✏️ References
Situated at a staggering altitude of 2,251 meters, Bochesa is one of the highest coffee-growing regions in Ethiopia. This exceptional geographic advantage, combined with Daye Bensa’s systematic professional management, ensures that the coffee produced here sits at the pinnacle of flavor complexity and cleanliness.
Operated by Daye Bensa, the washing station experiences a later harvest season (December to February) due to the extreme altitude. The local farming model follows a polyculture system where coffee trees coexist with sugarcane, Enset (false banana), and various spices, creating a robust and healthy agro-ecosystem.
Daye Bensa CEO Asefa believes that superior coffee begins with the farmers. Beyond purchasing ripe cherries from contracted smallholders, the company hosts an annual Farmers Day in August to award bonuses to outstanding producers. They also invest in the local economy by establishing schools, medical clinics, and distributing coffee seedlings.
【Featured Variety: 74158】
The 74158 is a premier cultivar developed by the Jimma Agricultural Research Center (JARC), originally selected from wild trees in the Metu-Bishari forest. Renowned for its disease resistance and high yield, it was the winning variety of the 2022 Ethiopia Cup of Excellence (COE). It is characterized by intense floral and citrus tones with berry, apricot, and chocolate undertones. At high altitudes, its clarity and layering are further enhanced.
【Processing: Washed】
Depulping & Sorting: Upon arrival, ripe cherries are processed through a de-pulper using water pressure. Buoyancy is used to float off underripe or low-density beans.
Dry Fermentation: The parchment coffee enters fermentation tanks for a 72-hour waterless dry fermentation, strictly monitored by the station manager.
Channel Washing: Once fermentation is complete, the beans are pushed through winding channels by workers to thoroughly scrub away residual mucilage.
Drying: The parchment is spread on African raised beds for 9–14 days. Workers regularly turn the beans and hand-pick defects to ensure uniform drying. The coffee is sent to Addis Ababa for hulling, color sorting, and grading before final bagging and export.
🚨 About Ordering
Coffee beans are freshly roasted every week. The cutoff for orders is on Tuesday, and the beans are roasted on Thursday, and will be shipped out on the following Monday.
🚨 Degas / Flavour maturation Recommendation
Freshly roasted coffee beans need some time to rest after roasting. Degassing let the excessive carbon dioxide that produce during roasting comes out from the beans, during these time, flavours of the Coffee will be maturer and more stable for better extraction and brewing results.
※ Light to Medium Roast：12-14 Days
※ Medium Dark Roast & Spacial Fermentation：2-3 weeks
