Bellwether is introducing an exceptional coffee in our green marketplace: the Ethiopia Megadu. Due to its limited availability, the Ethiopia Megadu will be sold in 24lb boxes, so make sure to secure yours while supplies last. We recently sat down with Bellwether’s Head Roaster Zoe Gigas at the cupping table to get her perspective on what makes the Ethiopia Megadu stand out.

Q: What immediately stood out about this coffee on the cupping table?

A: On the cupping table, Ethiopia Megadu immediately stood out to me for its depth, clarity, and insane complexity. The cup opens with pronounced florality - rose, lavender, and bergamot, layered with a jammy, mixed-berry fruit character and essence of blood orange. While many coffees in Bellwether’s lineup emphasize comforting chocolate and nut notes, Ethiopia Megadu distinguishes itself through pronounced florality and a vibrant, fruit-forward profile. Even as it cools, the coffee maintains its structure and expressive flavors, though honestly, it’s the kind of coffee you’ll likely finish before it ever gets cold.

Q: How does the processing method shape the cup profile?

A: This lot was produced using an anaerobic natural fermentation, where whole coffee cherries are sealed in tanks for 96 hours, fermenting without exposure to oxygen. During this time, the cherries are submerged in pulp juice from previous lots, which amplifies the coffee’s intensity and layered complexity. Anaerobic processing carries real risk, and without meticulous control, fermentation can quickly tip into sour or vinegary territory. When executed well, that risk translates into remarkable clarity, depth, and expressive flavor, making the reward well worth it. This coffee is a perfect representation of well-executed processing.

Q: What was your primary focus when profiling this coffee for roast?

A: When profiling this coffee, my primary focus was preserving what makes it special. Roasting can’t add quality; it can only highlight or diminish what’s already there. With Ethiopia Megadu, the goal was to let the florality and fruit take center stage while minimizing roast-driven flavors that could overshadow them. Because this is a high-density, high-elevation coffee, it needs enough energy to penetrate the bean, as well as thoughtful heat application, both heading into and out of first crack, which is essential to avoid adding unnecessary roast character and to preserve its lighter, more expressive flavors.

Q: Which sensory notes feel most expressive in the final cup, and how do they evolve with roast?

A: I recommend this coffee at light to medium roast levels, where it feels most vibrant and playful. As the roast deepens, the fruit profile shifts from fresh and juicy to syrupy and stewed, with more inherent roast character emerging without becoming overly roasty. It remains delicious across roast levels; it simply becomes a matter of preference. Regardless of which roast degree you select, the cup holds fruitiness and florality at center stage!

Q: Given how limited this lot is, what do you hope people notice or appreciate most when they brew it?

A: What I hope people notice is just how distinct and exquisite this coffee is. The fruit and floral notes are so vibrant, and the clarity is incredible; this is a coffee that really stands out. It’s worth celebrating, not just for how amazing it cups, but for all the care and work that went into making it this special. It’s a great candidate for cold brew, an Americano, or just a stand-out single origin. While it can work with milk, I prefer it brewed black so its full range of flavors can shine.