DAYE BENSA COFFEE

Gatta Farm

Background

​

Gatta Farm is the place where we run a dedicated specialty program. Daye Bensa’s Gatta Farm is at the heart of Shantawene Village, in Sidama Bensa, Ethiopia. It sits at an altitude of 2120 – 2210m in the midst of a natural forest. The site is surrounded by indigenous trees, which are older than 100 years, waterfalls, and rivers. One of the rivers separates Shantawene from Bombe and runs from the hills above Keramo. Gatta Farm has been named after a waterfall which crosses the farm. 

​

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 coffees 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.

Processing

Single Farms Lot

Coffee from one farm, processed entirely on its own — no blending, no mixing with neighboring plots. Every step, from cherry selection to drying, is kept separate to preserve the distinct character of that specific piece of land. This category includes our Duka Project lots, each tracing back to a single, identifiable farm.

Single Farmers Lot

Coffee from one of our top individual farmers, processed independently from harvest through to final drying. Unlike Single Farm Lots, which are tied to a specific plot, these lots are built around the farmer's own practice and skill — recognizing the people whose consistency and care set them apart.

Dark Room Processed Lot

Coffee dried in dark room, in a temperature-controlled room built specifically for this purpose. With no direct sunlight, the drying process slows down and becomes far more even. Cherries or parchment are turned constantly to prevent uneven fermentation or mold, allowing flavor to develop gradually and consistently over a longer window than open-air drying allows.

Experimental Lot

Small-batch coffees where we test new fermentation techniques, processing methods, or variables outside our standard practice — from extended fermentation times to unconventional drying approaches. These lots are our space to push the edges of what's possible with a specific coffee, often in limited quantities, before any method is scaled up.

​

Elevation - 1920 – 2020msi

Climate - Sunny, Surrounded by Vegetation

Region: Sidama/ Bensa 

Processing Method: Natural, Anaerobic and Carbonic Maceration, Black, Red and Yellow Honey

Processing Stations: Gatta

Station Owner/Producer: Asefa Dukamo Korma

Harvest Month: Dec-Feb

Farmers Contributed: 940

Variety - 74158

​

​

​

​

​

​

​​