Ethiopia — Gatta 168 Hour Anaerobic

OriginEthiopia

ProcessAnaerobic, Natural

Summary

Ethiopian coffee from Gatta Farm in Shantawene, Sidama Bensa, produced by Daye Bensa. Variety Heirloom 74158, grown at 1920-2020 masl. Ripe cherries are sealed in GrainPro bags and submerged in cold water for 168 hours, then dried on raised African beds — a Natural process with assisted fermentation. The cup is clean and balanced with vibrant fruit, tasting of lychee, mango and cream.

AI-assisted description, based on roaster & cupping data.

Brew guide

Pour over

Ratio 1:17

Coffee in: 15 g
Water: 255 g
Time: 2:15
Temperature: 98°C

0:00Bloom with 50 g of water. (30 s)
2.After bloom, pour to 100 g. Pause until the waterline hits the coffee bed, then repeat three more times to 250 g, pouring quickly, carefully and in a circular motion.

Swirl the brewer a few times during bloom to encourage saturation of the coffee bed.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Filter
Decaffeinated: No
Price
Region: Shantawene, Sidama Bensa
Producer: Daye Bensa
Altitude: 1920 - 2020 m.a.s.l
Variety: 74158
Notes: Lychee, Mango, Cream

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The roaster

Assembly

Assembly is an independent London roaster, based in Brixton since 2015 and a certified B Corp. Their whole angle is 'elevated brewing' — coffees are organised…

AI-assisted description, based on roaster & cupping data.

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