Bochesa — Washed
Bochesa — Washed
| Notes: | Apricot, Mango, Lemonade, Earl Grey |
| Origin: | Sidama, Ethiopia |
| Process: | Washed |
| Varietal: | 74110, 74112, 7454 |
| Altitude: | 2000-2100masl |
| Sourced from: | And Sons |
| Rest: | 4-6 Weeks |
In the cup
The cup opens with notes of yellow flowers and apricot. As it cools, mango and lemonade emerge, creating a balanced, juicy acidity. A lingering Earl Grey aftertaste develops throughout. While we recommend a resting period of four to six weeks, the coffee can be enjoyed from week one onwards — though we suggest avoiding the period between weeks three and four.
About the bean
Bochesa collects and processes 500–600 tonnes of JARC 74110, 74112, and 7454 varietals annually from 823 farmers in the Sidama region. To ensure uniformity and consistency, Bochesa produces exclusively washed-process coffee: cherries are rinsed with clean water, depulped, and soaked in tanks for 12–16 hours. They're then washed again and dried on raised beds for 10–14 days.
