The Bochesa washing station is located in the Sidama Region, East Sidama Zone, Arbegona District, Bochesa District, at an altitude between 2000 and 2100 meters. The station was founded in 2022 on a 1.5-hectare plot of land and continues to expand thanks to future investment projects that include the excavation of underground aquifers, the installation of artificial dryers, site expansion, and the construction of solar tunnels.

The station employs six permanent workers, four seasonal workers, and 220 temporary workers. Each year, it processes between 500 and 600 tons of coffee cherries from 823 farmers who primarily grow varieties such as 7454, 74110, 7440, and 74112. To promote sustainability and social well-being, the station provides coffee seedlings to the local community and offers financial support and increased payments to farmers based on coffee deliveries.

To maintain high quality standards, coffee processing at the Bochesa wet processing station follows rigorous quality control measures. The washed processing method is used to enhance the aroma and texture of the coffee.

Water management practices at the station include reducing water consumption through efficient processing technologies, separating the coffee pulp from the wastewater, and treating the wastewater before disposal. After processing, the fully dried parchment is stored separately for approximately 20 days before being graded and shipped.

Process

1) Cherry tree cleaning: Remove debris such as leaves and stones.
2) Washing – Clean the coffee cherries with water.
3) Pulping – Separate the pulp and skin from the seeds.
4) Fermentation – Remove the mucilage in temperature-controlled water tanks until the fermentation process is complete, which lasts 12 to 16 hours.
5) Second wash: Clean the beans with more water.
6) Drying – The product is moved to raised beds where it is turned regularly during the day and covered during the hottest hours of midday and at night. Drying lasts approximately 10-14 days.
7) Storage – The fully dried parchment is packaged and stored for approximately 20 days before shipping and kept in separate batches until harvested and evaluated.