Ethiopia Suke Quto
Coffee varieties: Heirloom
Drying: Dried over 9-15 day period
Cupping notes: Cherry Blossom, Raspberry Tea
Cupping score: 86
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 shaded 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.
At the Suke Quto Washing Station the coffee beans are fermented for about 35-48 hours in fermentation tanks. There are three lagoons to store the wastewater. Suke’s 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.
“I don’t consider myself to be a coffee farmer, because coffee is everything to me. All my time and energy are placed into the beans that I harvest and process.” Tesfaye Bekele, the founder of Suke Quto Farm