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Bochesa

Bochesa

Grown by 823 smallholder farmers in the highlands of Arbegona and processed at Bochesa Washing Station: dried fruits and marzipan.

£18.25
£18.25
Sale Sold out
Volume

Character

We taste plum, fig and marzipan.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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Local Varietals

Bochesa Washing Station is located in Arbegona, Sidama, at 2,000 to 2,100 metres above sea level. Established in 2022, it works with 823 smallholder farmers growing Ethiopian varieties including 74110, 74112, 7454 and 7440.

Investment in the station and support for producers, including seedling distribution and premium payments, form an important part of its approach.

The combination of high-altitude production, established local varieties and considered processing gives this coffee its character, with a clean profile of dried fruits and marzipan.

The Producer

For this washed lot, ripe cherries are pulped and fermented for 12 to 16 hours before being washed and dried on raised beds for 10 to 14 days.

The parchment is then rested for around 20 days before preparation for export. Careful drying and regular turning help maintain the consistency of the coffee through processing.

  • Production Data

    Produced by Local smallholders
    Region - Sidama
    Grown at 2000 - 2100 masl
    Varietal - 74110, 74112
    Harvest - February 2026
    Process - Washed

  • Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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