In Boginda lies the best preserved example of Afromontane cloud forest in Kaffa. Very steep slopes and a thick undergrowth make this area very difficult to explore.
The Black and White colobus or Guereza is the symbol of the forests in Kaffa and, because of its eye-catching coat, it is very easy to spot in the forest canopy. In case of rangers, the alarm call of these animals travels far across the forest: a special moment to witness.
A mother Guereza with her young feeding among the foliage.
A White-cheeked Turaco (Turaco leucotis) is sitting among epiphytes in the cloud forest canopy. The forests of Boginda and Mankira are a birdwatcher’s paradise.
The loud call of the Silvery cheecked hornbill (Bycanistes brevis) is the true morning soundtrack of Kaffa.
Stretches of giant ferns deep in the rainforest resemble Jurassic landscapes.
A Blue monkey (Cercopithecus mitis) feeding on figs in the forest canopy. Eight species of Primates inhabit the forests in the Kaffa Zone.
Bush pigs (Potamocherus larvatus), like many other mammal species, are active mostly at night and can only rarely be seen out of the forest.
The amphibians and reptiles living in the Kaffa Zone are virtually unknown. This Sharp-nosed reed frog (Hyperolius nasutus) is no larger than a thumbnail.
Sudan black crowned crane (Balearica pavonina ceciliae) is a vulnerable species. For this and other crane species, like the Wattled crane, the conservation of wetlands surrounding the forests are of fundamental importance.
An Hippopotamus (Hippopotamus amphibius) female half-submerged in the murky waters of the Gojeb river.  Only recently a survey of the mammals living in Kaffa revealed the presence of this species.
The pure Wild coffee (Coffea arabica) forest in Mankira, the “birthplace of coffee”. Mankira is where the oldest existing coffee plants can be found.
A girl collects low-quality coffee beans fallen on the round after a storm. The prime quality coffee is picked directly from the plants.
Ethiopian women from the town of Bonga prepare coffee according to the traditional ceremony. After roasting the coffee beans on the fire, these are pounded and boiled in a terracotta pitcher.
After boiling, the coffee is poured from the pitcher into bamboo cups. The coffee can be drunk with the addition of sour butter
info[@]brunodamicis[dot]com / P.IVA 10314821009 / © 2015 Bruno D'Amicis