Yirgacheffe Hufsha Red CherryCoffee Beans
Origin
- Region: Ethiopia
- Variety: Heirloom variety
- Process: Honey Process
- Roast: Cinnamon Roast
- Altitude: 1940M
- Sample Batch:
- Grower:
Flavor Notes:
Floral, tea-like, tropical fruits, juicy
- Aroma: None
- Cleanliness: None
- Sweetness:None
- Acidity:None
- Body:None
- Bitterness:None
- Aftertaste:None
- After Cooling:None
Yirgacheffe Hufsha Red CherryCoffee Bean Intro:
Yirgacheffe Hufsha Red Cherry
Variety: Local Heirloom
Altitude: 1940M
The Hufsha Cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) in 2013 and obtained both "Organic" and "Fair Trade" certifications. The Hufsha Cooperative collaborates with local smallholder farmers in Yirgacheffe, employing shaded cultivation techniques and intercropping with bananas and other crops. The coffee is grown entirely by hand using organic fertilizers, with natural pest control methods to ensure ecological protection, resulting in purer and more refined coffee flavors.
In 2013, Hufsha also received a remarkable score of 95 from Coffee Review. Its flavor profile features multiple layers with a smooth mouthfeel, honey-like sweetness, and citrus aromas. It has a silky acidity, a rich aftertaste, and subtle notes of almond and caramel.
What is Honey Processing?
This Yirgacheffe Hufsha Red Cherry is processed using the honey process method.
Honey processing is a method where coffee beans are dried with their mucilage still intact. After the outer fruit flesh is removed, a sticky, viscous layer remains. In traditional washed processing, this layer is washed away with water. However, due to water scarcity in some high-altitude regions, this method of drying with the mucilage still on was developed. 
The honey process retains the cleanliness of the washed method—though not as bright—and enhances sweetness and caramel-like flavors.
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Region Intro:
Ethiopia is located in a land full of wonders, and all the Arabica coffees we have or have not tasted originate here.
Documented historical evidence of coffee in Ethiopia dates back to the 4th-5th centuries AD. At that time, due to wars between ethnic groups, coffee spread with people's conquests and migrations to Yemen on the Arabian Peninsula. Later, with the rise of the Ottoman Empire and the spread of Islam, through various circumstances, Europe began to have coffeehouses and the coffeehouse culture that gradually formed along with them. Subsequently, Central America began to cultivate coffee, and India and Indonesia in Asia began large-scale commercial coffee cultivation. Having gone through several hundred years in this way, we have only now arrived at today's third wave of specialty coffee.
Brewing Tips:
Recommended Brewing Method: Pour Over
Filter: V60
Water Temperature: 90-92°C
Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-Fine (80% through a 20-mesh sieve, Chinese standard)
Brewing Technique: Pulse Pouring
Bloom with 30g of water for about 30 seconds. Pour 125g of water in small circles centered around the coffee bed. When the water level drops and is about to expose the coffee bed, continue pouring to reach 225g total. Remove the filter when the water level is about to expose the coffee bed again. (Start timing at the bloom.) Total brew time: 2'00".
Flavor Cup Report:
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