Ethiopia Megadu

Roast Description / Brewing

A very smooth and fruity flavor profile. A light-roasted Natural that works beautifully as espresso as well as in all pour-over and filter methods.

Our recipe for Megadu espresso: 19g coffee to 40g water — adjust grind size to taste.

If you can experiment with pre-infusion, try this:

• 19g coffee to 40g water

• 17 sec pre-infusion, then brew up to 40g (usually finishes around 22 seconds).

Delivery Terms

Our coffee is roasted and shipped only between Tuesdays and Thursdays to ensure the best possible quality and freshness. Since each coffee has its own specific profile, roast dates may vary, but we guarantee that it will never be older than two weeks from roast date at the time of delivery. What we can promise is that the coffee will always be fresh and taste great when it reaches you.

History

Bette Buna is a vertically integrated coffee movement founded in 2020 by Dawit and Hester Syoum-Westerveld. Their journey began after Dawit’s grandfather, who farmed coffee together with his wife Emame in Tefari Kela, Sidama for nearly a century, passed away. Dawit and Hester took over the family farm with a mission to create equal opportunities for coffee communities through the production of exceptional coffee. Today, Bette Buna manages farms across Ethiopia’s coffee-growing regions including Guji, Yirgacheffe, Sidama, and Bench Maji.

This coffee comes from a single lot at Bette Buna’s farm in Megadu woreda, Guji Zone. The farm covers 220 hectares, a mix of planted and wild forest with coffee intercropped throughout. The workforce includes both full-time and seasonal employees, totaling around 850 people responsible for harvesting, sorting, and processing each lot. Beyond paying a living wage, Bette Buna also provides weekly transport to this relatively remote farm, housing, meals, and satellite schooling for the children of workers who join their parents during the harvest season.

This lot is naturally processed. Ripe cherries were hand-picked from the farm’s semi-forest plots and placed on raised drying beds. The cherries dried for 3–5 weeks, half the time in full sun and the other half in shade. Once they reached the ideal moisture content, the dried cherries were rested in sealed GrainPro bags before being milled, sorted, and prepared for export at Bette Buna’s facility near Addis Ababa.

Farmer: Dawit & Hester Syoum-Westerveld
Farm: Bette Buna Farm
Region: Guji, Megadu
Variety: 74112
Altitude: 2100m
Process: Natural
Flavor Profile: Dried Fruit & Citrus