MEGADU “STATIC CHERRY” - 74112, 74110 & LANDRACE, ANOXIC NATURAL

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SCENERY LONDON, ENGLAND MEGADU “STATIC CHERRY” - 74112, 74110 & LANDRACE, ANOXIC NATURAL BLUEBERRY DANISH MARMALADE FLORAL PRODUCER: DAWIT & HESTER SYOUM-WESTERVELD ORIGIN: ETHIOPIA REGION: MEGADU, SHAKISSO WOREDA, GUJI ZONE, OROMIA REGION FARM: BETTE BUNA MEGADU VARIETAL: 74112, 74110 & ENAT BUNA MEGADU [LOCAL LANDRACE] ALTITUDE: 1900 - 2200 MASL PROCESS: ANOXIC NATURAL ROAST DATE: MAY 27, 2026 FROM THE ROASTER LCF FEATURE RELEASE: OUR FIRST INTRODUCTION TO HESTER & DAWIT - AND THE BETTE BUNA PROJECT - CAME FROM THIS VERY PROCESS. HAVING PUT DOWN A TABLE OF COFFEES FOR THE SCENE BETTER DAZE COLLAB, THIS LOT STOOD HEAD AND SHOULDERS ABOVE THE REST. WE'VE BEEN BUYING FROM BETTE BUNA EVER SINCE, WITH THIS SEASON MARKING OUR THIRD HARVEST PURCHASING THEIR COFFEE. WE HAD THE PLEASURE OF CUPPING IN THE BETTE BUNA LAB IN A RECENT TRIP TO ETHIOPIA, AND ONCE AGAIN THIS LOT JUMPED OUT ON THE TABLE TO US. WE'RE FIRING THE STARTING GUN ON THE FRESH CROP ETHIOPIA - WE JOINED FORCES WITH SKYLARK AND YALLAH TO SPLIT A FULL AIRFREIGHT PALLET, FACILITATED BY THE LOVELY TEAM AT FALCON. A RARE CHANCE TO TRY THIS STYLE OF COFFEE AS FRESH AS FRESH CAN BE - AT PEAK FLORALITY, THESE MORE PROCESS-HEAVY COFFEES CAN TEND TO TIP A LITTLE MORE TOWARDS IN-CHERRY FLAVOURS WITH THE LONGER SHIPPING TIMES WE'LL SEE FOR SHIPS HEADING ROUND THE CAPE OF GOOD HOPE. WE’RE TASTING   BIG BLUEBERRY, STRAWBERRY, AND PINEAPPLE AROMATICS - IN THE CUP WE'RE FINDING BLUEBERRY DANISH (COOKED BLUEBERRY, BUTTERY PASTRY AND CREAMY LACTIC NOTES), DRIED PINEAPPLE AND A WHITE CHOCOLATE SWEETNESS, WITH A PROMINENT MARMALADE NOTE IN THE FINISH WHILE HOT. AS IT COOLS BECOMING A LITTLE MORE PROCESS FORWARD - THE ACIDITY AND AROMATICS REMINDING US OF ORANGE GEWÜRZTRAMINER WINE, WITH CORIANDER SEED, LEMON OILS & A LAVENDER + GERANIUM FLORALITY IN THE FINISH. PROCESS "STATIC CHERRY" ANOXIC NATURAL: RIPE CHERRIES PICKED AND FLOATED, BEFORE PLACING ON COVERED DRYING BEDS FOR A GENTLE 24 HR "STATIC" PRE-DRY, OXIDISING THE FRUIT. THE SLIGHTLY PRE-DRIED CHERRIES ARE THEN ADDED TO HERMETICALLY SEALED BARRELS ALONGSIDE WATER AND FERMENTED FOR 96 HRS IN ANOXIC CONDITIONS. POST FERMENT, CHERRIES DRAINED AND DRIED ON RAISED BEDS WITH SHADE CONTROL.COFFEES MILLED PRIOR TO EXPORT IN THE GUJI HIGHLANDS, WITH SORTING FOR SCREEN SIZE, DENSITY ALONGSIDE FULL OPTICAL SORTING, WITH A FINAL HAND-SORT CHECK PRIOR TO BAGGING. HARVEST CROP 25/26, ARRIVED UK MAY 4TH 2026