ETHIOPIA WILD GUJI MEGADU - NATURAL

Ethiopia Wild Guji Megadu Natural

Vivid, Fruit-Forward Natural with a Unique Anaerobic 'Kickstart'

This 87-point coffee comes from Bette Buna's own farm in Megadu, one of the most remote communities in Ethiopia's Guji zone. What makes it distinctive isn't just the origin — it's the processing. Bette Buna's team developed a unique 'Kickstart' step: ripe cherries are briefly placed in an anaerobic environment before standard natural processing begins, subtly altering the sugar structure to build extra sweetness and body on top of the classic Sidamo natural profile.

The result is an intensely layered cup: blackberry, peach, cherry, passion fruit and floral notes, roasted medium-light to let that complexity shine.

Ideal if you enjoy:

• Bold, fruit-driven Ethiopian naturals
• Funky, characterful coffee that works equally well as pour-over or playful espresso
• Coffee with genuine farm-level traceability

Quick Reference

Taste Profile

• Sweetness: ●●●●○
• Body: ●●●●○
• Acidity: ●●●●○

An intense, juicy cup layered with blackberry, peach and cherry, lifted by passion fruit and a delicate floral note. The Kickstart process gives it extra body and sweetness compared to a standard Sidamo natural.

How to Brew

Best for: Pour-overs and funky espressos

Filter: V60, Chemex, batch brew — water temperature 94–96°C, medium grind, 1:16 ratio as a starting point

Espresso: Works well for those who enjoy a bright, fruit-forward, "funky" shot rather than a classic chocolatey espresso — expect bold acidity and intense fruit character

Why This Coffee Stands Out

• 87-point score — among the higher-rated lots in our range
• Bette Buna's own farm — not a blended cooperative lot, fully traceable to source
• Unique 'Kickstart' processing — a deliberate anaerobic step that builds extra sweetness and body
• Remote, high-potential terroir — one of Guji's most isolated growing communities
• 2025 harvest — fresh crop, roasted to order

The 'Kickstart' Process

After cherries are picked, Bette Buna's team gives them a brief "kick" — placing them in an anaerobic environment for a short period before standard natural processing begins. It's not long enough for full fermentation to take hold, but enough to subtly change the sugar structure within the cherry. The coffee then dries on raised African beds with regular turning and hand-sorting, building the enhanced sweetness, fuller body and vivid fruit character that sets this lot apart from a standard natural.

About Bette Buna

Bette Buna ("House of Coffee") is a young, community-rooted producer working in Megadu, one of Guji's most remote farming areas — mountainous, densely forested, and home to some of Ethiopia's most exceptional but least-explored coffee terroir. You can read more about their farm directly: bettebuna.com/pages/farm/megada-guji.

Who This Coffee Is (and Isn't) For

Perfect for:

• Pour-over drinkers who want bold, layered fruit complexity
• Espresso drinkers looking for something "funky" and fruit-forward rather than classic and chocolatey
• Anyone who values traceability and process innovation alongside flavour

Not ideal if:

• You prefer clean, low-acid, chocolatey coffees (try our Brazil Eagle Monte instead)
• You're new to natural-processed coffee and want a gentler introduction

Frequently Asked Questions

What does Ethiopia Wild Guji Megadu taste like?
Blackberry, peach and cherry, layered with passion fruit and a delicate floral note — an intense, vivid natural with real complexity.

What is the 'Kickstart' process?
A short anaerobic step developed by Bette Buna, applied to the cherries before standard natural drying begins. It subtly alters the sugar structure, building extra sweetness and body into the final cup.

Is this coffee better for filter or espresso?
Both work well — it's labelled "best for pour-overs and funky espressos." Filter brewing showcases the fruit clarity, while espresso brings out a bold, intense, fruit-forward shot for those who enjoy that style.

Who is Bette Buna?
A producer farming their own land in Megadu, one of the most remote communities in Ethiopia's Guji zone, known for high-potential terroir and innovative processing.

What grind options are available?
Whole bean, or pre-ground for filter/V60, Chemex, espresso machine, or cafetière — select at checkout.

How fresh is it?
Roasted to order and dispatched within 36 hours of roasting.