Ethiopia
Mensur Abahika
(Espresso Roast)

This natural process is grown in the Agaro subregion at high altitudes, ensuring depth of flavour. It has notes of berries, chocolate, and fruit cake.

Natural process 74110

Flavour: berries, chocolate, and fruit cake

Body: Acidity:

Roast: espresso (black + milk drinks)

Mensur Abahika was the first single producer from whom Osito purchased coffee in Ethiopia, five harvests ago. Mensur is a key member of the Tokuma Farmer Group, a collective of farmers in Western Ethiopia who have organized to market and export their coffees together, sharing knowledge that helps each member improve quality. Over the past five years, we have seen a year-over-year improvement in both quality and consistency within this group. Additionally, the Tokuma farmers have enhanced their ability to deliver coffees to port in a timely manner. Mensur’s contributions are crucial to the success of both the Tokuma group and Osito’s work with single producers in Western Ethiopia.

Historically, Jimma has been known for very low-quality naturally processed coffees. However, in 2009, Technoserve, an international nonprofit focused on implementing business solutions to poverty, began working with cooperatives in the area to teach them how to wash their coffees and produce specialty-quality coffee. Over the past decade, the region has gained a reputation as one of Ethiopia’s top quality-producing areas. Recently, specialty-minded producers in Jimma have begun to focus on high-quality naturals. Moreover, with the recent relaxation of restrictions on who can market and export coffee directly to importers, small to medium-sized single producers have gained the opportunity to market their coffees. It’s an exciting time for these coffees, and we are honored to be among the first to purchase them over the past five years.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso (best enjoyed black)

Roast style: espresso. We normally roast all our single origins omni, but there are some exceptions—this coffee is one of them! The roast profile leans to the darker side of the spectrum, but is still considered lighter when compared to other espresso roasts in the market.

Designed for espresso brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 10–42 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Recommended ratio: 1:2 to 1:2.2 in ~26-32 seconds

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For our espresso roasts, we recommend a coffee:yield ratio of 1:2 or 1:2.2:

Dose: 22g ground coffee
Yield: 46–48g espresso
Total brew time: ~26-32 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (espresso roast blends and single origins)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Mensur Abahika Jemal
Country: Ethiopia
Region: Jimma
Altitude: 2000m above sea level
Variety: 74110
Process: natural
Harvested: November 2023
Country grade: Grade 1 (Ethiopia)
Importer: Osito
Body
Acidity
Tasting notes: Berries, chocolate, and fruit cake
Roast style: Espresso (black + milk drinks)

Variety

74110 variety

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Jimma region of Ethiopia

Region in the southwest that traditionally only produced commodity grade coffee. With increased exposure and education the truly great potential of this area is beginning to be realised. Can also be referred to as ‘Jimmah’, ‘Jimma’, and ‘Djimmah’

Farm processes

Natural process

This technique leaves some flesh on the coffee cherry during processing and drying. This results in flavours which may show jammy fruit and a little winey-ness.