Founded in 2010 by entrepreneur Melaku Abebaw, Megendi Coffee Export is dedicated to bringing the finest Ethiopian coffee to the world. With deep roots in the rich coffee heritage of Ethiopia, we pride ourselves on our commitment to quality, sustainability, and excellence. Megendi Coffee Export sources coffee beans from some of the most renowned coffee-growing regions in Ethiopia, including Sidamo, Yirgacheffe, and Harrar. We work closely with local farmers to ensure that our coffee is sustainably grown and harvested. Our careful selection and processing methods result in a diverse range of coffee profiles, from bright and fruity to rich and complex.
Our Coffee is often grown in high-altitude regions, which contributes to its exceptional quality
Our coffee is known for its diverse flavor profiles, which can range from bright and fruity to rich and complex
Ethiopian coffee ceremony is a time-honored practice that involves roasting, grinding, and brewing coffee beans in front of guests, symbolizing hospitality and community.
Our coffee farms practice sustainable and organic farming methods, preserving the natural environment and ensuring the quality of the coffee.
See More Coffee and Order samples
See More Coffee and Order samples
See More Coffee and Order samples
The coffee cherries are processed using a pulp machine that scrubs off the skin, followed by soaking the beans in spring water for 24-48 hours for wet fermentation to remove any remaining mucilage. After fermentation, the parchment is thoroughly washed, and the beans are shade-dried until they reach 30% moisture content. They are then sun-dried on raised African beds until they reach 11% moisture, a process that takes about 2 weeks. This method produces washed coffees with pronounced acidity and a delicate, complex flavor profile.
In the natural drying process, whole coffee cherries are sun-dried on African drying beds with the fruit and mucilage still attached to the beans. Once dried, these are removed all at once. Often, a parabolic plastic cover is used at night to enhance airflow. This drying process lasts 2 weeks to a month. The naturally processed coffee tends to have a deeply sweet, fruity flavor with aromas like blueberry, strawberry, and tropical sweetness and acidity.
In this processing method, the cherry skin is manually removed using a de-pulping machine right after picking, without adding water. Most of the mucilage remains on the seed, which is then dried until it reaches the desired moisture level. This process results in a coffee with a sweet and fruity flavor profile.
Anaerobic fermentation is a new coffee processing method that involves sealing the coffee and depriving it of oxygen. This practice, performed in a fermentation tank, allows for precise control over sugar levels, temperature, and pressure. The resulting coffee has a flavor profile that can express tropical fruit, bright acidity, and a silky body.
