Ethiopia - Gatta - Archers Lot
Ethiopia - Gatta - Archers Lot
Ethiopia - Gatta - Archers Lot
Ethiopia - Gatta - Archers Lot
Ethiopia - Gatta - Archers Lot
Ethiopia - Gatta - Archers Lot
Ethiopia - Gatta - Archers Lot
Ethiopia - Gatta - Archers Lot
Ethiopia - Gatta - Archers Lot
Ethiopia - Gatta - Archers Lot

Ethiopia - Gatta - Archers Lot

165.00 Sale Save

raspberry candy, dark cherry, pineapple, chocolate fudge

Weight 200 grams
Roast Profile Espresso/Filter

Producer: Daye Bensa x Archers
Location: Sidama Bensa, Shantawene Village
Variety: 74158, 74112, 74110
Process: Natural Warm Anaerobic
Altitude: 2300 MASL
Crop Year: 2022

About Gatta Farm
The farm is situated at the center of Shantawene Village. It is nestled in a scenic spot surrounded by rivers and 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 their out-growers’ farms, Gatta Farm is verified as Organic, C.A.F.E PRACTICE, UTZ, and a part of the Rainforest Alliance.

The Producer
Daye Bensa Coffee is the 2022 2nd Place Winner of the Ethiopia Cup of Excellence.
The company was founded over 20 years ago by Asefa Dukamo with the vision to uplift the lives of coffee farming families in his hometown Daye in the Bensa district of Ethiopia’s Sidama region. Growing up, he appreciated the beauty and rewards of the trade but also noticed the hardships faced by the farmers daily and in the long term.
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.
Daye Bensa Coffee is active in educating the farming community about quality, mindful that this is crucial for the trade to thrive and provide stable livelihood for generations to come.

Archers x Daye Bensa Coffee
The Archers and Daye Bensa Coffee partnership started in 2020 with an offering of Peaberry Shantawene Natural and Hamasho Village Natural. Well-received by our community, we worked closely with Daye Bensa to add more of their coffees to our collection. To date, we have introduced Hamasho Village Anaerobic, as well as Gatta, Bombe, Bensa, Damo, and Hamasho Village Washed.
Marking our third year of prosperous partnership, we have collaborated on this exclusive Archers Lot. It showcases our combined knowledge, and our shared commitment to innovation and quality.
Attuned to the evolving taste of our customers and having grown very familiar with Daye Bensa’s techniques and the varieties 74158, 74112, and 74110, we felt it was the right time to curate the processing approach. Mainly, this meant incorporating our own parameters for fermentation and drying into Daye Bensa’s process. Our aim was to intensify the cup attributes we already know the market loves.
In doing so, we achieve a few things at once. First, we help Daye Bensa and their out growers improve the quality and value of their coffee with our feedback. Second, we heighten the consumer’s enjoyment of their favorite coffees. Third, we demonstrate great synergy between the producer, green buyer, and roaster, and how it benefits all involved, especially the farmers and our consumers.

Gatta Warm Anaerobic is of varieties 74158, 74112, and 74110 that underwent two days of oxidation and three days of anaerobic fermentation under the sun. The result is a cup with a more winey character, prominent fruit notes, and brighter acidity. Tasting notes are raspberry candy, dark cherry, pineapple, and chocolate fudge.

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.


  • (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
  • TARGET BREW TIME: 02:30 - 03:00


  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1 : 1.8
  • TEMPERATURE: 90°C - 93°C


  • DOSE: 18 to 20 grams 
  • YIELD: 27 to 30 grams 
  • TIME: 20 to 24 seconds
  • RATIO: 1 : 1.5
  • TEMPERATURE: 90°C - 93°C


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!


- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.