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Jimma, Oromia Region
Located in the southwestern highlands of Ethiopia, Jimma is a lesser-known but promising coffee region. While it may not enjoy the same prestige as some of Ethiopia's more well known areas, Jimma offers unique qualities and a rich tradition of coffee cultivation that is gaining recognition.
Most farmers work on small plots, often less than five hectares, and tend to their coffee as part of diversified coffee gardens, where coffee grows harmoniously alongside food crops. These small-scale operations are typically organic by default, with little to no use of fertilisers or pesticides. Manual labour remains the backbone of production, with tasks from cultivation to harvesting being done by hand.
Mohammed Aba Nura
For the past four harvests, the coffees produced by Mohammed Aba Nura have stood out. Over the years Osito had consistently sampled Mohammed's exceptional lots, but it wasn’t until recently that they had the resources to invest directly in his coffees.
Increased demand has allowed them to deepen their relationship with the Tokuma Group and strengthen the commitment to these producers. Mohammed's farm, a sprawling 35.7 hectares, is located in the Omafuntulay Kebele of Jimma, at elevations of 2,000-2,100 metres above sea level.
The coffee cherries from Mohammed’s farm primarily consist of the Gibirinna 74110 and Serto 74112 varieties. These are the result of the Metu Bishari selections, originally developed in the Illubabor Zone by JARC in 1974. Chosen for their resistance to Coffee Berry Disease, these varieties have become widely cultivated throughout Ethiopia.
Processing
Given the small size of most farms, families often handle the harvesting themselves. The cherries are handpicked, ensuring that only the ripest cherries make their way to the collection centres or washing stations. Once at the washing station, the cherries undergo rigorous sorting to weed out any defects or underripe fruit.
At Mohammed’s farm, the cherries are dried on elevated beds at an altitude of 2,173 metres. The drying process takes between 15 to 20 days, with the cherries spread out in thin layers to guarantee even exposure. Frequent turning ensures that the drying process is both thorough and consistent, producing coffees that are vibrant, clean, and full of character.
Unlike many naturally processed coffees, which can develop overly fermented or boozy notes, these coffees maintain a high degree of clarity and elegance. They exhibit delicate floral aromas and bright acidity, with the natural processing taking a backseat to the inherent qualities of the Ethiopian terroir. As many say, "Ethiopia shines first, the natural process is simply the accompaniment."