Ethiopia - the birthplace and motherland of coffee. The country is known as the “origins of origins” for arabica coffee beans. Arabica coffee grows best in the country because of the mountainous, tropical, moderately wet, and dry seasons that allow the beans to grow in optimal condition.

For more than a century, coffee has been the leading export item and the main source of foreign currency for Ethiopia. Main production areas include Wollaga (traded as Nekemte or Lekempti), Sidamo (traded as Sidama or Sidamo), Guji (traded as Guji and Sidamo/Sidama), Gedeo (traded as Yirgacheffe), Jimma & Ilubabor (traded as Limmu for washed & Jimma or Djimmah for natural), and Hararge (traded as Harar). Coffee beans are collected on their own farm or through a vertical integration agreement between the supplier and station owners who may have their own coffee farms or collect coffee cherries from small coffee producers.

The harvest season of Ethiopian coffee begins in late September and extends till mid-January. The main factors making Ethiopian coffee unique and complex in the cup are shade growing, fertile soil and suitable weather, indigenous mixed varieties, long lasted knowledge of production and high altitude. Each coffee-growing region is home to unique flavors. Many farmers grow their own unique heirloom varieties, the majority of which cannot be found anywhere else in the world. Natural/Unwashed and washed processes are the two main processing methods.

The primary hulling facilities are located close to the coffee processing stations, while the final cleaning and packaging facility of all coffees is located in Addis Ababa except for Harar coffees in Dire Dawa.