Region
Bona Zuria, in Ethiopia’s Sidama zone, is renowned for the quality of its coffee thanks to its fertile highlands and unique climate. The plantations, around ten years old, produce ripe cherries that yield coffees with brightness, intensity, and a distinctive flavor profile, often compared to Yirgacheffe. The diversity of microclimates, soils, and local varieties adds to the complexity of the coffees. Farming remains traditional and organic, with minimal use of fertilizers, manual labor, and carefully preserved artisanal practices.
Variety
Landraces are traditional coffee varieties that have been cultivated locally for centuries and adapted to the specific conditions of their terroir. Each landrace carries unique genetic diversity, resulting in varied and often complex cup profiles, with distinctive aromas that reflect their region of origin.
These local varieties are less uniform than modern hybrids, but their genetic richness supports greater resilience to disease and climate change, while helping preserve the cultural and agricultural heritage of coffee.
Process
The washed process is a coffee processing method in which cherries are first depulped and then fermented in water to remove the remaining mucilage. After fermentation, the beans are carefully washed before being dried in the sun on patios or raised beds. This process highlights the coffee’s clarity, acidity, and aromatic finesse, producing clean, fruity, and delicate cup profiles often sought after in specialty coffee.
