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Suke Quto - Ethiopia - Natural - Filter

This jammy, floral organic Ethiopian coffee is blockchain-based and finances new schools for surrounding villages. Expect a refined, juicy natural with notes of jammy berries and a crisp acidity.

We are very happy to continue our relationship with Suke Quto, a progressive washing station made up of 171 small holder farmers. Owner Tesafye is focused on sustainable coffee production and on the economic growth of the community. All coffees through Suke Quto are Organic and Rainforest Alliance certified.

€13,00

Info

Cooperative

171 producers deliver their coffee cherries to the Suke Quto Washing and Drying Station.

Region

The farms are stretched out over the highlands and valleys of the Odo Shakisso Woreda in the Guji region.

Impact

The Owner Tesfaye finances fully equipped schools for the children of the Kurume and Suke villages.

Elevation

The farms scattered around Odo Shakisso are at altitudes of 1700 - 2100 masl.

Variety

Kurume and Welicho are the two varieties typically found in this region.

Process

Whole cherries are naturally dried on raised African beds.

Community


 

The goal is to build fully equipped schools for the children of the Kurume and Suke villages.


 

Tesfaye is the founder and owner of the Suke Quto farm and washing and drying statio. The farm not only produces coffee but Tesfaye works together with 171 outgrowers that deliver cherries to the station for processing. The farm and station employs local residents from the surrounding Kumure and Suke villages. The livelihoods of many people who work here rely on coffee production, therefore the future of this wonderful coffee lies with them. Trabocca have set up the Suke Quto School Project together with Tesfaye with the goal to build fully equipped schools for the local children.

Sustainable practices


 

Suke Quto coffees are all Organic and Rainforest Alliance certified.


 

At a time where cups scores in Ethiopia are declining across the country, most crucially due to depleted soils, Tesafye understands that the volcanic soil is precious here and the soil health is vitally important. No chemicals are used at his farm or in these agroforests and producers are recycling organic material through litterfall and root residue as compost for the coffee trees.