Ethiopian Coffee
Coffee grows wild in Ethiopia, in thousands of subspecies, most of which are still unknown. Nowhere else in the world is there such a diversity of natural Arabica coffees, making Ethiopia rightfully the birthplace of coffee. So why the name "Arabica"? It was Arabs from Yemen, Ethiopia's eastern neighbors, who cultivated coffee around the 16th century, and through their extensive international contacts, its global distribution began.
Ethiopian coffee production takes place on a small scale in wooded plots in the highlands. The height and shade from surrounding trees provide coolness, allowing the coffee cherries to ripen gradually and develop their fruity, spicy flavor. These specific growing conditions make the coffee plant less susceptible to disease. This is why Ethiopian coffee is often grown organically.