HUAKUI, ETHIOPIA

This anniversary lot marks ten years since Huakui first took shape. Earlier this season, Yundian returned to Buku in Hambella, the site of the original lot, and reconnected with DW Coffee, a mill that played a key role in the very first Huakui. That visit created the opportunity to collaborate again and produce a small, dedicated batch in partnership with Hansun Ltd.

Huakui takes its name from the Chinese word 花魁. It translates to Flower Queen and is used to describe the standout bloom among many. The name was first given to the inaugural lot for its clear aromatics and expressive fruit profile, and it remains tied to the project a decade later.

Hansun designed a custom natural process for this tenth anniversary release. The approach focused on slow, controlled drying and careful sorting, supported by Buku’s naturally cool, high altitude climate at around 2300 metres. The result is clean, expressive and balanced, with notes of berries, citrus fruits and a soft lavender aromatic.

IMPORTER

Yundian. A predominantly China based green coffee trading team with a growing portfolio of Ethiopian and Kenyan coffees. Their sourcing model focuses on long term relationships, detailed process oversight and a clear understanding of both high volume requirements and quality driven needs. Their return to DW Coffee for this anniversary release connects the Huakui project back to its origin.

FARM

Buku is located in the Hambella highlands within the Guji zone. The area is known for its high elevation, cool temperatures and forest edge agriculture. Smallholder farmers deliver selectively picked cherries to mills like DW Coffee, where processing quality plays a major role in defining the cup. Hambella naturals tend to show bright acidity, clean fruit and distinct florals, supported by slow, even drying conditions at altitude.

VARIETY

The region contains a mix of indigenous Ethiopian varieties adapted to high elevation conditions. While specific cultivar numbers are not documented for this lot, these local selections are known for their high sweetness potential and floral expression.

PROCESS

Hansun Ltd developed a custom natural protocol for this release. Cherries are hand sorted before drying to remove underripes and floaters. Drying takes place on raised beds with close control over turning rhythm, bed thickness and airflow. The cool, high altitude climate extends drying time and helps maintain clarity while allowing fruit to develop clean, defined sweetness.

ROAST PROFILE

Roasted to bring out clear fruit expression and a balanced sweetness. Development is kept moderate to preserve brightness while creating enough structure for both filter and espresso.

ESPRESSO RECIPE

DOSE

18 g in
45 g out

TIME

32-34 seconds

Flavour: strawberry jam with a hint of florals

OREA RECIPE

DOSE

12g coffee to 200g water

TIME

2-3 minutes

Bloom with 30 g water for 25 seconds. Pour steadily to 120 g. Finish with a final pour to 200 g.

Aim for an even bed and smooth drawdown.

Flavour: Berries, Citrus Fruits, Lavendar.