This coffee, grown by female smallholder farmers at 1,650–1,850 masl and processed at the Bulessa Washing Station, reflects community and empowerment. Managed by Tizita Bizuneh, the station supports women while funding local initiatives in healthcare, education, and agriculture.
The washed process brings out its clean, balanced profile with sweet notes of peach and floral elderflower, offering medium sweetness, low acidity, and gentle complexity.
Let your coffee rest
The coffee should rest for approx. 10-14 days after roasting and be used after 3 months at the latest. The coffee reaches its maximum variety within a certain period of time. Filter coffee reaches its peak between 2-5 weeks and espresso between 4-6 weeks.
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!
Bulessa Washing Station
in Ethiopia, managed by Tizita Bizuneh, empowers women in coffee production. With a team of 15 full-time female workers and up to 100 seasonal workers, the station supports female smallholder farmers growing coffee at 1,650–1,850 masl. Proceeds from coffee sales fund community initiatives like healthcare, education, and agriculture through the Buna Qala Charity and a Smallholder Membership program. The project also offers workshops for women and children, fostering growth and empowerment in the local community.
Heirloom
is a coffee variety group native to Ethiopia, known for its genetic diversity and rich heritage. It thrives in high-altitude regions, producing beans with extraordinary complexity. Famous for its bright acidity, floral, and fruity flavors, Heirloom offers tasting notes like jasmine, citrus, and stone fruits. Often grown by smallholder farmers, it reflects Ethiopia’s unique terroir. While its wild nature can lead to variable yields, its unmatched flavor complexity makes it a favorite in specialty coffee.
Washed Process
The washed (or wet) process involves removing the coffee cherry’s outer layers before drying the beans. First, the cherries are pulped to separate the beans from the fruit. Then, they are fermented in water to remove any remaining mucilage, rinsed thoroughly, and dried. This method produces clean, bright flavors, often highlighting fruity and floral notes. It’s ideal for showcasing a coffee’s unique characteristics.
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