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Ethiopia Bochesa Anaerobic Natural

Roasteries / Good Coffee Roasting Co. / Ethiopia Bochesa Anaerobic Natural

Ethiopia Bochesa Anaerobic Natural

Good Coffee Roasting Co.
Anaerobic Natural (12–15 day drywarehouse rest before hulling)Ethiopia

Label tasting notes

Berries, sparkling sweetness, bright and complex

Estimated flavor profile

estimated

Based on coffee characteristics

AciditySweetnessAromaBodyAftertasteBitterness
Acidity
Medium
Sweetness
High
Aroma
Very High
Body
Very Low
Aftertaste
Low
Bitterness
Very Low

Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.

Region

Arbegona, Sidama

Altitude

~2,200 m

About this coffee

A small-plot selection from around Arbegona, in the Sidama highlands near the Bensa border — an area known for pure, characterful coffees. Cherry is dried under constant rotation for 12–15 days, then rested in the station warehouse to develop before hulling. The anaerobic step adds a sparkling, rich complexity over clean berry sweetness. Source: goodcoffee.com.tr.