Ethiopia | Guji Region | Sukuto Bona Shati Triple Washed/Honey/Natural

Ethiopia | Guji Region | Suke Quto: Bonassati Trio Washed/Honey/Natural G1 Coffee Flavor Profile

Suke Quto Estate was established by owner Tesfaye Bekele in 2005, starting with just five hectares. Through more than a decade of tireless effort, the estate has not only maintained its quality while gaining recognition, but has also gradually expanded to become a medium-to-large-scale estate of 200 hectares. Located in Suke Quto, Guji, it is commonly referred to as Suke Quto Estate. In recent years, as the estate has reached the legal size to export coffee directly without going through the ECX, the export company established by the owner is Tade GG. Therefore, the coffee industry sometimes refers to coffee produced by this estate by this charming name that might bring a knowing smile to Chinese speakers.

Awards and Recognition

January 2015: Coffee Review 95 points, 5th best coffee of the year

2017: East African Fine Coffee Association Taste of Harvest competition, 3rd place in the international finals

Suke Quto is located in the premium Shakisso area of Guji, approximately 500 kilometers from the capital Addis Ababa. The Guji region is actually situated to the east of Yirgacheffe, but the area adjacent to Yirgacheffe is the Hambela region. To reach Shakisso, one typically doesn't go through Yirgacheffe. Instead, after driving south from the capital for about six hours to reach Yirga Alem town, you take the left fork onto Highway 82 instead of the right road to Yirgacheffe, continuing southeast for about four more hours to finally arrive at Shakisso (N 5°46'21" E38°54'9", elevation approximately 1730m). Suke Quto is located about 12 kilometers southwest of Shakisso town in a straight line. From Shakisso town, you must first go south around a very large gold mining site, which takes about an hour to reach. Historically, the most famous economic activity in the Guji region was gold mining! The main gold mining area, Kibre Mengist, is located near the northeast of Shakisso town. When searching for coffee beans in the area and traversing mountains up and down, there are many opportunities to pass through mining areas or see remains of gold panning in streams. The genuine gold and silver mining industry, in contrast with coffee's "black gold," presents a fascinating comparison between past and present.

Origin Information

Region: Guji

Area: Shakisso

Location: Suke Kebele, Quto Area

Producer: Tesfaye Bekele

Elevation: 1,900 – 2,200 meters

Variety: Ethiopian Heirloom

Annual Rainfall: Approximately 1,800 - 2,000 mm

Processing: Washed, African raised bed drying

Flavor Profiles

🔹 Washed: When ground, releases sweet floral notes and dried apricot aroma. When sipped, distinctive peach, blueberry, and jasmine flavors emerge, accompanied by lemon peel, citrus, bergamot, and vanilla. The texture is solid and full-bodied, with a smooth mouthfeel and a rich, delicate, and lingering finish. As the temperature decreases, the jasmine and honey peach flavors become more prominent, reminiscent of the rich, juicy sweetness of Wakayama peaches.

🔹 Honey Process: When ground, reveals lemon peel and floral notes. When sipped, initial notes of frangipani, lemon, citrus, orange peel, and bergamot are detected, followed by fresh, sweet blueberry and peach. The finish is reminiscent of lemon sandwich cookies. This rare honey processing method from Ethiopia showcases a silky, smooth texture and excellent sweetness - absolutely not to be missed!

🔹 Natural Process: The dry aroma emits strawberry, peach, and sweet floral notes. When sipped, delicate strawberry and peach flavors are first detected, followed by frangipani, sweet orange, and passion fruit. The finish has subtle mango aroma and honey sweetness. The varied sweet fruit flavors and elegant floral notes are quite enticing.

Flavor Notes

Lemon peel and floral notes, frangipani, lemon, citrus, orange peel and bergamot, blueberry and peach, with a lemon sandwich cookie finish.

FrontStreet Coffee Brewing Recommendations:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee. First pour 25g of water for a 25-second bloom. Second pour to 120g, then pause. Wait until the water level in the bed drops to half, then continue pouring slowly until reaching 225g. Extraction time approximately 2:00.

Analysis:

This three-stage brewing method clearly distinguishes the front, middle, and back flavor profiles of the coffee. Because the V60 has many ribs and drains quickly, pausing the water flow helps extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473