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Description

Bochesa Washed SidamaBochesa collects and processed 500 600t of JARC 74110, 74112 & 7454 varietals annually from 823 farmers in the Sidama region. To ensure uniformity and consistency, Bochesa exclusively washed process coffee by rinsing cherries with clean water, then depulping and soaking them in tanks for 12 16hrs. Finally, theyre washed again and dried on raised beds for 10 14 days.

They're then pulped and allowed to oxidise further for 40hrs with the mucilage

Job Namugowa

39ha of the farm

They're then subjected to one of El Paraíso's famous multi-step treatments to develop the characteristic flavour of this decaffeinated Castillo

1g accuracy

Produced by the renowned Nestor Lasso at El Diviso

removing moisture while preserving the soft notes of the coffee and avoiding over-oxidation of the seed

coffee is thermally shocked and dried at a maximum temperature of 30° for 18-24 days

both the name of the highland area where this coffee was grown and the washing station at which it was processed

depulped and fermented for up to 36hrs before being washed and delivered to Cafetos de Segovia for drying on raised African beds for 12 days

Morera Mosquera

Coffee is picked and depulped on the same day