This year, we offer you three blends with high added value for your Christmas coffees. Beyond three cup profiles adapted to espresso and filter, offer your customers coffees that make a difference.
→ Each of these blends is packed in half denim bag, for greater operator comfort.

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.

Fresh Coffee Clean Ocean: Our brand that guarantees you sustainable coffees whose sailing transport is 90% carbon-free.

Fruity (Pomme, Cherry), Sweet (Caramel, Milk chocolate, Hazelnut)

The Forest Coffee brand aims to promote these quality coffees while ensuring the sustainability of a remarkable natural environment that is increasingly under threat in Ethiopia.

The cooperative is committed to preserving this dense, ancient forest of endemic trees

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.

The cherries are pulped and then fermented in water. Microbial activity breaks down the mucilage. After fermentation, they are washed in water to remove the remaining mucilage. The coffee is separated when it has a moisture content of 11%.

Nekemte is a town in the Wallaga region of western Ethiopia, which gives its name to this coffee appellation. This region, close to the border with Sudan, is characterised by a rich environment in which coffee has been grown for several centuries. Coffee was first consumed within the family circle, then external demand in the late XIX and early XX centuries played a part in the boom of coffee growing in this region. Known as Nekemte in the Oromo language, and Lekempti in Amharic (the national language of Ethiopia), it is a simple coffee with a fruity, spicy profile. The beans are usually elongated, known as 'long berry'. Endemic coffee varieties, identified by the Jimma Research Centre, are found in this region: Sende, Haru 1, Challa and Manasibu.

The Anfilloo terroir is located in western Ethiopia, near the border with Sudan. It is composed of ancient coffee forests supported by agricultural practices specific to the area that produce a well-known Nekemte coffee. According to oral and family tradition, coffee has been cultivated for several centuries in this forest. The elders say that before being sold to the outside world the coffee crops were used for domestic purposes. The coffee trees were planted in the vicinity of Waba by farmers who consumed the coffee with family and friends, and it is how the Anfilloo forest came about. The coffee forest developedin 3main stages. First in the 19th century, because although not colonised by a European power, foreign traders found products in Ethiopia that piqued their interest. Anfilloo coffee began being sold to outsiders by Greek and Armenian traders, guided until then by English settlers in Gambella, the main neighbouring city. The farmers worked the surrounding hills to develop this profitable production, starting with the village of Waba, then Yeti, where the oldest plants are found. The Anfilloo forest grew from this, which is why Anfilloo farmers often say their coffee originates from Waba. Later, another wave of demand emerged, driven by the Italians present in Ethiopia in the 1930s. EmperorHaile Selassiebegan organising coffee purchasesmore efficiently, in particular by centralising them in Addis Ababa. Finally, in the 1980s, under the dictatorship of the Derg and after the notorious great famines, international aid was provided to restore the environment. This made it possible to increase the coffee forest further. Anfilloo owes its reputation to this unique history, in addition to its agricultural practices based onthe manual farming of small plotsand the specific qualities of the coffee produced.

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