The Gorbota is named after a village in the Yirgacheffe district of Ethiopia, and we have jumped in on the ground level of many budding relationships, as this is the first time Trabocca has worked with the people of this specific area. The producers bring their coffee down from the mountains and into Gorbota, where the coffee is spread out on raised beds and dried for 15-21 days. After the perfectly ripe cherries are methodically turned and dried to a specific moisture content, the seeds are stripped from the fruit and washed clean. The coffee then gets shipped to the city of Yirgacheffe for final milling of the parchment layer and packaging for export. Expect Gorbota to deliver some classic natural processed characteristics along with an added layer of finesse and complexity - creamy body, clean cherry acidity, layered tropical flavors, and a sweet amaretto finish.