This coffee is produced by Bette Buna at their Megadu site in the Guji region of Ethiopia at an altitude of 2000-2200 meters. It consists of local landrace varieties, including JACR 74110 and 74112. The coffee undergoes an anaerobic natural process, involving a 96-hour fermentation in closed barrels or sacks before being dried on raised beds. The flavor profile is characterized by a jammy body with notes of blueberry jam, honey, and mango.
Tereza and Jon founded Curve Coffee Roasters in early 2016 in Margate, Kent, after meeting while working at a small London roastery. Jon first encountered specialty coffee while working at a high end equipment store in Sweden and went on to become a head roaster. Tereza's focus lies in responsible sourcing, ethical marketing, and sustainability across the supply chain. The roastery started at the back of a Margate cafe and has grown to a team of 15 with a customer base extending across Kent, London, and beyond. Sourcing runs on direct partnerships, including with El Zapoteco Cafe in the Sierra Juarez of Oaxaca, Mexico, and the Colombian exporter Siruma. The preference is for showcasing individual coffee profiles rather than blending.
