Indulge in the exquisite flavors of specialty coffee from the Buko Hambela farm in Ethiopia. This Heirloom variety, processed naturally, offers a sweet and floral profile with notes of red berries. Enjoy its high sweetness, good complexity, and balanced acidity. Perfect for those who appreciate the intricate flavors of high-quality coffee. We think it‘s not as fruity as last year but has better structure and cleanliness if that makes sense for you.
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!
Buko Hambela
The Buku washing station is named for the kebele, or village, where the coffee is harvested. The growers from the surrounding community bring their cherries to this washing station at METAD’s 200 hectare farm in Hambela for further processing.
This coffee from the Buku kebele is grown at an elevation between 1900-2250 meters. It is a natural process, sun-dried on raised beds allowing the fruit of the coffee cherry to dry on the seed developing a sweet complexity.
Heirloom
coffee refers to a variety of coffee plants native to Ethiopia, the birthplace of coffee. These plants are genetically diverse, often grown in wild or semi-wild conditions, and are prized for their unique and complex flavor profiles. Heirloom coffees can exhibit a wide range of taste notes, including floral, fruity, and spicy characteristics. Their diversity and traditional cultivation methods make them highly valued among coffee connoisseurs seeking distinctive and authentic flavors.
Natural Process
The Natural (Dry) process for coffee involves drying whole cherries to let the beans absorb fruit flavors. Ripe cherries are handpicked and sorted, then spread out to dry in the sun for two to four weeks. During this time, they are turned regularly to ensure even drying and prevent mold. Once dried, the outer layers are removed, revealing the green beans inside. This method produces coffee with fruity, sweet notes and a fuller body. However, it requires careful management and is best suited for regions with dry climates.
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