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Sandbox

Red Honey Kurume & Dega | Ethiopia

£17.00

  • Dried Florals, Cantaloupe, Ripe Stone Fruit
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Yirgacheffe
Varietal
Dega, Kurume
Process
Honey
Roast Level
Medium-Light
Producer
SNAP
Farm
Konga Washing Station
Altitude
2000 masl

What to expect

In the cup you can find

Dried Florals, Cantaloupe, Ripe Stone Fruit

Overall profile

Cantaloupe and dried florals open the nose, followed by ripe stone fruit and a syrupy sweetness.

Sensory profile

Acidity
2/5
Body
3/5
Sweetness
3/5
Funk
1/3
Adventurous
3/5

About Sandbox

Founded in 2023 by Lukas, Sandbox Coffee Roasters was born from a love of coffee and a desire to make specialty coffee approachable for everyone. Our name reflects the joy, creativity, and imagination we bring to every aspect of our craft. Just as children play and explore in...

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Roaster notes

Ethiopia — SNAP, Mr. Negusse Konga Washing Station Kurume & Dega (Red Honey)

Tastes Like — 🍈 Cantaloupe • 🌼 Dried Florals • 🍑 Ripe Stone Fruit

DETAILS

  • Producer: SNAP, Mr. Negusse (400+ smallholders)
  • Washing Station: Konga
  • Region: Gedeo Zone, Yirgacheffe, Ethiopia
  • Varietal: Kurume & Dega
  • Process: Red Honey
  • Elevation: 2,000 masl
  • Harvest: 2026

INTRO
This Red Honey Kurume & Dega from Konga Washing Station was depulped with the fruit's mucilage left on the parchment before drying. Cantaloupe and dried florals open the nose, followed by ripe stone fruit and a syrupy sweetness. In the cup: cantaloupe, dried florals, and ripe stone fruit.

THE PRODUCER
Konga Washing Station sits at 2,000 masl in the Gedeo zone of Yirgacheffe, Ethiopia. More than 400 smallholder producers deliver cherry to the station from the surrounding kebeles of Koke, Konga, Udessaa, and Birbirsa Kala, most farming small plots of heirloom coffee gardens. Cherry is combined at the station and separated by processing method and quality grade. Konga's lot separation and processing consistency have made it a known source for clean, well-defined Yirgacheffe coffee that lets the region's mixed heirloom character come through in the cup.

THE PROCESS
After depulping, the cherry skin is removed but a substantial portion of the sticky mucilage — the "honey" — is left intact on the parchment during drying. Red Honey sits further along the mucilage spectrum than Yellow Honey, with the coffee dried under more shade to slow moisture loss and extend contact between bean and fruit sugars.

This extended, shaded honey drying is the defining step — it's what allows lightly fermented, jammier fruit notes to develop alongside a fuller body and more moderate acidity than a fully washed coffee, sitting between washed and natural: cleaner than a natural, sweeter and more textured than a washed.

THE CUP
Cantaloupe and dried florals open the nose, followed by ripe stone fruit and a syrupy sweetness. A soft, rounded acidity carries through to a lingering honey finish.

Flavour Notes
🍈 Cantaloupe 🌼 Dried Florals 🍑 Ripe Stone Fruit

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Country of Origin

Ethiopia, Africa

In this coffee

Cantaloupe and dried florals open the nose, followed by ripe stone fruit and a syrupy sweetness.

  • Dried Florals
  • Cantaloupe
  • Ripe Stone Fruit

This lot’s process Red

About this origin Ethiopia is widely recognised as coffee’s birthplace and holds extraordinary genetic diversity. Washed coffees often show jasmine, citrus and tea-like clarity, while natural lots can bring ripe berries, tropical fruit and deep aromatic sweetness.

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Coffee Process

Honey

In this coffee

Cantaloupe and dried florals open the nose, followed by ripe stone fruit and a syrupy sweetness.

  • Dried Florals
  • Cantaloupe
  • Ripe Stone Fruit

This lot’s process Red

How it works The cherry skin is removed, but some of the sticky fruit layer stays around the coffee seed while it dries.

Typical influence The cup can balance washed clarity with natural sweetness, sometimes bringing a rounded body and stone-fruit or caramel-like flavours.

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Coffee Varieties

  • Dega
  • Kurume

In this coffee

Cantaloupe and dried florals open the nose, followed by ripe stone fruit and a syrupy sweetness.

  • Dried Florals
  • Cantaloupe
  • Ripe Stone Fruit

This lot’s process Red

About this variety

Several varieties make up this lot. That can create a layered cup, but their individual flavours cannot be separated honestly after the coffee is combined.

Why this one is different
  • Ethiopia
  • Yirgacheffe
  • 2000 masl
  • Honey

These varieties were grown or combined in Ethiopia. The producer’s lot details and tasting notes are the best guide to how they work together.

Honey or pulped-natural processing often adds roundness and sweetness while keeping some of the fruit definition of a washed coffee.

A little background

The varieties are shown exactly as supplied for this coffee. We do not invent one combined genetic or flavour profile for the group.

Classification Multiple varieties

Technical lineage Each listed variety has its own lineage.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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