Ethiopia
Mohammed Abu Nura
(Espresso Roast)

Natural process coffee hailing from Mohammed Abu Nura, a single lot farmer. It has flavours of berries, chocolate, and fruit cake.

Natural process Gibirinna 74110

Flavour: berries, chocolate, and fruit cake.

Body: Acidity:

Roast: espresso (black + milk drinks)

This natural Ethiopian coffee is a ‘single farmer lot’ from Mohammed Abu Nura. As most Ethiopian coffees are community coffees sold into a wet-mill and blended together, receiving such singular traceability is a rare occurrence. The importer Osito Coffee have been working with the Tokuma group, of which Mohammed has been a member, for a long time.

Located in the Omafuntulay Kebele of Jimma in the Agaro region, Mohammed’s 35.7 hectare farm reaches a staggering 2,000-2,100 masl. His coffees are dried on raised beds for roughly 20 days.

Mohammed farms the Ethiopian variety, Gibirinna 74110. This came from the Metu Bishari selections made in the forest of the same name in the Illubabor Zone by the Jimma Agricultural Research Center (JARC), back in 1974. The selections were made for their resistance to Coffee Berry Disease, and now they are some of the most popular varieties for propagation in the country.

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

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Our packaging

Producer: Jabanto
Country: Ethiopia
Region: Gomma District, Jimma
Altitude: 2000-2100m above sea level
Variety: Gibirinna 74110
Process: natural
Body
Acidity
Tasting notes: Berries, chocolate, and fruit cake.
Roast style: Espresso (black + milk drinks)

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…

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.