The Ethiopians were the first coffee drinkers in the world, coffee: a product that has been known and used for more than 5 centuries. The use of all edible parts of the Arabica coffee plant spans a period of time and some regions, especially the Ethiopian region of Kaffa, where the word “coffee” originated. The traditions and customs of the Ethiopian ancestors appeared in the tribes, especially in the Kaffa area, where coffee became the official drink in the sacrificial rituals of the Muslim community. Today, Ethiopia still maintains the old customs and the modern way of consuming coffee with standard style still exists in parallel. Ethiopians can do up to 3 coffee-making ceremonies a day so that children can learn the most skillful ways of making coffee. Perhaps because of this, domestic coffee consumption in Ethiopia is also very high at about 3.5 million bags, more than half of the annual production. Coffee provides a livelihood for nearly 15 million Ethiopians, accounting for 16% of the population. The total area used for coffee cultivation is estimated at about 4,000 km2. Ethiopia produces more coffee than any other country on the continent. Ethiopia's main export markets are the EU, East Asia, and North America. In 2019, it ranked 5th among the world's top coffee exporters.
Wet-processed Ethiopian coffee has a milder flavor and a lemon scent, while dry-processed Ethiopian coffee has a much richer and more complex taste, often with notes of berries and citrus.