ETHIOPIA // WASHED SUKE QUTO

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Notes of Chamomile and Vanilla

Ato Tesfaye Bekele and the Suke Quto farm hold a special place in our heart. We’ve continued to carry their coffee for quite some time, and just can’t seem to get enough of it! Born of a rediscovered passion for coffee, Ato Tesfaye started the Suke Quto farm and washing station, restoring the land by planting coffee trees, cultivating new life from the ashes of the Guji bushfires in ‘98. Since 2000, the farm and washing station have grown to become a coffee producing powerhouse, making a name for Guji coffee. When the coffee tastes this good and the people involved are just as dedicated to sustainable practices as they are to the quality of their coffees, it’s hard not to love! This station has been a community hearth for the people of the region, a beacon of identity, unity, and local pride.

Undergoing a usual washing process, the Suke Quto is pulped by an Agared machine, leaving residual mucilage intact. Beans are left to ferment in tanks for 35-48 hours before being set out to dry on elevated beds. The residual mucilage which is left during fermentation adds greater complexity to the coffee's flavor profile.

This year’s crop from Guji is as exceptional as ever. It showcases that trademark Ethiopian acidity, paired with a soft, delicate sweetness that makes every sip effortlessly enjoyable. Layers of floral aromatics and juicy stone fruit are cut with a bright citrus edge that brings both balance and clarity. The result is a cup that’s both vibrant and exciting while remaining comfortingly familiar.

Available in 12oz, 2lb, or 5lb bags.

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Farm: Suke Quto and small landholders  Producers: Tesfaye and various   Region: Odo Shakisso, Guji Zone Altitude: 1700-1900 meters  Variety: Kurume, Wolicho Process: Washed Processed Green Storage: Grain pro

Sourced from the Odo Shakisso district within the Guji Zone, this Ethiopia · Odo Shakisso, Guji Zone offering from Dogwood Coffee highlights the distinct character of the Kurume varietal. Produced by Tesfaye Bekele at an elevation of 1700-1900 masl, the coffee undergoes a washed process, a method often utilized to emphasize a clean, vibrant acidity and refined clarity in the cup.

Washed coffees from this region are frequently celebrated for their delicate, tea-like profiles and bright, nuanced aromatics. In this specific lot, the interplay between floral chamomile notes, sweet vanilla, and bright citrus reflects the high-quality cultivation standards typical of the Guji highlands. When evaluating these complex layers, referencing a flavor wheel can be a helpful tool for identifying the subtle stone fruit undertones that define this elegant selection. By focusing on precise processing and regional terroir, this coffee serves as a quintessential example of the sophisticated profiles emerging from Ethiopia’s diverse coffee-growing landscape.