Daye Bensa’s Gatta Farm, named after a waterfall that crosses the property, sits at an altitude of 2120 – 2210m at the heart of Shantawene Village in Sidama Bensa, Ethiopia. More than just a farm, Gatta also features a drying station, a lodge, and a training facility. During harvest season, the drying station becomes fully operational and provides accommodations for employees and trainees. The training facility offers hands-on instruction in coffee processing for those eager to learn.

This Duwancho microlot is sourced from the adjacent Bombe Village, produced using carefully selected, fully ripe cherries. The cherries harvested there grow at altitudes up ro 2020 meters, resulting in dense beans with a high concentration of smaller screen sizes, indicative of slow maturation at high elevations. Upon arrival at Gatta farm, the cherries are floated to remove lower quality beans. The remaining coffee is then dried on raised beds for 14 to 18 days.  Once dried, the cherries are hulled locally and then transported to the capital Addis Ababa for sorting.