Suke Quto 2 – Natural
Notes of smooth chocolate covered cherries, floral, and jammy.
(light roast)
Stat Sheet
We bought the same coffee from the same farmer but processed two different ways. We talk a lot about the different processing methods of our coffees but thought it’d be fun for you to try and compare the difference it makes and the way it changes how the coffee tastes, or what remains the same!
This is the natural process. A bit fruitier, syrupy, and jammy compared to the washed processed version.
About the farmer:
Tesfaye Bekele is one of the people that put Guji specialty coffee on the map. While the Guji zone was dominated by cattle farmers, he sought new ways to make coffee popular in Guji. “I don’t consider myself to be a coffee farmer, because coffee is everything to me. All my time and energy are placed into the beans that I harvest and process.” Tesfaye Bekele, the founder of Suke Quto Farm, explains. “I come from a coffee-producing family, so during my childhood, I started to work with coffee early on”, Tesfaye continues, “At first, coffee did not have my interest. The labor was hard, and the days were long. But after several years of study and other work I returned to my home in the Shakisso woreda, Guji. I found myself in coffee again.”
Stat Sheet
Stat Sheet
Stat Sheet
Region
Guji, Ethiopia
Producer
Tesfaye Bekele
Varieties
Kurume, Welicho
Process
Natural
We bought the same coffee from the same farmer but processed two different ways. We talk a lot about the different processing methods of our coffees but thought it’d be fun for you to try and compare the difference it makes and the way it changes how the coffee tastes, or what remains the same!
This is the natural process. A bit fruitier, syrupy, and jammy compared to the washed processed version.
About the farmer:
Tesfaye Bekele is one of the people that put Guji specialty coffee on the map. While the Guji zone was dominated by cattle farmers, he sought new ways to make coffee popular in Guji. “I don’t consider myself to be a coffee farmer, because coffee is everything to me. All my time and energy are placed into the beans that I harvest and process.” Tesfaye Bekele, the founder of Suke Quto Farm, explains. “I come from a coffee-producing family, so during my childhood, I started to work with coffee early on”, Tesfaye continues, “At first, coffee did not have my interest. The labor was hard, and the days were long. But after several years of study and other work I returned to my home in the Shakisso woreda, Guji. I found myself in coffee again.”
We bought the same coffee from the same farmer but processed two different ways. We talk a lot about the different processing methods of our coffees but thought it’d be fun for you to try and compare the difference it makes and the way it changes how the coffee tastes, or what remains the same!
This is the natural process. A bit fruitier, syrupy, and jammy compared to the washed processed version.
About the farmer:
Tesfaye Bekele is one of the people that put Guji specialty coffee on the map. While the Guji zone was dominated by cattle farmers, he sought new ways to make coffee popular in Guji. “I don’t consider myself to be a coffee farmer, because coffee is everything to me. All my time and energy are placed into the beans that I harvest and process.” Tesfaye Bekele, the founder of Suke Quto Farm, explains. “I come from a coffee-producing family, so during my childhood, I started to work with coffee early on”, Tesfaye continues, “At first, coffee did not have my interest. The labor was hard, and the days were long. But after several years of study and other work I returned to my home in the Shakisso woreda, Guji. I found myself in coffee again.”
We bought the same coffee from the same farmer but processed two different ways. We talk a lot about the different processing methods of our coffees but thought it’d be fun for you to try and compare the difference it makes and the way it changes how the coffee tastes, or what remains the same!
This is the natural process. A bit fruitier, syrupy, and jammy compared to the washed processed version.
About the farmer:
Tesfaye Bekele is one of the people that put Guji specialty coffee on the map. While the Guji zone was dominated by cattle farmers, he sought new ways to make coffee popular in Guji. “I don’t consider myself to be a coffee farmer, because coffee is everything to me. All my time and energy are placed into the beans that I harvest and process.” Tesfaye Bekele, the founder of Suke Quto Farm, explains. “I come from a coffee-producing family, so during my childhood, I started to work with coffee early on”, Tesfaye continues, “At first, coffee did not have my interest. The labor was hard, and the days were long. But after several years of study and other work I returned to my home in the Shakisso woreda, Guji. I found myself in coffee again.”
