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, Guji Megadu 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. Guji Megadu impressively demonstrates how targeted fermentation can bring not only intensity but also elegance and clarity to coffee.
Freshly roasted. We usually roast after you order and ship by the third business day at the latest. The roast date is on the bag.
The same bean as
Very light roast that highlights the floral and fruity notes, ensuring maximum clarity and elegance in the cup.
Floral, fruit-driven profile with clear structure, characterized by cherry blossom, strawberry and delicate fruit tea notes, supported by an elegant, lively acidity.
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.
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.
As a pour-over, the Guji Megadu tastes especially clean. Brewed over ice, the tea notes come forward.
Medium-coarse grind, about as grainy as raw cane sugar.
A 1:16.7 ratio: 200 g for 12 g of ground coffee, 300 g for 18 g.
From the first pour to the last drop.
Light roast, try 93 °C or one or two degrees more.
