Finca Los Guayabos, from Gaitania, Tolima
19 August, 2026
Odako Gatta Farm, in Bensa, Ethiopia
Gatta Farm, situated at the heart of Shantawene Village in Sidama Bensa, Ethiopia, is where Daye Bensa runs a dedicated specialty coffee program. This enchanting farm, located at an altitude of 2120 – 2210 meters amidst a natural forest, is surrounded by indigenous trees, some of which are said to be older than 200 years, alongside rivers and waterfalls.
The farm produces mainly JARC 74112 & cultivated local varieties, ensuring meticulous processing, featuring Natural, Honey, and Anaerobic Natural micro-lots. Cherries are sourced not only from the farm but also from registered out-grower farmers in nearby villages.
Natural
Natural Anaerobic
Natural Dry Anaerobic
Natural
Natural processing starts with floating the red cherries in water tanks to eliminate unripe cherries. Then they go directly to the African raised beds to dry. Green cherries are removed by hand and the coffee is rotated every 30 minutes to dry and to avoid unwanted fermentation. After reaching the right dryness, the coffee is bagged and stored for further processing.
Natural Anaerobic
Natural Anaerobic : For this process, the cherries are going to be hand-picked to remove the unriped and green cherries after floating. After that, only red cherries are transferred to fermentation tanks and then sealed off and left to ferment up to the desired amount of time. For this different factors can influence the fermentation, such as the humidity, temperature and others. After opening the fermentation tankers, the fermented coffee is transferred to beds for drying (12-16days).
Natural Dry Anaerobic
Natural Dry Anaerobic: For this process, the cherries are going to be hand-picked to remove the unriped and green cherries after floating. After that, only red cherries are transferred to fermentation tanks and then sealed off and left to ferment up to the desired amount of time. For this different factors can influence the fermentation, such as the humidity, temperature, and others. After opening the fermentation tankers, the fermented coffee is transferred to greenhouses for drying (12-16days)
More than a station
Gatta Farm holds a rich history, once being a natural forest until its discovery by co-founder Mulugeta Dukamo. The first coffee plants were planted in 2013, and by 2017, the farm established its drying station, benefitting from the surrounding natural shade provided by the adjacent forest. Local residents, including women who actively engage in quality control and processing, are involved in plantation, harvesting, and processing, providing them with employment opportunities and fair wages.
Beyond being a farm, Gatta features a drying station, a lodge, and a training facility. The facility offers accommodations to employees and trainees during harvesting season and provides coffee processing training for those interested. Daye Bensa, founded by the brothers Asefa and Mulugeta Dukamo in 2006, has a strong commitment to quality and has garnered recognition in Cup of Excellence competitions, earning 7th place in 2020, 8th place in 2021, and a remarkable 2nd place in 2022.
In addition to Gatta Farm, Daye Bensa works with various communities of out-growers and multiple washing stations in the Sidama Bensa area, such as Hamasho, Segera, Keramo, and Shantawene. The Coffee Quest proudly showcases new and exciting coffee profiles from these stations under the Bensa sun.
At Gatta Farm, meticulous processing methods are employed for Natural, Honey, and Anaerobic Natural coffees. Each process undergoes careful cherry selection and fermentation, ensuring the highest quality possible. The farm’s success continues with the introduction of Ethiopian micro-lots, including Natural, Honey, and Anaerobic Natural, that have captured the essence of exceptional quality. Daye Bensa’s Gatta Farm exemplifies the dedication to producing outstanding coffees while nurturing a relationship of mutual prosperity with The Coffee Quest.
Coffee With Added Value
At The Coffee Quest, transparency is key—If you have any questions regarding our coffees, do not hesitate to reach out! We also encourage you to review our Impact Report for an in-depth look at our sustainable sourcing practices and projects.
Ask for Samples Today!
While you are still here, Check out our other coffees!
Finca La Granja, from Santa María, Huila
18 August, 2026
Belancan Yeast Honey, from Kintamani, Bali
15 August, 2026
Belancan N2 Anaerobic Natural, from Kintamani, Bali
15 August, 2026