Price range: 16,08 € through 50,89 €
Farm:
Suke Quto
Notes:
Citrus, Floral, Mild
Coffee: 18 gr.
Grind: fine-medium
Volume: 36 gr. espresso in the cup
Brew time: 25-35 sec.
Country: Ethiopia
Region: Guji
Processing: Washed
Growing altitude: 1800-2200 meters above sea level
Coffee variety: Kurume, Welicho
Harvest: 2024
Roast: Light
Size: 1000g, 250g, 500g
With consideration: Organic, Rainforest Alliance
Farm:
Suke Quto
Notes:
Citrus, Floral, Mild
Coffee: 18 gr.
Grind: fine-medium
Volume: 36 gr. espresso in the cup
Brew time: 25-35 sec.
Country: Ethiopia
Region: Guji
Processing: Washed
Growing altitude: 1800-2200 meters above sea level
Coffee variety: Kurume, Welicho
Harvest: 2024
Roast: Light
Size: 1000g, 250g, 500g
With consideration: Organic, Rainforest Alliance
During our visit to the farm, it became clear how deep his passion for coffee still runs. When you sit with him over a cup, you feel both pride and a genuine humility – it is coffee with true presence behind it.
A unique coffee experience from Guji
The coffee from the Suke Quto farm in the Guji region contains everything that one associates with this part of Ethiopia: floral nuances, fine notes of black tea and fresh citrus. In the aroma, marzipan and apricot stand out clearly, and the coffee has an elegant, silky-smooth mouthfeel that completes the taste experience.
Responsible coffee cultivation with respect for nature
On the Suke Quto farm in Ethiopia, coffee is grown with great consideration for the environment. The farm is both organic and Rainforest Alliance-certified, and here sustainability goes hand in hand with a deep respect for the surrounding nature.
Coffee as a driving force for local development
On the Suke Quto farm, Tesfaye works with as many as 287 small farmers who supply coffee cherries to his washing and drying station. In addition to the collaboration with the many farmers, he himself operates 221 hectares of land in Guji’s mountainous terrain, and in the harvest season more than 200 locals are hired to pick and process the coffee – an important contribution to both employment and economic stability in the area.
Tesfaye is more than just a coffee farmer – he is also a passionate soul who is involved in his local community. One of his projects is to improve school conditions in the region, and together with a group of passionate coffee roasters, he has helped to build a new school building in the village of Kurume.
We celebrate the light roasts
For us, roasting is not just about heat and time – it is a craft that starts long before. Already at the farmer’s, where the beans are grown with care, the foundation is laid for the taste experience we want to highlight.
When we roast our coffee, we do it with great respect for the work behind each bean. We roast lightly and gently, because it gives us the opportunity to let the coffee’s natural properties stand out clearly. Everything from origin and processing to variety and terroir plays a role, and it is precisely that complexity that we want to preserve.
A light roast makes it possible to taste the nuances – floral, fruity or lightly spicy notes – and it also places greater demands on the quality. Where dark roasts can cover up flaws, light-roasted coffee requires the very best starting point. Therefore, taste, degree of roasting and bean quality are closely linked – and therefore we always choose to highlight the unique rather than mask it.
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