Rumba - Ethiopia

Gatta Farm was a natural forest before being discovered by co-founder Mulugeta Dukamo, while managing the construction of the Gafisse station. They planted the first coffee tree in 2013 and established the drying station in 2017. The vegetation and forest surrounding the farm provide natural shade for both the plantation and the drying station. The planting, harvesting and processing work is mainly done by local residents, including women who are especially involved in quality control and processing, except for tasks that require more physical effort. By offering job opportunities and a fair wage, the farm brings real benefit to the local community. Daye Bensa’s Gatta Farm is not just a farm; it also includes a drying station, a hut and a training centre. During the harvest season, the drying station is activated and offers accommodation to employees or trainees until the training is completed. The training centre provides training in coffee processing for those who are interested.

We chose this special batch made by our partner and colleague who went to Ethiopia for the second year to experiment with yeasts and fermentation. The result is beautiful and cleaner than last year, with a silky and super fruity body. This yeast-assisted semi-anaerobic natural coffee brings out notes of candied fruit, apricot and brown sugar.

Dak was born from a true passion for coffee and the desire to embark on a never-ending journey of discovery. We are located in Amsterdam.

We select our coffees based on their unique cupping profiles and, of course, that they are 100% traceable. We partner with importers who share our values ​​and carefully roast each of our coffees to deliver the best flavors they have to offer.

We roast on an IMF machine which provides a high degree of control and consistency in our roasts. The machine uses a convection system that allows the coffees to be properly developed in a shorter time. The result is clean, bright and sweet coffees.