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Coffee Bundle | Viola Beuscher x Sandbox Coffee
  • Coffee Bundle | Viola Beuscher x Sandbox Coffee
  • Coffee Bundle | Viola Beuscher x Sandbox Coffee
  • Coffee Bundle | Viola Beuscher x Sandbox Coffee
  • Coffee Bundle | Viola Beuscher x Sandbox Coffee
  • Coffee Bundle | Viola Beuscher x Sandbox Coffee
  • Coffee Bundle | Viola Beuscher x Sandbox Coffee
  • Coffee Bundle | Viola Beuscher x Sandbox Coffee
  • Coffee Bundle | Viola Beuscher x Sandbox Coffee
Coffee Bundle | Viola Beuscher x Sandbox Coffee

Coffee Bundle | Viola Beuscher x Sandbox Coffee

Details

This bundle pairs our Pink Bourbon coffee with a handmade pink coffee cup from Viola Beuscher’s Frankfurt studio. The cup’s soft rose glaze enhances the coffee’s natural sweetness, while the Pink Bourbon—grown by Jorge Elias Rojas in Colombia and processed using the anoxic washed method—offers a clean, balanced cup with subtle floral and fruity notes.

Each set comes with brew guides for both filter and espresso, letting you enjoy it your way. The cup is food-safe, dishwasher safe, and full of the character of handmade craftsmanship.
Let your coffee rest

The coffee should rest for minimum 21 days after roasting and be used within 4 months at the latest. The coffee reaches its maximum complexity within a certain period of time. In our experience we found that between 4-7 weeks the coffees are reaching there peak.
€57,90
Taxes included. Shipping calculated at checkout.

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About this coffee

Producer
Jorge Elías Rojas

Region
Planadas

Origin
Colombia

Varietal
Pink Bourbon

Process
Anoxic washed

Harvest
2025

Produzent
Jorge Elías Rojas

Region
Planadas

Herkunftsland
Kolumbien

Varietät
Pink Bourbon

Prozess
Anoxisch gewaschen

Ernte
2025

Sweetness

Complexity

Acidity

About Viola Beuscher

Viola Beuscher runs a pottery studio in Frankfurt, founded in 2018, where she and her team handcraft every piece with care. Each item takes 10 to 14 days to complete, going through a meticulous process—from wedging and throwing to glazing and firing. The team works closely together, since even a small mistake means starting over, to ensure every piece is durable, functional, and full of the attention they put into their craft. The studio creates both everyday ceramics and sculptural objects, all designed to be enjoyed and cherished for a lifetime.

It's all about the coffee

At Sandbox, we embrace innovation and challenge the status quo. That’s why we don’t differentiate between espresso and filter roasts, and we use only light roasts to bring out the best in our coffee. We encourage you to explore and experiment with our coffees—whether you prefer filter, espresso, or flat white, make it your own. Be curious, enjoy the journey and let’s learn from each other!

About the producer / farm

Jorge Elías Rojas

Jorge Elías Rojas is a fourth-generation coffee farmer from Planadas, Tolima, Colombia. At his farm Finca El Jardín, located around 1,850 m above sea level, he cultivates varieties like Pink Bourbon and Geisha with a strong focus on innovation and quality. Known for his precise fermentation methods and sustainable farming, Jorge produces coffees celebrated for their clarity, sweetness, and distinctive regional character.

About the varietal

Pink Bourbon

Pink Bourbon is a rare hybrid variety thought to originate from the crossing of Red and Yellow Bourbon. It’s prized for its complex and vibrant cup profile — often showcasing floral aromas, bright acidity, and a refined sweetness reminiscent of tropical fruit or red berries. Grown mainly in Colombia, Pink Bourbon requires careful cultivation due to its sensitivity and lower yield, but its exceptional flavor makes it a favorite among specialty coffee producers and roasters.

About the process

Anoxic washed

The anoxic washed process starts by placing freshly harvested coffee cherries in sealed tanks where oxygen is completely removed. In this controlled environment, fermentation happens under pressure, allowing specific microorganisms to develop unique flavors without unwanted oxidation. After fermentation, the coffee is fully washed and then dried. This method combines the clean, bright profile of a washed coffee with the enhanced sweetness and complexity from the anoxic stage — resulting in a cup that’s both vibrant and layered.

Pairs well with