سيدامو هواكوي همبيلا G1مقدمة حبوب البن:

Ethiopia Sidamo Huakui Hanbella G1

Country: Ethiopia

Region: Sidamo Guji Hanbella region

Processing mill: Haro soresa

Altitude: 2050 meters

Grade: G1

Variety: Heirloom

Processing method: Natural process

Region introduction

The Guji region is a highly regarded area in recent years, achieving excellent results in flavor expression and quality over the past few years. The Guji region was previously part of the Sidamo region but was designated as a separate new region by the Ethiopian Commodity Exchange (ECX) in 2010.

Located southeast of Yirgacheffe, the Guji region borders Sidamo and the Gedeo region, featuring complex terrain with towering mountains, highlands, plateaus, valleys, and plains.

The area’s greatest advantage lies in the vitality of its soil, maintained through the natural cycle of organic matter, utilizing fallen leaves, plant debris, and other natural fertilizers from surrounding forests.

Hanbella is governed by Ethiopia’s southernmost administrative state—Oromiyaa. It borders Kochere in the Yirgacheffe region to the west (separated by a mountain at 3200m), Shakiso to the east, Uraga to the south, and Kercha to the north.

Currently, there are about 20 processing mills in Hanbella, distributed across different villages and estates in sub-regions, varying in size.

Ethiopian coffee grading system

Ethiopia’s previous grading method was based solely on the number of defects. Washed beans were graded up to Grade 1 (G1), while natural beans were graded up to Grade 3 (G3). The current grading system, established by the ECX, combines physical characteristics and cupping flavor profiles to determine grades.

All coffee is categorized into three types based on processing method—natural or washed:

a. Specialty (washed & unwashed): Few defects, high cupping quality;

b. Commercial (washed & unwashed): Below specialty grade but higher than domestic consumption level;

c. Local/Domestic (washed & unwashed): Many defects (unripe beans), off-flavors due to seasonality or poor storage.

Specialty and Commercial grades are for international export markets, while Local grade is for domestic sales.

ECX’s specific grading and scoring criteria are as follows:

A. Scoring definition for washed processing

1. Physical characteristics (40%): Defects (20%), bean size (10%), color (5%), aroma (5%)

2. Cupping quality (60%): Cleanliness (15%), acidity (15%), mouthfeel (15%), flavor characteristics (15%)

B. Scoring definition for natural processing

1. Physical characteristics (40%): Defects (30%), aroma (10%)

2. Cupping quality (60%): Cleanliness (15%), acidity (15%), mouthfeel (15%), flavor characteristics (15%)

C. Overall summary:

1. All coffee is first categorized by processing method: natural or washed;

2. Each is scored into 9 grades (G1-G9) based on physical characteristics and basic cupping quality;

3. Among G1-G3, further cupping is conducted per SCAA standards to evaluate flavor attributes in detail, with G1 and G2 scoring ≥85 classified as Q1 grade;

4. G1, G2, and G3 scoring between 80–85 are classified as Q2 grade, while those below 80 are classified as G3 grade;

5. Q1 and Q2 are categorized as Specialty Grade for export. G4–G9 retain their original grades and are grouped with G3 as Commercial Grade for export.

Washed beans: Grade 1 means 0–3 defective beans per 300g of green beans; Grade 2 means 4–12 defective beans per 300g. Of course, actual defect standards may vary slightly between sellers and buyers (otherwise, why could we pick out so many defective beans?), but the defect rate comparison is still easily distinguishable. G1 beans have significantly fewer defects than G2, meaning that excluding specific flavor and roast level influences, Ethiopian G1 beans are higher quality and score better than G2, at least in terms of defect-related flavors.

Green bean analysis

This time, PTT Coffee purchased G1-grade Hanbella beans, ensuring a more premium and stable roasting process and flavor expression.

Coffee processing method

Natural drying is the most traditional processing method. After harvest, the fruit is naturally sun-dried, with the following steps:

1. Farmers place the cherries directly on drying beds under the sun;

2. During drying, they are regularly turned to avoid uneven drying or fermentation;

3. Drying typically takes 2–4 weeks;

4. The dried cherries are then hulled to remove pulp and skin, extracting the green beans.

Advantages: Natural-processed coffee retains its mucilage during processing, which is naturally sweet. During drying, sugars transfer to the beans, resulting in a sweeter, richer, and more layered cup.

Disadvantages: More defective beans, inconsistent bean appearance, and a tendency to absorb earthy or off odors from the ground.

Roasting recommendation