Ethiopia Guji Megadu - Espresso

About This Coffee

This coffee is from Bette Buna's own farm in Guji Megadu, Ethiopia, grown at 2000-2200 meters altitude. The varieties are 74112 and 74110. It uses a unique "kickstart" natural process where cherries are placed in an anaerobic environment briefly before standard natural processing to concentrate and restructure the sugars. The cherries are then dried on raised African-style beds, rested for a minimum of 8 weeks, and undergo multiple rounds of sorting. Tasting notes include nectarine, blueberry, and black tea, with enhanced sweetness and body on top of the standard Sidamo natural profile.

Origin

Guji (Ethiopia)

Megadu (Ethiopia)

Flavor Notes

Black Tea, Blueberry, Nectarine

Roast Level

—

Processing

Natural, Kickstart Natural

Typology

Arabica

74-112, 74-110

Buy from Roaster

Morrow Coffee

Kim and Andrey founded Morrow Coffee in Barcelona in 2017, installing a roasting machine directly inside their space so customers could witness the process. Andrey manages the roasting, receiving green beans and developing profiles that lean away from the bitterness of over roasted commercial coffee. The operation sources from Colombia, Brazil, Ethiopia, and Burundi, offering tasting notes that range from plum and black tea to hazelnuts and grapefruit. Alongside espresso, Morrow serves coffee through Aeropress, Chemex, and V60. The space itself occupies a bright, sunny corner near Plaza Espana, with large windows and a modern industrial interior. Morrow followed in the footsteps of Barcelona pioneers like Nomad and Syra, and has built a loyal following for its transparent approach to roasting and its consistent, flavor forward cups.

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