Artisan Roast Coffee Roasters
Gatta
Ethiopia/ Honey
A modern honey processed twist on Ethiopia’s unique coffee heritage. Ripe pomegranate, lychee and florals meld over a deep maple syrup sweetness.
Producers: Small-holders of the Shantawene community and Gatta farm
Region: Bensa Woreda, Sidama Zone, Ethiopia
Cultivar: 74158 and other JARC Speciality Cultivars, Local Sidama Landraces
Process: Honey
Altitude: 2120m - 2210m asl
Coffee Arabica blossomed in the highlands of Southern Ethiopia, where farmers grow a unique bank of cultivars and landraces unmatched anywhere else in the coffee world. These plants create the distinct, and much-loved flavour profiles Ethiopian coffee has. The producers in Sidama are globally renowned for exceptional coffee, where farming communities, diverse microclimates, and dizzying altitudes combine to create extraordinary flavours.
Thriving at elevations reaching 2,210 meters above sea level, the coffee in Sidama matures slowly, concentrating sugars within the fruit. The ripe cherries are meticulously harvested and delivered to the local wet mill. This micro-lot from Gatta combines coffee from the Shantawene communities with cherries from the small, privately owned Gatta farm.
While Ethiopian coffee has traditionally been processed using either washed or natural methods, honey processing represents an exciting new frontier. This exceptional lot showcases how perfectly balanced fermentation combined with cool, extended drying times can yield outstanding results, a pioneering example of Ethiopian honey-processed coffee.
Gatta combines classic Ethiopian Sidama flavour notes with a sweet, dense brown sugar and maple syrup foundation. Bright red fruit notes of pomegranate and juicy lychee lead onto subtle jasmine florals. This adds a delicate complexity which is held together by a refreshing lime zesty acidity. Notes of warming nutmeg and cardamon build underneath as the coffee cools and a positive sweetness balances the zesty structure out perfectly.
We've roasted this coffee light with filter brewing in mind and recommend enjoying this coffee without milk. The delicate florality, stone fruit and red berry notes are more prominent here along with excellent structure. Moving onto French Press or Aeropress caramel and maple syrup add more dessert like flavours supported by a delicious viscousness to the mouthfeel.
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