Ethiopia, Bona Zuria, Sidamo, 250g, Carbonic Maceration

The Bensa Zone in Sidamo: A Rising Star in Ethiopian Coffee

In recent years, the Bensa zone of Sidamo has garnered increasing attention for its exceptional coffee quality. Situated within the same highlands as the renowned Bombe region, the village of Bona is becoming a standout in its own right. Coffee from the Bona Zuria washing station is helping to establish this area’s reputation thanks to its distinctive and high-quality flavor profile.

ABOUT THIS COFFEE

The Bona Zuria washing station is nestled in the village of the same name, at soaring altitudes ranging from 2,000 to 2,330 meters above sea level. These elevations, once considered too high for coffee cultivation, are now viable thanks to changing temperatures caused by climate shifts. The result is a unique microclimate that supports exceptional coffee growth.

CULTIVATION

Coffee from the Bona Zuria district is noted for its vivid brightness and intense character. While located in the same highland zone as Bombe, Bona coffees exhibit a flavor profile that stands shoulder to shoulder with some of the most iconic coffees from Yirgacheffe.

One explanation for the area's recent success is that coffee cultivation here began only about a decade ago. The trees, now in their prime, are yielding both high-quality and abundant harvests. These young plantations are helping to restore the bright, floral flavor profile long associated with Ethiopian coffee, at a time when other regions have seen quality fluctuate due to inconsistent farming practices.

Sidamo’s true strength lies in the diversity of its coffee profiles. Its many microclimates and varied soil conditions create noticeable differences in flavor from one village to the next. A key contributor to this complexity is the abundance of local landrace varieties—unique coffee genetics that often differ not only from town to town, but even from farm to farm. Many smallholders grow multiple distinct varieties, some of which are found nowhere else.

When these diverse coffee cherries are combined at the local cooperative, the resulting lot becomes a rich expression of the region’s genetic diversity.

Farming practices in Sidamo are largely traditional. Most farmers intercrop coffee with other food crops, a method that not only maximizes land use but also helps support household food needs. These farms are typically organic-by-default, with little to no use of fertilizers or pesticides. Manual labor is still the norm across all stages of cultivation and processing, preserving a hands-on approach that has been passed down through generations.