Ethiopia - Guji Megadu - Anaerobic Natural

A single-origin Ethiopian coffee from the Guji Megadu region, grown at 2000–2200 meters above sea level on the Bette Buna farm. Produced by Hester Westerveld, this coffee features varieties 74112 and 74158, processed using a 96-hour anaerobic natural method. Ripe cherries were fermented in sealed tanks with added coffee pulp juice from other lots, then dried on raised African beds. After local dry milling and hand sorting, the coffee was transported to Bette Buna's main dry mill near Addis Ababa for final cleaning, screening, and color sorting.