Ethiopia BOCHESA from the Spanish roaster Nomad Coffee is an espresso that feels light, juicy, and incredibly clean. The very first sip brings sweet notes of nectarine and mandarin, which gradually blend with honeyed sweetness and a subtle hint of peach. The aftertaste features cocoa and a light hint of pineapple, which adds a fresh tropical accent to the cup. The entire profile is elegant, vibrant, and beautifully floral, with a clean finish that keeps you coming back for another sip. It is an espresso that retains the liveliness of Ethiopian coffees while remaining very balanced and delicate.
The coffee comes from the Bochesa station in the eastern part of the Sidama region, specifically from the Arbegona Wereda area. The station was founded as recently as 2022, but today it already collaborates with more than 800 smallholder farmers who grow the traditional Ethiopian varieties 74110 and 74112 at an altitude of 2,000 to 2,100 meters. In addition to quality, Bochesa also focuses on supporting the local community—it provides farmers with seedlings, financial support, and bonus payments for high-quality harvests. Sustainability and water conservation during processing also play an important role here.
After hand-picking, the cherries are carefully sorted and cleaned of debris. This is followed by hulling and fermentation in temperature-controlled water tanks for 12 to 16 hours, during which the pulp is removed and the clarity of the resulting cup is enhanced. The coffee then undergoes a second washing and is dried for 10 to 14 days on African beds, where it is regularly turned to ensure even drying. Finally, the beans rest in parchment for approximately 20 days to stabilize before export. The result is a beautifully clean, juicy, and meticulously processed Ethiopian coffee with the distinctive character of the Sidama region.