ETHIOPIA / WASHED SUKE QUTO

Notes of Chamomile and Vanilla

Ato Tesfaye Bekele and the Suke Quto farm hold a special place in our heart. We’ve continued to carry their coffee for quite some time, and just can’t seem to get enough of it! Born of a rediscovered passion for coffee, Ato Tesfaye started the Suke Quto farm and washing station, restoring the land by planting coffee trees, cultivating new life from the ashes of the Guji bushfires in ‘98. Since 2000, the farm and washing station have grown to become a coffee producing powerhouse, making a name for Guji coffee. When the coffee tastes this good and the people involved are just as dedicated to sustainable practices as they are to the quality of their coffees, it’s hard not to love! This station has been a community hearth for the people of the region, a beacon of identity, unity, and local pride.

Undergoing a usual washing process, the Suke Quto is pulped by an Agared machine, leaving residual mucilage intact. Beans are left to ferment in tanks for 35-48 hours before being set out to dry on elevated beds. The residual mucilage which is left during fermentation adds greater complexity to the coffee's flavor profile.

This year’s crop from Guji is as exceptional as ever. It showcases that trademark Ethiopian acidity, paired with a soft, delicate sweetness that makes every sip effortlessly enjoyable. Layers of floral aromatics and juicy stone fruit are cut with a bright citrus edge that brings both balance and clarity. The result is a cup that’s both vibrant and exciting while remaining comfortingly familiar.

Farm: Suke Quto and small landholders 
Producers: Tesfaye and various  
Region: Odo Shakisso, Guji Zone
Altitude: 1700-1900 meters 
Variety: Kurume, Wolicho
Process: Washed Processed
Green Storage: Grain pro