Megadu "Blanc" Lot-B - Ethiopia {Yeast Inoculated Natural}

Ficha Tecnica:
Tostador: Scenery Coffee
Origen: Megadu, Shakisso Woreda, Guji, Etiopía
Productor: Dawit & Hester Syoum-Westerveld – Finca Bette Buna Megadu
Varietal: Wild Guji Megadu (landrace local), JARC 74112/74158
Proceso: Natural Anóxico Inoculado con Levadura (96h, levadura Côte des Blancs)
Altitud: 2.000 - 2.200 msnm
Cosecha: 25/26
Perfil: Fruta macerada · Natillas · Pét Nat
Formato: 200 g
Tueste: Super Light (Filtro)
Ideal para: Filtro

Por qué nos gusta: Su fermentación experimental con levadura de vino Côte des Blancs, que produce un perfil "boozy" único, entre repostería y vino espumoso natural.

Quién debería comprarlo: Ideal para quienes buscan un café extremadamente experimental y complejo, con un carácter tipo vino y fruta macerada muy poco convencional.

Nuestro último lanzamiento especial de Megadu, y guardamos uno de nuestros favoritos para el final. Compramos dos lotes de la serie "Yeast Frenzy"; tras terminar el natural nano inoculado "lacto", cerramos con esta versión de levadura de vino. Cada lote que hemos presentado tiene un perfil "Megadu" distintivo (por los terpenos liberados enzimáticamente de la pulpa de la cereza más los precursores base en las semillas), con la fermentación desarrollando iteraciones únicas de este carácter. En este caso encontramos muchos ésteres derivados de la levadura, alcoholes superiores y acetatos, en un perfil tipo vino natural.
Comparado con otros lotes de la serie: la cereza estática fue un buen punto de referencia, con sabores más clásicos "salvajes/espontáneos" propios de Etiopía/Guji, mayor intensidad y quizás el más floral del lote, con el cuerpo más ligero. El natural láctico fue más funky/acético, con cuerpo pesado. El macerado carbónico mostró frutas cocidas tipo "boozy" con complejidad especiada. Esta versión con levadura de vino (Lote B) presenta un perfil "boozy" tipo repostería, cítricos y fruta de hueso.
En taza: una copa de alta energía y muy marcada por el proceso. Encontramos piña, yuzu y aromáticos a bayas. En boca es "boozy" y extremadamente dulce, recordando a un sabayón, con fruta de verano macerada (frambuesa, grosella negra, mora) y natillas "boozy", junto a chocolate blanco. A medida que se enfría, la nota de proceso evoluciona hacia frutas más salvajes y brillantes, propias de un vino pét nat: uva blanca, pera, albaricoque y nectarina, con la acidez floral de un limón tipo "tiger".
Las cerezas maduras se seleccionan y clasifican a mano antes de colocarse en camas elevadas durante 24 horas, cubiertas con malla para evitar la exposición solar directa, permitiendo una oxidación superficial a temperatura ambiente. A la mañana siguiente, cuando la temperatura de la cereza había bajado a unos 10°C, se cargaron en barriles herméticamente sellados, añadiendo un cultivo iniciador de levadura de vino comercial Côte des Blancs, preparado en agua fría junto con azúcar cruda y nutrientes. Las cerezas fermentaron de forma anóxica durante 96 horas a la sombra, recirculando los líquidos de fermentación cada 24 horas y monitorizando de cerca el pH, la temperatura y los °Brix. La fermentación se detuvo cuando el pH alcanzó 4.2 y los °Brix bajaron a aproximadamente 10. Las cerezas se secaron después en camas elevadas tras la fermentación.

Welcome to Scenery Coffee Roasters! We were founded by a trio with a combined 3 decades of coffee industry experience, striving to be refreshingly straightforward in a field often characterised by fierce competition - both commercial, and in the drive to differentiate.

Instead of joining the race to be the cheapest, or indeed the most exclusive, we choose to focus on honesty, humbleness, and openness. Our mission is to source, roast, brew, and sell coffees we truly love, and we hope you will too.

We respect the coffee industry and define ourselves not by opposition to others, but by our own terms, revisiting old ideas with fresh eyes, while remaining open-hearted to the innovative concepts reshaping the world of coffee.

We won't assert that we are the best, the most sustainable, ethical, unique roasters around. What we will claim is that we will genuinely strive to do our best, to continually improve, and to present our wins (and our failures) openly. As we grow, our ability to have a positive impact grows too.

But to stand for nothing would be to shirk responsibility. We’re committed to ethical business practices, especially when it concerns transactions with marginalized groups, acknowledging the global climate crisis, and embracing the concept of a circular economy. We plan to release a straightforward yearly report that allows you to hold us accountable for our actions, while we navigate the challenges of sustainability as a small business.

We appreciate and respect every actor in the coffee value chain. We believe that each actor, from the farmer to the importer to the consumer, adds a unique layer to the coffee experience. We will seek to promote and facilitate connections between each layer, and we look forward to inviting you to our community and revealing more of our plans in this area.

Instead of asserting a mission to 'educate' consumers, our philosophy as Scenery is not to teach, but to share. For those who desire to delve deeper into the world of coffee, we are an open book, offering a view “behind the scenes”. But for those who simply enjoy their brew, we respect and value your choice.

We value fairness over profit and in our commitment to this, we don't shy away from delivering a broad range of coffee offerings, each embraced and appreciated for both the joy of its purpose, and of its unique values. Understanding the balance between cost, quality, and ethics in coffee sourcing isn't always easy, and as part of our honest discourse, we will try and share what the challenges are in balancing these three elements without sacrificing the latter.

Because of this, we offer responsibly sourced coffees at different price points, Some are simple, everyday brews that are easier on the wallet. Others are more special, a treat for the taste buds, and a nod to the hard work of the farmers.

We have a particular interest in sourcing coffees that offer higher value addition for producers, high impact buying, as well as progressive processing.

Using our Loring S35, we roast coffee the way we want to drink it ourselves. Truthfully, we don't particularly enjoy the flavours of "roast" - the generic flavours that come from the interaction of heat and time inside the roaster, that can be applied to any coffee from the best to the worst.

Rather than indicate roast degree by colour, we signify the amount of roaster "influence" you can taste on each coffee - from lightest (lighter than "Nordic") to light, medium, heavy - signifying how hard we've pushed a coffee in a certain direction, and how much you can taste that effect. We don't believe in "roasting for sweetness" (believing that to be a false economy), but instead in buying sweet coffees and letting them speak for themselves.

Working with importers we commit to purchasing coffee early, whilst it is still in origin, and release coffees as they land in the UK - ensuring our offer changes with the seasons and producers are given a surety to their sales.

We work with illustrator Lucas Garcia to develop an illustration for each farm or producer that represents not only the landscape and geography of the region the coffee was grown in, but also the flavour profile and vibe of the lot - maintaining visual consistency for each coffee year over year, tweaking as needed when the profile changes with the season.

From an everyday brew to an extraordinary special release, our aim is to do the best we can without overstepping our ethical boundaries or sacrificing on quality. No grandiose promises, just a genuine attempt to do right. And in the end, showcasing the wonderful flavours of coffee, each lot a captured snapshot of the tropical scenery upon which it was grown.

Our vision is profoundly straightforward: to offer a humble coffee experience, rooted in fairness, authenticity, and a genuine love for what we do. We’re here to share the coffee we love, hoping it finds a place in your heart too.