Ethiopia Mohammed Abu Nura: Sample Coffee Roasters

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.

Body Acidity

Roasted for espresso / milk coffees

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.

Sourcing and ingredients

100% Gibirinna 74110 coffee beans, roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

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

Brewing this coffee

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.

g dose

g yield

View the how to brew espresso (single origin) guide.

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.

g beans

g water

View full recipes and videos in our brewguides

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

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Jabanto
Country: Ethiopia
Region: Gomma District, Jimma
Altitude: 2000-2100m above sea level
Varietals: Gibirinna 74110
Process: Natural
Body
Acidity
Tasting notes: Berries, chocolate, and fruit cake.
Roast style: Espresso

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.