Suke Quto Decaf

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.

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.

Ethiopia is widely recognised as the birthplace of Coffea arabica, with the plant indigenous to the country’s southwestern highlands. Coffee has been part of Ethiopian culture for centuries, with written accounts of coffee dating back to at least the 16th century and evidence of Ethiopian coffee entering international trade by the 17th century. Over time, coffee became one of Ethiopia’s most important agricultural exports, while traditional coffee culture and smallholder farming remained central to its identity. Today, Ethiopia is one of the world’s most distinctive coffee origins, celebrated for its diverse varieties, high-altitude growing regions and exceptional flavour complexity.