Megadu

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.

Sourced from the Megadu region, this natural-processed offering from Dayglow highlights the distinct character of its origin. Natural-processed coffees are often celebrated for their heavy body and pronounced fruit-forward profiles, as the coffee cherry is left intact during the drying phase to impart sweetness to the bean. To better understand how these techniques influence the final cup, you can explore our guide on processing methods.

In the cup, this selection presents a complex profile described by the roaster as boozy patisserie, citrus, and stonefruit. These descriptors reflect the vibrant acidity and deep, layered sweetness frequently associated with this specific processing style. As you evaluate these notes, you may find it helpful to reference our flavor wheel to identify the nuances within these categories. Whether you are a seasoned enthusiast or a curious newcomer, this coffee offers a compelling look at the intersection of regional terroir and careful post-harvest handling.