Etíopia Bochessa
Washed
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CUPPING NOTES

Lychee, honey, melon. Delicate, complex, floral.

The Bochesa washing plant is located in the Sidama region, at an altitude of 2,000 to 2,100 m. Established in 2022, the plant employs six permanent workers, four seasonal workers, and 220 casual workers. Annually, it processes between 500 and 600 tons of coffee cherries from 823 farmers primarily cultivating varieties such as 7454, 74110, 7440, and 74112. To promote sustainability and social well-being, the plant provides coffee seedlings to the local community and offers financial support and bonuses to farmers based on coffee deliveries. The washed coffee processing method is used to improve its flavor and consistency. Water management practices at the plant include reducing water consumption through efficient processing technologies, separating coffee pulp from wastewater, and treating the wastewater before disposal. After processing, the completely dried parchment is stored separately for approximately 20 days before evaluation and shipment.

Process:

1. Washing: Clean the coffee cherries with water.
2. Pulping: Separate the fruit and husk from the beans.
3. Fermentation: Remove the mucilage in temperature-controlled water tanks until fermentation is complete (12 to 16 hours).
4. Second washing: Clean the beans with more water.
5. Drying: Move the beans to raised beds where they are turned regularly during the day and covered with heat midday and at night. Drying takes approximately 10 to 14 days.
6. Storage: The completely dried parchment is packaged and stored for approximately 20 days before shipment, and is kept in separate batches until it is examined and evaluated.