For 10 years, we have been taking practical action to protect and develop forests through our Forest Coffees® brand

Forest Coffees® are ultra-high-quality coffees grown in well-preserved environments. Our trademark recognizes the know-how of local farmers and their in-depth knowledge of coffee agroforestry techniques. It illustrates the model’s environmental, social and economic merits.

Agroforestry allows farmers to diversify their income: agricultural production, timber and firewood, fodder, fruit, honey, etc. And thus reduce the vulnerability of the producer with less dependence on a single crop. The impact on biodiversity and soil quality is also considerable.

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The most traditional method, where the cherry remains whole throughout the drying process. Prolonged contact between the cherry and the bean produces full-bodied coffees. During this type of drying, microbial and enzymatic degradation of the cherry compounds takes place.

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The industry is segmented according to the different stages of production: growers, collectors and exporters. The growers deliver their cherries to collectors (akrabi), who own the necessary washing and drying stations to process cherries and parchment. Each collector is licenced to operate in a specific woreda (district). Growers also dry some cherries for sale to collectors of husks (djenfel), to create grade 4 and 5 natural lots. Some have their own stations and process their own cherries; these are generally farmers owning more than 35 hectares of land.&nbsp;
The collectors then deliver their lots to the ECX (Ethiopian Commodity Exchange) auction market, or directly to exporters under a vertical integration contract. Each grower, collector and exporter must have its own licence. It is possible for one person to own all licences.&nbsp;
Foreigners are not entitled to apply for a licence, but are authorised to operate as agents (Commercial Representative Office, or CRO). Those with investor status can own a plantation of at least 150 hectares and export their own production.&nbsp;

<ul>
<li>Station de lavage de Tatmara</li>
<li>Gestion de la canopée (Jimma, Kaffa)</li>
</ul>

Ethiopia is Arabica’s country of origin. It offers a rich mix of terroirs, biodiversity and practices that are unlike any other in the world of coffee. The high-altitude rainforests in the south-western region of present-day Ethiopia are where Arabica coffee originated from. Farmers still use these forests to grow coffee, in more or less complex agroforestry systems.&nbsp;
The Kaffa and Yayu biosphere reserves are now protected by UNESCO. Thousands of unidentified varieties grow there. 150 have been identified, and 35 are distributed by the Jimma Research Centre (JRC). They serve as a reservoir, a bit like a savings account, from which both JRC researchers and growers can draw to manage diseases such as rust or adapt to new growing altitudes and climate change. Wild coffee trees grow in nature at altitudes of 500 to 2,400 metres.&nbsp;
Local farmers have used their in-depth knowledge of the forests to develop original, resilient farming systems. The Jimma-Limmu-Gera, Nekemte and Kaffa appellation areas in the south-west and the Guji and West Arsi appellation areas to the south are dominated by a semi-forest system. In southern (Yirgacheffe, Sidama) and eastern (Harrar) Ethiopia, there are mostly orchards (gardens), with varying degrees of agroforestry adoption. Coffee is grown mainly in the highlands in southern and south-western Ethiopia, at altitudes ranging from 1,500 to 2,400 metres. Harvesting often coincides with the dry season, which means that all the coffees we supply can be sun-dried on tables.

Customer services (data collection, marketing tools, quality control, training), operating costs (tax, salaries, rent, service charges) and net margin.

Financing our subsidiaries in producer countries. These enable us to support producers in adopting more resilient agricultural practices and to set up social and environmental projects.

Insurance and transport from the production areas to the port of Le Havre, as well as coffee storage and financing costs.

Costs linked to the purchase of coffee, which remunerate all the players involved, from the producer to the exporter.

For coffees purchased at fixed prices, only storage and financing costs and the €/$ exchange rate will affect the price of coffee from one quarter to the next within the same crop.

For coffees bought at a differential price, the price fluctuates according to market trends, storage and financing costs and the €/$ exchange rate.

Well-known for its natural biodiversity and Arabica coffee, Kaffa has been designated a biosphere reserve by UNESCO. Tropical forests cover most of Kaffa. It is said that the Kaffa people of south-west Ethiopia were the first to cultivate coffee. The administrative town is known as Bonga.&nbsp;
The best-known varieties, originally from Kaffa, are Geisha and Wush wush. A little anecdote: the village of Buni (Decha district of Kaffa) is said to have given rise to the Amharic word Buna or Arabic Bun, meaning coffee. This region is famous for its spices (pepper, maniguette, etc.) and honey. A product which, like coffee, is closely associated with high-altitude tropical forests.

Kaffa is the birthplace of coffee. It is a remarkable forest area that is home to a UNESCO Biosphere Reserve with wild coffee trees and high biodiversity. Forests cover half of the area. Well-known varieties from Kaffa are Geisha and Wush Wush. In the Ethiopian highlands, in the Bonga Forest, the arrival of the rainy season determines the year's crops and the lives of the people who cultivate them.&nbsp;&nbsp;

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Ethiopia - Kaffa - Bonga Forest - Grade 3 - Natural

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Ethiopia - Kaffa - Bonga Forest - Grade 3 - Natural

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Our soils can't take it anymore.