Mohammed Aba Nura
Mohammed is part of the Tokuma Farmer Group in Western Ethiopia. This collaboration allows him to pool resources to achieve better quality and greater global exposure for the individual farmers within the group. Mohammed’s lot has notes of peach, mandarin, and white tea.
Mohammed Aba Nura’s journey into coffee farming began in 1998 when he inherited land from his father, making him the third generation of coffee farmers in his family. His family’s farms, established in 1979, are located in the picturesque Omafuntulay Kebele within the Gomma Woreda. His sprawling 34-hectare coffee estate is divided into two sections: the 21-hectare Chawra and the 13-hectare Dumeno.
Beyond his individual endeavors, Mohammed is an active member of the esteemed Tokuma Coffee Farmers. Remarkably, he entered the coffee exporting business just three years ago.
In addition to his passion for coffee, Mohammed finds joy in family gatherings and treasures spending quality time with his five children. His farm also serves as a tranquil haven for memorable picnics with friends and loved ones, offering a peaceful escape from the demands of coffee cultivation.
Mohammed is part of the Tokuma Farmer Group (FC), a collective of farmers in Western Ethiopia who have organized to market their coffees together and share knowledge. This collaboration allows them to pool resources to achieve better quality and greater global exposure for the individual farmers within the group. Although Tokuma FC was recently formed in 2018, many of its producers were previously involved with various cooperatives within the Kata Muduga Union, which serves as an administrative and marketing liaison between member cooperatives and specialty coffee buyers. Notably, this union has managed cooperatives such as Nano Challa, Duromina, Yukro, and Hunda Oli.
What sets Tokuma FC apart from traditional cooperatives is that its members, like Mensur, have the choice and ability to export their own coffee while still utilizing export services, such as those provided by Addis Exporters.
The coffee planted on Mohammed’s farm is of the Metu-Bishari 74110 variety, developed by the Jimma Research Centre. This variety was selected from wild plants in the Metu-Bishari forest in the Illubabor zone of Western Ethiopia. Known for its resistance to coffee berry disease and high yield, it is widely propagated across the country.
Immediately after harvesting, overripe, insect-damaged, and other defective cherries are sorted out, retaining only the ripe red cherries. Processing begins in the evening, shortly after the day’s picking. The coffee cherries are manually pulped with water using a hand-cranked depulper. The wet parchment ferments overnight in a plastic-lined tub.
The following morning, the pulped coffee is washed and shaded from direct sunlight starting at 8:30 AM. In the afternoon, around 2 PM, the washed beans are transferred to raised drying beds. The parchment coffees are then dried on these beds for approximately 14 days, aiming for a moisture content of 10.5% to 11%.
 
100% 74110 coffee beans, provided by Condesa and roasted by us on Gadigal land / Sydney.
Country grade: Grade 1 (Ethiopia) ?
Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box
We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.
1:3
dose:yield
ratio
To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.
1:16.7
beans:water
ratio
To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.
1:14.3
beans:water
ratio
To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water
1:12
beans:water
ratio
To brew as cold brew we recommend using a 1:12 ratio of beans:water
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…
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’
Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.
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