Organic Ethiopian Suke Quto Filter
Organic Ethiopian Suke Quto Filter Roast
Fully Washed New Crop 2023
Please note this coffee is organic and will only be roasted on Wednesdays. Thanks so much for understanding.
Suke Quto has been a regular at JGC for a number of years. Finally, we have found a collaborative way of importing this coffee in a way that doesn’t affect the organic status of the coffee or the current ambiguity of trade borders with our neighbours across the water.
In a recent tasting at The Speech House Hotel, Suke Quto (washed) was voted the second most popular coffee, out of 8 very different ones. It’s always nice to know that there are more people to introduce to great coffees.
Tesfaye is a true coffee legend and I get a little bit of joy out of supporting him every year. Sometimes we forget just how vibrant new crop coffees are, as fine producers like Suke Quto quietly sit in our roastery for much of the year. The crisp acidity and refined depth are just exceptional and delicious. Perfect for just about every day.
Varieties: Kurume and Welicho
Location: Oromia Region, Guji Zone Sidamo
Altitude:1800 – 2200 meters
Process: Fully washed
Soil type: Loamy soil
Shade trees: Millettia Ferruginea, Cordia Africana, Albizia Gummifera, Anigeria, Croton Macrostachyus, Eucberigia
Aromatics: Lime Marmalade | Body: Tongue Coating on cooling| Acidity: Complex, stonefruit, lime|
From the outset, this is like a citrus curd with an emerging stonefruit sweetness. There is a touch of dryness on the finish akin to a high-quality, orthodox black tea, think Nilgiri Pearl. Unusually for this level (light/ medium filter) of roast, there is a mouth-coating body. On cooling the fruit sugars are persistent and with all of the right things in place (freshness, good water fresh burrs, etc) Apricot, peach, and lime should be within your reach in extraction. This is such a delicious filter coffee. Because of the body, I felt compelled to try this in espresso, and …it didn’t disappoint.
Recipe: I would start at 60g per liter for batch, V60 and Aeropress.
Being a roast this light, you wouldn’t expect to have a delicious drink, historically. However, without using extra temperature or particularly long extractions, this is just an outstanding coffee.
In milk-based drinks, we started with the tried and tested (1:2) 16-18g of coffee into 33-36g of espresso liquid at 93.5C in 25-30 seconds. Using whole milk, this delivered ginger cake, and lemon posset in a 9oz. Really striking soluble. A 6oz this has more complex citrus and is a little drier but less milk equals more complexity.
Espresso recipe: 17g into 45-55g in 28-33 seconds. Lemons and limes, black tea dryness, and intense sweetness. Pour over ice, and make it longer. Play with it! This is not the prettiest of espressos but it is one of the deepest and most complex of the moment.
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 trade. If you see Suke Quto available, it’s a great project to support and coffee to buy.
You could share your brews with us here: