Introducing; Ethiopia – Mohammed Aba Nura. 74110. Washed
Tastes of : Toffee, red apple, honey, caramel.
In the highlands of Omafuntulay, Ethiopia, third-generation coffee farmer Mohammed Aba Nura continues his family’s legacy of coffee cultivation, a tradition that began in 1979. With 35.7 hectares of coffee trees flourishing at over 2000 meters above sea level, Mohammed’s farm lies in one of Ethiopia’s most prized coffee-growing regions. As a dedicated member of the Tokuma Farmer Group, he works collaboratively with local farmers to market their coffee, share knowledge, and pool resources. Through this group, formed in 2018, Mohammed and other experienced farmers leverage partnerships with exporters like Addis Exporter, giving them more control over exports and access to specialty coffee markets.
On his farm, Mohammed grows the Metu-Bishari 74110 variety, a resilient and high-yielding cultivar developed by the Jimma Research Centre. This variety, originating from the wild plants of Ethiopia’s Metu-Bishari forest, is celebrated for its resistance to coffee berry disease.
During harvest, Mohammed is meticulous in his selection process, picking only the ripest cherries. These cherries are then carefully dried on traditional African raised beds for 15-22 days, with each cherry turned multiple times daily to ensure consistent drying. At night, the cherries are covered with nylon mesh and plastic, safeguarding them from moisture and maintaining a stable environment. Once the cherries reach a moisture content of 10.5%, they are packed and stored, ready to deliver a beautifully balanced cup.
Discover our brewing guide here for our favourite preparations.
