Vivid notes of berry jam, black cherry, and apricot, complemented by a complex finish of dark cocoa and vanilla, all wrapped in a rich, full-bodied mouthfeel.
The Tokuma Group Blend brings together lots from four members of this Agaro-based collective: Mensur Abahika, Nesru Aba Nura, Mohammed Aba Nura, and Biya Faris. Each farmer manages cultivation and processing on their own land, with coffees dried slowly on raised beds for around three weeks. The result is a cup of sweetness, clarity, and expressive fruit character.
The JARC 74110 and 74112 varietals featured in this blend were developed by Ethiopia's Jimma Agricultural Research Centre, which has spent decades selecting cultivars for disease resistance, yield stability, and cup quality. Both selections emerged from the centre's work in the forests of southwestern Ethiopia, where wild coffee genetics offer a vast pool of diversity. For farmers, they provide resilience against coffee berry disease and leaf rust; for drinkers, they tend toward a clean, floral sweetness with bright acidity - qualities that shine in this naturally processed lot.
Natural processing has deep roots in Ethiopia, born partly from necessity in regions where water access is limited. In Jimma, the method has evolved from a practical solution into a deliberate quality choice. By drying the whole cherry on raised beds, producers allow the fruit's sugars to influence the seed during an extended contact period, often yielding heavier body, pronounced berry notes, and a winey complexity. The slow, careful drying practiced by Tokuma's farmers (typically around three weeks) helps avoid the ferment faults that can plague rushed naturals, resulting in a cup that's both expressive and refined.
- Country: Ethiopia
- Region: Oromia
- Zone: Jimma
- Woreda: Gomma
- Collective: Tokuma Farmer Group
- Varietals: JARC 74110 & JARC 74112
- Processing: Natural
- Producers: Mensur Abahika, Mohammad Aba Nura, Nesru Aba Nura & Biya Faris
- Altitude: 1,950 - 2,150 m.a.s.l.
Tokuma Farming Group: Transforming the Ethiopian Coffee Industry
The Tokuma group began as a circle of smallholder farmers who came together informally to share agronomy practices and support each other in marketing their coffee. Today, they've grown into a formal collective united by quality, transparency, and full farm-level traceability - something that was nearly impossible when most Ethiopian coffee passed through the Ethiopian Commodities Exchange (ECX), a system that obscured individual producer identity.
Regulatory changes have since allowed more farmers to obtain export licences and sell directly, and Tokuma's members have seized the opportunity. By managing every stage of cultivation and processing on their own land, they can showcase the distinct character of their coffees while securing fairer returns for their work.
Osito Coffee has partnered with Tokuma for more than six years, watching it evolve from a tight-knit group of friends into a leading force in Jimma specialty coffee. What started with a single producer, Mensur Abahika, now spans six members (as of the 2023/24 season) - a trajectory that aligns with Osito's philosophy of deepening relationships rather than expanding broadly.