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Suke Quto Guji Espresso - Ethiopian Coffee

Copy of TRP-0001
12.00 Ounces
Calculated at checkout

Other Details

Ethiopia - Guji Region
Flavor Notes:
Citrus, cherry, peaches, cream.

Product Description

Ethiopian coffee is so tasty and unique. The floral taste notes and citric acidity complement each other so well that it makes it a refreshing drink. 

Suke Quto Farm

The Suke Quto Farm wash established in 2005 with the idea to implement environment-friendly coffee farming practices under the shade of the natural forest canopy. The original farm was only 5 hectares big but has grown to over 221 hectares. When a bushfire destroyed most of the forest surrounding the farm, many locals started to grown 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 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.

Trabocca & Suke Quto

The first time Trabocca came in contact with the coffees from Suke Quto was in 2009 when we were forwarded samples by an agent. After cupping the coffee, we contacted Tesfaye to inform him that we found the coffee very disappointing. Tesfaye did not believe this, and personally came over the next day to deliver new samples. Now this was great coffee! What had happened? It turned out that the first sample was actually not even from Suke Quto farm. This was a good example of how important it is to buy your coffees directly from the producers and have our own people on the ground.

Ever since we met Tesfaye we have worked closely together. We also did numerous experiments together, trying to improve his coffee ever further. Trabocca pays for the farm’s organic certification and pays premiums under the ‘Operation Cherry Red’-program, if quality standards are met. For the new harvest, OCR-premiums will be used for tiling the fermentation-tanks and we are making plans to buy a new Isuzu-truck for Tesfaye, this is a big investment. Tesfaye is planning to help the local community by organizing a supply of fresh water and improving a nearby school by supplying a cement floor and new furniture.

Tesfaye says about his relationship with Trabocca: “Trabocca is our main buyer. We sell our coffee to them every year and they are distributing it throughout the world. Trabocca is very serious about quality control and brought us to the level at which we are now – where we are very proud of our product. We are working as one and we can understand each other very well. I am very happy and proud to work with them.”


The washed coffees are first washed with spring water after which they are pulped 5-disk Brasillian pulper. The mucilage is removed by fermentation, which lasts 36-72 hours depending on the weather condition. The coffee is then dried on raised African beds (over 200 beds are present at the washing station) for 9-13 days. The natural coffees are dried on drying beds for 21-27 days.

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