To producer Tesfaye Bekele, Suke Quto is always a conservation effort first, and a coffee business second.
Partnered with Stumptown
Welicho & Kurume
Washed + Natural
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Suke Quto owner Tesfaye Bekele started Suke Quto after a bushfire with the idea to grow and process environmentally-friendly coffee and help to sustain the local community with a consistent income source. His focus on ecological conservation as well as coffee quality make this relationship an inspiring one to be a part of.
Most of the farmers who bring their coffee to Suke Quto cultivate their coffee, grow vegetables and raise cattle on small farms. Set on gentle slopes between mountains and highland plateaus near the village of Kumure in the Guji Zone, the farmland has shade trees and dark brown, volcanic, loamy soil with rich nutrients.
Suke Quto’s coffee consists predominantly of two coffee varieties: Welicho and Kurume. Large cherries with a purplish-red color and deep green leaves distinguish the Wolichoo variety. In contrast, Kurumee’s beans are small and dense. Tesfaye’s farm is a semi-forest farm, where a combination of native and shade trees provide cover for the coffee plants. For fertilization, Tesfaye allows the natural mulch from fallen leaves and clippings from weeding around the coffee trees to add nutrients back to the soil.