This coffee has a classic flavour profile for washed and honey processed coffees from this region. For us this lot has some of the best attributes of a washed Ethiopian but with...
This coffee has a classic flavour profile for washed and honey processed coffees from this region. For us this lot has some of the best attributes of a washed Ethiopian but with some added body, sweetness and dark fruit notes. This coffee reminds us of peach, soft florals like chamomile and a rich sweetness like butterscotch making a naturally sweet and refreshing cup.
Gatta Farm, managed by Daye Bensa, is located in Shantawene Village, Sidama Bensa, Ethiopia. Situated at an altitude of 2120-2210 meters, the farm is surrounded by a natural forest with indigenous trees over 100 years old, along with waterfalls and rivers. One river separates Shantawene from Bombe and originates from the hills above Keramo. The farm is named after the waterfall that crosses it.
Originally a natural forest, Gatta Farm was discovered by cofounder Mulugeta Dukamo during the construction of Gafisse Station. The first coffee plants were introduced in 2013, and the drying station was established in 2017. The surrounding vegetation provides natural shade for the farm and the drying station. Local residents primarily handle plantation, harvesting, and processing tasks, with women mainly involved in quality control and processing, except for labor-intensive tasks. By offering employment opportunities and fair wages, Gatta Farm significantly benefits the local community.
Daye Bensa Coffee has long been committed to environmental sustainability. At Gatta Farm, the washing stages of coffee processing are carefully managed, with wastewater being converted into natural fertilizers and compost for farm use. The farm’s infrastructure is designed to protect and maintain the surrounding natural forests and vegetation.
In 2020, Daye Bensa achieved organic certification, enabling them to export fully organic coffee crops. Daye Bensa also holds UTZ and Rainforest Alliance certifications.
Beyond being just a coffee farm, Gatta Farm features a drying station, a lodge, and a training facility. During the harvest season, the drying station is operational and provides lodging for employees and trainees. The training facility offers educational programs on coffee processing for those interested in learning more.
Arabica first evolved in Ethiopia and South Sudan so there are thousands of different varieties growing wild in the countryside of Ethiopia. Most of these varieties are unidentified and are referred to as “Heirloom” or “Landrace” varieties.
However in 1967, the Jimma Agricultural Research Centre was set up to identify different varieties, their benefits and to breed varieties that will benefit farmers with productivity, pest and disease resistance and cup quality.
Although this variety has the unexciting name of 74158, the fact that it is a single variety from Ethiopia is exciting because the vast majority of Ethiopian coffees are made up of many different varieties!
The 74158 variety came out of the Metu Bishari Selections taken from mother plants from the Metu woreda of the Illuababora zone. This variety was selected and propagated for its high yield potential and resistance to coffee berry disease.
Honey process coffee is a method of processing coffee cherries that lies somewhere between the traditional dry and wet processing methods. It involves removing the outer skin of the coffee cherry while leaving some or all of the sticky mucilage, or “honey,” on the beans as they dry. This method is known for producing a cup of coffee with a rich and complex flavour profile, often featuring a balanced sweetness and vibrant acidity.
The process begins by harvesting ripe coffee cherries, which are then depulped to remove the outer skin. Unlike the fully washed process, where all mucilage is washed away, or the natural process, where cherries are dried whole, the honey process retains varying amounts of mucilage. The amount of mucilage left on the beans can vary, leading to different categories: white, yellow, red, and black honey, with increasing levels of mucilage and corresponding fermentation.
Drying is a critical step, as it affects the final flavor. Beans are spread on drying beds or patios, turned regularly to ensure even drying and prevent mold growth. The retained mucilage ferments slightly, adding complexity to the coffee’s flavor. This process requires careful monitoring and control, making it labor-intensive but highly rewarding for the distinct and nuanced coffee it produces.