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.
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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.
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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.
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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.
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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.
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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
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Our packaging