Bowicha - Natural

MEET THE PRODUCER | You already know Negussee Debela: he's the computer-guru-turned-coffee-producer who has been making all kinds of waves throughout the specialty coffee community in Ethiopia for nearly two decades. We've featured Negussee and his export company, SNAP Specialty Coffee, on our menu regularly over the years, and you've likely come to know and love many of the coffees being produced by the washing stations with which they partner -- like Refisa, Danche, and Worka Chelbesa.

This lot, however, is a new feature for our menu, and it is composed of coffee grown at some of the highest elevations we've ever seen on a tech sheet (2200-2450 MASL). Located in Bule in the Gedeo Zone of Ethiopia, Bowicha Washing Station is rolling out some of the loveliest naturally processed Ethiopian coffees available, and they are doing so from their picturesque place in the clouds.

TRUST THE PROCESS | A combination of 74110 and 74112 landrace varieties, this lot is comprised of some of the highest quality cherries from the highest elevation farms. Like any good Ethiopian natural, these cherries are simply spread out on raised beds, turned regularly, and dried in the African sun. 

TAKE A SIP | Vibrant and complex, this coffee sips just like a classic, naturally processed Ethiopian coffee turned up to eleven. Subtly floral on the nose, it boasts fruit notes like fresh raspberries and orange zest in the cup. Texture and sweetness come together like milk chocolate, making this coffee the perfect complement to sweater weather.

Origin | Bule, Gedeo, Ethiopia

Producer | Negussee Debela, SNAP Specialty Coffee

Washing Station | Bowicha Washing Station

Process | Natural

Variety | 74110, 74112

Elevation | 2200-2450 MASL

The Bowicha - Natural, sourced by Black & White Coffee Roasters, originates from the Bule district within the Gedeo zone of Ethiopia. Produced by Negussee Debela and SNAP Specialty Coffee, this lot features the 74110 and 74112 varietals, which are widely cultivated in the region for their distinct profiles. As a natural-processed coffee, the cherries are dried with the fruit intact, a method that often imparts a heavier body and pronounced sweetness compared to washed counterparts.

When evaluating the cup, the roaster identifies notes of fresh raspberries, orange zest, and milk chocolate. These descriptors can be mapped against the flavor wheel to better understand the interplay between the bright, citrus-forward acidity and the underlying cocoa-like base. This specific selection highlights the unique terroir of the high-elevation Bule region, where the combination of specific heirloom varietals and traditional drying techniques creates a complex, fruit-driven experience characteristic of the area's finest exports.