Ethiopia

Mohammed Aba Nura

Washed process 74110

Flavour: peach, mandarin, 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.

Processing

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%.

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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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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 and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

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Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 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

Try our custom brewing recipes

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

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

• Dose: 20g ground coffee
• Yield: 60g espresso
• Total brew time: ~24-28 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 (single origin)
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

Producer

Mohammed Aba Nura

Farm/Coop

Tokuma Farmer Group

Country

Ethiopia

Region

Omafuntalay, Gomma, Jimma, Oromia

Altitude

2000-2100m above sea level

Variety

74110

Process

washed

Harvested

November 2023

Country grade

Grade 1 (Ethiopia)

Importer

Condesa

Body

Acidity

Tasting notes

Peach, mandarin, white tea

Roast style

Omni (filter + espresso)