Espresso

Yeast Inoculated Anoxic Natural, Wild Guji Megadu (local landrace), JARC 74112/74158, Lightest Roaster Influence - Best brewed with Filter & Turbo Espresso
3 key notes: [Macerated Fruit, Custard, Pét Nat,]

Our final special prep release from Megadu and we saved one of our favourites for last - we bought two of the "Yeast Frenzy" lots, having finished the nano "lacto" inoculated natural we're finishing with this wine yeast version. Every lot we've featured have all had a distinct "Megadu" profile (from the enzymatically released terpenes from the cherry pulp + the base precursors in the seeds), with the fermentation developing unique iterations of it - who needs James & Lucia ;) - in this case we find lots of yeast derived esters, higher alcohols and acetates, in a natty wine profile.

Comparisons:
The Static cherry was a nice baseline - more classic "wild/spontaneous" Ethiopian/Guji nat flavours with additional intensity, perhaps the most floral of the lot, lightest body.
Lacto natural [Lot D]- funkier/more acetic, heavy body
Carbonic macerated [Lot H] - boozy cooked fruits with spice complexity
Wine yeast [This one, Lot B] - boozy patisserie + citrus + stonefruit

We're tasting:
A big high energy process forward cup - we're finding pineapple, yuzu, and berry aromatics. In the cup it's boozy and mega sweet - we're finding it quite like a sabayon, with macerated summer fruits (raspberry, blackcurrant, blackberry) and boozy custard, alongside white chocolate. As it cools the process note evolves to the wilder and brighter fruity notes of a pét nat wine - with white grape, pear, apricot and nectarine, and the floral tartness of tiger lemon.