apricot, honeysuckle, green tea
Tesfaye Bekele is the founder of Suke Quto Farm, this is stretched out over the high lands and valleys of the Odo Shakisso woreda. The volcanic soil found on the farm is very fertile. Tesfaye keeps the soil in shape by organic recycling through litterfall, root residue from coffee, and shade trees. Suke Quto coffees are all Organic and Rainforest Alliance certified. Tesfaye works together with 171 outgrowers that deliver cherries to the Suke Quto Washing and Drying Station. Besides partnering up with outgrowers, he owns another 221 hectares in the highlands of Guji. More than 200 seasonal workers are needed to pick and process the Suke coffees.
At the Suke Quto Washing Station, the washed coffees are pulped with an Agared machine. This is a pulper that has no mucilage remover. The coffee beans are fermented for about 35-48 hours (depending on the current weather) in fermentation tanks. There are three lagoons to store the wastewater. Suke’s natural coffees are dried between 9 and 15 days on elevated beds. Together with Haile Gebre, from Shakisso Farm, Tesfaye is one of the innovative forces that shaped the success of Guji coffee.
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