This is the third time we’ve had coffee from Suke Quto. And we’ve already contracted for more from the next harvest. It is a very important Ethiopian coffee. Founder, Ato Tesfaye Bekele, plays a major role in defining Guji as one of the most desirable coffee origins in Ethiopia, and really, the world.
In our experience, Suke Quto coffees are always extremely clean tasting, and extremely well picked and processed. We see fewer under-ripe seeds, and hardly ever a defect of any sort.
The coffee we have on here is one that we held from last August, so as to have super high end Ethiopian coffee through the spring and early summer, as the next crop won’t land until mid summer. It’s so dense and well packed, it tastes indistinguishable from last fall when we first had this crop.
You get all of the typical white flower florals… think jasmine and honeysuckle, black tea, and toffee. But then you also notice a great wash of lemon citrus. It’s a perfect coffee, especially for a careful pourover or for a flash-brewed ice coffee.
This is one of those coffees that we think about all year long, here.