One 12 oz. compostable Biotre bag.
This coffee was recognized with a 2014 Good Food Award.
Nestled in the highlands of the Shakisso District, the Suke Quto Farm is a treasure chest of wild heirloom coffee cultivars. In 2001, Tade Highland Forest Coffee built a washing station in the area and began implementing processing protocols which include: careful cherry selection, milling with a calibrated McKinnon 4 disc pulper, 48-hour fermentation in concrete tanks, washing done in extended channels that provide for density separation, a final soak to increase fruit-like acidity, and properly managed drying on raised bed. Overseeing the entire operation is Tesfaye Bekele, an agronomist, a horticulture specialist, an accountant, and a coffee quality specialist. As you might remember, this coffee has graced our menu many times before, as our importing partners, Trabocca, have been purchasing from Suke Quto since 2009. As Tesfaye explains, “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.” Trabocca covers the cost of organic certification, and if quality the standards are met, gives additional premiums under their “Operation Red Cherry” program. Our connection to this coffee is deeply rooted; in fact, we were recently involved in raising and donating money towards the building of a proper school in the area. Suke Quto exhibits an extreme attention to detail, and the results are beautiful. A light mouthfeel allows clean citrus and soft floral flavors to shine - think jasmine, earl grey tea, and orange blossoms. Meanwhile, a lingering vanilla sweetness balances out the flavors, transforming them into a silky citrus marmalade.