Ethiopia Bona Zuria - Espresso roast

Ethiopia Bona Zuria - Espresso roastOrigin: Ethiopia Region: Bona Zuria, Sidamo Tasting Notes: Marmalade, dried apricot and caramel Producer: Farmers delivering to Bona Zuria station Varietal: JARC varieties , Local Landraces Processing: Washed Altitude: 2000 23300 MASL Roast Level: Medium Recipe: 21g in 42g out 25 27 seconds 92c water About This Coffee Nestled in the high altitude village of Bona Zuria, the washing station operates between 2,000 and 2,330 meters above sea level. Once

Origin: Ethiopia
Region: Bona Zuria, Sidamo
Tasting Notes: Marmalade, dried apricot and caramel
Producer: Farmers delivering to Bona Zuria station
Varietal: JARC varieties , Local Landraces
Processing: Washed
Altitude: 2000-23300 MASL

Roast Level: Medium

Recipe: 21g in / 42g out / 25-27 seconds / 92c water

About This Coffee

Nestled in the high-altitude village of Bona Zuria, the washing station operates between 2,000 and 2,330 meters above sea level. Once considered too elevated for coffee cultivation, the area has become suitable due to changing climate conditions. These altitudes now provide ideal growing conditions that enhance cup quality, and the Bona Zuria station is playing a key role in establishing the Bensa zone as a premier origin within Sidamo.

Cultivation

Located in the Bensa zone of Sidamo—an area earning increasing attention for its exceptional coffees—Bona shares the same highland terrain as the famed Bombe region. Coffees from the Bona Zuria district are known for their brightness and intensity, offering flavour profiles that can rival those of Yirgacheffe. One explanation for this emerging quality is that coffee cultivation here began only about a decade ago. These young trees are now in their prime, producing consistently high yields and excellent quality.

While some areas in Sidamo experience fluctuating harvests due to inconsistent agricultural practices, the newer farms around Bona are helping reestablish the vibrant, floral profiles associated with classic Ethiopian coffee. The region's varied microclimates and diverse soil types contribute to distinct cup characteristics from one farm to the next.

A key element of Sidamo’s coffee quality lies in the diversity of local landraces. Farmers often cultivate several unique varieties, many of which are specific to their plots and rarely found elsewhere. When these cherries are combined at local cooperatives, the result is a complex blend that reflects the region’s rich genetic diversity.

Most farming in Sidamo remains traditional and organic-by-default. Coffee is often intercropped with food crops to maximise land use and support household food security. The use of chemical fertilisers and pesticides is minimal, and most work—both on the farm and during post-harvest—is done manually.

Harvest and Post-harvest

Farmers in Bona Zuria handpick only the ripest cherries, which are then delivered to the washing station. Upon arrival, the cherries are visually inspected for quality. They are then pulped and fermented to break down the mucilage.

After fermentation, the parchment is washed thoroughly in clean water and laid out to dry on raised beds. During the drying process, workers turn the parchment regularly to ensure even drying. This attentive, manual approach preserves the coffee’s clarity and flavor, contributing to the high quality of the final product.