Ethiopia Suke Werkata Anaerobic Natural

Ethiopia Suke Werekata is one of those coffees that immediately stands out for its incredible sweetness and juicy fruit character. Notes of ripe plum and cherry lead the way, followed by a distinct bubble gum sweetness that makes every sip fun and memorable. Despite its extended anaerobic fermentation, this coffee avoids the heavy, boozy, or overly funky flavors that can sometimes dominate experimental coffees. Instead, it's vibrant, layered, and surprisingly balanced, with the kind of clarity that really shines as a pour-over. This coffee comes from Suke Werekata, a remote village in the Uraga district of Ethiopia's famous Guji Zone. Grown at elevations reaching 2,300 meters, the coffee is produced by smallholder farmers who cultivate a mix of traditional Ethiopian landraces and improved varieties. The area's cool climate, high elevation, and established coffee-growing traditions have made Uraga a source of some of Ethiopia's most exciting fruit-forward coffees. Local farmers handpick ripe cherries and deliver them to the Suke Werekata Washing Station, where Tracon oversees processing and quality control. For this anaerobic natural lot, the whole cherries undergo 72 hours of fermentation in an oxygen-restricted environment before being spread on raised beds to dry. This technique helps build sweetness and develop intense fruit aromatics while retaining the coffee's natural character. The result is a delicious balance of traditional Ethiopian fruit flavors and modern processing: juicy, sweet, complex, and remarkably easy to enjoy. We especially love this coffee as a light roast pour-over, where its bright fruit notes and candy-like sweetness really come to life.