Brooklyn residents can order directly at firstname.lastname@example.org to schedule FREE pick-up at the Fort Greene Farmer's Market on Sat Sep 17
Ulster County residents can order directly at email@example.com to schedule FREE pick-up or delivery
Shipping: (1 box $5) (2-6 boxes $7) (7 or more $10)
Tesfaye Bekele put Guji specialty coffee on the map, starting his journey working in Natural Resource and Environmental Protection for the Ethiopian government. From 1997 to 1999 Guji was terrorized by bushfires that destroyed 5000 forest acres, and Tesfaye had the grand responsibility to rebuild the Guji zone.
After the fires, locals returned looking to change the land into agricultural fields. Tesfaye wished to restore the forests and also add coffee trees to enhance diversity. He distributed coffee seedlings amongst the community but many rejected the idea when they found out coffee cherries would not yield for three years.
Disappointed by the lack of faith among his community, Tesfaye reserved a piece of land. Upon this small plot, he started a coffee seedling nursery with government money. Tesfaye wanted to prove that his idea to preserve Guji’s forest was the best alternative for the Guji people.
He could not find eager people to help manage the farm, so he resigned from his job and became a coffee farmer. After his first harvest, the community that first rejected the idea, returned to Tesfaye, asking for coffee seedlings. "I am very proud of this idea because all the farms you see today in Guji are inspired by the Suke Quto Farm.”
Today Tesfaye works together with 171 producers at the Suke Quto Washing and Drying Station and owns over 200 hectares of farmland in the Guji highlands. Coptic Light is proud to offer you coffee from the beautiful Suke Quto, the inspiration of Guji specialty coffee. The coffee has juicy notes of yellow peach with the tart sweetness of raspberry jam and honey. Please enjoy!
Country, Region: Ethiopia, Guji, Odo Shakisso
Producer and founder: Tesfaya Bekele
Processing: Shade grown in red volcanic soil, wet fermentation 35-48 hours, dried on raised beds 9-15 days