223 Ethiopia Arbegona 74158 Washed - Dolce Coffee Single Origin

Country: Ethiopia
Region: Arbegona
Altitude: 2,200m-2,400m
Process : Washed
Roast Level: Medium Light Roast
Tasting Notes: Yellow Plum & Sweet Orange Aroma, Floral Notes, Ripe Tangerine, Lemon Zest, Honey Black Tea, Brown Sugar, Sweetness with a Lingering Finish

✏️ References
Bochesa is located in the Arbegona highlands at an altitude of 2,251 meters, making it one of Ethiopia's highest-altitude coffee-producing regions. Its unique geographical advantages, combined with the professional systematic management of Daye Bensa, ensure that the coffee produced here is of the highest quality in terms of flavor layers and cleanliness.
The washing station is operated by Daye Bensa. Due to its extremely high altitude, the harvesting season is later than in other regions (December to February of the following year). The local area adopts a diversified farming model, where coffee trees coexist with crops such as sugarcane, enset, and spices, creating an excellent agricultural ecosystem.
Daye Bensa CEO Asefa firmly believes that high-quality coffee comes from farmers. In addition to signing contracts with local smallholder farmers to purchase ripe coffee cherries, the company also holds an annual Farmers Day in August to award bonuses to outstanding smallholder farmers. Furthermore, they are actively establishing farmer schools and medical facilities, and distributing new seedlings to support the local economy.

【Star Variety: 74158】
74158 is an excellent variety developed by the Jimma Agricultural Research Center, JARC, originating from wild strains in the Metu-Bishari forest. It has strong disease resistance and excellent yield, and was also the 2022 COE champion variety. Its characteristics are intense floral and citrus notes, with berry, apricot, and chocolate aftertastes. In high-altitude environments, its flavor cleanliness and layers are even further enhanced.

【Washed Processing Method】
Pulping and Screening: Once ripe coffee cherries arrive at the processing station, they are run through a pulping machine using water, and underripe beans with insufficient density are removed by flotation.
Dry Fermentation: After screening, the parchment coffee goes into fermentation tanks for 72 hours of dry fermentation without water, with the process strictly monitored by the washing station manager.
Washing in Channels: After fermentation, the parchment coffee is manually pushed through winding channels to thoroughly wash off any remaining mucilage.
Drying on African Beds: The coffee is then placed on African drying beds to sun-dry for 9-14 days. During this period, workers regularly turn the coffee and hand-sort out defects to ensure even drying. Finally, it is sent to the dry mill in Addis Ababa for hulling, color sorting, and grading before being bagged for export.