The year's harvest of Ethiopia Welena invites wonderful flavours of peach, pink grapefruit and bergamot. Coffee comes from Tesfaye Bekele, an incredibly driven coffee producer that we've been working together since 2012.
Tesfaye Bekele, agronomy, economie and coffee specialist, is one of the pioneers of coffee in Guji. The region was a long time in the shadow of the more well-known regions of Sidamo and Yirgacheffe, and scarcely had any coffee production at all. After difficult forest fires in the late ' 90s, Tesfaye, who had then left the family's coffeehouse, worked with environmental protection for the Ethiopian Government, the task of taking care of the affected areas. He planted forest and coffee trees to restore nature, and also to give people in the area a source of income.
Tesfaye quickly realised that he had to take the lead in order to bring about a sustainable and long-term change in the area. He started a nursery and started growing coffee trees, but after he explained that these coffee trees would not yield a harvest of four or five years, the interest was weak among the farmers in the area. Tesfaye chose to reopen from the office job, become a full-time coffee shop, and started the farm of Suke Quto. When the peasants in the area later saw how his land was thriving and first harvesting was a success, many of them came to him and asked to buy coffee plants from his nursery to grow coffee. Many of these peasants deliver their coffee berries to the laundry station owned by Tesfaye than today.
The location where Suke Quto is characterised by high mountains, platefields, and valleys. The volcanic soil in the area is very fertile and Tesfaye is usually ecologically. The coffee is growing surrounded by other trees and bushes and its branches and blades are used as composting material to further enrich the soil. Most of the coffee trees were planted in 2004 and, in addition to their 221 hectares with coffee trees, Tesfaye also purchases from 171 neighbouring family farms and processors on their washing station. Every year, 200 people work in picking and processing the coffee on Suke Quto.
At the washing station, the coffee berries are rinsed in long canals to sort out only the really mature berries. It then scales / powder in a so-called 'Agared' machine which leaves all the mucilage on the bean, i.e. the sugar-sugar layer that surgies the coffee bean during the fruit scale. The natural sugar makes the coffee fermented while it is in the water basin 35 to 48 h. Time is dependent on the weather-the warmer, the faster fermentation. The last time they put them in another water bath to rinse off the last of the fermentation and give the coffee an even cleaner and caricater flavour.
Tesfaye focuses on environmentally friendly coffee and on the economic growth of society. In other words, people should be able to live on their sustainable coffee production. In 2021, a pilot project in which all transactions in the chain of payments can be traced with block-chain technology. That means that everything is traceable, from the individual pickler to the raw coffee exports. Very exciting to us!
Name : Ethiopia Welena
Origin : Ethiopia
Region : Guji
Producer : Tesfaye Bekele
Farm : Suke Quto Farm
Altitud : 1850-2000 m.a.s.l.
Variety : Welicho, Kurume
Process method : washing
Smak : Persika, pink grapefruit, bergamot
Ingredience : 100% organic coffee