If you follow the trails of coffee trees along with human history, you will find them all in Ethiopia. The origins of both the Panama geisha variety, which records the highest auction price every year, and Yemen coffee, which is recognized for its genetic rarity as the first commercial cultivation of coffee, originated in Ethiopia. Of course, the unforgettable aroma and sweetness are also the main reasons why Ethiopian coffee is loved. I think most of you who are reading this probably have a cup of Ethiopian coffee that comes to mind.
Suke Quto is a 'Natural Coffee', the most classic method of coffee processing. It is the most 'natural' way to dry whole coffee cherries and peel off the pulp, then break the hard inner hull and take out the coffee seeds. While the cherries are dried in the sun and wind for a long time, the sweetness of the pulp is naturally absorbed into the coffee seeds.
Coffee with a fancy processing method is the trend, but the classic charm never fades. I liked the complex floral scent of this coffee the most, but the warm lilac scent was especially impressive. And the subtle strawberry scent and the scent of ripe plums had a long lingering aftertaste with a comfortable acidity, so I could recognize that it was a good quality natural coffee. At the end of the year, the Bean Brothers team picks the coffee that impressed them that year. I think this Suke Quto will be one of them.