Ethiopia Guji Hua Kui Natural Medium Roast | Specialty Coffee Beans

Description

Product Info

Origin: Hambella, Guji region, Ethiopia

Altitude: 2000-2350 meters above sea level

Varietal: Ethiopian Heirloom

Process: Natural (dry process)

Roast Level: Medium Roast

Flavor Notes: Ripe berries, citrus, passion fruit, creamy, nutty, dark chocolate — smooth and well-balanced.

About This Coffee

This “Hua Kui” coffee comes from the Hambella district in Ethiopia’s famous Guji region. Thanks to the high altitude and rich soil, the coffee cherries get to ripen slowly and develop some serious complexity. The variety here is Ethiopian Heirloom — basically a mix of native strains that give this coffee its signature layered flavors.

We use traditional natural processing for this one. After harvesting, the cherries are hand-sorted to make sure only the ripe ones make the cut. Then they’re laid out on raised African beds to dry slowly for about 15-20 days. This method lets the beans soak up all that fruit sweetness, giving you a fuller body and those nice fermented fruity notes.

Roaster’s Notes

We went with a medium roast to strike a balance between the bright fruity notes you’d expect from a light roast and something you can enjoy every day. It tones down the acidity a bit and brings out a smoother, rounder mouthfeel. You still get those classic Hua Kui berries and citrus vibes, but now there’s also some nutty, creamy, dark chocolate depth coming through. Everything just comes together — acidity, sweetness, bitterness — in a really balanced way. Great for daily drinking or pairing with food.

What You’ll Smell & Taste

Dry Aroma (ground coffee): Dried berries, blueberry, hint of fermented wine-like scent.

Wet Aroma (brewing): Passion fruit and citrus notes pop out, with a sweet creamy smell.

In the Cup: Super smooth. Medium to full body. Starts with ripe berry sweetness and a little tang, then moves into this citrus-and-passionfruit juice thing, and finishes clean with dark chocolate and nutty notes. Lingers nicely.

How to Brew It

Gear: Works great with pour-over (V60), French press, or AeroPress.

Coffee-to-Water Ratio: 1:15 to 1:16 (like 15g coffee to 225-240ml water)

Water Temp: 92℃-93℃ — medium roast likes it a bit hotter to pull out all the good stuff.

Grind Size: Medium-fine (think regular sugar texture)

A Little Background

The name “Hua Kui” actually came about in 2017. That year, this coffee from Ethiopia’s Hambella region won the Natural category at the Africa Fine Coffee Association’s Taste of Harvest competition. When it was first imported to China, they gave it the name “Hua Kui” (which means “queen of flowers” or “top beauty”) because of its rich, complex profile. It’s been a favorite among specialty coffee lovers here ever since.

Good For

Everyday black coffee drinking

Office coffee breaks

Pairing with breakfast or afternoon treats

Getting into specialty coffee

Storage

Keep it in a cool, dry, dark spot. Once opened, try to finish it sooner rather than later to get the best flavor.