Peach, Melon, Orange Blossom & Honey
Cultivar: 74110, 74112 & 7454
Region: Sidama
Producer: Bochesa
Process: Washed
Altitude: 2000-2100 masl
Bochesa washing station is located in the Sidama Region, East Sidama Zone, Arbegona Wereda, Bochesa Kebele, sitting at an altitude of 2000m–2100m. The station was established in 2022 on 1.5 hectares of land and continues to expand with future investment plans that include digging underground water sources, installing artificial dryers, expanding the site, and setting up solar tunnels.
The station employs six permanent workers, four seasonal employees, and 220 temporary laborers. Annually, it processes between 500 and 600 tons of cherry sourced from 823 farmers who primarily grow varieties such as 7454, 74110, 7440, and 74112. To support sustainability and social welfare, the station provides coffee seedlings to the local community and offers financial support and premium payments to farmers based on coffee deliveries.
To maintain high-quality standards, coffee processing at Bochesa Wet Coffee Processing Station follows strict quality control measures. The washed coffee processing method is used to enhance the coffee’s flavor and consistency.
Water management practices at the station include reducing water usage through efficient processing technologies, separating coffee pulp from wastewater, and treating wastewater before disposal. After processing, fully dried parchment is stored separately for about 20 days before being assessed and shipped.
Process
1) Cleaning Cherry – Remove debris like leaves and stones.
2)Washing – Clean the coffee cherries with water
3)Pulping – Separate the fruit and skins from the beans.
4)Fermenting – Remove the mucilage in water tanks at controlled temperatures until fermentation is finished 12 - 16 hours.
5)Second Washing – clean the beans with more water
6) Drying – Taken to raised beds where it is turned regularly in the day and covered in the midday heat and at night. Drying is around 10 - 14 days.
7)Storage – Fully dried parchment is packed and stored for about 20 days before shipping and kept as separate lots until it is cupped and assessed.
