There’s nothing that hits quite like a fresh crop Ethiopian. This is the perfect summertime coffee and tastes amazing hot or iced, with notes of peach, Meyer lemon and bergamot. Imagine sipping this on a sunny patio, gazing at fluffy clouds while a bumblebee drifts by to check out your pleasantly overgrown garden... Maybe that's not your summertime dream, but whatever yours is, it'll be better with this coffee. This coffee comes from Bochesa washing station, located in the East Sidama region of Bochesa Kebele, Arbegona Wereda and sitting at an altitude of 2000–2100 meters above sea level. 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, and setting up solar tunnels. The station employs six permanent workers, four seasonal employees, and 220 temporary laborers. Each year it processes between 500-600 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 standards, coffee processing at Bochesa Station follows strict quality-control measures. The washed coffee processing method is used to enhance the coffee’s flavour 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. To process this lot, cherry was first cleaned to remove debris like leaves and stones. It was then washed with water and pulped to separate the fruit, skins, and beans. Next, the cherries were fermented at controlled temperatures for around 12-16 hours before washing a second time with more water. After this, the coffee was dried on raised beds for about 10-14 days where it was regularly turned and covered in midday heat and at night. Fully dried parchment was then packed and stored for about 20 days before being cupped, assessed, and prepped for shipment.