It’s funny how “stuff” changes and “One’s” thought processes work.
For an age, we have been roasting Organic coffee. I am going to stick my neck out and say that Organic is going to be the future, before the end of mass consumption of everything. There is no point of making a sweeping generalisation, without making it a whopper! When you drink this coffee you can be sure the soil was clean, because we know the source. The likelihood of any residues being in the soil is minuscule as this area has been forest for millennia. This is the same coffee you can buy without the organic status, we just roast this with other organic coffees on Wednesdays.
Sometimes we forget just how vibrant new crop coffees are, as fine farms like Suke Quto quietly sit in our roastery for much of the year. However exciting the lure of new crop Centrals are, that keep us sample roasting for hour upon hour. Always we return to new crop Ethiopia with renewed excitement and passion.
Name: Suke Quto Farm
Champion: Tesfaye Bekele (Tesfaye is more than just a farmer)
Coffee type: Washed Arabica
Varieties: Kurume and Welicho
Certification: Organic (IF Ordered as)
Location: Oromia Region, Guji Zone Sidamo
Altitude:1800 – 2200 meters
Soil type: Loamy soil
Shade trees: Millettia Ferruginea, Cordia Africana, Albizia Gummifera, Anigeria, Croton Macrostachyus, Eucberigia
Roast: Light Filter
Aromatics: Lime Marmalade | Body: Light| Acidity: Complex, peachy, lime|
We roast Suke Quto as a light roast as that is where the magic is, as the coffee cools. On opening, this is a complex mixture of vibrant acidity, followed by the most nectar-like mixture of peach and sweet citrus. On cooling the liquor dries a little and you have a lovely dry citrus black tea finish.
Depending on your water and grinder; I would start at 60g per liter and as necessary, increase to get the balance you need.
It is no secret that we buy much of our Ethiopian coffee from Trabocca as they have been reinvesting and paying premiums on the ground in Ethiopia for years. Trabocca started working with Suke Quto in 2009 and has been a major part of increasing the quality of coffee produced there as well as investing in infrastructure and even a school.
Rather than I try to tell you about this coffee, you can see the whole value in the chain from fair food, here. In the future, we hope to see more of this as it is clean and independent.