Bochesa

Bochesa comes to us from Obadiah in Edinburgh, and it's an Ethiopian that sits squarely on the darker-fruit side.

The Bochesa washing station in Arbegona, Sidama, is a young operation. It opened in 2022 and works with 823 smallholder farmers, putting money back into them through seedling distribution and premium payments.

Those farms sit between 2,000 and 2,100 meters, where cooler temperatures slow ripening and give the cherries more time to develop sugar. This lot is made up of two local varieties, 74110 and 74112. After pulping, the coffee ferments for 12 to 16 hours, gets washed, then dries on raised beds for 10 to 14 days. That short fermentation is a big part of why the cup tastes so clear.

Look for plum and fig up front and a marzipan sweetness that lingers. Obadiah recommends it for both espresso and filter, so brew it however you like.

Producer → 823 Smallholder Farmers
Washing Station → Bochesa
Location → Arbegona, Sidama, Ethiopia
Variety → 74110, 74112
Altitude → 2,000–2,100 masl
Process → Washed