So often with Ethiopian coffee it's just the naturals that get all of the attention - here's a brilliant example of why that's foolish! It's a glorious beacon of classy and delicious washed coffee, with loads of sticky figgy and nougat sweetness, and a lovely deep blackcurrant fruitiness. I'm genuinely excited to have this on espresso in our Brew Bar.

Farm Spotlight: The Bochesa Washing Station

Bochesa is a young washing station, established in 2022 on 1.5 hectares in Arbegona, East Sidama, and sitting at 2,000–2,100m. It mostly processes JARC-developed varities of heirloom, namely 74110, 74112, 7440 and 7454, from 823 local smallholder farms. It's very much a forward-thinking station, with plans for solar drying tunnels and expansion fully in the works. The station also puts effort back into the community and environment. Farmers receive premium payments and financial support based on what they deliver, and the station hands out coffee seedlings locally.

This is a classic Ethiopian washed lot. Cherries are sorted and washed, pulped, then fermented in water tanks for 12–16 hours before a second wash. The parchment then goes onto raised beds for 10–14 days, turned through the day and covered at midday and overnight. Once dry, each lot is kept separate and rested for around 20 days before it’s cupped, assessed and shipped.