Ethiopia | Bochesa [organic]

This filter roast also works beautifully as a fruity espresso.
You will find flavours of cooked peach, orange blossom and blueberry.

100 % organic
100 % Arabica
whole beans

This coffee is a product of the highest quality, cultivated and roasted in respectful interaction between humans and nature — that is what NANO KAFFEE stands for.

Stats

ORIGIN: Ethiopia
REGION: Sidama, Arbegona, Bochesa
ALTITUDE: 2000-2100 masl
FARM/GROWER: smallholders
IMPORTER: Falcon Coffee
FOB: 8.84 EUR / kg

VARIETY: 74110, 74112, 7454 (heirloom)
PROCESSING: washed
FLAVOUR: cooked peach, orange blossom, blueberry

Quick info

This coffee is organic by tradition and carefully grown on small farms in the world-renowned coffee region Sidama and washed directly at the Bochesa station, which means that a significant portion of the added value remains locally. Due to the smaller and denser structure, the beans preserve their intense aroma for an extended period.
This synergy produces an expressive sweetness of cooked peach, clean and structured aromas of orange blossom, and notes of blueberry.

Farmers

Sidama is one of Ethiopia's best-known coffee-growing regions. Many residents grow coffee as their main source of income. As with most Ethiopian farmers, coffee is grown on tiny plots of land - often referred to as “garden coffee”, as the coffee plants are planted in close proximity to the farmers' homes.
Access to the farms is not easy; they can often only be reached on foot, by horse or motorcycle. As a result there is little machinery on the small farms, which is why the coffee cherries are carefully picked by hand, automatically only the ripest are selected in order to be able to offer a high-quality harvest.

Due to the initial situation and the relatively low yields, the majority are not able to process their coffee themselves, so the harvests are sold to a washing station.
The Bochesa station has been nestled in the highlands of the Sidama region in Arbegona since 2022. It has become an important link in the value chain. Here, the green coffee is categorized and sorted as precisely as possible and can therefore be sold at a higher price.

Nature

Together with Harrar and Yirgacheffe, Sidama is one of the three regions of Ethiopian “branded coffees”. Most grade one and two beans also come from this region.

The altitude can be up to 2,200 meters above sea level, which means cooler temperatures and a longer development time for the coffee cherries - allowing more complex flavours and aromas to evolve. The soil is rich in nutrients, so fertilizers are rarely needed, and with 1,200-2,000 mm of rainfall per year, the conditions are ideal for growing coffee.

There are thousands of wild coffee varieties growing in the mountain forests of Ethiopia, most of which have not yet been documented. Although the Jimma Agricultural Research Center is working to classify these wild varieties, the terms “heirloom” or “landrace” are still often used as generic terms for coffee varieties that have not yet been fully researched.

Many farmers grow their coffee under enset, banana and indigenous trees - a traditional method that both promotes soil health and provides shade for the coffee plants and cherries. In addition, the conditions for growing coffee are so good that the traditional method of cultivation has always met organic standards.

The region is also known for the Machisho River, a well-known local water source. In any case, water is a precious resource, which is why the washing process at the Bochesa washing station is carried out with great care.

Impact

Coffee is at the heart of Arbegona's economy and culture. Most families have been growing coffee for generations. Many young people choose to continue their parents' work, contributing to their community and perfecting their craft.

In the past, farmers' batches were blended and sold to the highest bidder via the Ethiopian commodity exchange. For many years, this was the only legal way to sell coffee.
Things are different today. Since 2022, the Bochesa station has become an important link in the value chain. Here, the green coffee is categorized and sorted as precisely as possible and can therefore be sold at a higher price in the end. The coffee is fermented, washed and dried for export on site. This means that an important part of the value chain remains in the community. The washing station then concludes the contracts with the exporters, which the individual farmers would not be able to do at all.

Water management at the station includes reducing water consumption through efficient processing technologies, separating coffee pulp and waste water and treating the waste water before its disposal.
In order to guarantee the high quality standards, coffee processing at the Bochesa station is subject to strict measures and controls.

In order to promote future prospects and the social well-being of the community, the Bochesa station provides coffee seedlings to local farmers and offers financial support and premium payments for coffee deliveries.

Taste

Washed Sidamo coffees are known for their balanced taste and good aroma and are usually described as sweet coffee, although they also come with a fine acidity and a good body. Sidama coffee is always used for gourmet or specialty coffees and is one of the most famous coffees in the world.
The washed coffee process is used to improve the taste and consistency of the coffee.

The high altitude and resulting cooler temperatures and longer development time of the cherry lead to smaller beans and a higher density in the bean. Therefore the coffee beans can be roasted for a shorter time (but more intensively). This means that more of the coffee's unique characteristics are retained in the beans.

The taste of this washed Sidama is a reflection of its origins and history. The expressive sweetness of cooked peach testifies to the classic character that this region and its coffees bring with them. The clean and structured aromas of orange blossom mirror the careful processing. And the notes of blueberry round off the whole thing and show that something happens on site that makes this coffee something very special until it gets poured in a cup for enjoyment.

Fun Fact

Tate Modern celebrated its 25th birthday in May 2025 and used the occasion to sell a coffee that was also processed at the Bochesa station.

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This coffee is a product of the highest quality, cultivated and roasted in respectful interaction between humans and nature — that is what NANO KAFFEE stands for.

For organic applies: DE-ÖKO-070