Washed Heirloom

€11,10 €55,50/kg

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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.

About this coffee

Producer
Chelbesa

Region
Snap, Yirgacheffe

Origin
Ehtiopia

Varietal
Heirloom

Process
Washed

Harvest
2025

Produzent
Chelbesa

Region
Snap, Yirgacheffe

Herkunftsland
Äthiopien

Prozess
Gewaschen

Varietät
Heirloom

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

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.

About the varietal

Sookoo Coffee

founded by Ture Waji in Guji, Ethiopia, specializes in high-quality, organic specialty coffee. The company works closely with local farmers to ensure ethical practices and superior coffee quality. Their Suke Drying Station employs strict drying protocols to enhance flavor while minimizing defects, particularly in the double layer natural process. Additionally, Sookoo is committed to community development through education and local infrastructure support, making it a socially responsible choice in the coffee industry.

Process

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.