Coffee AGRICULTURE
The word "coffee" comes from the name Kaffa—one of the many parts of Ethiopia where coffee is
grown. Ethiopia is the largest producer of coffee in Africa, with a reputation for producing some of
the world’s finest coffees. More than 60% of Ethiopian coffee is produced as forest or semi-forest
coffee. The soil of the forest floor is enriched from falling leaves, making fertilizers unnecessary. In
these forests, the high genetic diversity has created a balance between pests and parasites, also
rendering chemical pesticides unnecessary. Approximately 65% of Ethiopian coffee exports are
naturally dried, while 35% are pulped and “washed”. Coffee grows at an elevation between 3,600 and
7,500 feet above sea level. The three main regions from which Ethiopian coffee beans originate are
Harrar, Ghimbi and Sidamo (Yirgacheffe
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