Suke Quto, Decaf Espresso aus Äthiopien

Suke Quto, Coffee Information

How we prepare the coffee

The first roasts have left the roastery. We like to let coffee degas for at least a week before developing a recipe, so it’s still too fresh at the moment. You’ll find the recipe here in about 1–2 weeks.

Why does the coffee taste the way it does?

Suke Quto is located in the Odo Shakisso district at an altitude of 1,800 to 2,000 meters, on volcanic soil. The harvest takes place from November to January. Processed as a Natural, the cherries are dried whole and only then hulled, bringing dark fruit notes and plenty of sweetness to the cup. The beans come from Ethiopian landraces, a blend of local varieties that have not been identified individually. Swiss Water decaffeinated the coffee: in the Swiss Water Process, caffeine is extracted from the green beans using water, without chemical solvents. 

Why did we source this coffee?

Tesfaye Bekele grew up in a coffee-growing family and worked in the environmental sector of the Ethiopian government in the 1990s. After several devastating forest fires in Guji, he advocated for reforestation and returned to coffee in the process: he wanted to encourage farmers in the region to invest in coffee again. Since coffee takes many years to yield a harvest, interest remained low. Bekele quit his job and cultivated a plot himself. This led to the Suke Quto Farm and Washing Station, which today processes coffee from 171 farmers in the region. Swiss Water has worked with him for some time and sourced this coffee together with the importer Trabocca. 

How do we roast this coffee?

We roast this coffee in 25 kg batches in a little over 14 minutes. We use a 30-second soak, adding no heat at the beginning. This is how we roast our decaffeinated coffees because their cellular structure is more porous as a result of the decaffeination process. 

Shipping also available as a coffee letter