Background: Groundwork is very happy to be able to offer this stunning coffee from Suke Quto. It has been a while since we have carried a washed coffee from Ethiopia, but this coffee is well worth the wait. It has all of the classic notes of a refined washed Ethiopian: fruity and floral flavors rounded out by a bright and sparkling acidity and a silky, well-structured mouthfeel.
The farm of Suke Quto grows in the Guji zone, in the southern part of Oromia that borders both the Sidama and Gedo zones. The 221-hectare farm is set in a diverse landscape encompassing mountains, highlands, plateaus, valleys, and plains—and most of all highly nutritious volcanic soil: fertile, loamy, and dark brown in color. The farm is maintained by organic means, and is nestled beneath an abundance of shade trees. The farm has 9 permanent employees who help to tend the farm and look after the nearby seedling nursery. During full harvest season there are about 250 seasonal workers who help with the picking and processing.
At the washing station, the washed coffee is pulped with an Agared machine, a pulper with no mucilage remover. The coffee is fermented for about 35-48 hours in tanks and dried for 9-15 days on elevated beds, depending on climactic conditions. This processing method helps to develop many of the coffee’s refined flavor profiles.
In The Cup: watermelon, Meyer lemon, bergamot, white peach, Darjeeling tea, jasmine
Source: Suke Quto
Region: Guji zone, Oromia
Altitude: 1800-1950 meters
Varietal: Heirloom Ethiopia Cultivar
Processing: Washed then Dried on Raised Beds