SIDAMO BONORA
Pricing & Formats
| Format | Price | /250g |
|---|---|---|
| 250g | £14.00 | £14.00 |
| 350g Best | from £19.50 | £13.93 |
| 500g | £28.00 | £14.00 |
| 1kg | £56.00 | £14.00 |
About this Product
There are good coffees.
There are excellent coffees.
And then, every now and again, there is a coffee that stops conversation halfway through a sentence.
This is one of those.
We have just taken delivery of a truly extraordinary Ethiopian coffee from Bonora, in the Bensa Arebegona area of Sidama — and to say there has been a buzz around it would be putting it mildly. Cups have been interrupted by raised eyebrows, mutterings of “you have to try this”, and the sort of reverential silence usually reserved for a fine wine.
It is vibrant, elegant and wildly expressive; the kind of coffee that reminds you why you fell in love with coffee in the first place.
Expect bursts of blueberry and ripe strawberry, soft tropical fruit, a gentle thread of spice and a beautifully clean sweetness running through the cup. The acidity is bright without showing off, the body wonderfully rounded, and the finish seems to linger for far longer than strictly necessary — certainly, no complaints from us, though.
And for a cold brew? Quite frankly, it is perfect for it.
Perhaps what makes it even more special is the story behind it.
Anteneh’s Story
“Last year, I travelled back to Ethiopia to film a coffee documentary and drove high into the mountains of Sidama. While we were there, I was invited to visit a very small farm in Bonora, in the Bensa Arebegona area,where we were served their own produced coffee.
That first sip stopped us all in our tracks.
It was a moment of pure magic.
Me and my six film crew were completely buzzing from this coffee. Straight away, I knew I had to bring it back for my discerning customers in the UK. However, as I wasn’t there to purchase coffee beans at the time, I haven’t been able to share this rare find until now.
Bonora is a beautiful place with rich red soil and incredible high altitude. The farmers there care deeply for their coffee gardens. Everything is grown slowly, on tiny plots, under shade trees, and they use natural compost, made locally, which gives the soil amazing life and sweetness.
You can taste that care in the cup.
I hope you enjoy this coffee as much as we did, sitting there in the incredible and enchanted mountains of Sidama.”
This is not a coffee for gulping absent-mindedly while answering emails.
It deserves a proper moment.
And once it’s gone, we have a feeling people will be asking about it for quite some time.
