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Sandbox Coffee Roasters

Washed Tabi

Washed Tabi

€16,90 EUR
€16,90 EUR
€84,50 kg
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This washed Tabi from Andy Llanos’ farm in northern Peru bursts with tropical fruit notes like pineapple and a sweetness reminiscent of mango. Grown at 1,820 meters in Colasay and carefully processed over 17 days, the result is a bright, juicy cup with crisp acidity and a clean finish. A vibrant showcase of Peru’s new generation of specialty coffee producers.

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

    Andy Llanos Delgado

  • Origin

    Peru

  • Process

    Washed

  • Region

    Cajamarca

  • Varietal

    Tabi

  • 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!

La Pluma Dorada

is a boutique coffee farm in northern Peru, run by Andy Llanos Delgado. With only one hectare of Bourbon variety coffee grown at high altitude, Andy’s careful processing brings out flavors of dried red fruit, clove, and citrus. This coffee showcases the exciting potential of the Colasay region and is perfect for customers seeking a unique, high-quality Peruvian coffee experience

Tabi

is a hybrid coffee variety developed in Colombia by combining Typica, Bourbon, and Timor Hybrid. The name means “good” in the indigenous Guambiano language—reflecting its strong resistance to leaf rust and its excellent cup quality. Tabi often grows at high altitudes and benefits from careful cultivation, resulting in sweet, complex coffees with bright acidity, floral notes, and a clean, balanced profile. It’s a favorite among specialty producers for its resilience and flavor potential.

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.