This special espresso stands out for its juiciness and freshness, combining sweet notes of nectarine and Tangerine with a honeyed base. Hints of cocoa powder, peach and a touch of pineapple emerge with each sip, adding complexity. The floral aftertaste rounds off a clean, vibrant and delicately floral cup.
Washed Bochesa station is located in the eastern part of Sidama, Arbegona Wereda, at an altitude of 2,000-2,100 meters. Founded in 2022, the station operates on 1.5 hectares and continues to expand its facilities with projects such as solar tunnels and artificial dryers. It employs more than 800 small local growers who cultivate native varieties such as 74110 and 74112.
Bochesa stands out for its commitment to the community, offering financial support, coffee seedlings and premium payments to farmers. The sustainable approach includes practices to optimize water use and treat waste. Meticulous selection and processing, with double Washed, controlled fermentation and drying on raised beds, ensure a consistently clean, high profile coffee that reflects the best of Sidama.
Process
The coffee is hand-picked and cleaned to remove impurities. After pulping, it is fermented in temperature-controlled water tanks for 12-16 hours to remove mucilage. It is then washed a second time and dried on African beds for 10-14 days, turning regularly for even drying. Finally, the parchment is stored for 20 days to stabilize before export.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It is important to keep in mind that all these factors can influence and you may have to make small adjustments when replicating this recipe.
Recipe
19 gr dry
41 gr in liquid
27 seconds
Machine: Marzocco Micra
Grind number: #19
Recommended mineral water: Lanjarón
TDS and percentage of extraction: 9.82 / 21.19 %.
