As the birthplace of coffee, Ethiopia has woven both the bean and the drink into its cultural fabric for centuries. Unlike most coffee-producing nations that export nearly all of their crop, Ethiopians consume roughly half of their annual harvest. While world-famous regions like Yirgacheffe and Sidamo historically stole the spotlight, wild grown coffee in the Guji zone has been integrated into the Oromo people's heritage for generations. However, it wasn't until the early 2000s that Guji gained international recognition as a standalone region. Today, it is celebrated for specialty grade beans which offer vibrant flavours and complex aromatics.

Following a series of devastating forest fires in Guji's Odo Shakisso district, environmental scientist Tesfaye Bekele, who was born into coffee farming, founded Suke Quto Farm. Tesfaye recognised that shade-grown coffee could restore burnt canopies and preserve local biodiversity while creating sustainable livelihoods for surrounding communities. He convinced local farmers to plant coffee seedlings within forested garden plots rather than clearing land for livestock. Today, Suke Quto works alongside hundreds of local coffee growers who produce organic heirloom varieties beneath the natural forest shade.

This decaf offering from Origin Coffee Roasting was decaffeinated using the Swiss Water process, a 100% chemical-free method using only pure water, precise temperature control, and Green Coffee Extract. Swiss Water gently extracts 99.9% of the caffeine while leaving the bean's delicate flavour compounds intact. This careful handling preserves Suke Quto's signature flavour profile, delivering an aromatic decaf with gentle sweetness, and a clean finish.

Origin's notes

"Suke Quto Decaf is a specialty coffee produced by Tesfaye Bekele at Suke Quto in Ethiopia's Guji Zone. Grown at approximately 1,800–2,200 metres above sea level and naturally processed, the coffee is then decaffeinated using the Swiss Water Process, which removes caffeine using water, temperature and time rather than chemical solvents. The natural process preserves the coffee's fruit-forward character, with flavours commonly described as blackberry, chocolate, red fruit and sweet citrus."

• Flavours: Jasmine, orange marmalade, milk chocolate, red apple, brown sugar, apricot
• Body: Silky
• Acidity: Citrus-like
• Roast: Medium
• Brewing: Aeropress, V60, Chemex, espresso & milk-based

Coffee details from Origin

"Suke Quto is located in the Odo Shakisso District of Guji, an area known for high-altitude coffee farms, rich volcanic soils and native shade trees. Tesfaye Bekele established Suke Quto after working in environmental conservation and witnessing devastating wildfires in the region. He developed coffee farming as a way to restore the landscape while creating a sustainable source of income for local communities.

"Today, Suke Quto works with surrounding smallholder farmers and is recognised for its environmentally focused approach to coffee production."

• Country: Ethiopia
• Region: Guji zone, Odo Shakisso District
• Altitude: 1,800 - 2,200m ASL
• Varieties: Kurume, Welicho, Ethiopian Heirloom
• Processing: Natural, Swiss Water decaf
• Owner: Tesfaye Bekele
• Washing station: Suke Quto