Ethiopia Nesru Aba Nura Natural

Nesru Aba Nura follows Haro Beddame as Huck’s second natural Ethiopia this year, and we’re excited to showcase her coffee for the first time!

Huckleberry’s Ethiopian coffee sourcing has traditionally focused on the country’s southern growing regions, including Yirgacheffe, Sidama, and Guji. We love those coffees, but over the past few years, we’ve started to focus more on the west, thanks to Mike Mammo, Addis Exporter, and Osito Coffee. We’ve featured washed coffees from Mike’s Telila washing station in our single origin lineup for several years now, and this is the second season we’re roasting naturals from the upstart Tokuma Group.

This year we had the pleasure of traveling to the west with Mike, to get a better understanding of where our coffee comes from, and to meet some of the folks behind it. Southern Ethiopia is a land of tiny producers, and most of our coffees are the fruits of hundreds, if not thousands of small farms, processed collectively by private stations or cooperatives. In contrast, farms in the Agaro area of Jimma can be quite a bit bigger, with an increasing number of farmers processing and exporting their own coffees.

Tokuma is a group of medium- to large-size farmers in Agaro who process their coffee separately, but band together to market their coffee, organize trainings, and improve their collective coffee. Many of the farmers are relatively new to processing their own coffee, so the quality keeps on improving. And while last year, we roasted the coffee for our Phantom Limb and Sound and Vision blends, this year we wanted to seek out a coffee to highlight on its own.

Enter Nesru Aba Nura. She and her husband Mensur Aba Hika are a power couple within the Tokuma Group, each owning separate farms sitting at or near 2000 meters above sea level. We had the pleasure of spending a half day with Nesru and Mensur on our visit, and when it came time to selecting coffees, both produced lovely naturals this season. Ultimately, by the time coffees arrived in the US, we settled on Nesru for its deep sweetness, but Mensur’s coffee is currently a key component of our Phantom Limb blend!

In our experience, naturals from the West lean into rounder sweetness, cooked fruit, and subtle spice, as opposed to the brighter, more floral coffees from Yirgacheffe and the greater Ethiopian South. Nesru’s coffee is a lovely example of this round, sweet, and fruity profile, with notes of strawberry rhubarb pie, red grape, fruit leather, and spice cake. Super tasty coffee, and a lovely first harvest for Nesru at Huck!

*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. *** 

Pictured: Nesru Aba Nura and her husband, Mensur Aba Hika