Ethiopia: Gatta Farm - Honey Sidama

Gatta Farm Farm: Gatta Farm Location: Shantawene Village, Bensa Woreda, Sidama Country: Ethiopia Process: Honey Anaerobic Varieties: Heirloom Ethiopian Varieties Altitude: 1920–2020 MASL Harvest: November–January PROCESSING Honey process coffees, also called pulped naturals, split the difference between washed and natural processing. After harvest, cherries are floated and depulped. Unlike washed coffees, the sticky mucilage layer (the honey) is left intact on the bean as it dries, typically for 10–20 days. This allows the beans to absorb some of the sweetness and body from the fruit while drying. The result is a coffee that combines the clarity and balance of a washed process with the sweetness and fruit-forward character of a natural. When that process is conducted anaerobically—in sealed, oxygen-free fermentation tanks—additional complexity and wine-like characteristics emerge. ABOUT GATTA FARM Gatta Farm is at the heart of Shantawene Village in the Bensa woreda in Sidama, Ethiopia. Located in a natural forest, the site is surrounded by waterfalls, rivers, and indigenous trees that are more than 100 years old. One of the rivers separates Shantawene from Bombe and runs from the hills above Keramo. Gatta Farm has been named after a waterfall that crosses the farm. The farm was discovered by 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 serve as natural shade for both the farm and the drying station. Gatta Farm is more than just a farm—it also encompasses a drying station, a lodge, and a training facility. During harvesting season, the drying station becomes active and offers accommodations for employees and trainees until their training concludes. Planting, harvesting, and processing are mainly done by local residents, with women playing key roles in quality control and processing. The farm is committed to supporting the local community through meaningful work opportunities and fair wages. The training facility offers coffee processing instruction for interested individuals, fostering knowledge and skill development in the region. ABOUT HEIRLOOM ETHIOPIAN VARIETIES This offering is comprised of native heirloom varieties cultivated in Ethiopia, not traceable to a single variety. These are the genetic treasures of Ethiopia's coffee heritage—varieties that have been grown and refined over centuries in the forests and coffee gardens of the highlands. Heirloom Ethiopian varieties are prized for their complexity, clarity, and the distinctive fruity and floral characteristics that define Ethiopian coffee. Grown at the elevations and in the climates where they thrive best, these varieties express the terroir of their origin with remarkable nuance and depth. FLAVOR NOTES JASMINE, TOFFEE, CHERRY, WINEY