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Sandbox Coffee Roasters

Washed SL14+SL28

Washed SL14+SL28

€15,90 EUR
€15,90 EUR
€79,50 kg
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Grown in Uganda’s Rwenzori mountains, Kousho Crisp is a washed processed SL14 & SL28 with a bright fruitiness like blackcurrant and delicate florals. Carefully produced by smallholder farmers and processed by Agri Evolve for a clean, balanced cup.

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

    Daye Bensa

  • Origin

    Uganda

  • Process

    Natural

  • Region

    Kaese

  • Varietal

    SL14 + SL28

  • 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!

Bantu Blossom Rwenzori

comes from the high-altitude Rwenzori region of Uganda, grown between 1,500 and 2,000 meters by around 200 smallholder farmers cultivating SL14 and SL28. The rich volcanic soil and ideal climate result in a vibrant, balanced cup.


Cherries are picked fully ripe, floated to remove defects, and sun-dried on raised beds at Agri Evolve’s Nyabirongo station. Careful processing and sorting ensure quality and consistency.


Agri Evolve supports farmers with training, tools, and community initiatives—improving coffee quality and livelihoods across the region.

SL14 + SL28

SL14 is a drought-resistant varietal developed in Kenya, now widely grown in Uganda. It produces a smooth, balanced cup with mild acidity and notes of chocolate, nuts, or soft fruits, depending on the region.


SL18 is a high-quality Kenyan varietal known for its complex flavors and disease resistance. Expect juicy acidity, full body, and vibrant notes like blackcurrant, citrus, and florals.

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.