The Flavor Profile
Exceptionally crisp, with notes of sweet peach and jasmine.
SINGLE ORIGIN
Ethiopia Suke Quto
$23.00
Citrus
Peach
Jasmine
Set on sweeping slopes between mountains and plateaus near the village of Kumure in the Guji Zone, the farmland of Suke Quto has volcanic, loamy soil rich with nutrients ideal for producing exquisite coffee.
Direct Trade Sourcing
Certified Organic
Sustainable Practices
B Corp Certified
Tasting Notes
Citrus
Peach
Jasmine
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"Complex floral aromatics dance around in a cup of Suke Quto. It's clear to see why we've been working with producer Tesfaye Bekele for over a decade."
Coffee Education
Choose Your Brew
Drip Coffee
- Grind your beans to medium coarseness (similar to table salt).
- Add water aim for good preheated water in the reservoir if your model allows, but don’t exceed the machine’s recommended fill.
- Add filter and coffee Use a clean paper filter. Add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Espresso
- Grind and dose coffee Remove the portafilter, wipe and dry the basket. Zero the scale. Grind ~19.5 g of coffee to confectioners’ sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
- Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
- Pull a shot Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it’s too slow or long, grind coarser; if too fast, grind finer.
- Serve and Enjoy! Cheers.
The Story
Tesfaye Bekele started Suke Quto with the idea to grow and process environmentally-friendly coffee and to help sustain the local community with a consistent income source.
Set on sweeping slopes between mountains and highland plateaus near the village of Kumure in the Guji Zone, Suke Quto’s farmland has diverse shade trees and volcanic, loamy soil rich with nutrients.
Stumptown has been purchasing organic coffee from Suke Quto since 2010. Tesfaye’s experience as an agronomist, horticulture specialist, and coffee quality specialist has elevated Suke Quto’s coffee over the years. But his leadership and vision has also greatly contributed to the surrounding community.
