ONYX - Gatta Honey | Ethiopia - White Honey - Landrace

ONYX Coffee Lab is located in Rogers, United State

From ONYX

Located in the heart of Shantawene, the Gatta Estate is owned and operated by Daye Bensa and acts as a lodge and training facility for the greater region. Within, Daye Bensa seeks to cultivate and process some of the finest coffees in the region, and this white-honey is our inaugural release with both Gatta and Daye Bensa after our visit in March. Expect notes of apricot and sweet tea throughout.

At the high crest of Shantawene Village, nestled deep within the moss-laced canopies of Sidama Bensa, lies Gatta Farm, a testament to the harmony of cultivation and conservation. Resting between 2,120 and 2,210 meters above sea level, this site operates far past a production focused farm. It is a rewilded sanctuary where specialty coffee takes root beneath the indigenous forest. Gatta Farm derives its name from a waterfall that cleaves through its landscape, one of several hydrological veins that nourish this corner of Sidama. A nearby river traces the natural divide between Shantawene and Bombe, its source rising from the mist-heavy highlands above Keramo. Once a dense, untouched forest, Gatta Farm was first encountered by cofounder Mulugeta Dukamo during the construction of the nearby Gafisse washing station. Recognizing the land’s potential, Dukamo began planting heirloom coffee varieties in 2013. By 2017, the site was expanded to include a full-scale drying station, integrated within the forest's existing contours. The original canopy was preserved, providing essential shade for both maturing coffee trees and raised drying beds during the peak harvest months.

Today, Gatta operates as a vertically integrated farm with three core components: a farm, a drying station, and an on-site lodge and training facility. During harvest, the farm becomes a hive of intentional labor, welcoming a seasonal workforce composed largely of residents from nearby villages. Women play a central role in quality control and processing, stewarding the post-harvest phase with precisio, a key determinant in the clarity and expressiveness of the final cup. The training facility serves as an incubator for the next generation of Ethiopian coffee professionals, offering practical instruction in processing, drying curve management, and sensory evaluation. Accommodations at the lodge are made available to trainees and harvest staff, fostering a culture of learning embedded within the very landscape that teaches it.