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The final lot is soaked again in fresh water for 16-18 hours (the traditional Kenyan double soak) before drying on raised beds over 14-21 days
and afterwards collect them at EDN Gedeb where they are processed with high standards of quality and consistency
who also own the Kii and Karimikui stations
Testi prepared a cupping session of 28 outstanding washed coffees
with coffee moved outside during the day to manage the intense cloud-forest humidity of the Tulipe microclimate
Megadu Lot-H - Ethiopia, Scenery | 200g The final lot is soakedContinuing our sequence of coffees selected the at the Bette Buna lab during our trip to Addis, this carbonic macerated natural was a real standout. Finding the longer macerated lots too funky for our liking, this lot was in the real goldilocks zone super interesting process character, integrating boozy liqueur and warming complex spices into the "Megadu Anoxic Profile" as we're starting to define it in the roastery. Traceability Country of Origin: