Ethiopia — Gatta

• Producers — Daye Bensa
• Farm — Gatta Farm
• Region — Sidama
• Variety — 74158
• Terroir — 1920- 2020 masl, temperate tropical climate
• Process — Honey

Tastes like

White Grape + Peach + Sticky 

Recommended brewing

• Best: Pour Over
• Great: Filter (batch brew, French Press, Chemex)
• Very good: Espresso

   

Dialling in? Read our guide for optimising espresso.

Prefer filter coffee? Try our recipe for pour over. 

Freshly-ground beans will help you to brew a cup full of flavour, check out our selection of manual and electric coffee grinders.

If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately.

Gatta Farm

Sitting close to the village of Shantawene and surrounded by centuries-old indigenous forest, Gatta Farm takes its name from the waterfall that crosses its land. Established Ethiopian coffee exporters Daye Bensa first planted coffee on the farm in 2013 and added a dedicated washing station in 2017.

Five years on and Gatta’s fertile soil is producing coffees packed full of the qualities you’d expect of high-quality Ethiopian lots grown in Sidama. Safe to say that Daye Bensa has introduced us to a number of excellent coffees over the years and this is the latest.

The honey process applied to this lot has helped produce a texture in the cup that is super sticky, almost jam-like. There’s prominent peach notes and fragrant aromas. A special coffee.