Suke Quto

In the highlands of Guji, at an altitude of 2,200 meters, Tesfaye Bekele grows coffee that embodies the soul of Ethiopia. Founder of the Suke Quto farm, he is one of the iconic figures of the Ethiopian coffee industry—an agronomist, visionary, and deeply committed to the regeneration of his land.

The Kurume variety is processed using the honey method: the pulped cherries are slowly dried with their mucilage, giving the coffee an enveloping sweetness and a rare aromatic complexity. In the cup, a brown sugar sweetness opens up to a bright acidity with hints of pineapple, followed by a lingering black tea finish.