Our latest Ethiopian coffee is the return of this 'single farmer lot' from Mohammend Abu Nura. Most Ethiopian coffees are community coffees sold into a wet-mill and combined together. Our latest Ethiopian coffee is the return of this 'single farmer lot' from Mohammend Abu Nura. Most Ethiopian coffees are community coffees sold into a wet-mill and combined together. The importer Osito coffee have been working with the Tokuma group, of which Mohammed is a member, for some time and during their selection process kept the top-lot’s separate.

Mohammed's 35.7 hectare farm is located in the Omafuntulay Kebele of Jimma in the Agaro region. His coffees come from a staggering 2,000-2,100 masl and are dried on raised beds for roughly 20 days. We are very pleased to be able to share Mohammed's sweet and fruity tasting naturally processed coffee with you once again.

Mohammed grows one particular Ethiopian variety, Gibirinna 74110. This originated from the Metu Bishari selections made in the forest of the same name in the Illubabor Zone by the Jimma Agricultural Research Center (JARC) in 1974. The selections were made for their resistance to Coffee Berry Disease, and now they are some of the most propagated varieties in Ethiopia.