Suke Quto / Ethiopia - Organic Washed
Apricot / Lemongrass / Sweet Cream
Deep in the hills of the Guji region of Ethiopia, a farm and mill project is shaking things up. Suke Quto Farm stretches over the highlands and valleys of the Odo Shakisso woreda. The volcanic soil found on the farm is very fertile—Tesfaye Bekele keeps the soil in shape by organic recycling through litterfall, root residue from coffee, and shade trees. 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.
Suke Quto coffees are all Organic and Rainforest Alliance certified. Tesfaye focuses on environmentally friendly coffee and on the economic growth of the community. 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.
At Spyhouse, we are proud of the relationships we have fostered year after year. Suke Quto and our partnership with Trabocca is a shining example of how every cup of coffee can be a small but growing drop in the welling pool, making the world a better place for you and me.
|Flavor Notes:||Apricot / Lemongrass / Sweet Cream|
|Farm Name:||Ato Tesfaye Bekele|
|Process:||Kurume & Welicho|
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. The coffees are then dried between 9 and 15 days on elevated beds.