Ethiopia Bona District, Sidamo

The Coffee

This coffee is a great example of a natural processed coffee. It's obvious juiciness and full cup of flavour has been enhanced by the natural processing, along with its floral tones.

Farm/Producers

The Sidamo region is known for its traditional coffee growing methods, and great coffee growing reputation. Made up of 30 different districts the Bona (District) sits along the 'highlands' of the Sidamo region at peak altitude, most ideal for producing amazing coffee flavours. 

This coffee is processed from small collective lots, gathered from local farmers of the Bona district. Most lots averaging only 5 hectares. (too small for individual processing and export) 

The Bona district farmers, bring harvested cherries to the Bona Zuria washing station, where the coffee is meticulously sorted by skilled workers, and sun-dried using Natual Processing methods. 

The Process

Natural processed coffee also known as dry-processed. During this traditional method the fruit remains upon the coffee, and the coffee cherries are dried whole.

The coffee is laid out on sun-raised beds, or patios.  This technique requires careful expertise from the producers to ensure the coffee is moved and rotated through-out the day,  ensuring it dries evenly thus controlling any unwanted fermentation. This process takes 3-6 weeks. After the cherries reach a optimal low moisture content, they are sent to be hulled where the dried fruit around the coffee beans is removed.  Naturally processed coffees are know to have mild fruity notes, good body, and lower acidity. 

Why we like it,

unintentionally we have selected quiet a few natural processed Ethiopian coffees this season to roast and share with you all. The natural sweetness, punchy fruit flavours and floral tones found in these coffees are so easy to enjoy. 

The Bona, is no exception to this. With notes of white chocolate, raspberry and hint of  florals such as bergamot, jasmine and rose. This is a lovely coffee to suit all brew methods.