The Suke Quto Farm, managed by the expert oversight of Tesfaye, stretches over the highlands 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 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.
This coffee is a labor of love.
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 in fermentation tanks for about 35-48 hours (depending on the current weather). There are three lagoons to store the wastewater. Suke’s natural coffees are dried on elevated beds between 9 and 15 days.
Tesfaye prioritizes environmentally friendly coffee growing and producing practices and economic growth in the community. In other words, he believes workers should get a living income from sustainable coffee production, and the whole region should benefit. In that vein, Tesfaye also initiated a community project that aims to renew local schools, improving the lives of the next generation. With a handful of dedicated coffee roasters, Tesfaye has built a new school building in the neighboring village Kurume.
Cupping Notes: An outstanding naturally processed Ethiopian with exceptional clarity and distinctive fruit character. The blackberry-forward profile is beautifully complemented by cherry notes and a tropical complexity that evolves throughout the tasting experience.