Coffee in Ethiopia represents about 70% of the national foreign earnings. The government controls the internal supply chain. The farmers get their seedlings from the Coffee Improvement Project Extension Services, run by the Coffee and Tea Authority. Fertilizers are only used in a few government plantations and hence a lot of coffee is grown naturally organic, although not certified.
Villagers and local farmers tend to their own coffee, and wet processing is encouraged to promote quality and price although most coffee is sundried. Labourers earn good money during harvest time. Old and young people are involved in picking and processing the coffee, but this does not interfere with the children’s education. Conditions are good by local standards.
Yirgacheffe is considered one of Ethiopia's finest coffees and are appreciated for their lemony tart taste, combined with a rich floral finish. They are delicious!