Suke Quto – Espresso from Ethiopia

This coffee is unfortunately sold out, but we plan to have it back with the next harvest .

Floral aromas, notes of stone fruits and melons - this combination quickly screams "Ethiopia". Only a few wet mills in Ethiopia deliver such consistently high quality year after year as Suke Quto. This year we opted for dry-processed coffee, which heralds the arrival of spring and brings the flower meadows into the cup.

Suke Quto - Coffee Info

Roasted for: Espresso, Cappuccino

Origin: Ethiopia, Guji, Shakisso Woreda 

Producers: Suke Quto Farm Members (287 producers), Organically produced 

Varieties: Kurume, Welicho 

Post-harvest process: dry (natural)

Arrived at the roastery: March 2023

So I would prepare the Suke Quto for you

Tell me more about Suke Quto

This story has two main actors - Tesfaye Bekele, the founder of the Suke Quto Farm and Trabocca, one of the most innovative green coffee importers for coffee from Ethiopia. Tesfaye Bekele founded the Suke Quto Farm in 1999 to prove to the people in the region that good coffee can be an alternative to subsistence farming. Trabocca has been working closely with Tesfaye since 2009 and is his biggest customer. A logical step was then to introduce a living income - that is, paying the producers a salary that not only ensures a living but also enables savings. But how can Tesfaye and Trabocca prove this? With a blockchain. Every time the coffee is passed on, it is recorded with a barcode and leaves a digital fingerprint on a chain that can be viewed here .

Why did we buy this coffee?

Because the coffee convinced us sensorially and because Tesfaye Bekele is a pioneer. To this day, the Suke Quto farm is a guarantee of consistent, high quality. In addition, the collaboration between Trabocca and Suke Quto has existed for so many years and they are both setting an example that long-term partnerships in the coffee sector simply pay off.

Why does coffee taste the way it does?

The Suke Quto Natural surprised us because, like few Ethiopian naturals, it has this combination of floral notes, aromas of stone fruit and melon at the same time. All this with a velvety texture and a delicate acidity. The floral notes and the stone fruit aroma are typical of the green coffee that we know from the washed coffees from Suke Quto. The varieties probably play the biggest role here. The ripe fruits, we taste melons, come about through dry processing.

How do we roast this coffee?

As a 20kg batch on our 30kg roaster. At 12:50 we roast the coffee and develop it for 1:35 minutes (12.4%). After eight minutes we gradually go down with the energy before reducing the gas completely after 1 minute into the development time. In this roast we emphasize fruity and floral notes and limit the longer development.

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