Discover the essence of our Ethiopia Bona Zuria: A specialty coffee from Ethiopia for espresso

Introducing Ethiopia Bona Zuria, a naturally processed, single-origin espresso from the Sidama region. This exceptional coffee boasts a sweet, creamy body with vibrant tasting notes of apricot, raspberry, and vanilla. With an SCA cupping score of 87, this coffee is grown at an altitude of 2,200 meters by 600 dedicated smallholder farmers, delivering a beautifully complex and refined espresso experience.

1

Know your coffee's origin

2

The Bona Zuria Region

3

Roasting process

4

How to enjoy this coffee

1. Know your coffee's origin

Bona Zuria is a district in Ethiopia’s renowned Sidama region, celebrated for its rich coffee heritage. Bordered by Oromia to the south, Hula to the west, Bursa to the northwest, Arbegona to the north, and Bensa to the east, this area provides ideal growing conditions for specialty coffee.

This coffee is cultivated by 600 smallholder farmers, each managing between three to eight hectares of land. They have been refining their craft for over a decade, growing carefully selected JARC varietals under natural shade. Their dedication to quality ensures a consistently exceptional harvest.

Did you know? Ethiopian coffee varieties can be broadly divided into two types: JARC varieties and wild coffee plants. JARC varieties were developed by the Jimma Agricultural Research Centre (JARC), one of Ethiopia’s federal agricultural research institutes, to improve disease resistance and yields. A total of 40 varieties have been created, each maintaining Ethiopia’s characteristic flavor complexity while ensuring sustainability for smallholder farmers.

Once the coffee cherries reach peak ripeness, they are meticulously handpicked and delivered to the Ayele Tulu Washing Station. The beans undergo fermentation for 16 to 35 hours in GrainPro bags or sealed barrels to develop their complex flavors. Afterward, they dry on raised African beds for five to six weeks before the outer layers are removed for final drying, ensuring perfect moisture balance for roasting.

2. The Bona Zuria Region

Sidama is one of Ethiopia’s most famous coffee-producing regions, known for its high-altitude farms, nutrient-rich soil, and ideal climate. Bona Zuria’s combination of cool temperatures and shade-grown farming allows for slow cherry maturation, resulting in coffees with bright acidity, deep sweetness, and intricate flavor profiles.

The farmers in this district practice traditional, sustainable farming methods, ensuring that each harvest reflects the unique terroir of Bona Zuria. Their expertise, combined with the natural processing method, brings out the distinct fruit and floral notes characteristic of Sidama coffees.

3. Roasting process

Ethiopian coffees are known for their density, which requires a thoughtful roasting approach. For this natural lot, we focus on gently caramelizing the sugars to enhance its sweet, fruity character. The roast lasts 10 to 11 minutes, with a burst of energy early in the process to ensure the heat penetrates the core of the bean. This careful balance results in a vibrant and expressive filter coffee.

4. How to enjoy this coffee

Ethiopia Bona Zuria shines when brewed as an espresso, delivering a velvety mouthfeel with pronounced fruit and vanilla notes. Its creamy body and sweet finish make it a fantastic option for straight shots, offering a refined yet vibrant experience.

For a more indulgent treat, try it in a milk-based drink like a cappuccino or flat white—where the apricot and raspberry notes beautifully complement the milk’s natural sweetness. Whether enjoyed as a pure espresso or paired with milk, this coffee is a must-try for those who appreciate a complex yet smooth cup.

Ethiopia Bona Zuria for espresso