Coffee production in Ethiopia is an ancient and esteemed tradition with roots dating back several centuries. Legend has it that this captivating tale began in the ninth century when a goatherder named Kaldi stumbled upon the coffee plant. He noticed that his flock became invigorated after munching on the vibrant red berries from a particular bush. Curious about the effects, he decided to try the berries himself and soon experienced their stimulating properties. Intrigued by this discovery, Kaldi brought the berries to a nearby monastery, hoping to share the newfound delight.

However, the monks at the monastery disapproved of the berries‘ mind-altering effects and decided to toss them into the fire. Unexpectedly, a delightful aroma filled the air as the berries roasted, captivating everyone present. Inspired by this alluring fragrance, the roasted beans were carefully extracted from the fire, skilfully ground, and infused in water, giving birth to what we now know as coffee.

This captivating tale unfolded in the enchanting region of Kaffa, nestled in the southwestern part of the Ethiopian highlands, lending its name to the term ‚coffee.‘ It didn’t take long for coffee to gain popularity and rapidly spread across the globe from this very region. Ethiopia began exporting coffee as early as the 15th century. However, its exportation faced a brief ban in the 17th century by the Ethiopian Orthodox Church due to concerns about its effects. Fortunately, in the late 19th century, Emperor Menelik II lifted the ban and reinstated the legality of this beloved beverage, as he himself appreciated its unique taste and stimulating properties.

In contemporary times, coffee has significantly contributed to Ethiopia’s diverse ecological, economic, and social landscape, making it one of the most heterogeneous areas in the world. The rich history and enduring tradition of coffee production continue to be an essential part of Ethiopia’s cultural heritage, captivating coffee enthusiasts worldwide.