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ethiopia - megadu "static cherry" anoxic natural [25/26], ethiopia coffee from scenery

ethiopia coffee

Ethiopia - Megadu "Static Cherry" Anoxic Natural [25/26]

by scenery · london, uk

you'll taste lemon before grapefruit. this is ethiopia - megadu "static cherry" anoxic natural [25/26], a natural ethiopia from scenery.

lemongrapefruitcitrus zestblueberrytropical fruitwineyjasminefloralmilk chocolatedark chocolatebaking spicespice
£12buy from scenery

the bean

origin
ethiopia
region
yirgacheffe
process
natural
status
in stock
the megadu static cherry is a natural-processed ethiopian coffee from yirgacheffe, roasted by scenery. the anoxic natural process, where cherries ferment in a low-oxygen environment before drying, pushes fruit development hard, producing pronounced blueberry, tropical fruit, and winey character alongside lemon, grapefruit, and citrus zest. jasmine and floral notes carry through the cup, with milk chocolate, dark chocolate, and baking spice grounding the finish. for best results, pour-over or filter brewing highlights the floral and citrus layers, while french press or immersion methods bring out the deeper fruit and chocolate body. grind coarser and keep water around 90-93°c to avoid amplifying acidity.

common questions

What does Ethiopia - Megadu "Static Cherry" Anoxic Natural [25/26] taste like?

expect a fruit-forward cup with blueberry, tropical fruit, lemon, grapefruit, and citrus zest up front, backed by jasmine and floral notes. milk chocolate, dark chocolate, and baking spice round out the finish, with a winey quality running through it.

How is Ethiopia - Megadu "Static Cherry" Anoxic Natural [25/26] grown and processed?

this coffee comes from the yirgacheffe region of ethiopia and uses an anoxic natural process, meaning the whole cherries are dried with limited oxygen exposure, which intensifies the fruit and winey characteristics in the final cup.

How should I brew Ethiopia - Megadu "Static Cherry" Anoxic Natural [25/26]?

filter or pour-over brewing suits this coffee well, bringing out the floral, citrus, and fruit notes cleanly. keep water temperature around 90-93°c and avoid over-extraction, which can push the winey and acidic qualities too far forward.

about scenery

you can smell the loring before you see it. scenery sits inside jerwood space, a former victorian school on union street in southwark, and it's one of the few places in central london actually roasting on site, a s35 that pulls light and seasonal. six or seven filters rotate on the poursteady at any given time. the founders have a sprudgie for their design and a genuine allergy to coffee snobbery, which means the conversation stays easy. serious coffee, relaxed delivery. southwark's best kept secret, honestly.

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