Ethiopia: Where it all began There is one region in Ehtiopia that gave coffee its namesake: Kaffa. Here and in other regions of Ethiopia and Africa, perfect climatic conditions prevail - including the Ethiopian high plateaus, where cultivation takes place at altitudes of 1,400 to 2,200 meters. The main areas of cultivation include Limu, Yirgacheffe, Sidamo, Bebeka, Djimmah and Harrar. In general, coffee from Ethiopia is appreciated worldwide for its outstanding taste. An elegant, structured acidity as well as numerous notes ranging from herbaceous-floral to bergamot and tropical fruits lead the way. ETHIOPIA * Ethiopia proudly looks back on a great coffee culture, characterized in particular by unusually high domestic consumption: Around half of the production is consumed in the country itself * The Ethiopian coffee ceremony Buna is celebrated with family or friends. Green coffee beans are roasted over burning charcoal mixed with incense, then brewed in the jabana (traditional African coffee pot). * About 90 % of the coffee is cultivated by small farmers * There are three main production methods in Ethiopia: Forest coffee: growing wild, it thrives on coffee trees and helps preserve most of the understory vegetation, creating optimal conditions for carbon sequestration and promoting biodiversity Garden coffee: it is often part of a mixed cropping system, providing coffee for home and local markets; if productivity is good, the harvest from the coffee gardens can be exported Plantation coffee: this is conventional farm production, the most intensive form of coffee cultivation in Ethiopia; coffee trees are planted uniformly in rows * The green coffee is exported via the port of Djibouti. * Coffee is the most important export commodity of the country and is responsible for a large part of the economic output".