Suke Quto Farm

Suke Quto Farm, located in the Odo Shakisso woreda of Ethiopia’s Guji Zone, stands as a landmark project in the specialty coffee industry. Founded in 2000 by Tesfaye Bekele, the farm emerged from a desire to restore native forests following devastating bushfires in the region. Bekele, who possessed a background in environmental conservation and natural resource management, sought to prevent the encroachment of unsustainable crops like corn, which threatened to cause severe soil erosion in the highlands. By integrating coffee cultivation with reforestation efforts, he created a model that prioritizes ecological health alongside economic viability for the local community.

Tesfaye Bekele’s journey into coffee was a return to his roots. Born into a coffee-producing family, he initially distanced himself from the industry due to the grueling nature of the labor. However, after pursuing studies and working in environmental management, he returned to his home in Shakisso with a vision to revitalize the land. He engaged the local community by providing coffee and shade tree seedlings, effectively turning coffee production into a tool for forest preservation and biodiversity. Today, the operation encompasses two farms and a central washing station that supports hundreds of outgrowers.

The farm is celebrated for its commitment to regenerative and organic practices, holding both Organic and Rainforest Alliance certifications. The coffee grown at Suke Quto consists primarily of indigenous Ethiopian landrace varieties, specifically Welicho and Kurume. These varieties, cultivated at elevations ranging from 1,800 to 2,200 meters, are known for their complex flavor profiles, often characterized by notes of jasmine, blueberry, honeysuckle, and stone fruit, supported by a silky tactile quality.

Processing at Suke Quto is handled with meticulous attention to detail, reflecting the farm's reputation for quality. While the farm is well-known for its washed coffees, it also produces honey-processed lots that highlight the inherent sweetness and clarity of the Guji terroir. The washing station serves as a hub for the surrounding community, processing cherries from 287 outgrowers, which has helped establish the Guji Zone as a premier origin for specialty coffee on the global stage.

For roasters and consumers, Suke Quto represents a benchmark for Ethiopian coffee. Its consistent quality has made it a staple for specialty roasters worldwide, who often feature it as a single-origin offering or as a high-quality component in decaffeinated programs, such as those utilizing the Swiss Water process. The farm’s success has demonstrated that high-altitude, shade-grown coffee can serve as a viable economic engine that simultaneously protects fragile ecosystems.

Tesfaye Bekele’s influence extends beyond his own harvest; he is widely credited as a pioneer who helped put Guji specialty coffee on the map. By continuously incorporating new technologies and refining his agricultural perspective, he has ensured that Suke Quto remains at the forefront of the industry. His philosophy remains that coffee is not merely a commodity, but a central element of his life’s work, with his time and energy dedicated to the stewardship of the land and the quality of the final cup.