Ethiopia Guji Megadu

The coffee comes from an altitude of over 2,000 meters, where wild-variety trees bear fruit in the rich organic soil of the Shakisso Woreda region in southern Ethiopia. The processing is handled by the Bette Buna station and farm—a name that literally translates to “Houses of Coffee.” It is a family and community project that began in Sidama and has gradually expanded its operations into the Guji region. Bette Buna doesn’t just work on its own farm—it trains local growers, helps restore agroforestry systems, and plants hundreds of thousands of climate-resilient seedlings every year.

The result is coffee whose quality is backed by genuine care from bush to cup. The dry anaerobic processing lasted exactly 96 hours—a deliberately shorter and carefully controlled fermentation that relies not on extremes, but on the bean’s natural sweet potential. The baristas at Backstage Roasters in Vilnius didn’t even realize it was anaerobic processing on their first taste—the coffee behaves so cleanly and balanced in the cup. The first sip is reminiscent of high-quality black tea with strawberries, while the second unlocks subtle notes of peach.