Somewhere in the hills of Ethiopia’s Sidama region, at an altitude of over two thousand meters, grows coffee whose clean profile is the result of nature and meticulous craftsmanship. Coffee from the Bochesa farm, roasted by the Swedish roastery Coffea Circulor, is exactly that. Apricot and honey greet you from the very first sip, orange adds liveliness and lightness, and before you know it, the cup is empty and you’re wondering when you’ll have another. A hint of green tea and vanilla, lingering long after the last sip, is just a quiet reminder of what you’ve just tasted.
Behind this coffee are more than eight hundred farmers from the Sidama region, who bring their cherries to the Bochesa washing station, which has been in operation since 2022. The station collaborates with local farmers growing the classic Ethiopian varieties 74110, 74112, and 7454, which originate from the native wild stands of the Metu region in Illubabor and are known for their natural resilience and high yield. Bochesa also stands out from other stations through its approach to the community, where farmers receive financial support and coffee seedlings, making the entire project more than just a processing center.
The coffee undergoes a double washed process with controlled fermentation, which is typical for the Bochesa station. The cherries are first carefully sorted and cleaned, then fermented in water tanks for 12 to 16 hours at precisely monitored temperatures. This is followed by a second washing and transfer to raised drying beds, where the beans are dried slowly for 10 to 14 days. After drying, the beans rest for approximately 20 days before final grading and export. It is precisely this patience and attention to every step that form the foundation of the clean and balanced profile the coffee offers.