Guji Megadu Filterkaffee Verpackung von Beanwatch
Beanwatch Guji Megadu Filterkaffee mit Kaffeebohnen

Guji Megadu Filter Coffee

Cherry blossom, Strawberry, Fruit tea
Quantity
CHF 24.00 CHF 9.60/100g

Fruity Anaerobic Natural Filter Coffee from Ethiopia

Light, playful, and complex all at once, the Guji Megadu presents itself as a filter coffee with floral notes of cherry blossom, juicy strawberry, and a delicate fruit tea essence. Its bright, elegant acidity and clear structure make it an ideal companion for anyone who loves fruity coffees.

Especially as a pour-over with the Hario V60, it unfolds its full potential: precise, balanced, and with great clarity in the cup. It becomes particularly exciting as a filter over ice: the fruit tea aromas become even more prominent, creating a refreshing, almost tea-like taste experience.

With this coffee, we are once again bringing you a coffee from the Meguda coffee farm in Guji from producer Bette Buna, following our decaf, but this time in a version that highlights the delicate and floral aspects of this lot.

It is our first anaerobic natural in the filter coffee segment and a conscious step in a more experimental direction. It impressively demonstrates how targeted fermentation can bring not only intensity but also elegance and clarity to coffee.

Röstgrad

Helle Röstung Mittel Dunkle Röstung
Very light roast that highlights the floral and fruity notes, ensuring maximum clarity and elegance in the cup.

Geschmacksprofil

Schokoladig / Nussig Ausgewogen Floral / Fruchtig
Floral, fruit-driven profile with clear structure, characterized by cherry blossom, strawberry and delicate fruit tea notes, supported by an elegant, lively acidity.

Am besten geeignet für

All pour-over variations, especially Hario V60, as well as Filter over Ice, where the fruity and tea-like notes are particularly clear and refreshing.
Herkunftsland
Ethiopia
Region
Guji
Aufbereitung
Dry Processing, Anaerobic
Arabica-Varietät
JARC 74110 & 74412
Farm / Produzent
Bette Buna

Fermentation Processing

Reife Kaffeekirschen kurz vor dem Fermentationsprozess auf der Jaguara Farm

Method: Anaerobic Natural

Anaerobic Natural stands for particularly expressive, multi-layered coffees with clear fruit and elegant sweetness. With the Guji Megadu, this is particularly refined and nuanced in a pour-over: floral notes of cherry blossom meet juicy strawberry, accompanied by a light, tea-like fruitiness reminiscent of fruit tea.

The difference lies in the process: in anaerobic fermentation, coffee cherries are fermented under controlled conditions in a closed, oxygen-poor environment and then dried as whole fruit. Compared to classic natural processing, where fermentation is more open and less controllable, this method allows for more precise aroma development and brings greater clarity and depth to the cup.

The Facts about Coffee Beans

Arabica cultivar

JARC 74110 & 74412

Dawid Syoum pflückt Kaffeekirschen
Post-harvest process

Dry Processing, Anaerobic

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

Behind Bette Buna are Hester from the Netherlands and Dawit from Ethiopia, who jointly founded the company in 2020. Their idea combines local roots with a clear commitment to quality and the goal of developing high-quality coffees from Guji transparently, sustainably, and with a true connection to their origin. In collaboration with farms and smallholders, they create characteristic coffees with traceable origins and careful processing.

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