Seka Forest Farm


Seka Forest Farm


Seka Forest Farm

The Indigenous people who inhabit the surrounding area are mainly from the Oromo ethnic group. They cultivate coffee on small plots of land and also collect from what is available naturally in the surrounding forests. The farm covers 200 hectares of land and is located in Oromiya Region in Checka kebele. It is located in one of the beautiful natural forest areas of the country with an altitude ranging from 1855 to 1958 and annual mean rainfall of 700-1200 mm.

The plantation is managed with maximum care to keep the natural ecosystem intact. The farm is working in harmony with the surrounding farmers with a common goal of mutual gain. The plantation has its own nursery site with the capacity of multiplying more 500,000 high quality seedlings. At the nursery levels, the beans are planted in a plastic bag and receives water and organic fertilizers within a shade made from grass. When transferring the seedlings to the farm, since the soil at the plantation site is a virgin forest, no fertilizer is applied. The coffee is grown under shade tree which occurs naturally, of which there are more than 15 tree species in the plantation that can serve as a shade tree.

The berries are picked when they are large, red and juicy. It is only the red cherries that are picked from the trees. Extra care was taken to avoid the presence of fermentation before the coffee is processed. Therefore, the picked red cherry is spread very thinly in specially prepared beds within four hours after picking. The cherries are left to dry naturally for 6-9 days using the sun. The drying time depends on the availability of adequate sunshine. After the coffee is dried to the optimal moisture level (12 % for the dry cherry) it is hulled using a dry coffee hulling machine. For the washed coffee also the red cherry is processed within six hour after it is picked. The natural fermentation process is followed to remove the mucilage from the washed coffee.



Seka Forest Farm
1855 - 1960 masl.



Common cupping notes