Producer : Tesfaye Bekele

Production area : Suke Quto Washing Station, Guji

Country of origin : Ethiopia

Altitude: 1700 masl

Variety: Heirloom

Processing method: Natural

Roast level: Light roast

Flavor : Red Plum, Rose, Candyfloss

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Tesfaye Bekele established Suke Quto in 2005 with five hectares of planted with coffee, all grown under an established forest canopy. The farm now has 221 hectares of coffee, and another 150 small-holding farmers deliver their coffee to the farm for processing. After a bushfire in the area, Tesfaye distributed coffee and shade-tree seeds to the farmers and helped reestablish the natural forest.

特斯法耶·貝克勒（Tesfaye Bekele）於2005年創立了蘇克·庫托（Suke Quto），最初種植了五公頃咖啡，全部生長在成熟的森林樹冠下。如今，該農場擁有221公頃咖啡種植面積，另有150家小農戶將咖啡運送到莊園進行加工。在該地區發生叢林大火後，特斯法耶向農民分發了咖啡和遮蔭樹種子，並幫助重建了該天然林。

Like all organic farmers, Tesfaye spends a lot of time working on and improving his organic mulch. This rich combination of leaf-litter, residue from shade-trees and coffee trees, as well as pulp from the coffee processing, provides the coffee trees with ample nutrients. Tesfaye has spent the last few years establishing his coffee-tree nursery where young plants are brought on from seed until they are ready to be planted out. The process could be described as almost fully circular, from seedlings to trees to pulp and pruning to mulch and back to the trees again.

和所有有機種植的農民一樣，Tesfaye 投入了大量時間改進和改良他的有機覆蓋物。這些覆蓋物富含落葉、遮蔭樹和咖啡樹的殘渣，以及咖啡加工過程中產生的果肉，為咖啡樹提供了充足的養分。過去幾年，Tesfaye 一直在建立他的咖啡樹苗圃，在那裡，幼苗從播種到成熟，直到可以移植。這個過程幾乎可以稱之為一個完整的循環，從幼苗到樹苗，再到果肉、修剪、覆蓋，最後再回到樹苗。

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