Bona Zuria sits high in the Sidama highlands, where cool temperatures and elevations above 2,200 meters slow the maturation of coffee cherries, allowing natural sugars and sweetness to develop more fully. Smallholder farmers cultivate coffee in garden plots along steep, fertile slopes before delivering carefully harvested ripe cherries to the Bona Station.
At the station, cherries are hand-sorted and naturally processed on raised African beds. They are dried in thin layers and regularly turned to ensure even drying and stable moisture levels, helping maintain the clarity and quality required for a Grade 1 coffee.
This lot features the JARC 74158 variety — an Ethiopian cultivar developed for disease resistance and excellent cup quality at high altitudes. In this environment, it produces small, dense beans with vibrant fruit and floral characteristics.
The combination of high-elevation terroir, carefully selected varieties, and meticulous drying results in a coffee with layered sweetness, clarity, and a rich, rounded texture.
Suzuki Coffee honours this journey with an Omni Roast: balanced and versatile, expressive in manual brews, and structured and smooth in espresso.
Brewing Instructions
V60 Pour Over (Filter Method)
For a clean, expressive cup that highlights floral and citrus notes:
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Coffee-to-Water Ratio: 1:16
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Grind Size: Medium-fine (like sea salt)
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Water Temperature: 92–96°C (198–205°F)
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Brew Time: 2:30–3:30 minutes (aim for this range, adjust grind if needed)
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Adjustments:
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Too sour or brews too quickly? Use a finer grind.
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Too bitter or slow? Try a coarser grind.
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Espresso
For a sweet, structured shot with smooth body and complexity:
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Dose: 18–20g (standard for most double baskets)
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Yield: 36–40g (for 18-20g dose)
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Grind Size: Very fine (like powdered sugar, fine enough to offer resistance to water)
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Water Temperature (Brewing): 90–94°C (195–201°F)
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Shot Time: 25–35 seconds
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Adjustments:
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Too fast, sour or weak (under-extracted)? Grind finer.
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Too bitter, slow or astringent (over-extracted)? Grind coarser.
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