Is Huakui a coffee bean variety? What is the relationship between Hambela and Hua Kui? Introduction to Sun-Sun Huakui Coffee Beans

When it comes to Ethiopian coffee, many people will think of Sakui Coffee, which can be said to be one of the most famous coffee beans in Ethiopia. But many people will wonder, which producing area of Ethiopia does this coffee bean come from?

In fact, Sakuran is from the well-known Guji producing area, which is located in the south of the country and belongs to the largest Oromia state in the administrative division. The area has more mountains, valleys and plains, with an average elevation of more than 1800 meters and a large temperature difference between day and night. Most of the area is undeveloped dense forest, the geology belongs to volcanic soil, and the complex and changeable topography provides a variety of microclimate here. It is an ideal area for coffee cultivation.

At first, however, the area was remote and the transportation was not particularly convenient. at first, it was dominated by grazing and agriculture, but later it was gradually noticed by people because of the discovery of large amounts of minerals. It was not until the quality of coffee in this area was slowly discovered in recent years that the coffee industry began to rise rapidly and can be said to be a rising star.

In the division of coffee producing areas, the experience of this producing area is very similar to that of Yega Xuefei, which was originally part of the Sidamo producing area. In 2010, according to the division of the country's unique Commodity Exchange (EXC), Gucci was independently divided into a new coffee producing area because of its high quality and recognizable flavor.

Under the Guji producing area, there are many well-known sub-producing areas, such as Hambella, Shakiso, Uraga and so on. Among them, Hambella is the birthplace of "Sakuran" coffee beans.

The west of Humbera is separated from Yegashafi by Mount Cochel, and the north and east are bordered by other sub-producing areas of Guji. Planted as high as 2100-2300 meters above sea level, the biggest advantage of the area is that it has dense forests, which can give the area rich natural fertilizers.

In 2017, the African Fine Coffee Association held a harvest season flavor contest raw beans competition TOH. DW (DW COFFEE EXPORT) took part in the competition with a sun-tanned coffee bean from its Humberra Buku Abel processing plant, which won the top spot in the sun category for its rich berry aroma and creamy texture.

At first, according to traceability information at the time, the coffee bean was a sun bean produced by the Buku Abel processing plant in the Humbelazi producing area of Guji, and its name was "Hambella". Later, the bean was favored and introduced by a Chinese raw bean merchant, who thought the coffee bean had an excellent flavor, so he named it "Huakui", which means hundred flowers and launched the domestic market under that name.

In addition, in the same year, in the China region of the World Coffee Brewing Competition, Li Jianfei, a contestant from Beijing, chose this Huakui coffee bean to participate in the competition, won a large number of Rosa coffee beans, and won the runner-up. At the same time, it also adds a lot of fame to Huakui coffee beans in the domestic market.

In order to meet the market demand, in order to meet the market demand, DW began to set up a coffee processing plant in the town of Dimtu, the core coffee producing area of Humbera, and began to purchase coffee beans from nearby villages to produce "Sakuran" coffee beans.

However, coffee is still a crop, even in the same area, the quality of each year will be affected by climate, rainfall, fertilization and other factors. In addition, slight differences in temperature, humidity and sun conditions during the treatment of coffee beans will also affect the final flavor. Therefore, there is a certain difference between the current "Sakuran" coffee club and the "Sakuran" coffee beans that originally participated in the competition.

Therefore, in order to distinguish it from the original, the batch of Sakui coffee every year will be named "Sakui X.0". For example, the batch launched in 2018 will be "Sakui 2.0", and so on, this year's batch will be "Sakui 8.0".

Since Essel's coffee beans are represented by fruit acidity, and Sakui is mainly treated by sunlight, sunlight can give coffee beans complex fruit aromas with fermented aromas, so Qianjie will use shallow baking to highlight the characteristics of Huakui coffee beans. After brewing, there will be mango, citrus and other tropical fruit flavor, taste round, like fruit juice, the end of black tea, rich layers.

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