Daye Bensa was created by brothers Asefa and Mulugeta Dukamo. The company is named after both the town the brother's grew up close to, 'Daye' and it's region, 'Bensa'. 

The Gatta Farm & Lodge Station was first established in 2008, with the first coffee plants being planted in 2013, followed by the drying station established in 2017. Gatta Farm was discovered somewhat by accident and is surrounded by vegetation and forest with 100 years old trees, which helps as a shade to the farm and the drying station.

We're thrilled to have Gatta Anaerobic back in the roastery again! We first roasted this Microlot back in 2023, and brought it back for use in the Irish Barista Championships in 2024.

This year's Anaerobic offering  takes last year's candy sweetness and amps it up with a punch of funkiness, making it a standout at London Coffee Festival. The sweetness of mango and papaya are brought into balance with a tartness that reminds us of that pleasantly boozy zip of slightly overripe blackberries.

There's an almost fizzy quality too, like stem ginger that's been candied in cane sugar. This coffee is full bodied, complex and really sensitive to brewing parameters; slight changes in your recipe offer up big swings in flavour presentation that make it really fun to brew. 

Daye Bensa 

Coffee was a part of the family heritage, Asefa and Mulugeta's father was a producer for many years, but unable to make good money selling it locally. Due to this, Asefa decided to start taking his father's coffee to other villages that were paying higher prices for coffee and soon he was transporting coffee for other coffee farmers to these markets.

Asefa made enough extra money hauling cherries for others that he was able to purchase his first truck to transport cherries, and the rest is history.

Today, the brothers now own and operate over 71 washing stations, 11 dry mills and 4 of their own farms. Gatta Farm and lodge station now has a training school whilst also providing accommodation for employees in addition to education in coffee processing.

Through this work and investment, Daye Bensa is continually improving our industry’s access to exceptional examples of this Ethiopian coffee, with standards of quality that have never been better.

Processing

This lot was processed using the method of Anaerobic Fermentation. This method has been taken from the world of wine-making and adapted to coffee. Generally, this process involves depriving the coffee environment of oxygen during fermentation for a select period of time, allowing for unique effects to develop that impact the overall flavour profile of the coffee. To do this, the coffee is usually placed in a container that will keep oxygen out whilst the coffee ferments.