Mensur Abahika – Ethiopia – Washed

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for order above 40€ for Spain (mainland), Mallorca & Portugal
• For orders below 40€, shipping cost is 4€.
• Shipping of coffee to the Canary Islands, Ibiza, Menorca y Formentera is 10€. For all other products shipping will be automatically calculated in checkout.
• We will not ship at all to Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.

• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/7 days, M-F.
• Delivery to Portugal in 3/7 days, M-F.
• Delivery to the Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.

Europe

• Free shipping for orders over 99€ including coffee and some accessories.
• Free shipping for orders over 99€ including coffee and some accessories.

• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.

• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.

Advances in Traceability and Improvement of Conditions in Jimma, Ethiopia

This lot represents a significant milestone for the traceability and improvement of conditions for small farmers in Jimma, Ethiopia. Traditionally, coffees from this region were identified only by the generic name of the area or washing station. Today, we are proud to name this coffee in honor of Mensur Abahika, the person directly responsible for its cultivation.

Leadership and Collaboration in the Tokuma Group

Mensur Abahika leads the Tokuma Group, a small union of farmers in Jimma dedicated to sharing knowledge, advancements, and processing techniques. This collaboration allows farmers to improve their agricultural practices and optimize the quality of their harvests. The pooling of resources has enabled the Tokuma Group to establish its own washing station, which is a significant advancement in a region where natural processing has been the norm.

Benefits of the Union and the Own Washing Station

The creation of their own washing station not only allows the Tokuma Group to better control the production process but also facilitates direct negotiation with buyers. This ability to negotiate directly translates into greater traceability and quality of the coffee produced, which in turn enhances the reputation and value of their product in the international market.

Impact on the Quality of Life of Farmers

The ability to negotiate directly with buyers has had a positive impact on the quality of life of the farmers and their families. This improvement is reflected in higher incomes and more stable and secure living conditions. The traceability of the coffee not only ensures that consumers know exactly where their coffee comes from but also guarantees that farmers receive a fair price for their work and effort.

Conclusion

The success of the Tokuma Group and its ability to improve traceability and the quality of life of its members is an inspiring example of what can be achieved through collaboration and innovation. The story of Mensur Abahika and the Tokuma Group highlights the importance of recognizing and supporting small farmers, who are the backbone of coffee production in Ethiopia. This lot not only represents high-quality coffee but also a significant step towards a more just and sustainable future for the farmers of Jimma.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

• 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
• 10 IneffablePoints for every €1 spent in regular coffee orders.
• 1 IneffablePoints for every €1 spent on accessories orders.

How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

• 2,000 IneffablePoints = €10 discount on your order.
• Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
• You can discount up to 50% of the total amount of your order by using IneffablePoints.
• The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
• IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website. You can check your IneffablePoints balance at any time by accessing your customer account here: https://ineffablecoffee.com/en/my-account/

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2
• Weight: 18gr
• Yield: 36gr
• Time: 26-31s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)