This washed Ethiopia comes to us from the Guji region from the farm of Tesfaye Bekele. After a series of forest fires in the area during the late 1990s, Bekele used his environmental protection experience to help re-invigorate the land using teff, maize and coffee crops for diversity. Grown at an elevation of 1800-2200 MASL over the valleys of the Odo Shakiso woredo, the Suke Quto farm is situated on fertile, volcanic soil.
At Suke Quto’s washing station, Tesfaye works with over 150 other outgrowers who bring their cherries there for washing and drying. After being pulped with an Agared machine, the beans are fermented for 35-48 hours then dried for 9-15 days.
Tesfaye is focused on both environmental sustainability and community economic growth. His farm is a testament to these values and the production of exceptional coffee.
This coffee has stone fruit acidity up front with a clean, honeyed body.
We're tasting passionfruit, white tea, apricot, marzipan and jasmine.
Region - Guji, Shakisso
Varietals - Kurume, Welicho
Process - Washed
