Suke Quto owner Tesfaye Bekele worked for the government in natural resource management for many years before becoming a coffee farmer. We're excited to offer a natural processed coffee from our long standing partner for the second year in a row. The natural processing technique involves drying the coffee cherry on the bean. This year’s cup is composed, with juicy fruit notes up front and floral characteristics shining through.
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.
Natural process refers to the act of drying coffee with the fruit still intact around the bean. Perfectly ripe cherry gets picked as usual, and then it is immediately set to dry. The fruit is a closed environment, which encourages natural fermentation and helps to create the final flavor profile. After about a month of slow drying on raised beds, the dry fruit and parchment is then stripped off the bean with dedicated processing equipment.