The penultimate release in our 10-Year series, and a glimpse into the future of Ethiopian coffee.
This Gatta lot pairs the vibrant fruit character of Sidama with a more experimental approach to processing.A 168-hour cold fermentation opens up new possibilities for flavour, while retaining the qualities that make Ethiopian coffees so distinctive.
Ripe cherries are harvested, before being sealed in GrainPro bags and submerged in tanks of cold water for 168 hours. Once fermentation is complete, the cherries are transferred to raised African beds to dry, resulting in a clean and balanced cup bursting with vibrant fruit.
This process has evolved from an early experiment at Gatta, where the sealed bags were placed directly in the river, with cold water flowing over them throughout fermentation. The approach was refined for this lot, using water-filled tanks to maintain the low temperatures needed for the extended fermentation.
It’s an early step in Daye Bensa’s exploration of longer, controlled fermentations. And with a cherry colour sorter, stainless steel tanks and dark drying room now in place, there’s plenty of scope for further experimentation in future harvests. A peek at the possibilities ahead for post-harvest processing in Ethiopia.
Recommended brewing
Best
Pour Over (flat-bottom)
Orea O1 Steel — Raw
Great
Pour Over (conical)
Origami — S Brewer & Base
Very good
Filter Coffee Machine with
Fellow Aiden — Precision Coffee Maker
Grind Settings
Kinu M47 Classic
Set dial to zero
Turn two and three-quarter turns
Grind slightly coarser for naturally-processed coffees
After bloom, pour to 100g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Again, pour quickly, carefully and in a circular motion.
Tip: Swirl brewer a few times during bloom to encourage saturation of coffee bed.
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
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Gatta Farm sits among the forests and waterfalls of Shantawene, in Ethiopia’s Sidama Bensa district. Daye Bensa first planted coffee here in 2013, before adding a dedicated washing station in 2017.
Founded by brothers Asefa and Mulugeta Dukamo, Daye Bensa has become one of Ethiopia’s most highly regarded coffee producers and exporters, with a growing reputation for producing exceptional coffees from across Sidama. Their work has earned international recognition through multiple competition wins and awards, while continued investment at Gatta reflects a long-term commitment to advance the quality and possibilities of Ethiopian coffee.
Alongside coffee production, Gatta is home to a drying station, training centre and accommodation for seasonal workers, supporting skilled employment and the continued development of specialty coffee in Bensa. This combination of experience, investment and experimentation makes Gatta somewhere to watch as Ethiopian coffee production continues to evolve.
Shipping & Returns
Complimentary UK shipping over £50
Royal Mail 2-4 Working Days Tracked £0.00 - £29.99 - £3.65
Royal Mail 2-4 Working Days Tracked £30 - £49.99 - £2.75
DPD 2 Working Days Tracked (Same Day Dispatch before 12pm) - £4.95
Europe & USA (under 2 kg) - £10
Rest of World - £20
If you're not satisfied please contact our customer service team (orders@assemblycoffee.live), who can advise you on brewing methods, recipes and more.
Please allow extra time for international shipping.
