Coffee’s deep roots trace back to Ethiopia, particularly the historic forest region of Kaffa (sometimes spelled “Kaffa” or “Kefa”), which is often cited as the birthplace of the coffee plant.eventually deriving a drink that helped them stay alert through the night.
While these stories are part myth, modern genetic studies reinforce Ethiopia’s role. Research shows that Coffea arabica (the species used in many high-quality coffees) likely evolved from a natural cross between two wild African species in Ethiopian forests.
Though the coffee plant likely originated in Ethiopia, its first recorded cultivation as a drinkable beverage was in Yemen during the 15th century. It was in Yemeni Sufi monasteries that people began boiling roasted coffee cherries as a stimulant during night prayers.
Yemen’s port of Mocha (al-Mukhā) became a major export hub—so much so that “mocha” later became synonymous with high-quality coffee beans.
From there, coffee spread along trade routes throughout the Middle East, Persia, and to Europe by the 16th and 17th centuries.
Once established in Yemen, coffee cultivation spread to other regions:
Indian Subcontinent & Southeast Asia: Dutch and British colonists introduced coffee cultivation in India, Java (Indonesia), and later other parts of Asia.
The Americas: In the 18th century, coffee plants were carried across the Atlantic to the Caribbean, Central America, and South America. Brazil eventually became the world’s leading coffee producer.
Africa (outside Ethiopia): Coffee cultivation also expanded to East Africa (Kenya, Tanzania, Uganda) and other parts of the continent.
Today, coffee is grown in the “coffee belt”—regions between the Tropics of Cancer and Capricorn—where altitude, temperature, rainfall, and soil conditions are optimal.
The two main cultivated species are Coffea arabica (Arabica) and Coffea canephora (Robusta).
The greatest genetic diversity of Arabica remains in Ethiopia, which is why many heirloom coffee varieties and wild relatives are found there.
A 2024 genome study even suggests that the Arabica species originated from a natural cross in Ethiopian forests some 610,000 to one million years ago, long before human cultivation.
Terroir & biodiversity: Ethiopia’s diversity contributes to unique flavor profiles.
Legacy varieties: Many specialty coffees trace genetic lines back to early Ethiopian or Yemeni stocks.
Cultural heritage: Coffee culture in Ethiopia and Yemen remains deeply embedded in ritual and daily life.
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