Daye Bensa’s Gatta Farm is at the heart of Shantawene Village, in Sidama Bensa, Ethiopia. It sits at an altitude of 2120 – 2210m in the midst of a natural forest. The site is surrounded by indigenous trees, which they say are older than 100 years, waterfalls, and rivers. One of the rivers separates Shantawene from Bombe and runs from the hills above Keramo. Gatta Farm has been named after a waterfall which crosses the farm.
At Daye Bensa’s Gatta Farm, Natural processing starts with floating the red cherries in water tanks to eliminate unripe cherries. Then they go directly to the African raised beds to dry. Green cherries are removed by hand and the coffee is rotated every 30 minutes for even dry and to avoid unwanted fermentation. After reaching the right dryness, the coffee is bagged and stored for further processing.