Discover the vibrant flavors of Guji with Double Layer Natural Heirloom, produced by Sookoo and processed at the Suke Drying Station in Ethiopia. This 2025 double layer natural harvest bursts with bright citrus notes and juicy blueberry sweetness. With pronounced sweetness, lively acidity, and a complex flavor profile, this coffee delivers a dynamic and exciting experience that embodies the rich heritage of Ethiopian coffee. We think it’s even more complex than last year.
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!
Sookoo Coffee
founded by Ture Waji in Guji, Ethiopia, specializes in high-quality, organic specialty coffee. The company works closely with local farmers to ensure ethical practices and superior coffee quality. Their Suke Drying Station employs strict drying protocols to enhance flavor while minimizing defects, particularly in the double layer natural process. Additionally, Sookoo is committed to community development through education and local infrastructure support, making it a socially responsible choice in the coffee industry.
Heirloom
coffee variety encompasses a wide range of indigenous coffee plants native to Ethiopia, known for their diverse and complex flavor profiles. With thousands of unique varietals preserved by local farmers over generations, heirloom coffee reflects the region's rich heritage and natural evolution. These varieties contribute significantly to the cultural identity of Ethiopian coffee, making them vital to both farmers' livelihoods and the specialty coffee market.
Double Layer Natural
coffee process is a variation of the traditional natural method, where ripe coffee cherries are spread in two layers during drying. This creates a slower, more even drying process compared to the usual single-layer approach, which enhances the complexity of flavors and often results in a more vibrant and fruit-forward cup.
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