ABOUT THE BEANS
Grown at altitude in the Megadu region of Guji, Ethiopia one of the most celebrated coffee growing areas in the world. Fermented anaerobically for 96 hours, then dried slowly on raised African-style beds. The result is intensely fruity and expressive, with notes of banana, red berries, and black tea.
ABOUT THE PRODUCER
This lot comes from Gash Sentayehu and his neighbour Gash Syoum, working with exporter Bette Buna. What makes Bette Buna stand out isn't just the quality of the coffee it's how they run things. They're one of the few equal opportunity employers in the region, providing work for people with disabilities, single mothers, and others who are often shut out of formal employment. The care they put into the people around them shows up in everything they produce.
ABOUT THE ROASTER
BAD Coffee was born in Hackney Wick, East London a neighbourhood known for its rebellious, creative spirit. They’re a proper local roastery, all about great coffee without the ego. They serve espresso and batch filter so you can taste what’s on, spotlight a new guest roaster each month, and if you grab a bag in-store you’ll get a free coffee on them. Beans ground your way or kept whole.. no fuss, just good vibes.
More About LIONWORKS
Anaerobic Natural coffee starts the same way as a natural process the whole cherry is dried with the fruit still on. But before drying, the cherries are sealed in airtight containers with no oxygen, where they ferment slowly and intensely.
This extra step amplifies everything the fruit, the sweetness, the complexity in a way that a standard natural process doesn't quite reach.
What to expect in the cup: Deep, jammy fruit flavours, think banana, red berries, and a rich lingering finish.
In short: A natural, but turned up.
Filter, Aeropress, Clever Dripper
Yes it is.
We aim to dispatch all orders within 2–3 days. Once shipped, standard delivery typically takes a further 2–3 days.
