Scenery releases lots weekly in small batches. Check availability — this lot may rotate.
- Origin
- Ethiopia
- Region
- Megadu, Shakisso Woreda, Guji Zone
- Washing station
- Megadu Washing Station
- Altitude
- 2,000–2,200 masl
- Varietal
- Wild Guji Megadu Landrace / JARC 74112 / JARC 74158
- Process
- Lacto Inoculated Anoxic Natural
- Harvest
- 2025 crop
- Roaster
- Scenery Coffee
Tasting notes
From Scenery Coffee
"Super fun candylike aromatics — bubblegum, foam sweets and tropical fruits. In the cup while hot: super sweet, with pineapple, guava, soursop and mango with a creamy lactic acidity — like tropical yoghurt. As it cools, zippy rosé champagne with flaked coconut and raspberry undertones."
Cuppd note
This is one of the most technically complex lots in London right now, and Scenery is the right roaster to be running it. The Megadu washing station sits at 2,000–2,200 masl in Guji's Shakisso Woreda — high even by Ethiopian standards — growing a mix of wild landrace cultivars and JARC-released varieties that have never been formally catalogued.
The process is the feature here: lacto inoculation introduces selected lactic acid bacteria during an anoxic (oxygen-free) fermentation. The bacteria generate lactic acid and specific aromatic compounds that don't occur naturally in standard natural processing — which is what produces the "tropical yoghurt" quality Scenery describes. It's a precise intervention, not a shortcut.
The evolution as the cup cools is real and worth paying attention to: what starts as bubblegum and pineapple shifts to rosé champagne and coconut as the temperature drops. Pour it at 80°C and then wait.
Flavour fingerprint
Who it\'s for
Built for: The Process Nerd
The lacto inoculation, anoxic tanks, wild landrace cultivars, and altitude-fermentation interaction are exactly the kind of depth you want to understand. The process is not a side note — it is the coffee.
Also suits: The Terroir Hunter
Wild Guji landrace at 2,200 masl with documented varietal codes (JARC 74112/74158). The terroir story is unusually complete.
How to brew it
Best method
V60
- Temperature
- 85–90°C
- Grind
- Medium-fine
- Ratio
- 1:15
Brewing at slightly lower temperature preserves the delicate lactic and tropical aromatics. Let it cool in the cup — the flavour evolution is part of the experience.
Also great
Aeropress (inverted)
- Temperature
- 88°C
- Grind
- Medium
- Ratio
- 1:12
More body, the same aroma, slightly more rounded acidity.
Avoid espresso — the process complexity is lost under pressure extraction.
Where to buy
Scenery Coffee — Online Shop
Community
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About the roaster
Scenery Coffee
London-based specialty roaster with the deepest tasting note narratives in the city. Specialises in experimental and process-forward lots.
Roaster profile →
About the origin
Ethiopia Coffee
The birthplace of arabica. Guji's Shakisso Woreda at 2,000–2,200 masl is one of the highest and most complex growing zones in a country already defined by complexity.
Origin guide →