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.
Soon we will have the recipe for this coffee.
In the meantime, if you have any questions, you can write us at
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