Mango Sherbet comes from 850 smallholder farmers working small plots in the Hambelawamena woreda of Ethiopia's Guji Zone. At elevations between 2,150 and 2,250 meters, cooler temperatures and locally selected varieties set the stage for something special. After harvest, ripe cherries are sorted and dried on raised beds for up to three weeks, with shade cover during peak heat to keep drying slow and controlled. The result is a natural that's bright, clean, and a little nostalgic. The cup boasts notes of Baked apples, cantaloupe, and Cherry Pop-Tart on the way out.