Discover our newest roasted coffee from Las Perlitas farm in Colombia. This Chiroso varietal, processed with care using the washed method, reveals vibrant notes of orange and jasmine. With a bright, floral aroma and a smooth, clean finish, this coffee offers a refined, flavorful experience that reflects the exceptional quality of its origin.
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!
Las Perlitas
is a renowned coffee farm located in Colombia, known for producing high-quality, specialty-grade coffee. The farm is particularly celebrated for its commitment to sustainable farming practices and its cultivation of unique coffee varietals, such as Chiroso and Caturra. Las Perlitas is situated in a region with ideal growing conditions, including high altitudes and rich volcanic soil, which contribute to the complex flavors of its coffee. The farm's dedication to quality is reflected in its meticulous processing methods, often involving hand-picking ripe cherries and carefully controlled fermentation processes. This attention to detail has earned Las Perlitas recognition in coffee competitions and a strong reputation among specialty coffee enthusiast
Chiroso
The Chiroso coffee varietal, originally from Ethiopia, is now primarily grown in Colombia, particularly in the Antioquia region. It is known for its unique flavor profile, often featuring floral and fruity notes, such as jasmine, citrus, and tropical fruits. Chiroso plants are resistant to some diseases, which makes them appealing to farmers. This varietal is highly regarded for its complex and vibrant cup quality, often compared to the more famous Gesha varietal, making it a favorite among specialty coffee producers and enthusiasts.
Washed Process
The washed coffee process, also known as the wet process, involves removing the coffee cherries' outer skin and pulp before the beans are dried. First, the cherries are harvested and sorted to remove any unripe or defective ones. Then, they are pulped, separating the beans from the fruit. The beans are fermented in water for 12 to 48 hours to break down the mucilage, a sticky layer surrounding them. After fermentation, the beans are thoroughly washed to remove any remaining residue. Finally, the clean beans are dried, either in the sun or using mechanical dryers, before being hulled, sorted, and prepared for export. This method produces a cleaner, brighter flavor in the final coffee.
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