When your grinder teems with brown sugar aromatics, you know you're bound for a sweet ride. Crisp and clean acidity rolls from orange into a juicy-sweet lemon verbena— like having fresh squeezed juice with breakfast. The finish lingers like a jasmine tea with a light cream mouthfeel.
The Suke Quto Farm was established in 2005 with the idea of implementing environmentally friendly coffee farming practices under the shade of the natural forest canopy. The original farm consisted of only 5 hectares but has now grown to over 221 hectares. When a bushfire destroyed most of the forest surrounding the farm, many locals started to grow Corn and Teff on the land (which leads to soil erosion and will leave the land barren after a few years). Tesfaye, the owner of the farm, came up with the idea to distribute coffee and shade tree seedlings. Over 150 out-growers are now replanting the forest and bringing organic coffee to the Suke Quto farm for processing.
The coffee berries are first washed with spring water then 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 (over 200 beds are present at the washing station) for 9-13 days. Read more about the Suke Quto School.
ROAST HOUSE TERMS:
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CURATED COFFEE SUBSCRIPTIONS:
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