Ethiopia Tesfaye Bekele is a coffee that will immediately win you over with its delicacy, yet distinctive fruity and floral character. The very first sip opens up a sweet, juicy peach flavor reminiscent of a summer orchard in full bloom. This is immediately followed by refreshing lemongrass, which adds sparkle and lightness, and the whole profile is rounded off by an elegant jasmine aroma, as delicate as the scent of a freshly blooming bush. It is clean and velvety on the palate, with a light body and a delicate, natural sweetness. The aftertaste is soft and long, lingering with notes of white flowers and stone fruits. This is exactly the kind of coffee you will enjoy in the morning at sunrise, but it will not disappoint you as a light afternoon ritual either.
The Suke Quto farm, where this exceptional Ethiopian coffee is grown, is located in the Guji region, at an altitude of 1,800 to 2,200 meters above sea level. It was founded by Tesfaye Bekele, a former forester who began restoring the local landscape after devastating fires by planting coffee trees under the shade of the forest. What began as an ecological restoration project has turned into one of the most respected farms in the region, where only native Ethiopian heirloom varieties are grown. Tesfaye now works with more than 170 small-scale farmers, providing them with training, sharing infrastructure, and guaranteeing fair purchase prices. His approach combines nature regeneration with local community development, making every bean from Suke Quto a small piece of a big story.
The beans are processed using the natural method, which involves drying whole cherries on raised African beds. Thanks to the high altitude and cool nights, drying takes place slowly and evenly, often lasting up to 15 days. During this time, the sweetness and fruitiness are concentrated, while the beans retain their natural purity.