Suke Quto

Suke Quto is a significant coffee estate and processing operation situated in the Odo Shakisso woreda of Ethiopia’s Guji zone. The farm was established by Tesfaye Bekele, a former government official with a background in natural resource management. His entry into coffee production was driven by a desire to restore the local landscape following devastating bushfires in the late 1990s that destroyed thousands of acres of native forest. Rather than allowing the land to be converted to crops like maize, which would have exacerbated soil erosion, Bekele championed the replanting of forests integrated with coffee trees to promote biodiversity and environmental stability.

The development of Suke Quto was a challenging endeavor that required significant community engagement. Initially, local farmers were skeptical of coffee as a long-term crop due to the multi-year wait for the first harvest. To overcome this, Bekele distributed coffee seedlings to the community and worked to demonstrate the economic viability of specialty coffee. Over time, his efforts helped transform the Guji zone into a globally recognized origin for high-quality specialty coffee, with Suke Quto serving as a cornerstone of this regional success.

Today, Suke Quto encompasses approximately 550 acres and operates as a hub for both its own production and the processing of cherries from 287 outgrowers. The farm is noted for its commitment to environmentally friendly practices, maintaining both organic and Rainforest Alliance certifications. The high-altitude environment, ranging from 1,800 to 2,200 meters, provides ideal conditions for slow cherry maturation, which contributes to the density and flavor complexity of the beans.

The farm is known for cultivating indigenous Ethiopian varieties, specifically Kurume and Welicho. Processing at the Suke Quto washing station is meticulous, with the team utilizing both washed and natural methods. For washed lots, the station employs an Agared pulper—a machine that does not remove mucilage—followed by a fermentation period typically lasting 35 to 48 hours. Natural-processed coffees are dried on elevated beds for 9 to 15 days. The facility also incorporates sustainable water management, utilizing lagoons to treat wastewater from the pulping process.

Suke Quto’s output is highly regarded in the specialty coffee industry, frequently appearing in the offerings of prominent roasters worldwide. The coffee is often characterized by its bright acidity and nuanced notes, such as plum, blueberry, peach, and spice cake. Beyond its standard offerings, the farm’s beans are also selected for specialized applications, including high-quality decaffeinated lots processed via the Swiss Water method, which preserves the distinct terroir of the Guji region.

Tesfaye Bekele’s philosophy extends beyond mere production; he views his work as a holistic commitment to the land and the community. By providing a consistent income source for local outgrowers and prioritizing ecological health, Suke Quto has become a model for sustainable coffee farming in Ethiopia. The farm’s reputation for quality has been validated by various accolades, including recognition in the Good Food Awards, cementing its status as a vital contributor to the global specialty coffee market.