Roasted specifically for espresso preparation method, this coffee is fruit-centered, with notes of raspberry and dark forest berries, enveloped in dark chocolate with long floral toned finish.
|Elevations:||1800-2200 metres above sea level.|
|Origin:||Suke Quto Estate, Guji Zone, Oromia Region, Western Ethiopia.
Situated in the Guji Zone of Oromia Region in Sidamo, Ethiopia, the Suke Quto farm was established in 2005 with the idea of implementing environment friendly farming practices and growing organic coffee of the highest quality. Tesfaye, the owner of the original farm which used to be only 5 hectares came up with the idea to distribute coffee and shade tree seedlings to local farmers, who after a devastating bushfire turned to growing corn and teff. Nowadays, over 150 independent growers are replanting the forest and brining organic coffee, that is now cultivated on more than 220 hectares of land, to the Suke Quto farm for processing.
All the care that goes into the growing of this coffee is complemented some of the highest quality processing found in Sidamo. The coffees are first washed with spring water, after which they are pulped in a 5-disk Brazilian pulper. The mucilage is removed by fermentation, which lasts 36-72 hours depending on the weather conditions. The coffee is then dried on raised African beds for 9-13 days.
This coffee is certified Organic.