Goma natural coffee is collected in the terroir of the same name by two locally born exporters, Mohamed Ali and Ahmed Abbatemam. The coffee is produced by small farmers in the Jimma appellation, one of the most famous in Ethiopia. Coffee has been produced here for several centuries, by farmers with traditional skills perpetuating a regional agricultural heritage. The Goma coffee trees come from the wild Choche forest, which according to legend is the birthplace of coffee. The plots farmed are located at an altitude of about 2,000 metres. They are cultivated by farmers using a polyculture farming system that combines food crops and commercial production. Coffee is a major crop in this area and farmers are working hard to maintain its reputation.
The coffee is dried on African beds, then transported to Addis Ababa for processing.
Forest coffee | High-Altitude Coffee | Local farming techniques | Biodiversity | Respect for the environment