Megadu "Cherry Ascension" Lot-H Carbonic Macerated

Continuing our sequence of coffees selected the at the Bette Buna lab during our trip to Addis, this carbonic macerated natural was a real standout. Finding the longer macerated lots too funky for our liking, this lot was in the real goldilocks zone - super interesting process character, integrating boozy liqueur and warming complex spices into the "Megadu Anoxic Profile" as we're starting to define it in the roastery. Brew Guide: Best Brewed with: Filter Lightest Roaster Influence: It's a delicate balancing act - super dense, nicely screen beans meet heavier hand processing. We've chosen a relatively fast roast with a slightly softer end, aiming to maximise aromatics and minimise funk. As per! Best Rested: 4+ weeks Filter: 62g/L, 96°C when fresh but when well rested you can go down to 91-92°C Espresso: 18g/48g/18-22s. Excellent soup/turbo We're tasting: Big maraschino cherry and lavender aromatics alongside pineapple rings. In the cup it's super complex and full - we're getting the syrupy + slightly boozy cherry/marzipan note of crème de cerise, blueberry jam, tinned pineapple, and dried mango, with a touch of milk chocolate. As it cools becoming more complex - we're getting strawberry jam, dark honey, and a warming spiced note akin to rue/passionberry + cloves, with more prominent lavender florals.