Coffee Description
Packed with flavor, this coffee launches with aromas of jasmine, vanilla, and raspberry jam before leaping into 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.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Process
Natural
Elevation
1900-2100 masl
Region
Gedeo Zone, Yirgacheffe
About Smallholder producers of Ethiopia
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 a final milling and is ready for export.
Gedeo Zone, Yirgacheffe, Ethiopia
Tinker Coffee Co.
When brothers-in-law Steve Hall and Jeff Johnson founded Tinker Coffee Co., they had a simple plan: bring the specialty coffee scene to their own Indianapolis, Indiana backyard. Combining backgrounds in wine and tech (Jeff worked with IBM for 10 years) with a dedication to sourcing fantastic coffees and sharing the excitement with customers, Tinker Coffee was named "Best Coffee in Indiana" by Food & Wine, so their hard work is paying off!
Tinker Coffee was founded in 2014 and roasts coffee for a sweet group of restaurants, cafes, offices, and markets. Jeff admits to preferring Colombian coffees, and Steve, Kenyas.
