Ethiopia Arbegona Bochesa Natural Process

Grown in the soaring highlands of Sidama at a staggering 2,200 to 2,600 meters above sea level, this natural process coffee from the Arbegona Woreda, or district, gives us everything we love about Ethiopian coffee; stone fruit and flowers.

As is common in coffee, this lot is an average sampling of coffees from this region brought daily by a plethora of smallholders from Bochesa and Shemetanto to the Arbegona Bochesa station. Once sorted, the whole cherries are slowly sun-dried on raised beds for up to three weeks, turned as often as every hour to promote even drying and avoid rot.

At this lofty elevation, the cool misty air lends to a slow maturation that produces incredibly dense, sugar-packed coffee cherries - yielding a cup that is bright, delicate, and beautifully layered. In the cup you'll experience a wave of elegant, floral-tinged stone fruit and ripe melon. As the cup cools, you'll experience these delicate notes morph into something rich and comforting: a hot chocolate body that still manages to display a floral characteristic. It’s a stellar example of how high altitude and thoughtful natural processing come together to create something truly special.