Bona Zuria

About the Coffee

This coffee comes from smallholder producers in Olonso Qeka, a kebele in Bona Zuria, Sidama. Farms here sit between 2000 and 2226 meters, high enough that cooler temperatures slow down how fast the cherries ripen. That slower development gives the beans more time to build sugar and flavor before harvest.

The trees are Ethiopian landraces, meaning they haven't been bred into a single named variety. Instead, they're a mix of local varieties passed down over generations, which is part of why Ethiopian coffees tend to taste more complex than coffees from a single cultivar. After picking, the cherries are washed, then dried on raised beds under shade for 10 to 15 days. Shade drying slows the process down and helps the coffee dry evenly, which keeps the aromatics intact instead of drying too fast and locking in unbalanced flavors.

There's no single farm or cooperative name attached to this lot. It's a collective effort from smallholders in the area, pooling their harvest together before it moves through washing and drying.

About Somewhere Coffee

Somewhere Coffee Co. is a small roastery based in Sherwood Park, Alberta. It started with a simple set of questions: where does coffee actually come from, and why does one cup taste so different from another. Chasing those answers turned into a roastery.

They work with importers who invest in long-term relationships with producers, aiming to get as close as possible to the story behind each coffee. Every coffee starts as a batch of sample roasts, cupped and adjusted until they land on a profile that fits the lot, rather than forcing every coffee into the same style.

"I've been hearing about Somewhere Coffee for a few months now - what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!"

- Dean, Director of Coffee