Natural Gesha

A natural processed Gesha from Edwin Huanca at Finca Tuki Tuki in Calama, Caranavi, Bolivia. The whole cherries are dried on raised beds, drawing sweetness and depth from the fruit as they slowly dry.

Lavender and purple florals open the nose. Litchi and a fresh herbal quality follow, with a light, clean body and a gentle, lingering finish.

€13,60

€13,60 €21,90

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About this coffee

Producer
Edwin Huanca | Finca Tuki Tuki

Region
Caranavi

Origin
Bolivia

Varietal
Gesha

Process
Natural

Harvest
2025

Produzent
Edwin Huanca | Finca Tuki Tuki

Region
Caranavi

Herkunftsland
Bolivien

Prozess
Naturell

Varietät
Gesha

Ernte
2025

Sweetness

Complexity

Acidity

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!

About the producer

Edwin Huanca | Finca Tuki Tuki

Edwin Huanca farms at Finca Tuki Tuki in Calama, Caranavi, Bolivia — a farm he built together with his wife Cynthia, named after the toucans that accompanied them as they worked. He grew up in a coffee family; his parents came to Caranavi decades ago to cultivate coffee, and his eldest brother Marcial founded the cooperative Mejillones. Beyond growing, Edwin has made a name as a seed breeder in the region, and was among the first in Caranavi to cultivate Gesha, helping spread the variety locally.

About the varietal

Gesha

Gesha is an Ethiopian heirloom variety first collected in 1936 from the Gesha region and later registered at CATIE in Costa Rica. It gained international recognition in 2004 when Hacienda La Esmeralda in Panama won the Best of Panama competition with it, setting record auction prices. The variety is known for its elongated beans, demanding cultivation requirements, and exceptional aromatic complexity. In the cup, it consistently produces delicate florals, refined sweetness, and a tea-like body with bright, structured acidity.

Process

Natural

The natural (dry) process involves drying whole coffee cherries with the fruit skin intact. After sorting for ripeness, the cherries are spread in thin layers on raised beds and turned regularly over two to four weeks. As the fruit slowly dries, sugars and aromatic compounds from the pulp are absorbed by the bean. The result is a cup with elevated sweetness, fuller body, and expressive fruit character. Careful monitoring throughout the drying phase is essential to prevent mold and ensure even, controlled development.