Ethiopia Guji Megadu Heirloom

Process : Thermal Shock

Cupping Notes : Strawberry, Cherry, Toffee & Fig

A vibrant and intensely fruit-forward Ethiopian coffee from Guji. Thermal shock is a coffee processing technique designed to intensify and preserve specific flavours in the cup. In simple terms, after fermentation, the coffee is exposed to controlled changes in temperature before drying. This creates a more controlled fermentation environment leading to an intensely fruity flavour profile.

The result is an expressive cup, with layers of strawberry, cherry and tropical fruit, balanced by a sweet, toffee like finish. Expect bright acidity, juicy sweetness and plenty of  complexity. We roast this medium for espresso and enjoy the light roast as fruity pour over.