From the volcanic highlands of Guji comes this exceptional natural process coffee from Tesfaye Bekele, one of the pioneers who put Guji specialty coffee on the map. After devastating bushfires destroyed thousands of forest acres in the late 1990s, Tesfaye proposed replanting with coffee trees. When locals rejected the idea, he resigned from his government job and became a coffee farmer to prove it could work. Today, farms across Guji are inspired by Suke Quto.

Grown at 1,800–2,200 meters, this natural process lot features native Kurume and Welicho varieties dried for 9–15 days on raised African beds. The result is a vibrant cup with jasmine florals, peach cobbler richness, and blackberry depth.