MEGADU "CHERRY ASCENSION" LOT-H - 74112 & 74158, CARBONIC MACERATED NATURAL - ETHIOPIA

SCENERY
LONDON, ENGLAND

MEGADU "CHERRY ASCENSION" LOT-H - 74112 & 74158, CARBONIC MACERATED NATURAL

CRÈME DE CERISE
BLUEBERRY
LAVENDER

PRODUCER: DAWIT & HESTER SYOUM-WESTERVELD
ORIGIN: ETHIOPIA
REGION: MEGADU, SHAKISSO WOREDA, GUJI
FARM: BETTE BUNA MEGADU
VARIETAL: WILD GUJI MEGADU [LOCAL LANDRACE], JARC 74112/74158
ALTITUDE: 2000 - 2200 MASL
PROCESS: CARBONIC MACERATED NATURAL
IMPORT PARTNER: DIRECT WITH BETTE BUNA (FACILITATED VIA FALCON)

ROAST DATE: JULY 22, 2026

FROM THE ROASTER

CONTINUING OUR SEQUENCE OF COFFEES SELECTED AT THE BETTE BUNA LAB DURING OUR TRIP TO ADDIS, THIS CARBONIC MACERATED NATURAL WAS A REAL STANDOUT. FINDING THE LONGER MACERATED LOTS TOO FUNKY FOR OUR LIKING, THIS LOT WAS IN THE REAL GOLDILOCKS ZONE - SUPER INTERESTING PROCESS CHARACTER, INTEGRATING BOOZY LIQUEUR AND WARMING COMPLEX SPICES INTO THE "MEGADU ANOXIC PROFILE" AS WE'RE STARTING TO DEFINE IT IN THE ROASTERY.

WE'RE TASTING

BIG MARASCHINO CHERRY AND LAVENDER AROMATICS ALONGSIDE PINEAPPLE RINGS. IN THE CUP IT'S SUPER COMPLEX AND FULL - WE'RE GETTING THE SYRUPY, SLIGHTLY BOOZY CHERRY/MARZIPAN NOTE OF CRÈME DE CERISE, BLUEBERRY JAM, TINNED PINEAPPLE, AND DRIED MANGO. AS IT COOLS IT BECOMES MORE COMPLEX - STRAWBERRY JAM, DARK HONEY, AND A WARMING SPICED NOTE AKIN TO RUE/PASSIONBERRY & CLOVES, WITH MORE PROMINENT LAVENDER FLORALS.

PROCESS

CARBONIC MACERATED NATURAL: RIPE CHERRIES CAREFULLY SORTED BEFORE BEING PLACED INTO HERMETICALLY SEALED BARRELS, WHERE CARBON DIOXIDE IS FLUSHED IN TO CREATE AN ANOXIC ENVIRONMENT. THE CHERRIES UNDERGO A 96-HOUR CARBONIC MACERATION, PROMOTING INTRACELLULAR FERMENTATION AND SELECTIVE MICROBIAL ACTIVITY DOMINATED BY YEASTS AND LACTIC ACID BACTERIA. POST FERMENT, CHERRIES ARE DRAINED AND DRIED ON RAISED BEDS WITH SHADE CONTROL, THEN MILLED PRIOR TO EXPORT IN THE GUJI HIGHLANDS.

HARVEST

CROP 25/26 - ARRIVED UK 01/07/26. THIRD YEAR PURCHASING FROM BETTE BUNA