221 Ethiopia Sidama Bona Natural - Dolce Coffee Single Origin

Country: Ethiopia
Region: Sidama
Altitude: 1,950m - 2,200m
Process: Natural
Roast Level: Medium Light Roast
Tasting Notes: Orange Peel, Citrus, Cranberry, Milk Chocolate, Brown Sugar, Soft Acidity, Round & Smooth

✏️ References
Sidama is located in southwestern Ethiopia, with mineral-rich volcanic soil. The town of Bona Zuria, with its lush vegetation and unique climate, is a cradle for specialty coffee.
This lot is produced by the Bona Qiatto processing station, under Daye Bensa. The station collaborates with over 391 local smallholder farmers and is equipped with professional pulpers, pressure sorters, and well-ventilated African drying beds. The processing station strictly adheres to environmental guidelines, implementing waste recycling and organic composting to reduce ecological impact.
Daye Bensa CEO Asefa firmly believes that quality coffee originates from farmers. In addition to contracting with local smallholder farmers to purchase ripe coffee cherries, the company also hosts an annual "Farmers Day" in August, distributing bonuses to recognize outstanding farmers. Furthermore, they actively establish farmer schools and medical facilities, and distribute new seedlings to support the local economy.

【Disease-Resistant 74 Series Varietals】
This lot includes 74110, 74112, and 74165 varietals. These are disease-resistant varietals developed by the Jimma Agricultural Research Center (JARC) in the 1970s to combat Coffee Berry Disease (CBD). "74/75" represents the selection year (1974/1975), and the numbers that follow are the identification codes. These varietals are not only highly disease-resistant but also exhibit outstanding flavor profiles and are now widely cultivated in coffee-producing regions across the country.

【Processing Steps】
Sorting: After smallholder farmers harvest the coffee cherries, they are sent to the processing station, where floaters are removed using water tanks.
Fermentation: The submerged high-quality coffee cherries are left to ferment for 36-72 hours.
Drying: They are then placed on African drying beds and manually turned every 30 minutes to ensure even drying and prevent mold. After 2-3 weeks of drying until the moisture content is below 10.5%, they are transported to the capital, Addis Ababa, for hulling, color sorting, and grading, before being packaged for export.