Ethiopian coffee is renowned for its rich flavor and unique aroma, often considered the birthplace of coffee. The coffee plants thrive in the country's high-altitude regions, where the climate and soil contribute to the beans' distinct characteristics. Ethiopian coffee is typically grown in small, family-owned farms, emphasizing traditional cultivation methods. The coffee is often classified into various regional varieties, such as Yirgacheffe, Sidamo, and Harrar, each offering different taste profiles. Ethiopian coffee is usually prepared using the traditional Jebena method, which involves boiling the coffee in a special pot, enhancing its cultural significance and communal experience.