Mensur Abahika
(Espresso Roast)This natural process is grown in the Agaro subregion at high altitudes, ensuring depth of flavour. It has notes of berries, chocolate, and fruit cake.
Mensur Abahika was the first single producer from whom Osito purchased coffee in Ethiopia, five harvests ago. Mensur is a key member of the Tokuma Farmer Group, a collective of farmers in Western Ethiopia who have organized to market and export their coffees together, sharing knowledge that helps each member improve quality. Over the past five years, we have seen a year-over-year improvement in both quality and consistency within this group. Additionally, the Tokuma farmers have enhanced their ability to deliver coffees to port in a timely manner. Mensur’s contributions are crucial to the success of both the Tokuma group and Osito’s work with single producers in Western Ethiopia.
Historically, Jimma has been known for very low-quality naturally processed coffees. However, in 2009, Technoserve, an international nonprofit focused on implementing business solutions to poverty, began working with cooperatives in the area to teach them how to wash their coffees and produce specialty-quality coffee. Over the past decade, the region has gained a reputation as one of Ethiopia’s top quality-producing areas. Recently, specialty-minded producers in Jimma have begun to focus on high-quality naturals. Moreover, with the recent relaxation of restrictions on who can market and export coffee directly to importers, small to medium-sized single producers have gained the opportunity to market their coffees. It’s an exciting time for these coffees, and we are honored to be among the first to purchase them over the past five years.
 
100% 74110 coffee beans, provided by Osito and roasted by us on Gadigal land / Sydney.
Country grade: Grade 1 (Ethiopia) ?
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
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.
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.
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
1:12
beans:water
ratio
To brew as cold brew we recommend using a 1:12 ratio of beans:water
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…
Region in the southwest that traditionally only produced commodity grade coffee. With increased exposure and education the truly great potential of this area is beginning to be realised. Can also be referred to as ‘Jimmah’, ‘Jimma’, and ‘Djimmah’
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.
Discover a new single origin coffee from Sample every 1-5 weeks with no delivery fees.
No up-front purchase, and you can pause, cancel, or change plans at any time.
Flavours of candied lemon, white peach, bergamot
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