Ethiopia Korma Kontoma G1
£18.50
Additional information
Rest guidance
About Onyx Coffee
Founded in Northwest Arkansas, Onyx Coffee Lab approaches sourcing, roasting and hospitality with meticulous care. Its team combines transparent coffee buying, competition-level expertise and thoughtful presentation to make every stage from producer to cup visible and intentional.
Roaster notes
Ethiopia Bochesa Natural
Origin: Bochesa, Arbegona, Sidama, Ethiopia
Producer: Boreta & 600+ smallholder farmers
Process: Natural
Variety: Ethiopian Landrace (Heirloom)
Altitude: 2,200 masl
Harvest: December–February
Roast Profile: Light Roast
Size: 286g (10oz)
Tasting Notes: 🍊 Tangerine · 🍯 Honey Pastry · 🍑 Plum · 🍦 Vanilla
ABOUT THE REGIONSet high in the misty Arbegona highlands of Sidama, Bochesa is one of Ethiopia’s most remote and elevated coffee-producing communities. At 2,200 meters above sea level, this station sits amidst cool, forested slopes where slow cherry maturation and rich volcanic soil combine to create coffees of remarkable clarity and balance.
Established in 2014, the Bochesa station was named after the nearby kebele but owes much of its identity to the local founder who helped formalize what was once a loosely defined network of smallholder farmers. The region’s name itself evokes a sense of rooted community — a gathering point where people and coffee converge.
The surrounding landscape is nourished by the Machisho River, which provides essential irrigation and ecological balance to the area. Today, the Bochesa station works closely with around 600 smallholder farmers, many of whom grow coffee in biodiverse, semi-forested gardens — sometimes with just a few dozen trees interwoven among other crops.
PROCESSINGThis lot was produced using the traditional Ethiopian natural process, with cherries hand-picked at peak ripeness, then sun-dried on raised African beds for up to 18 days. During this period, cherries are turned frequently for even drying and covered at midday to prevent over-fermentation. Once dried, the cherries are rested before being hulled and sorted.
THE CUP
This is sweet, layered, and elegant, offering an elevated take on classic Ethiopian naturals. Expect bright tangerine-like acidity, followed by the warmth of honey-drizzled pastry and the depth of ripe plum. As it cools, subtle notes of vanilla cream emerge, adding a silky softness to the finish.
A coffee that feels both festive and refined, Bochesa Natural is a perfect example of why Arbegona’s coffees continue to captivate us year after year — delicate, aromatic, and full of life.
What is the roast recency?
Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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