GATTA, ETHIOPIA

Gatta Daye Bensa is sourced from the highlands of Shantawene Village in Sidama Bensa, Ethiopia, where forest, water, and elevation shape every stage of its development. Grown at 2,120–2,210 meters above sea level, this coffee emerges from a landscape of ancient indigenous trees, cool mountain air, and rivers that flow down from the hills above Keramo   Flavor Profile A deeply fruit-forward cup with a silky, rounded body and a subtle, refined boozy nuance. We taste stewed strawberries, apricot and cocoa About the Producer Gatta Farm sits at the center of Shantawene Village in Sidama’s Bensa region—an area known for producing some of Ethiopia’s most expressive coffees. Founded by Mulugeta Dukamo, the farm was once a natural forest before being carefully developed into a dedicated specialty coffee site. The farm remains deeply connected to its environment, surrounded by indigenous trees over a century old, as well as rivers and waterfalls that shape the local microclimate. This natural ecosystem provides essential shade and contributes to slower cherry maturation, enhancing complexity in the cup. Beyond production, Gatta Farm functions as a hub for education and community development. The site includes a drying station, lodge, and training facility, offering opportunities for local residents to develop skills in coffee processing. Women play a central role in quality control and processing, reinforcing a focus on precision and inclusivity throughout the operation. Processing The cherries are carefully hand-picked, fermented for 48–100 hours in an oxygen-free environment, and then dried on African raised beds for 10 to 12 days where they are rotated every 30 minutes to ensure even drying.