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 (Peach,Apricot), Sweet (Caramel,Honey), Green (Mint)

Produced in the Sidama region, this coffee is representative of Ethiopia's terroir and is graded Q2, the second best quality of Ethiopian coffee.

Determined and passionate about coffee, Nadja Sofian continues her family's work

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%.

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