221MD Ethiopia Sidama Bona Natural - Dolce Coffee Single Origin

Country: Ethiopia
Region: Sidama
Altitude: 1,950m - 2,200m
Process: Natural
Roast Level: Medium Dark Roast
Tasting Notes: Roasted Mandarin, Berries, Caramel, Rich & Smooth

✏️ References
Sidama, located in southwestern Ethiopia, is characterized by its mineral-rich volcanic soil. 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, part of Daye Bensa. The station collaborates with over 391 local smallholder farmers and is equipped with professional depulping machines, 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 smallholder farmers. Furthermore, they actively establish farmer schools and medical facilities, and distribute new seedlings to support the local economy.

【Disease-resistant 74 Series Varieties】
This lot includes varieties 74110, 74112, and 74165. These are disease-resistant varieties developed in the 1970s by the Jimma Agricultural Research Center (JARC) to combat Coffee Berry Disease (CBD). "74/75" indicates the selection year (1974/1975), followed by the identification number. These varieties are not only highly disease-resistant but also exhibit outstanding flavor profiles and are now widely cultivated across various regions of the country.

【Processing Steps】
Sorting: After harvesting, smallholder farmers send the coffee cherries to the processing station, where floaters are removed using water tanks.
Fermentation: The quality coffee cherries that sink are left to ferment for 36-72 hours.
Sun Drying: The cherries are spread on African drying beds and turned manually 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.