Forest and aroma.
Forest coffee is not only good for the environment.
It tastes much better too.
For really good coffee, huge old, knotted trees are indispensable: only in their shade do the coffee cherries have enough time to develop their full aroma potential.
Biological diversity = aroma diversity
On the coffee plantations in South America, only the Arabica varieties Typica and Bourbon are often planted. In Ethiopia, the country of origin of Arabica, things are a little different. The local varieties are known as “Ethiopian Heirloom” or Ethiopian heritage. This heritage consists of about 10,000 known and unknown varieties, since coffee still grows wild in the forests of Ethiopia. The cherries are picked there by hand and brought to the market or to the cooperative.