221 MD Ethiopia Sidama Bona Natural - Dolce Coffee Single Origin

✏️ References

Located in southwestern Ethiopia, Sidama is renowned for its mineral-rich volcanic soil. Bona Zuria, with its lush vegetation and unique microclimate, serves as an ideal cradle for specialty coffee.

This lot is processed at the Bona Qiatto Washing Station, operated by Daye Bensa. The station collaborates with over 391 local smallholders and is equipped with professional de-pulpers, gravity sorters, and well-ventilated African raised beds. The facility strictly adheres to environmental standards, implementing waste recycling and organic composting to minimize its ecological footprint.

Daye Bensa CEO Asefa believes that superior coffee begins with the farmers. Beyond purchasing ripe cherries from contracted smallholders, the company hosts an annual Farmers Day in August to award bonuses to outstanding producers. They also invest in the local economy by establishing schools, medical clinics, and distributing coffee seedlings.

【The 74-Series: Disease-Resistant Cultivars】

This lot features the 74110, 74112, and 74165 varieties. Developed in the 1970s by the Jimma Agricultural Research Center (JARC), these cultivars were bred to combat Coffee Berry Disease (CBD). The prefix "74/75" denotes the selection years (1974/1975). Beyond their resilience, these varieties are celebrated for their exceptional flavor profiles and are now widely planted across Ethiopia.

【Processing: Natural】

Sorting: After harvesting, cherries are sent to the station and submerged in water tanks to remove "floaters" (low-density/defect cherries).

Fermentation: High-quality sinking cherries undergo a stationary fermentation for 36–72 hours.

Drying: The cherries are spread on African raised beds and turned every 30 minutes to ensure even drying and prevent mold. After 2–3 weeks of drying (reaching a moisture content below 10.5%), the coffee is transported to Addis Ababa for hulling, color sorting, and grading before final export.

🚨 About Ordering 

Coffee beans are freshly roasted every week. The cutoff for orders is on Tuesday, and the beans are roasted on Thursday, and will be shipped out on the following Monday.

🚨 Degas / Flavour maturation Recommendation

Freshly roasted coffee beans need some time to rest after roasting. Degassing let the excessive carbon dioxide that produce during roasting comes out from the beans, during these time, flavours of the Coffee will be maturer and more stable for better extraction and brewing results.

※ Light to Medium Roast：12-14 Days

※ Medium Dark Roast & Spacial Fermentation：2-3 weeks