Deep in the hills of the Guji region of Ethiopia, a farm and mill project is shaking things up. Suke Quto Farm stretches over the highlands and valleys of the Odo Shakisso woreda. The volcanic soil found on the farm is very fertile—Tesfaye Bekele keeps the soil in shape by organic recycling through litterfall, root residue from coffee, and shade trees. Tesfaye has a background in environmental preservation and began his career in coffee to continue that work. All coffees produced by Tesfaye are grown organically and sustainably. Not only does Tesfaye grow with the goal of environmentally friendly coffee in mind, but he also places high importance on the economic growth of the surrounding community. In other words, the sustainability also extends into the livelihoods of those involved with coffee production. Tesfaye initiated a community project that aims to renew local schools. With a handful of dedicated coffee roasters, Tesfaye built a new school building in the neighboring village of Kurume. There really is no match for the complexity and sweetness that coffees from Ethiopia can have, and it’s truly incredible that the birthplace of coffee continues to make some of the best coffees in the world. Coffees from Suke Quto continue to stun us every year and remind us how amazing coffee from Ethiopia can be. This year, we taste a very bright acidity with floral and citrus notes rounded out by a honey-like sweetness. For how intricate this coffee is, it is super easy to drink due to its tea-like body. We hope you enjoy it as much as we do.