This coffee from Chelbesa farm in Ethiopia features the Heirloom varietal and is processed using the washed method. It offers a vibrant flavor profile with notes of yellow fruit and white floral, delivering a bright and elegant cup that showcases the unique characteristics of the Yirgacheffe region. We think it‘s even more floral and complex than last year.
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!
Chelbesa
is a prominent coffee farm in the Yirgacheffe region of Ethiopia, known for producing high quality coffees with vibrant floral and citrus notes. Located in the Gedeo Zone, the farm excels in both washed and natural processing methods, delivering complex and elegant flavours that are highly prized in the speciality coffee world.
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.
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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