Ethiopia Guji Highland Shakisso G1 | Sukkuto Estate Bonasatti Trio Natural Process

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Ethiopia Guji Premium Shakiso Zone G1 | Sukuto Estate Bonassati Trio Natural Sun-Dried Flavor?

Sukuto Estate was established by owner Tesfaye Bekele in 2005. Starting from just five hectares, through more than a decade of tireless effort, it has not only maintained quality and gradually gained fame, but the estate has also expanded to a considerable scale of two hundred hectares. Located in Sukuto, Guji, it is commonly known as Sukuto Estate. In recent years, as the estate area has reached the legal scale to export coffee independently without going through the ECX, the export company established by the owner is Tade GG. Therefore, the coffee world sometimes uses this charming name that might bring a knowing smile to Chinese speakers when referring to coffee produced by this estate.

Sukuto Estate is located in the premium Shakiso zone of Guji, more than 500 kilometers from the capital Addis Ababa. The Guji zone is actually located on the eastern side of Yirgacheffe, but the part adjacent to Yirgacheffe is the Hambela zone. To travel to Shakiso, one generally does not go through Yirgacheffe, but travels south from the capital for about six hours to reach Yirga Aleam town, then takes the No. 82 highway to the left instead of turning right toward the Yirgacheffe zone, continuing southeast for about another four hours to finally reach Shakiso (N 5°46'21" E38°54'9", altitude approximately 1730m).

Sukuto is located approximately 12 kilometers in a straight line southwest of Shakiso town. From Shakiso town, one must first go south around a very large gold mine site, taking about an hour to arrive. Historically, the most famous economic activity in the Guji zone has been gold mining! Moreover, the main gold mining area, Kibre Mengist, is located near the northeast of Shakiso town. While searching for coffee beans in the area, traveling up and down through the mountains, there are many opportunities to pass through mining areas or traces of gold panning in streams. The real gold and silver mining industry presents an interesting contrast with coffee, today's "black gold." Buna means coffee in Ethiopia, and Sadi means three in Oromifa. Together, they form "coffee trio," which unmistakably refers to the three coffee processing methods: washed, natural, and honey processed.

We are very familiar with both washed and natural Ethiopian beans, but the eagerly anticipated honey process is only possible to implement under a single farm system. To put it bluntly, the ECX only has classifications and grading for washed and natural processes. If honey-processed coffee were sent to the ECX, in Ethiopia's vast coffee industry supply chain and perhaps somewhat bureaucratic system, it might not even be clear which category it should be classified under.

Flavor Profile

The dry aroma exudes strawberry, peach, and sweet floral notes. When sipped, the entry presents delicate strawberry and peach flavors, followed by emerging jasmine, orange, and passionfruit. The finish is a subtle mango aroma with honey sweetness. The varied sweet fruit flavors and elegant floral notes are quite enticing.

FrontStreet Coffee Recommended Brewing Method

• Dripper: Hario V60
• Water Temperature: 90°C
• Grind Size: Fuji Royal grinder setting 3.5
• Brewing Method: Water-to-coffee ratio 1:15, using 15g coffee grounds. First pour 25g of water for a 25-second bloom. Second pour up to 120g, then pause. Wait until the water level in the bed drops to half before continuing to pour. Slowly pour until reaching 225g total. Extraction time approximately 2:00.

Analysis

Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains relatively quickly, pausing during pouring can extend the extraction time.

Flavor

Nuts, toast aroma, apricot, caramel, cane sugar sweetness, maple syrup sweetness, solid body, cocoa, chocolate aftertaste.

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