Artist Reserve: Ethiopia Bochessa Natural

ARTIST RESERVE: ETHIOPIA

BOCHESSA NATURAL

RASPBERRY, CURRANT, STRAWBERRY CANDY + PURPLE FRUIT PRESERVES 

This is one of the cleanest natural Ethiopians we've roasted in years. It explodes with black currant, raspberry, strawberry candy, and purple fruit preserves, but somehow never loses its structure. The acidity is intense, sparkling, and incredibly dynamic.

It's unmistakably natural, yet remarkably elegant as only Ethiopia can do. 

A coffee that keeps revealing new layers as it cools.

This release features original artwork by Anthony Oilhack.

Anthony creates abstract landscapes using fluid pigments photographed at the microscopic level. His work feels alive, constantly shifting between light, movement, and texture—much like this coffee, which seems to evolve with every sip.

Follow Anthony's work:

instagram.com/oilhack

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BEAN DETAILS:

ORIGIN: Bochessa kebele, Arbegona, Sidamo, Ethiopia
PRODUCER: 868 smallholder farmers
ELEVATION: 2,000–2,100 masl
VARIETY: Ethiopian landraces
PROCESS: Natural + Raised beds for 21–27 days

TASTING NOTES: Black currant + raspberry + grape candy + strawberry preserves
ROAST TYPE: Light

Farm Level

About the Washing Station

Bochessa Washing Station sits within the Arbegona district of Ethiopia's famed Sidamo region.

Established in 2022, the station works with 823 smallholder farmers, processing between 500 and 600 metric tons of coffee each harvest.

Although relatively new, the station has quickly established a reputation for meticulous processing and exceptional quality. Every delivery is recorded by producer, location, and quantity, allowing coffees to remain traceable from cherry delivery through export.

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Farming & Terroir

Coffee in Arbegona grows between 2,000 and 2,100 meters above sea level, where cool temperatures slow cherry development and concentrate sweetness.

Most producers farm just 1–2 hectares, intercropping coffee beneath false banana trees while relying on naturally fertile mountain soils rather than synthetic fertilizers.

Life here remains deeply connected to the Sidamo culture. Many families have farmed these mountains for generations, preserving traditional knowledge while producing some of Ethiopia's most expressive coffees.

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Processing

Bochessa is produced using the traditional Ethiopian natural process.

Only fully ripe cherries are selected before being dried whole on raised African beds for 21–27 days. Throughout drying, the coffee is constantly turned and sorted by hand to ensure even drying and exceptional cup quality.

The result is everything we hope for in a natural Ethiopia—massive fruit, vibrant acidity, and remarkable clarity.

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Coffee Details

Community: Bochessa

Region: Sidamo, Ethiopia

District: Arbegona

Producers: 823 smallholder farmers

Altitude: 2,000–2,100 masl

Varieties: Ethiopian Landraces

Process: Natural

Drying: 21–27 days on raised African beds