Grown at 1,920–2,020 m.a.s.l. and processed at the Abore washing station, this naturally processed Heirloom variety from Daye Bensa bursts with notes of blueberry jam & floral aromas. The high elevations and meticulous drying on raised beds bring out its high sweetness and balanced acidity, resulting in a cup with medium complexity and a vibrant, fruit-forward character.
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!
Bombe Washing Station
Bombe Abore, managed by Asefa Dukamo Korma in Sidama, Ethiopia, sits at 1,920–2,020 m.a.s.l. and is part of Daye Bensa, a renowned producer with a track record of Cup of Excellence placements. Around 1,022 farmers deliver 74110 & 74112 varieties, processed as Natural or Washed. Harvest runs from December to February due to the high elevation, with meticulous drying on raised beds to ensure quality.
Heirloom
The Heirloom coffee varietal refers to a diverse group of ancient coffee varieties native to Ethiopia, where coffee originated. These varietals are genetically diverse, often grown in wild or semi-wild conditions, contributing to their complex and unique flavor profiles. Heirloom coffees are known for their vibrant and often fruity or floral notes, with characteristics that vary significantly depending on the specific region and growing conditions. They are highly prized in the specialty coffee industry for their rich history, diversity, and the distinctive, nuanced flavors they bring to the cup.
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.
Choosing a selection results in a full page refresh.
