Bona Zuria

About the Coffee

This lot 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 cherry development and let sugars concentrate before harvest. The coffee is made up of Ethiopian landraces, varieties that grow wild and mixed across the region rather than as a single named cultivar, which gives the cup its layered character.

After picking, cherries are washed and then dried on raised beds under shade for 10 to 15 days. The shade slows the drying further, which helps hold onto aromatics while keeping the beans structurally even. It's a slower, more hands-on version of washed processing, and it's part of why Sidama coffees carry the reputation they do.

The lot is a mix of many small farms rather than one estate, so it reflects growing and processing practices shared across Olonso Qeka rather than a single grower's decisions.

About Somewhere Coffee

Somewhere Coffee Co. is a small roastery in Sherwood Park, Alberta. It started after its founders began asking basic questions about where their coffee came from and why one cup tasted different from another, and kept digging until a roastery came out of it.

Every coffee starts as a batch of sample roasts. The team cups, adjusts, and repeats until they land on a roast direction before it ever goes into production. Sourcing decisions run the same way: they work with importers who invest in long-term relationships with producers, and they share producer names, farm details, and processing methods alongside each coffee rather than leaving that information off the bag.

"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