Megadu from La Cabra roastery is a coffee that will captivate you from the very first sip. The cup combines rich notes of cane sugar, the sweetness of blackberry jam, and a delicate floral aroma that beautifully rounds out the overall profile. It is an omni roast, so you can enjoy it both in filter coffee and espresso.
This lot from the Guji region was processed by the Bette Buna community cooperative, which focuses not only on quality but also on the long-term impact of its work. Megadu coffee is therefore not only balanced in taste but also meaningful. Behind the whole project are Hester and Dawit Syoum, who founded the farm asa continuation of their family legacy in Sidamo. In the Guji region, specifically near the village of Megadu, they now manage 50 hectares and work with community leaders and smaller farmers. As part of the program, they share equipment, build drying stations, and train farmers—and that's what makes micro-lots like this one possible. The cherries come from different parts of the farm and from partner farms, and each component of the lot undergoes a rigorous selection process. The result is a harmonious, full-bodied, and rich coffee that bears the signature of the entire team and the surrounding landscape.
Megadu is processed using the natural method, which means drying whole cherries on African beds. This method is common in Guji, and thanks to the high altitude, drying takes place slowly and evenly. This gives the beans time to absorb the sweetness from the pulp and develop a complex flavor profile. The cup combines the ripeness, juiciness, and floral elegance that is typical of this part of Ethiopia. Megadu is an example of what can be achieved when respect for the land, the community, and precision craftsmanship come together.
- Altitude: 2,100 meters above sea level
- Harvest: December 2024