Packed with flavor, this coffee launches with aromas of jasmine, vanilla, and raspberry jam before leaping into a rich grape, caramel, and raspberry candy. Velvety, complex, it is fruit forward, with fig, florals, and wine in the cup, and a bright, sweet tangerine finish.
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Region: Gedeo Zone, Yirgacheffe
Varieties: Mixed Heirloom
Altitude: 1900 - 2100 masl.
In the Gedeo zone of the famed Yirgacheffe region of Ethiopia, there is a little village by the name of Gorbota (alternately spelled “Garbota”). Here the red-brown soil is rich in nutrients that coffee plants love. In the surrounding hills, smallholder farmers tend their trees under the shade of Wanza, Birbirra, and Acacia trees, and when harvest begins (November to January), they bring their ripe cherries down out of the mountains to Gorbota.
This coffee, a natural-processed lot, spent 15-21 days on raised drying beds “in the cherry,” building the classic Yirgacheffe flavor profile. Workers methodically turn the drying coffee to promote even drying, and once the cherries reach the correct moisture content, the outer fruit is removed to leave the flavor-packed beans ready for washing and shipping to Yirgacheffe. There the coffee undergoes final milling and is ready for export.