Ethiopia is the original home of the coffee plant (Coffea arabica), which still grows wild in many forest areas. The word ‘coffee’ itself comes from Kaffa, a coffee-growing region located in southwest Ethiopia. Nowadays, coffee is produced in different regions, the production being largely concentrated in the western, southern and eastern parts of the country. Coffee production systems are quite unique since coffee is still harvested from natural forest populations in many cases. Moreover, about 95% of the coffee comes from subsistence farmers who have developed efficient traditional production systems through practices that have evolved over a long period of time. Such production systems, which are usually devoid of chemicals, are generally noted for yielding organic coffee, in quite high demand by consumers these days. Coffee is a highly consumed precious crop. The Arabica type is drunk unblended. When coffee is prepared, the green beans are roasted in a pan. The beans are pounded with a mortar and pestle, and the ground coffee brewed in a black pot. It is then drunk in small cups. The coffee ceremony is deeply rooted and posseses a high social significance in the Ethiopian tradition. This rather ceremonious drinking is a time to exchange news and good wishes with friends and relatives. Also, it is meant to express respect to guests and elders. Coffee is a very lucrative cash crop, and therefore it is an important source of income for farmers and traders. In line with this, it creates a very significant employment opportunity since a large number of people are involved in harvesting, sorting, packing and transporting. Moreover, it is the most important agricultural export commodity and the country’s major foreign currency earner. Nowadays, it is believed that coffee has had a tremendous economic, social and spiritual impact on many people of different areas in the world. It is drunk every day all over the globe. In this respect, coffee can be considered as a very important gift of Ethiopia to the world.