Beanwatch Guji Megadu Espresso
Ein Beutel Guji Megadu Espresso von Espresso, präsentiert vor Orangen Erdbeeren und Kirschen,die die Geschmacksaromen repräsentieren und einzelnen Kaffeebohnen, alles zusammen im Studio von Beanwatch
Beanwatch Guji Megadu 3er Pack

Guji Megadu Espresso

Strawberry, Cherry, Orange, Molasses
Size
CHF 24.00 CHF 9.60/100g
Oft zusammengekauft
Jaguara Summer Espresso CHF 14.00(CHF 5.60/100g)
Beide Kaffees zusammen CHF 38.00

Fruity Anaerobic Natural Espresso from Ethiopia

Intense, fruity, and more wild than mild, the Guji Megadu presents notes of cherry, strawberry, and orange, along with a juicy sweetness. We love it as a flat white and cappuccino because the milk beautifully complements these aromas. With this coffee, we bring you the second coffee from the Meguda coffee farm in Guji from producer Bette Buna, after our decaf – this time with caffeine.

It is our first anaerobic natural and thus a conscious step in a new, more experimental direction, demonstrating how much influence targeted fermentation can have on taste and how diverse coffee can be beyond classic profiles.

Röstgrad

Helle Röstung Mittel Dunkle Röstung
Light to medium roast, clearly highlighting the fruity notes and resulting in a lively, expressive espresso.

Geschmacksprofil

Schokoladig / Nussig Ausgewogen Floral / Fruchtig
Fruit-driven profile with juicy sweetness, characterized by strawberry, cherry, and orange, rounded off by a light, molasses-like depth.

Best suited for

Flat White and Cappuccino, as the milk really highlights the fruity sweetness
Herkunftsland
Ethiopia
Region
Guji
Aufbereitung
Anaerobic Natural (dry process)
Arabica-Varietät
JARC 74110 & 74412
Anbauhöhe
1,998–2,200 m above sea level
Farm / Produzent
Bette Buna
SCA Cupping Score
86.75

Fermentation Processing

Reife Kaffeekirschen kurz vor dem Fermentationsprozess auf der Jaguara Farm

Method: Anaerobic Natural

An Anaerobic Natural process brings particularly intense and fruity aromas to the cup profile and provides more depth and sweetness. This is no different with our Guji Megadu. In the espresso cup, cherry and strawberry aromas dominate, accompanied by a molasses-like sweetness.

In the Anaerobic Natural method, coffee cherries are fermented in a closed, oxygen-free tank under controlled conditions and then dried whole. Unlike the classic Natural process, where fermentation occurs openly and rather uncontrolled during drying, this process is precisely managed and leads to significantly more complex flavor profiles.

The Facts about Coffee Beans

Arabica cultivar

JARC 74110 & 74412

Dawid Syoum pflückt Kaffeekirschen
Post-harvest process

Anaerobic Natural (dry process)

Zwei Hände voll Kaffeekirschen bei der Trockenaufbereitung

About the origin of coffee

Ethiopia

Africa

Kontextkarte von Äthiopien
Meguda

Guji

Reliefkarte von Äthiopien, Ortsmarke in der Region Guji

The Coffee Producer

Bette Buna

Bette Buna is an Ethiopian coffee producer specializing in quality-oriented and transparently traceable coffees from the Guji region, working closely with local farms and smallholder farmers. Their focus is on sustainable cultivation methods, fair partnerships, and careful processing, especially for natural preparations, which result in expressive and clear flavor profiles. The name "Bette Buna," meaning "House of Coffee," symbolizes their commitment to making the authentic quality of Ethiopian coffee tangible.

Die Syoum-Familie pflückt Kaffeekirschen
Ein Arbeiter sortiert Kaffeekirschen auf der Bette Buna Farm
Ein sogenanntes afrikanisches Bett auf der Bette Buna Farm, wo die Kaffeekirschen trocknen.
Dawid Syoum pflückt Kaffeekirschen