Introduction to the Origin Story and Taste characteristics of Ethiopian Sakui Coffee beans

In 2017, Li Jianfei won the championship of the Chinese Division of the World Brewing Competition with this Sunshine Sakuran Coffee. Then the popularity of Sakuran continues to grow, and Qianjie can even be said to be at the top of the list of boutique coffee. This Sakuran breaks the legend of Rose Summer and becomes a coffee that can compete with Rose Summer Coffee.

There is no doubt that the characteristics of Huakui coffee beans are unique. For a long time, Gucci Coffee was bundled with Yega Sheffield and Sidamo Coffee, but the rapid development of commerce and culture has promoted Gucci Coffee into a unique coffee producing area and won more and more recognition around the world.

In Chinese traditional culture, the first three ancient imperial examinations are generally called the number one, the second place and the exploration of flowers. As we all know, this Sakuran in the Guji producing area of Xidamo also comes from China. If you observe carefully, the Chinese and English names of the coffee bean "Huakui" will not match. It is called "Huakui" in Chinese, and it is more likely to be "Hambella" in English, which is literally translated as "Humbela". Qianjie will give you a brief talk about the origin of the name Sakui Coffee.

Sakuran, literally speaking, is the first of all flowers. When Chinese raw bean merchants first came into contact with Huakui in Humbela, the Guji producing area of Sidamo coffee beans, they were deeply fascinated by the vanilla cream smell of this coffee, as long as the processing technology of this coffee was continuously strengthened and had the potential to become the next rosy summer, so Chinese raw bean merchants named this sunroasted coffee from Guji as "Huakui" and expressed high hopes.

Qianjie reminds everyone that sun-tanned coffee from Guji, which is not produced in Sidamo Coffee, is Sakuran Coffee. Generally speaking, only the sun-tanned coffee produced and processed by Buku Abel Manor is "Sakuran", so Buku Abel Manor is also known as "Sakuran Manor". The place where Huakui is planted is surrounded by sugar cane and bananas, which makes Huakui coffee taste smooth, with the acidity of passion fruit and fermented wine with sun treatment.

Among them, the lemon and citrus tone of the Yega Xuefei producing area, which has a very high click rate in Qianjie Coffee, is different, and the fragrance of the coffee beans in the Guji producing area will be more full-bodied, while the coffee beans in the Guji producing area will be treated by the sun. The aroma and sweetness of coffee beans that are not beneficial to Huakui, please climb to another high-rise building. In addition, the flavor of these two producing areas is so outstanding that it is set up separately by the Ethiopian Commodity Fair.

The unique flavor of Sakuran is inseparable from its way of tanning. According to Qianjie, farmers pick coffee fruits from December to January every year, and the sugar content of coffee red fruits must reach more than 30% before they can be treated in the sun. The sun drying process is very fastidious, the first two days must ensure the humidity of coffee red fruit, so that its fructose is fully fermented. When the noon temperature is relatively high, shade should be carried out in time to prevent red fruit from sunburn, which is not conducive to fermentation. Then at night, in case of sudden rain, it is wrapped in thick plastic.

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The process of sun treatment of Huakui coffee:

According to Qianjie, it is known that the coffee trees of the Buku processing plant are planted halfway up the hillside at an altitude of 2250-2350m, and coffee farmers will not start sun treatment until the sugar content of the coffee fruit picked is more than 30%. And in the first two days of the sun, we need to ensure the humidity of the red fruit, so that it has time for full fermentation.

Because at night, the temperature here will drop to about 12 degrees, which ensures that the red fruit will not be overfermented. Then after 18 days of sun treatment, when the peel and pulp are completely dehydrated, you can easily get the coffee raw beans inside, and then pack the raw beans and put them in a warehouse with a humidity of 45-55% and 12-22 degrees Celsius. After about 50 days of bean cultivation and further dehydration, shelling and screening are carried out when the moisture content reaches about 11% for formal market sale.

Flavor performance of Huakui Coffee

Another point that Qianjie has to mention is that in a narrow sense, only the 17-year champion of the TOH tanning group can be called Huakui Coffee in China. However, because of its good flavor, Hongshun continues to introduce coffee beans from the "Buku Abel" processing plant in Humbera every year, which are called Sakui 2.0, Sakui 3.0 and Sakui 3.1, in order to distinguish the previous Sakui coffee and represent different batches or seasons. At this time, Huakui coffee still maintains certain characteristics, that is, for Hongshun procurement and introduction, the producing area is still locked in Humbera "Buku Abel" processing plant. Of course, as an agricultural product, the flavor of coffee varies from year to year with different climate changes.