Megadu Yeast Inoculated "Blanc" Lot-B

Our final special prep release from Megadu and we saved one of our favourites for last - we bought two of the "Yeast Frenzy" lots, special controlled preparations where the only variable changed was the starter culture. Having finished the nanolot sized "Lacto" inoculated natural we're finishing with this wine yeast version. Every special prep we've featured have all had a distinct base "Megadu" profile (from the enzymatically released terpenes from the cherry pulp + the precursors in the seeds), with the fermentation and drying conditions helping develop unique iterations of it - in this case we find lots of boozy patisserie + citrus + stonefruit. Brew Guide: Best Brewed with: Filter & Turbo Espresso Lightest Roaster Influence: Dense, well sorted Ethiopian naturals can take heaps of heat and a snappy roast - more processed coffees tend to want a softer approach and low end temp/short dev time. We split the difference and we like it - trying to get as close to peak aroma/acids without teasing out any extra funk. Best Rested: 4+ Weeks Filter: 64g/L, 91°C when fresh; 88°C when rested Espresso: 18g/50g/18-22s We're tasting: A big high energy process forward cup - we're finding pineapple, yuzu, and berry aromatics. In the cup it's boozy and mega sweet - we're finding it quite like a sabayon, with macerated summer fruits (raspberry, blackcurrant, blackberry) and boozy custard, alongside white chocolate. As it cools the process note evolves to the wilder and brighter fruity notes of a pét nat wine - with white grape, pear, apricot and nectarine, and the floral tartness of tiger lemon.