Gatta combines classic Ethiopian Sidama flavour notes with a sweet, dense brown sugar and maple syrup foundation. Bright red berry notes, juicy peach and fragrant lychee lead onto subtle honeysuckle 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.

While washed and natural coffees remain traditional in Ethiopia, honey processing is less common and While washed and natural coffees remain traditional in Ethiopia, honey processing is less common and highlights an emerging approach. At Gatta, mucilage is deliberately left on the seed before drying. Extended, carefully managed fermentation alongside slow drying in the cool climate shapes the profile with concentrated fruit flavours and layered sweetness. This lot demonstrates how honey processing in Ethiopia can produce a distinctive cup without losing the hallmarks of Sidama terroir. highlights an emerging approach. At Gatta, mucilage is deliberately left on the seed before drying. Extended, carefully managed fermentation alongside slow drying in the cool climate shapes the profile with concentrated fruit flavours and layered sweetness. This lot demonstrates how honey processing in Ethiopia can produce a distinctive cup without losing the hallmarks of Sidama terroir.