Ethiopia Suke Quto Single Origin Espresso

TASTING NOTES:

BODY: Full
FLAVOR: Lemon, Geranium, Blueberry Jam
FINISH: Bittersweet Linger

Subtle citrus notes of lemon and delicate floral notes, similar to geranium, blend beautifully with notes of sweet blueberry jam. This espresso’s full, syrupy body comes to a bittersweet lingering finish.

STORY

Suke Quto Farm is located in the Guji region of Ethiopia. Spanning both the highlands and valleys of the Odo Shakisso woreda, the farm boasts rich volcanic soil that is kept fertile through the use of organic recycling and shade trees. In fact, Suke Quto coffee is both Organic and Rainforest Alliance certified. The farm was founded by Tesfaye Bekele, who is considered one of the pioneers of coffee production in Guji. After working in Natural Resource and Environmental Protection for the Ethiopian government, Tesfaye witnessed firsthand the brushfires that devastated large swaths of land in Guji from 1997 to 1999. Recognizing the need to rehabilitate the area, Tesfaye initiated the effort to replant the deforested land and started growing coffee trees to enhance diversity. He began by growing his own coffee seedlings and then distributed them to the local community. Now Tesfaye works with more than 170 outgrowers who bring their coffee cherries to the Suke Quto Washing and Drying Station for processing. There the coffee cherries are pulped, fermented for up to 48 hours, and dried for up to 15 days on elevated beds. Tesfaye remains committed to producing environmentally sustainable coffee as well as the development and economic growth of his community. One of Tesfaye’s initiatives involved the building of a new school which he and various other coffee roasters helped build in the neighboring village of Kurume. His steadfast business acumen and community-driven practices have solidified his role as an unwavering force in the Guji coffee community.

REGIONAL INFO

LOCATION: Guji, Ethiopia
PRODUCER, FARM: Tesfaye Bekele, Suke Quto
ALTITUDE: 1800-2200 MASL
VARIETAL: Kurume, Welicho
PRODUCTION METHOD: Pulped Natural

ESPRESSO EXTRACTION PARAMETERS

DRY WEIGHT: 20g (+/- 0.1g)
FINISH WEIGHT: 35g
TOTAL BREW TIME: 26-29s