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ORIGIN: SIDAMA BENSA, ETHIOPIA FARM: GATTA FARM ALTITUDE: 2,200 M VARIETY: LOCAL LANDRACES PROCESS: SEMI-ANAEROBIC NATURAL
ROAST DATE: JUNE 4, 2026
FROM THE ROASTER
THIS SPECIAL LOT WAS PRODUCED BY OUR PARTNER AND COLLEAGUE WHO RETURNED TO ETHIOPIA FOR THE THIRD YEAR TO CONTINUE EXPERIMENTING WITH YEAST AND FERMENTATION. THE RESULT IS A SUPER FRUITY COFFEE WITH A SILKY BODY AND A VERY SUBTLE BOOZY NUANCE. THIS YEAST ASSISTED SEMI ANAEROBIC NATURAL BRINGS FORWARD TASTING NOTES OF STEWED STRAWBERRIES, APRICOT, AND BROWN SUGAR, DELIVERING A CUP THAT’S EXPRESSIVE YET BEAUTIFULLY BALANCED.
GATTA FARM WAS A NATURAL FOREST BEFORE BEING DISCOVERED BY THE COFOUNDER MULUGETA DUKAMO WHILE MANAGING THE CONSTRUCTION OF GAFISSE STATION. THEY PLANTED THE FIRST COFFEE IN 2013, AND ESTABLISHED THE DRYING STATION IN 2017. THE VEGETATION AND FOREST SURROUNDING THE FARM IS USEFUL AS NATURAL SHADE FOR THE FARM AND THE DRYING STATION. PLANTATION, HARVESTING AND PROCESSING WORKS ARE MAINLY DONE BY THE LOCAL RESIDENTS. ALSO WOMEN ARE INVOLVED AND ARE MAINLY ASSIGNED TO QUALITY CONTROL AND PROCESSING, EXCEPT FOR LABOR INTENSIVE TASKS. BY OFFERING WORKING OPPORTUNITIES AND PROPER WAGE THIS IS A REAL BENEFIT FOR THE LOCAL RESIDENTS. DAYE BENSA’S GATTA FARM ISN’T ONLY A FARM, IT CONSISTS OF A DRYING STATION, A LODGE AND A TRAINING FACILITY. DURING HARVESTING SEASON, THE DRYING STATION BECOMES ACTIVE AND ALSO OFFERS ACCOMMODATIONS FOR EMPLOYEES OR TRAINEES UNTIL THE TRAINING HAS ENDED. THE TRAINING FACILITY OFFERS TRAINING IN COFFEE PROCESSING FOR INTERESTED INDIVIDUALS.
