambella appellation, and called it Huakui 2.0, Huakui 3.0, and Huakui 3.1 to distinguish the previous Huakui coffee and represent different batches or seasons. At this time, Huakui coffee still maintains a certain characteristic, that is, it is introduced by Hongshun Procurement, and the production area is still locked in the "Buku Abel" processing plant in Hambella. Of course, coffee, as an agricultural product, will have a different flavor every year.
The flower queen produced in the new season in 2020 is named Hua Kui 4.0 to distinguish the previous flower kui. In 2020, as the fourth year of Huakui's coffee beans, the area of its production area has expanded to several times the original, coupled with more scientific planting management, the flavor of Huakui 4.0 is more beautiful, which is well received by a large number of coffee players, so Qianjie Coffee also purchased this batch of huakui 4.0 for roasting and cupping. Therefore, how to distinguish the pure Hua kui coffee, you should check whether it is imported through the green bean trader Hongshun. Good coffee depends on the place of origin, and the good place of origin is optimistic about traders. Therefore, if you pay attention to foreign coffee roasting, you will find that foreign countries do not know the flowers and only know Hambella.
Flower Kui coffee bean sun treatment
During the annual coffee harvesting season (December to January), coffee farmers must pick brown fructose to reach more than 30 before they can start sunlight treatment. For the first two days of sun exposure, the humidity of the coffee red fruit should be ensured, so that its fructose can fully ferment. At the same time, the geographical location of the high altitude allows the night temperature of the treatment plant to drop to about 12 degrees Celsius, and it will not be over-fermented because the temperature is too high. When the temperature is relatively high at noon, it will be covered in time to prevent sunburn of coffee red fruits. At night, in order to prevent sudden rainfall, it is wrapped with a thick plastic sheet.
Flavor description
【Flower G1】Smooth, passion fruit, fermented sake aroma, jackfruit, strawberry.
【Hua Kui 2.0】The overall taste is clean, the aroma of berry will be more obvious, and with a nutty aroma, the taste will be richer.
【Hua Kui 3.0】Light strawberry jam, black tea tea feeling, sweet afterglow short.
【Flower Kui 3.1】Floral fragrance, cream, tropical fruits, caramel, sweet and long-lasting.
【Hua Kui 4.0】Citrus acidity, fullness of berry juice, taste of lemon black tea, sweetness lasts.
【Hua Kui 5.0】Fermented wine feeling, ripe fruits such as strawberry mango, honey sweetness
Hua Kui coffee bean awards
2016/2017年Ethiopia National Taste of Harvest Competition 冠军
2017 Regional Africa Taste of Harvest Competition 亚军
Huichuan Industry - China Ethiopian Coffee Processing Industrial Park - focus on the whole industry chain of Ethiopian coffee