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Sandbox Coffee Roasters

Washed Gesha

Washed Gesha

€22,90 EUR
€22,90 EUR
€152,67 kg
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A delicate and refined cup from the highlands of northern Peru. Grown on the boutique farm Las Etiopes, this washed-processed Gesha delivers a vibrant profile of white florals, jasmine and peach. The high elevation, rare varietal, and meticulous processing result in an expressive and elegant specialty coffee that highlights the unique terroir of Jaén.

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.

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Technical Info

  • Producer

    Simon Brown

  • Origin

    Peru

  • Process

    Washed

  • Region

    Cajamarca

  • Varietal

    Gesha

  • Harvest

    2024/2025

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!

Las Etiopes

is a boutique coffee farm in El Porvenir, Jaén, northern Peru, set at 1,800–2,050 meters above sea level. Owned by Simon Brown and Merlith Cruz, the 7-hectare farm focuses on rare Ethiopian varieties like Geisha and Wush Wush, alongside traditional cultivars. With a strong commitment to sustainability, only former pastureland is used for cultivation, preserving the surrounding native forest.

Gesha

is a high-quality varietal known for its floral, tea-like profile and vibrant acidity. Originally from Ethiopia, it thrives in Peru’s high altitudes, where it develops elegant notes like jasmine, bergamot, and tropical fruit. A favorite in specialty coffee for its clarity and complexity.

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.