Ethiopia’s impressive coffee production can be attributed to a wide range of favorable conditions, including a conducive environment and minimal disease and pest pressure. Notably, Ethiopia holds a unique distinction as the exclusive natural habitat for specialty coffee production, thanks to the following factors:

• Each geographical origin contributes its own distinct flavor notes to the coffee, creating a delightful diversity of tastes.
• Ethiopia’s vast genetic pool, represented by ex-situ reserves, in-situ reserves, jungle forest coffees, and more, yields a mesmerizing array of „incense of aroma, flavor, and taste“ that sets its coffee apart.
• The country presents an exciting opportunity for extracting various flavor notes, further enhancing the allure of its coffee.

In Ethiopia, coffee cultivation can be categorized into four main types: forest coffee (10%), semi-forest coffee (35%), garden coffee (50%), and modern coffee plantations (5%). Smallholder farmers, contributing to over 90% of the coffee production, play a crucial role in the industry. With a substantial land area of 1.2 million hectares dedicated to coffee cultivation, over 900,000 hectares are estimated to be actively productive, underscoring the scale and significance of Ethiopia’s coffee-growing endeavors.