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Natural Gesha

150g

€21,90

Natural Gesha

In Stock
Bolivia
Rare

Natural Gesha

Name: Natural Gesha
Brand: Sandbox Coffee Roasters
Price: 21.9 EUR
Availability: InStock

Edwin Huanca | Finca Tuki Tuki

A natural processed Gesha from Edwin Huanca at Finca Tuki Tuki in Calama, Caranavi, Bolivia. The whole cherries are dried on raised beds, drawing sweetness and depth from the fruit as they slowly dry.

Lavender and purple florals open the nose. Litchi and a fresh herbal quality follow, with a light, clean body and a gentle, lingering finish.

You'll taste

🍈 Litchi
🌿 Herbs
💜 Purple flower
🌸 Lavender

€21,90

€146,00/kg

Taxes included. Shipping calculated at checkout.

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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 4-8 weeks the coffees are reaching their peak.

Omnirost (or "omni-roast") is a roasting approach where coffee beans are roasted to a versatile light-medium level that works well across multiple brewing methods. Rather than optimizing for a single preparation style, omnirost aims to deliver balanced flavor that shines whether the coffee is brewed as espresso, pour-over, French press, or other methods.

Person working in a field with red co using a tool.fee cherries

TASTING CARD

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Producer

Produzent

Edwin Huanca | Finca Tuki Tuki

Region

Caranavi

Origin

Herkunft

Bolivia

Bolivien

Altitude

Höhe

Varietal

Sorte

Gesha

Process

Aufbereitung

Natural

Naturell

Harvest

Ernte

2025

Roast

Röstung

Omniroast

Sweetness

Süße

Complexity

Komplexität

Acidity

Säure

YOU'LL TASTE

DU SCHMECKST

🍈 Litchi
·
🌿 Herbs
·
💜 Purple flower
·
🌸 Lavender

Compare Coffees Kaffees vergleichen

About the producer / farm

Über den Produzenten / die Farm

Edwin Huanca | Finca Tuki Tuki

Edwin Huanca farms at Finca Tuki Tuki in Calama, Caranavi, Bolivia — a farm he built together with his wife Cynthia, named after the toucans that accompanied them as they worked. He grew up in a coffee family; his parents came to Caranavi decades ago to cultivate coffee, and his eldest brother Marcial founded the cooperative Mejillones. Beyond growing, Edwin has made a name as a seed breeder in the region, and was among the first in Caranavi to cultivate Gesha, helping spread the variety locally.

About the varietal

Über die Sorte

Gesha

Gesha is an Ethiopian heirloom variety first collected in 1936 from the Gesha region and later registered at CATIE in Costa Rica. It gained international recognition in 2004 when Hacienda La Esmeralda in Panama won the Best of Panama competition with it, setting record auction prices. The variety is known for its elongated beans, demanding cultivation requirements, and exceptional aromatic complexity. In the cup, it consistently produces delicate florals, refined sweetness, and a tea-like body with bright, structured acidity.

About the process

Über die Aufbereitung

Natural

The natural (dry) process involves drying whole coffee cherries with the fruit skin intact. After sorting for ripeness, the cherries are spread in thin layers on raised beds and turned regularly over two to four weeks. As the fruit slowly dries, sugars and aromatic compounds from the pulp are absorbed by the bean. The result is a cup with elevated sweetness, fuller body, and expressive fruit character. Careful monitoring throughout the drying phase is essential to prevent mold and ensure even, controlled development.

About the roast

Omniroast

Most coffees are roasted with a single brewing method in mind — lighter for filter, darker for espresso. An Omniroast throws out that rulebook.

Each of our Omniroast coffees is developed to a single, carefully crafted profile that lets the coffee shine however you choose to brew it — whether that's a morning pour-over, a pulled espresso shot, or anything in between. The goal is balance: enough brightness and complexity to sing in a filter brew, enough body and sweetness to hold up as an espresso.

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!