Time flies like water through a filter! Kofio is celebrating its 9th birthday. 🎈 Our last single-digit milestone calls for a proper celebration, so we teamed up with Oh My Bean Roastery to select a very unusual Ethiopian coffee from the Gatta station . Forget the classic tea! This coffee is velvety, caramel-sweet, and creamy. Expect an explosion of tropical fruit (mango, pineapple), juicy cherries, and a light hint of rum for that perfect funky twist. It’s a rich coffee with a long finish that shows Ethiopia from a completely different, much more fun perspective!
Behind this fantastic lot is Daye Bensa, a company founded by Asefa Dukamo, one of the most prominent producers and exporters of contemporary Ethiopian coffee. The Gatta processing station is located in the Shantawene area in southern Ethiopia , within the renowned Sidama region . The station collaborates with smallholder farmers from the surrounding area who grow coffee trees at extreme altitudes commonly exceeding 2,000 meters above sea level. In recent years , the Shantawene area has established itself as a premium micro-region. Here, they place a huge emphasis on quality, and alongside traditional methods, they are not afraid of innovations that shift the flavor profile of local coffees toward much greater intensity and complexity.
The uniqueness of this coffee is underscored by its processing . It is an anaerobic natural. Immediately after harvest, ripe coffee cherries are sealed in special containers where they ferment in a controlled environment without oxygen. This process allows for precise control of the fermentation process and is the main reason for such a distinct and pronounced flavor profile compared to the classic method. After fermentation, the cherries are spread out on raised African drying beds. They are regularly turned and carefully monitored to ensure perfectly even drying and consistent quality. This process perfectly combines modern experimental work with fermentation and the traditional drying method typical of Ethiopia.