Ethiopia Mohammed Aba Nura

Coffee Story

Mohammed Aba Nura manages his 35.7-hectare farm in Omafuntulay Kebele, Jimma zone, where he cultivates exceptional coffees. Over the past four harvests, his lots have consistently stood out, bringing us to the decision to invest directly in his farm and therefore buy his whole production two years in a row.

Mohammed blends traditional practices with agronomic expertise, aiming to grow both his farm as well as the surrounding community.

Region & Farm

Region

Jimma zone, Oromia Region

Region lies within Southwestern Ethiopian highlands at altitudes of 2000–2100 masl. The Jimma zone is shaped by mainly by smallholder farmers whose knowledge is passed down through generations, maintaining traditional cultivation practices.

Farm

Mohammed's farm is a large-scale project managed with care and dedication. He cultivates mainly Gibirinna 74110 and Serto 74112 varieties, developed by JARC in 1974 for their resistance to Coffee Berry Disease. The farm focuses on sustainability, selective harvesting, and long-term community development.

Processing & Flavor

Gibirinna 74110 & Serto 74112 varieties
Selective handpicking at peak ripeness followed with drying on raised beds at 2173 masl.
Drying usually takes between 15 to 20 days, with cherries turning frequently to achieve maximum consistency.
The Result is clean, elegant and floral profile.

The Taste Idea

"Mohammed's fresh harvest certainly didn't hold back with its intense floral and stone fruits attributes and that's exactly what we focused on while roasting it.
Our description would mostly match with nectarines with its slightly higher acidity, hints of forest fruits, florals reminiscent of oolong tea and sweetness such as Lotus biscuits. Clean and complex perfectly represents Mohammed as well as Jimma zone."

Jan Jim Huza - Head Roaster.

Details

Why You'll Love It

• Floral, clean and elegant.
• A unique chance to taste specialty coffee from Jimma.
• Perfect for espresso – aromatic, complex and bright.