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  • Ethiopian Suke Quto Estate natural process

Ethiopian Suke Quto Private Estate Natural Process Filter Roast.

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Natural process coffees are often crowd dividers. The levels of complexity are deep, sweet, and often far from conventional coffee flavours. The good news is that Suke Quto’s natural still has the crisp acidity of the washed. The benefits of the process unravel in cooling.
Some years, it is a genuine risk, producing a natural process coffee. If the rains fall when the cherries are drying, you can lose the whole value of the crop. This super-fresh crop coffee is a carbon copy of the fresh delivery of last year, which is incredible, exciting, and a testament to Tesfaye and his team.

We like to roast Suke Quto (natural) in a way that accentuates the acidity as this is sparklingly clean and sweet.

Suke Quto Farm is in the Guji, area of Ethiopia

Producers: Tesfaye Bekele and 171 other smallholder farmers over a 220 Hectare area (approximately)

Varietals: Kurume and Welicho and heirloom varietals

Grown 1800-2200 Meters above sea level.

Process; natural

Roast: Light Filter

Cup potential:

|Aromatics: Tropical Fruit |Body: Light, creamy on cooling | Acidity: Stonefruit, passionfruit, tropical, citric.|
On the front end, there is a big honey-like sweetness and a citric finish. As soon as the liquor starts to cool, the magic starts to happen. The fruit becomes sherried, with layers of soft sweet grapefruit and passionfruit. Deeply complex, floral with a little lime curd and citrus linger. As things cool right down the levels of complexity unravel. Ripe(fresh) figs, carob, and rich brown fruit sugars. The body thickens a little on cooling. This is a coffee that hardened dislikers of naturals may even enjoy as it’s all sweet and clean. Sometimes naturals can have a waft of the farmyard about them, not this one!

Recipes:

Filter brews, with filtered water and fresh burrs, work nicely from 60g per litre and it doesn’t need to be more complicated than that.
We have called this a filter roast, however, it can brew in espresso. For this to work, think longer extractions, and if going anywhere near milk, best to keep the drinks small. 16-17g of coffee 34-35g of espresso 30-36 seconds seems to work pretty well.

Tesfaye grew up in a coffee family in the Shakisso valley of Guji know more known for cattle than coffee. Years later, Tesfaye returned to his home area, employed by the Ethiopian government as a Natural resource and Environmental protection officer. Between 1997 and 1999, 5000 Acres of forestry were devasted by fire and there was no education program to explain and avoid another time. Tesfaye had a mission to rebuild or regrow the area that was formerly forestry and show people in the area how. Part of the re-growing activity was to start growing coffee, to add to the diversity, which was the beginning. The uptake, to grow coffee was low, as the idea of waiting 4 or 5 years for any sort of return was not appealing. Tesfaye gave up his day job and started to grow coffee. When Tesfaye started to crop, other people followed and he supplied them with seedlings. You can read the whole story HERE, written by our friends at Trabocca.

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