Coffee Story
Ethiopia Sedka is grown by smallholder producers at a staggering 2260 MASL, high in the Bombe Mountains around Bona Zuria in the acclaimed Sidama region. Once freshly picked, the producers deliver their ripe cherry to the station to be processed. Because of the extremely high altitudes, the coffees are dense, with high concentration reflecting slow maturation. Once freshly picked, this stunning washed lot is traditionally wet-fermented for 36 to 72 hours, then dried on African beds with clean plastic mesh and sheet for about 9 to 12 days, until the coffee reaches approximately 10% moisture. During peak sun, the beds are covered to prevent over-drying.
About Bona Zuria
Bona Zuria, located in the Sidama zone of Ethiopia, has gained recognition for its high-quality coffee in recent years. Nestled in rich highlands near the famed Bombe region, the district benefits from high-altitude landscapes, fertile soil, and a unique climate that together create optimal conditions for coffee cultivation. Coffees from Bona Zuria are noted for their brightness, intensity, and distinctive flavour profile, rivalling even the renowned Yirgacheffe region.
Coffee cultivation in these highlands is relatively recent, with plantations around ten years old. The trees are now in their prime, yielding high-quality beans that restore the bright, floral cup characteristic of Ethiopian coffee. Sidama’s diversity of microclimates, soil types, and local landrace varieties contributes to the profound complexity of its coffees. Each farm often grows multiple unique varieties, which are seldom found elsewhere, and these are blended at local cooperatives to highlight the region’s genetic richness.
Farming remains largely traditional and organic by default, with coffee often intercropped with food crops. Minimal fertilizers and pesticides are used, and most work is done manually, maintaining artisanal practices even during processing.
