Suke Quto comes from the highly regarded Guji zone, known for it's iconic flavor profiles. Suke Quto Farm is stretched out over the high lands and valleys of the Odo Shakisso woreda.  The volcanic soil found on the farm is very fertile. Tesfaye keeps the soil in shape by organic recycling through litterfall, root residue from coffee and shade trees. Suke Quto coffees are all Organic and  Rainforest Alliance certified.

Tesfaye works together with 171 outgrowers that deliver cherries to the Suke Quto Washing and Drying Station. Besides partnering up with outgrowers, he owns another 221 hectares in the highlands of Guji. More than 200 seasonal workers are needed to pick and process the Suke coffees.

At the Suke Quto Washing Station, the washed coffees are pulped with an Agared machine. This is a pulper that has no mucilage remover. The coffee beans are fermented for about 35-48 hours (depending on the current weather) in fermentation tanks. There are three lagoons to store the wastewater. Suke’s natural coffees are dried between 9 and 15 days on elevated beds.

Tesfaye focusses on environmentally friendly coffee and on the economic growth of the community. In other words, people should get a living income from sustainable coffee production. Tesfaye also initiated a community project that aims to renew local schools. With a handful of dedicated coffee roasters, Tesfaye has built a new school building in the neighboring village Kurume.

Together with Haile Gebre, from Shakisso Farm, Tesfaye is one of the innovative forces that shaped the success of Guji coffee.

Notes: Sweet green grape and apricot, delicately floral, with a mellow lemon acidity.

10oz 

Our coffee bags are 100% biodegradable.
Please remove the tin tie and label before disposal.

Roasted in Los Angeles, CA