This coffee comes to us from the Gorbota Suka Washing Station in Yirgachefe, Ethiopia. The arrival cherry is sorted by hand first to separate the less dense cherries. Then, the good cherry is taken to raised beds to dry under the sunlight for about 21 days. After the coffee is dried with cherry (natural process), it is then milled to remove the husks and then transported to the final processing warehouse. Coffees in Ethiopia are typically traceable to the washing station level: The average producer here delivers their coffee cherries to the washing station, where it is blended with other local producers' deliveries and processed as necessary. When brewed, this naturally processed coffee is juicy and sweet with a fruity, wine-like acidity that reminds us of strawberries, raspberries, and blackberries. As it cools, the coffee continues to sweeten, getting increasingly jammy as floral, honey-like notes emerge.