In the Megadu area of the Guji region, coffee cultivation takes place under far more difficult and isolated conditions than in other Ethiopian regions: due to the sparse population, logistical challenges, and cultural differences, day-to-day work is more complex. In this environment, local leaders Duba and Saffay play a key role in supporting the operation of the plots; this lot is named in honor of Saffay and comes from the areas he manages. The coffee undergoes the region’s classic dry processing: it is dried on raised beds for 20–25 days, then rested, hulled, and sorted on-site, and finally sent to Gelan, to the Bette Buna mill, where it is prepared for export after further cleaning and grading.

The fact is that since coffee beans in Ethiopia are traditionally graded by quality, even the baseline standard is incredibly high. This also means that a truly unique, natural-processed Ethiopian lot is not easy to find.
At the same time, this coffee—in addition to carrying the usual natural notes (cherry, peach, milk chocolate)—I think also evokes the world of washed coffees a bit. It has a slightly floral and light character, making it particularly enjoyable as a pour-over, but fans of the classic natural flavor profile won’t be disappointed either, whether they enjoy it as an espresso or a pour-over.