Ethiopia Gatta Anaerobic Natural

Flavors of tropical fruit, berries, and tiki cocktails

Gatta Farm sits high in the forests of Shantawene Village in Sidama Bensa, Ethiopia, at elevations ranging from 2,120 to 2,210 meters. Once an untouched natural forest, the site was developed into a coffee estate in 2013 by Daye Bensa, with a dedicated drying station established in 2017. Surrounded by century-old indigenous trees, rivers, and waterfalls, including the cascade that gives Gatta its name, the farm benefits from natural shade and a cool, slow-ripening climate.

Managed by Kenean Dukamo, Gatta is the only estate owned and operated by Daye Bensa and functions not only as a farm, but also as a training center and seasonal residence for workers and trainees. Much of the harvesting and processing is carried out by local residents, with women playing a central role in quality control and processing.

This lot undergoes anaerobic natural processing, in which ripe red cherries are fermented in sealed, oxygen-limited containers before being dried with the fruit intact. In a region best known for washed and traditional natural coffees, this approach amplifies fermentation character while preserving the clarity and complexity associated with high-elevation Sidama coffees.

This Ethiopia Gatta Anaerobic Natural showcases the distinctive approach of combining anaerobic fermentation with natural processing—a technique that amplifies fruit-forward characteristics. Grown at 2120-2210 masl in Sidama Bensa, the lot expresses tropical fruit and berry notes alongside cocktail-like complexity, reflecting both the region's terroir and the experimental processing method applied by Gatta Farm. Olympia Coffee Roasting has developed the roast to highlight these vibrant aromatics. Anaerobic natural coffees tend to emphasize fruit intensity while maintaining the body associated with natural processing, making this a compelling choice for drinkers seeking bold, fruited profiles with added intrigue.