Ethiopia - Gatta Natural Anaerobic
Ethiopia - Gatta Natural Anaerobic
Ethiopia - Gatta Natural Anaerobic
Ethiopia - Gatta Natural Anaerobic
Ethiopia - Gatta Natural Anaerobic
Ethiopia - Gatta Natural Anaerobic
Ethiopia - Gatta Natural Anaerobic
Ethiopia - Gatta Natural Anaerobic
Ethiopia - Gatta Natural Anaerobic
Ethiopia - Gatta Natural Anaerobic
Ethiopia - Gatta Natural Anaerobic
Ethiopia - Gatta Natural Anaerobic

Ethiopia - Gatta Natural Anaerobic

90.00 Sale Save

lychee candy, strawberry, mango, winegums

Weight 200 grams
Roast Profile Espresso & Filter
Grind Size Espresso Grind

Producer: Daye Bensa / Assefa Dukamo Korma
Farm: Gatta Farm
Location: Shantawene Village, Sidama Bensa
Variety: 74110, 74112, 74158
Process: Natural Anaerobic
Altitude: 2,300 masl

Fermentation
Sweetness ▪▪▪
Acidity ▪▪▪
Roast ▪▫

Daye Bensa Coffee is the 2022 2nd Place Winner of the Ethiopia Cup of Excellence.
Brothers Asefa and Mulugeta Dukamo started the company with one small office and a single washing station, and the vision to uplift the lives of coffee farming families in their hometown, Daye Bensa, Sidama. While the natural environment at altitudes exceeding 2000 masl was conducive to growing high-quality coffee, enabling infrastructure to process and market it did not exist.

Together with his brother Mulugeta Dukamo, he would find a way to overcome this obstacle by setting up wet and dry mills at strategic locations and, not long after, their own exporting company. Now they have 71 washing stations, 11 dry mills, and three farms, with work in progress to expand to neighboring areas Guji, Bale, and West Arsi.

Gatta Farm is nestled in a scenic spot at the center of Shantawene Village. It is surrounded by rivers and sits amid an indigenous forest, where trees are reportedly more than 200 years old. To uphold the fertility of the soil and maintain the naturally shaded areas, Daye Bensa Coffee consults with the Ministry of Agriculture and plants shade trees.

The farm is also the site of the Daye Bensa Coffee School, which is focused on developing coffee processing and quality control professionals. Like all their out-growers’ farms, Gatta Farm is verified as Organic, C.A.F.E PRACTICE, UTZ, and a part of the Rainforest Alliance.

Daye Bensa Coffee is one of Ethiopia's Top 5 Coffee Exporters. They supply 7,500 tons annually to 25 countries. Unlike others, they produce their own coffee on this massive scale and operate a relationship-based model with farmers, buyers, and other producers, allowing them to directly influence and improve their coffee's quality.

With Kenean Dukamo, Asefa’s son and second generation leader, on-board Daye Bensa looks to build on their COE win by creating a division focused on "intentional coffees.” They are also looking at creative collaborations with outside sectors like the arts or winemaking.

‘Ethiopian heirloom’ is the general term commonly used to identify coffee originating from Ethiopia. It covers two classifications: Jimma Agricultural Research Center (JARC) varieties and regional landrace varieties. JARC varieties were developed and released to improve the productivity and livelihood of smallholder coffee farmers and boost the country's coffee industry.

They are promoted and bred because of their good quality when grown at the recommended elevations, resistance to or tolerance of adverse elements, and adaptability to diverse environments. There are 40+ JARC varieties comprised mostly of pure line selections and a handful of hybrids. Regional landraces, meanwhile, are varieties that propagate in the wild, without regulated interventions.

74110, 74112, and 74158 are JARC varieties whose combined flavor potential we have grown familiar with in our years of working with Daye Bensa.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium
  • (like table salt; 27-32 clicks in Comandante MK4 and 17-20 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!