Suke Quto Triple Process Blend
Suke Quto Triple Process Blend One Roast
Suke Quto has become a world-renowned coffee success story. Tesfaye Bekele is known as one of the founders of Guji and putting it on the Ethiopian specialty coffee map. The man is a visionary and a legend.
It is a risk and an investment for a producer to try other processes away from what we are used to. Every year we buy the traditional washed, we love and expect from Suke Quto. In a good year, we have washed, pulped natural and also a natural. Like many things, we like to save this as a treat to brighten up our January, because I think we need it.
If you want all of these processes separately, I would recommend signing up for a subscription or, you could try this; One roast with 3 processes.
Top Trumps
Country: Ethiopia
Name: Suke Quto Farm
Coffee type: Washed, Pulp Natural (honey if you prefer) and natural process Arabica
Varieties: Kurume and Welicho
Certification: Organic (IF Ordered as)
Location: Oromia Region, Guji Zone Sidamo
Altitude:1800 – 2200 meters
Soil type: Loamy soil
Average rainfall:950mm
Shade trees: Millettia Ferruginea, Cordia Africana, Albizia Gummifera, Anigeria, Croton Macrostachyus, Eucberigia
Roast: Light Filter (Extractable as espresso)
Cup Potential
Aroma: Lemony Body; Creamy Acidity: Sweet Citrus
The triple Suke is the best of all worlds. Three levels of fruit, combined with three levels of body, that just make an intriguing brew. Fresh crisp citrus, that cools into a sweet rounded stone-fruity liquor. The different processes quietly gel together to make a really, sweet creamy brew.
Recipe:
Filter Brewing: Dependent upon your grinder, its burrs and the condition of the water you are brewing with 55g/ Litre upwards.
Espresso based drinks: Lighter roast: Longer extractions so target something like 17-18g of coffee into 30/35g (your preference). Longer shots / maybe into 45g for espresso, for me personally. IF you find this a little too bright, as some machines can run cooler than others, don’t be afraid to increase your brew temperature. Normally most machines should start around 93C.
Farm Info
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.
