ETHIOPIA – SUKE QUTO [HONEY]

In the highlands of Guji, at an altitude of 2,200 meters, Tesfaye Bekele cultivates a coffee that embodies the soul of Ethiopia. Founder of the Suke Quto farm, he is one of the emblematic figures of the Ethiopian coffee industry — an agronomist, a visionary, and deeply committed to the regeneration of his land.

The Kurume variety is processed here using the Honey method: the pulped cherry dries slowly with its mucilage intact, giving the coffee a rich, enveloping sweetness and a rare aromatic complexity. In the cup, a brown sugar sweetness opens onto a bright acidity with hints of pineapple, before a lingering black tea finish.