Bocha Station
Background
Boreta is one of our highland stations, situated at an altitude of 2200–2400 meters above sea level. Named after the nearby kebele, Bochesa, the station was established in 2014. Bochesa itself is named after the individual who founded the kebele. The region is also known for the Machisho River, a well-known water source in Bochesa, Arbegona. Boreta station works with 106 coffee suppliers and farmers, ensuring high-quality coffee production in this unique highland environment.
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Elevation - 2200 – 2400msi
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Climate - Sunny, Surrounded by Vegetation
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Region: Sidama/ Bensa / Arebegona
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Processing Method: Natural Process, Washed Process, Washed Anaerobic Process, Natural Anaerobic Process
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Station Owner/Producer: Asefa Dukamo Korma
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Harvest Month: Dec-Feb
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Number of Drying Beds: 130
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Number of Washing Tanks - 11
Processing Methods
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Washed Process:.
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Fermentation in tanks for 72 hours to remove mucilage.
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Thorough washing after fermentation.
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Sun-dried on drying beds for 9 days, with manual sorting.
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Covered during peak sunlight to prevent cracking.
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Natural Process:
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Slow, uniform drying for 14-16 days due to variable moisture content.
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Washed Anaerobic Process:
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Cherries are washed and fermented in a sealed barrel for 96 hours.
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Sun-dried for 8 days, covered to prevent cracking.
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Natural Anaerobic Process:
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Fermented in a sealed barrel for 72 hours.
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Sun-dried for 9 days.
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