Coffee in Ethiopia has always been regarded as a medicine, a food and a beverage.
There are many factors that contribute to the quality of coffee, mainly man and nature. Natural phenomenon include altitude, duration and severity of rainfall, type of soil, pH, genetic origin, location of producing area, chemicals and pesticides, harvesting methods and timing, packing and so forth. Supervision of quality coffee begins with the coffee seedlings and ends when the coffee is shipped out to the international markets. We are still pushing the best out to produce quality non-chemical organic coffee to the world’s market.

A coffee bean is actually a seed. When dried, roasted and ground, it’s used to brew coffee. If the seed isn’t processed, it can be planted and grow into a coffee tree.

Coffee seeds are generally planted in large beds in shaded nurseries. The seedlings will be watered frequently and shaded from bright sunlight until they are hearty enough to be permanently planted. Planting often takes place during the wet season, so that the soil remains moist while the roots become firmly established.

Coffee production in Ethiopia is a longstanding tradition. Ethiopia is where Coffea arabica, the coffee plant, originates. The plant is now grown in various parts of the world; Ethiopia itself accounts for around 3% of the global coffee market. Coffee is important to the economy of Ethiopia; around 60% of foreign income comes from coffee, with an estimated 15 million of the population relying on some aspect of coffee production for their livelihood. In 2006, coffee exports brought in $350 million, equivalent to 34% of that year's total exports.

Ethiopia is the world’s fifth largest producer of coffee. As an industry, coffee can be hugely lucrative, it provides employment for nearly 15 million people and makes up some 28% of the country’s year export.