International Journal of Research Studies in Agricultural Sciences (IJRSAS)

Volume 8, Issue 3, 2022, PP 1-9

ISSN No. (Online) 2454–6224
DOI: http://dx.doi.org/10.20431/2454-6224.0803001
www.arcjournals.org

Coffee Production: Opportunities, Challenges and Genetic

Diversity in Ethiopia
Gudeta Dida*
Ethiopian Institute of Agricultural Research, National Agricultural Biotechnology Research Center, Holeta,
Ethiopia

*Corresponding Authors: Gudeta Dida, Ethiopian Institute of Agricultural Research, National

Agricultural Biotechnology Research Center, Holeta, Ethiopia

Abstract: Coffee is one of the world's most important commodity crops. More than 90% of its production
occurs in developing countries providing an income for millions of smallholder farmers around the world.
Ethiopia has a wide range of coffee genetic diversity. It is an important commodity to the Ethiopian economy,
with around 15 million of the people relying on it directly or indirectly for survival and the country is the
leading coffee producer in Africa, and the 5th in the world. Ethiopian coffee is known for its unique
characteristics, aroma and flavor. Ethiopia is endowed with a good production environment for growing coffee
with a combination of appropriate altitude, temperature, and rain fall and soil type. Despite ideal climatic
conditions and a diverse range of indigenous coffee types in Ethiopia there is a major threats to coffee
production in the country. The major challenges facing the coffee sector is the threat of coffee genetic erosion
and various production constraints like disease and pest prevalence, global climate change, shortage of labor,
insufficient value addition, low productivity of coffee, replacement of coffee by other crops and coffee market
price fluctuation. Moreover, Limited use of enhanced technology; land degradation and population pressure;
limited access to inputs such as fertilizer, seeds, irrigation; and high costs of quality coffee production and
processing are also mentioned as the major challenges of the coffee sector of the country. Enhancing
infrastructure and institutional facilities, as well as upgrading coffee manufacturing techniques that include
the introduction and development of new coffee varieties may help to overcome these challenges. Hence this
review highlights opportunities and challenges of coffee production in Ethiopia, at center of origin.
Keywords: Arabica coffee; Genetic diversity; Climate change

1. INTRODUCTION
Coffee is one of the most valuable commodity crops in the world trade. More than 90% of its
production occurs in developing countries providing an income for millions of smallholder farmers
around the world that are dependent on coffee for their subsistence (Tran et al., 2016). It contributes
largely to the economy of more than 50 countries in Asia, Latin America and Africa. There are 25
million smallholder producers who rely on coffee for a living worldwide. Beside its tremendous
contribution to the foreign exchange, it serves as a means of livelihood for millions of people and
plays a vital role in their socio economic values (Stieger et al., 2002). The share of coffee in total
export earnings has a positive and significant reflection on economic growth for developing and least
developed countries (Al-Abdulkader et al., 2018).
Ethiopia is endowed with a good production environment for growing coffee with a combination of
appropriate altitude, temperature, and rain fall and soil type. The country possesses a diverse genetic
base for this Arabica coffee with considerable heterogeneity (Habtamu et al., 2018) and is the center
of origin for Coffea arabica (FAO, 1968). The total area coverage of coffee land in the country is 1.2
million hectare. Of which 900,000 hectare of land is estimated to be productive. According to some
studies about 92-95% of coffee is produced by 4.7 million small scale farmers and 5-8 % large scale
plantations. An annual coffee production in the country is 500,000-700,000 tones and an average
national productivity is 7 quintal per hectare. Ethiopia accounts for around 3% of the global Coffee
market. Coffee exports play an important role in Ethiopia’s economy. Around 40% of foreign income
comes from coffee. In 2017/18, Ethiopian exports are estimated to reach 3.98 million bags of coffee.
However, international markets pose several challenges to coffee exporters from producing countries
such as Ethiopia (Aigaforum, 2018).
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Coffee Production: Opportunities, Challenges and Genetic Diversity in Ethiopia

The quality standards of Ethiopian coffee are classified according to their origin of production.
Among the best-known coffee varieties in Ethiopia are Yirgachefe, Harar, Wolegga, Limu, Jimma,
Sidama and others take the priority (Habtamu et al., 2018). Within Ethiopia, there are some
distinctive varieties that are highly sought after. The highest grown coffee comes from Harar, where
the Long berry variety is the most popular, having a wine-like flavor and tasting slightly acidic.
Another Ethiopian coffee comes from Yirgachefe is the highest premium coffee in Ethiopia as well in
the world. In many ways Ethiopian coffee is unique, having neither excessive pungency nor the
acidity (Dida et al., 2021). The country has suitable land, optimum temperature, diverse genetic base
for this Arabica coffee with considerable heterogeneity and fertile soil. It can sustainably produce and
supply fine specialty coffee with potential of producing all coffee types of the various world coffee
growing origins. Other opportunities of coffee production in Ethiopia are: high demand of Ethiopian
coffee on world market, increasing interest of private sector with high investment potential, high
support by both regional and federal governments (Tesfaye et al., 2020).
In Ethiopia, coffee grows at various altitudes, ranging from 550 to 2,750 m above sea level. However,
Arabica best thrives and produced between altitudes of 1,300 and 1,800 m, annual amount of rainfall
ranging from 1,500 to 2,500 mm with ideal minimum and maximum air temperature of 15 and 30 °C,
respectively. The average green coffee bean annual yield per hectare is 7 quintal, which is lower than
the world average and the average of Brazil 8 and 1.3 quintal per hectare, respectively (FAOStat,
2012). This might be due to: - direct and increasing competition of Chat (Cata edulis), a plant with
mild narcotic effects, with coffee for farmlands in different areas of the country particularly in the
Hararge region. Chat is chosen by many farmers because it is more profitable and brings a consistent
income during the year, the farm management system of coffee and the agronomic practices in
Ethiopia are traditional and coffee producing farmers do not get adequate extension services.
In addition, poor management practices, low soil fertility and poor pricing, very low quality control,
the deficiency of a strong coffee seed supply system, inadequate consideration to the input credit
provision for efficiency and quality enhancement, and lack of strong vision and path in order to
support the coffee sector. Limited use of enhanced technology; land degradation and population
pressure; limited access to inputs such as fertilizer, seeds, irrigation; and high costs of quality coffee
production and processing are also mentioned as the major challenges of the coffee sector of the
country (Taye et al., 2013). The changes in climatic conditions are also predicted to profoundly
influence the population dynamics and the status of agricultural insect pests and diseases
development. The increase in temperature has a strong and direct influence on insect development,
reproduction and survival (Ward & Masters, 2007). In general, different physical, biological and
manmade factors; one of which is the lack of high yielding varieties at the farmers’ hand, lack of
using access to recent technology, Biological and institutional factors also play greater role in coffee
production (Fekede & Gosa, 2015). Thus, this review aims to look at the challenges and opportunities
of coffee production system in Ethiopia.
Table 1. Main coffee exporters’ country in 2019
Rank country metric tons per year 60 kilogram bags Pounds
1 Brazil 2652,000 44200,000 5714381000
2 Vietnam 1650,000 27500,000 3637627000
3 Colombia 810,000 13500,000 1785744000
4 Indonesia 660,000 11000,000 1455050000
5 Ethiopia 384,000 6400,000 846575000
6 Honduras 348,000 5800,000 767208000
7 India 348,000 5800,000 767208000
8 Uganda 288,000 4800.000 634931000
9 Mexico 234,000 3900,000 515881000
10 Guatemala 204,000 3400,000 449743000
Source; world atlas, 2019
2. OPPORTUNITIES AND VALUES FOR COFFEE PRODUCTION IN ETHIOPIA
The diversified agro- ecology in Ethiopia is suitable for coffee production. The opportunities and
future prospectus of coffee production in Ethiopia indicated as follows:

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Coffee Production: Opportunities, Challenges and Genetic Diversity in Ethiopia

2.1 Land suitability for coffee production

In Ethiopia, coffee grows at various altitudes, ranging from 550-2,750 m above sea level. However,
the bulk of Arabica coffee is produced in the altitudes ranging from 1,300 - 1,800 m. Annual rainfall
in the coffee-growing regions of the country varies from 1,500-2,500 mm. Where precipitation is less,
as in the eastern part of the country (about 1,000 mm), coffee is supplemented with irrigation. Arabica
coffee grows best in the cool, shady environment of Ethiopian highland forests (Aerts et al., 2013;
Habtamu et al., 2018). The ideal temperatures for coffee production are considered to be 15-25 ºC.
These temperatures prevail in most of the country's coffee growing areas. Arabica coffee requires
fertile, friable, loamy soils, with a depth of at least 1.5 m and relatively high water holding capacity.
The fertility of coffee soils is naturally maintained through organic recycling of litters falls from
coffee, and shade trees. Relatively acidic soil is suitable for Arabica coffee pH (5-6.8). The soil of
most coffee growing regions in Ethiopia satisfies these characteristics of coffee soil (Melkamu, 2015).
The main coffee growing areas are found within Oromia Region and Southern Nations, Nationalities,
and Peoples’ Region (SNNPR), with modest production in Amhara Region and minor output in
Benishangul-Gumuz Region. Coffee beans that are grown in either the Harar, Yirgacheffe or Limu
regions are kept apart and marketed under their regional name. These regional varieties are
trademarked names with the rights owned by Ethiopian government. The majority of coffee
production is comes from the largely forested main coffee zone of the South West, followed by the
Sidamo (including Yirgacheffe) coffee area in the South East coffee zone and Harar (Friis et al.,
2010).
2.2 Coffee market demand
Arabica coffee has its origin in Ethiopia and the country is the largest coffee producer in Africa and
the fifth-largest producer in the world (Table 1.). Ethiopians are among the largest coffee consumers
in Africa. Almost 50% of the country’s coffee production is consumed domestically.
There is a good demand for Ethiopian coffee in the world market. Fine specialty coffee can be
produced and supplied sustainably, with producing potentially all the various types of coffee in world
coffee cultivating origins. Ethiopia has an ordinary benefit in organic coffee markets as over 90% of
coffee production is de facto organic (Mekuria et al., 2004) and a major part of the Ethiopian coffee is
exported in green coffee beans form, to the Rest of the World. This factor gives a key advantage to
Ethiopian coffee in the international market.
Moreover, Ethiopia is the only producer of natural forest coffee Arabica, providing scope for shade-
grown coffee sale, for instance, through the certification of Rainforest Alliance. The government’s
decision to allow cooperatives to directly export is significant because it opened a potentially new
channel of value chain for export of coffee. Positive image of the country as origin of coffee and a
strong indigenous coffee culture, well established coffee brand, prospective for expansion of volume
and quality coffee due to existence of adequate land and low-cost labour, high commitment of
government and favorable policy environment are among the major opportunities of the coffee sector
in Ethiopia (MFA, 2016).
2.3 Genetic diversity in Ethiopian coffee
Ethiopia is the main storehouse of genetic diversity for Arabica coffee, and this has several key
implications. For the coffee sector and consumers, the most notable of these is the broad diversity of
flavour profiles exhibited by Ethiopian coffees. The quality standards of Ethiopian coffee are
classified according to their origin of production. Among the best-known coffee varieties in Ethiopian
are Harar, Wolegga, Limu, Sidama and Yirgachefe take the priority. Yirgachefe is the highest
premium coffee in Ethiopia as well in the world. Yirgachefe coffee has medium size bean, with a
greenish-yellowish color with medium level of acidity and a distinctive mocha flavor (Dida et al.,
2021).
Genetic variability, which is due to the genetic differences among individuals within a population, is
the core of plant breeding because proper management of diversity can produce permanent gains in
the performance of plants and can resist against seasonal fluctuations and climate changes (Sharma,
1998). These genetic variations can be enumerated at three levels: species, populations and individual
levels. Since Ethiopia is the only centers of origin and diversifications of Coffea arabica, there is a

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Coffee Production: Opportunities, Challenges and Genetic Diversity in Ethiopia

high genetic diversity, which is mainly attributed to its diverse ecological features such as suitable
altitude, ample rainfall, optimum temperature, fertile soils etc. and the presence of different
indigenous methods used in Coffee production system in the country (Habtamu et al., 2018).
More genetically diverse strains of Arabica Coffee exist in Ethiopia than anywhere else worldwide,
which has lead many botanists, breeders, and scientists to consent that Ethiopia is the center for
origin, diversification, and dissemination of the Arabica coffee (Mekuria et al., 2004). Several
phenotypic and molecular studies revealed that the populations of Coffea arabica from the south
western part of Ethiopia have high genetic variability, which is suitable for in situ conservation of the
species. Sylvian (1958) and Meyer (1968) observed a high diversity of several phenotypic characters
among Ethiopian Coffee populations collected from different geographical area of the country.
Montagnon and Bouharmont (1996) also found higher phenotypic diversity among the populations of
Coffea arabica collected from Ethiopia as compared to cultivated populations of Arabica coffee
species that collected from different parts of the world. According to the study of genetic variation
among forty nine Coffea arabica accessions from Limu Ethiopia, confirmed the presence of trait
diversity within coffee accessions (Olika et al., 2011).
The study of genetic variation among 100 Coffea arabica accessions from Hararge, Ethiopia were
also confirmed the presence of trait diversity within 14 characters suggesting that the presence of high
variability among the accessions (Mesfin & Bayeta, 2008). In south-western part of Ethiopia about
400,000 ha of an ancient forest where coffee occurs as understory shrubs still remain (Ervine, 1969).
Moreover, there is also high genetic diversity of coffee in the region that is used as source of plant
stock for the selection of disease resistance, drought resistance, high yields and top quality in terms of
aroma and flavor (Melkamu, 2015).
Higher level of genetic variability with molecular markers was observed among spontaneous and sub
spontaneous accessions of this species collected from Ethiopia (Anthony et al., 2002). The existence
of two subgroups of partial genetic differentiation within germplasm of C. arabica into accessions
collected from West (Kaffa, Ilubabor and Wolegga) and East (Sidamo and Hararge) of Great Rift
Valley was established by an analysis with molecular markers (RAPD) (Lashermes et al., 1996) and
also by a multivariate analysis of phenotypic characters (Montagnon and Bouharmont, 1996). In this
perspective it would appear that the coffee cultivated in Yemen from where almost all cultivated
Coffea arabica derive, had its origin in Ethiopia (Dessalegni, 2017). Dida et al. (2021) also reported
wide genetic variability of Ethiopian coffee accessions that collected from different parts of the
country using molecular (SSR) marker.
2.4 Economic importance of coffee
Coffee is the most important agricultural commodity in the world. More than 90% of its production
occurs in developing countries providing an income for millions of smallholder farmers around the
world that are dependent on coffee for their subsistence (Tran et al., 2016). Worldwide, an estimated
125 million people are dependent on coffee for their livelihoods. More than 121 countries including
Ethiopia export and/or re-export coffee to more than 165 countries worldwide. More than 50
developing countries, 25 of them in Africa, export coffee in different parts of the word (NCA, 2017).
In many coffee producing countries, beside its tremendous contribution to the foreign exchange, it
serves as a means of livelihood for millions of people and plays a vital role in their socio economic
values (Stieger et al., 2002). The share of coffee in total export earnings has a positive and significant
reflection on economic growth and on the Gross Domestic Product (GDP) for most of the producing
countries, particularly developing and least developed countries (Al-Abdulkader et al., 2018).
The agriculture-based Ethiopian economy is also highly dependent on coffee as foreign exchange
earnings. Moreover the sector provides income for approximately eight million smallholder
households which are participating in the various activities in the value chain of coffee (Melkamu,
2015). Coffee is grown in both highland and lowland conditions, nurtured with care by the farmers,
giving the beans a range of unique flavors and textures. Like any commodity trade, the coffee trade
has been characterized by boom and bust cycles mainly due to an imbalance of supply and demand. In
the early 20th century, attempts to stabilize coffee prices rested on efforts of individual countries,
especially in Brazil. In the following decades, the price of coffee has alternately soared and dived,
with the market hitting the lowest at 40 cents per pound in New York, while farmers’ production costs

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Coffee Production: Opportunities, Challenges and Genetic Diversity in Ethiopia

amounted to about 70 cents a pound. This has led to poverty and food insecurity in countries where
the majority of coffee producers are subsistence farmers (Thurston, 2013).
Coffee production is generally characterized by considerable instability, with a large crop one year
followed by a smaller crop the next. In the world coffee market, as is the case for many commodities,
price volatility is a major concern for all stakeholders. In exporting countries, price volatility leads to
instability in producer incomes and uncertainty of export earnings and tax revenues. In importing
countries, price volatility affects profit margins for roasters, traders, and stock holders. All these
factors make the coffee crop less attractive throughout the supply chain, especially to growers, who
will seek other, more remunerative crops to replace coffee. Despite these challenges, world coffee
production has grown steadily since the 1960s, although it will be difficult to maintain this trend due
to the continued rise in production costs, problems related to climate change, and the higher incidence
of pests and diseases (Krishnan, 2017).
Coffee does not only have an economic benefit, but also has its own social values. Coffee plays a vital
role in both cultural and social life of Ethiopian community. Among coffee producing countries in the
world, Ethiopia is the first country in consumption of coffee. From the average total annual
production about 50 % is consumed in the country. Preparation and drinking of coffee is a unique
culture in Ethiopia; coffee ceremony. Coffee is not drunk alone. It is a social activity to be shared with
others. Sharing coffee with others means you are at peace with them and cultivates community and
friendship. Coffee is typically made by roasting and brewing on a small charcoal burner. Cups (cinis)
are usually laid out in a square on a tray dressed with fresh grass and served with a snack such as fresh
popcorn (Melkamu, 2015).
3. PREVAILING CHALLENGES FOR COFFEE PRODUCTION IN ETHIOPIA
3.1 Insect pests, diseases & fungi
Insect Pests, diseases and fungi have become a real threat for many coffee producers in Ethiopia.
Coffee leaf rust (la roya) is one of the most famous diseases and has been affecting coffee crops for
over a century. Another big issue is the coffee berry borer beetle (la broca), which bores into the
coffee cherry and lays eggs in the seed endosperm. But farmers have to watch out for far more than
just la broca: other common pests include green coffee scale, mealybugs, termites, leaf miner, and
many more. These all affect both the quality and yield of coffee crops. Coffee diseases cause
considerable losses when not treated. According to Cerda et al. (2017), 57% yield loss was observed
by the infection of disease causing organisms on coffee crop. Jima et al. (2017) also reported that the
most economically important pathogenic coffee diseases are coffee berry disease (CBD), coffee wilt
disease (CWD) and coffee leaf rust (CLR), and physiological disorder like coffee branch die back is
caused by pseudomonas syringe and non-pathogenic agents. Similarly, CBD and branch dieback were
causing high yield loss of coffee production.
In the same way, insect pests such as Anthestia bug and coffee blotch miner are the major ones
causing considerable damage. The assessment carried out in Eastern Ethiopia indicated that diseases
and insect pests are causing considerable crop losses. CBD is major disease observed while CWD was
considered as minor on few farmers’ coffee farms. Similarly, major insect pest that affects coffee
production in Eastern Ethiopia were coffee stem borer and coffee berry borer. On the other hand,
insect pests such as coffee trips, green scale and coffee cushion scale were reported as important
coffee production constraints in the country (Fekede & Gosa, 2015).
3.2 Climate Change Problems
Agricultural commodities face substantial risk from climate change because of their sensitivity to and
dependence on weather variables. Arabica coffee is more sensitive to climatic factors. This is because
Arabica coffee is grown in specific climatic and biophysical envelopes coupled with a narrow genetic
diversity. As such, there is evidence that climate change is reducing area suitable for coffee, limiting
yield and increasing the risks of pests and disease (Chemura et al., 2021). Coffee farming in Ethiopia
takes place over a vast area, under a wide variety of production systems and various growing
conditions, with many different cultivation practices. Feedback from coffee farming communities, and
observations on coffee production and coffee plant stress, indicate that climate change has already had
a negative impact. In some coffee areas, there has been dramatic forest loss. Many areas that are

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Coffee Production: Opportunities, Challenges and Genetic Diversity in Ethiopia

suitable for coffee growing in the present day will become less suitable in the future, and in some
cases unsuitable. Conversely, substantial areas that was previously unsuitable for coffee farming will
become suitable (MFA, 2016).
Coffee Producers have no power over changes in the environment, but when their harvest suffers as a
result, they do too. They need their harvest season to cover the fixed costs they’ve incurred
throughout the year. Currently, climate change is leading to rising temperatures and new rainfall
patterns something that’s placing the Arabica coffee species under threat. Arabica coffee is widely
considered to be the best quality, thanks to its aromatic flavours, and so it attracts higher prices. It also
accounts for roughly twice as much of the international coffee market (ICO, 2015).
However, Arabica is more sensitive to temperature increases, which reduce its growth, ability to
flower, and consequent ability to produce fruit. It needs to grow at cooler temperatures than the other
species. This means it’s usually cultivated at higher altitudes. As climates change, the available fertile
land for Arabica decreases (Dudu, 2012). What’s more, pests that once found the high altitudes of
Arabica farms too cold to survive are now able to thrive up there. And Arabica is more sensitive to
these than others coffee species are. What’s more, those sudden heavy rains do have a strong and
immediate impact. Producers rely on a dry harvest season something that, at one point in time, in most
countries they could take nearly for granted. Now, however, it is a different story (Chemura et al.,
2021).
Rainfall is the most important factor governing the distribution of coffee farming and wild coffee
forests in Ethiopia. The distribution of rainfall varies greatly across Ethiopia, according to season,
altitude and physical features of the landscape. Clear annual patterns are evident, although rainfall is
extremely variable. Heavy rain can cause issues during harvesting and processing: cherries splitting
on the tree and losing their mucilage, fermentation during processing, and more. This is a particular
concern when producers are honey or natural/dry processing coffee; since these need lots of time
under direct sunlight to thoroughly dry. They can also lead to unpredictable harvests (Hailu et al.,
2015). Coffee cherries ripen nine months after the coffee flowers blossom (with Arabica- it varies
from species to species). Pickers also need to collect the coffee cherries at different times. If they
mismanage it, they might end up picking unripe coffee cherries – which will have a negative impact
on the coffee flavor and mean specialty buyers will be less interested. Alternatively, overripe fruit
starts to develop less appealing herbal notes. And if cherries drop from the tree, because they have
been left too long before picking, they may ferment on the ground and cause unpleasant flavours in
the cup. In the worst of cases, it might result in full black or partial black green bean defects.
The mean annual temperature has increased by 1.3 ̊C between 1960 and 2006, at an average rate of
̊ per decade, and The mean annual temperature of Ethiopia is projected to increase by 1.1–3.1 C
0.28 C ̊
by the 2060s, and 1.5–5.1 C ̊ by the 2090s, with the scale of the projections depending on the emission
scenario (McSweeney et al., 2010). Some of Ethiopia’s coffee growing areas are already poorly suited
for growing coffee, and it is mainly these areas that have been impacted by climate change and will
continue to be so in the future. Another importance consideration in coffee production is forest. Forest
cover is important for coffee because it provides the right conditions for successful cultivation, by
reducing daytime air and soil temperatures, increasing humidity and preserving soil moisture.
In general Climate change will negatively impact much of the current coffee farming landscape of
Ethiopia. Air and soil temperature and moisture can be altered by specific farming interventions, and
provide a buffer against inadequate growing conditions and extreme weather events. Improved
cultivars and selections of indigenous Arabica coffee may provide some potential, especially for
disease resilience and improved productivity (Belete et al., 2014)
3.3 Labor Shortages
One of the biggest risks in coffee production is the lack of labour. Coffee processing requires workers
at every stage of the process. However, the average age of a coffee producer is growing, and the
numbers of them decreasing. Children from coffee-producing families, seeing the struggles their
families face, often choose to migrate to the city to find better opportunities. In most places, coffee
picking is seasonal and sometimes even nomadic work. The pickers are paid based on the weight of
the cherries they collect, and they need to work many hours a day on steep hillsides for their pay.

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Coffee Production: Opportunities, Challenges and Genetic Diversity in Ethiopia

Then, at the end of the harvest, they have to find other jobs or move to other regions. It’s easy to see
why people might choose other forms of work (Tesfaye et al., 2020).
3.4 Price Fluctuation & Unreliable Incomes
Coffee producers are affected by price fluctuations, although there are differences in how, what’s
more, due to these fluctuations, producers are unable to predict pricing trends and plan ahead. The
biggest fear of a producer that’s considering working on specialty coffee is that they will not get
enough in return for their efforts. Or that, perhaps they will one year, but the next, the weather will
prevent them from producing quality coffee and they will lose the price premium (ICO, 2015).
3.5 Limited ability to value coffee
Linked to concerns over price and quality is the fact that many producers are unable to value their
own coffee in the same way that buyers and consumers do. This can make it difficult to both improve
farming methods and negotiate with buyers. This is especially difficult for smallholder farmers, who
are primarily focused on their basic needs so that they can survive from day to day. For them, what a
consumer wants is of little relevance to their life. And for those able to focus on coffee quality, they
still need to acquire new skills: cupping and sensory knowledge, market understanding, and often
marketing or at least a way to become visible to specialty coffee buyers. This is another reason why
specialty coffee can be a risk. “Bigger farmers and bigger cooperatives do care, and they try to
produce better coffee, if the price incentive is there. And although consumers actually do pay better
prices, this is not channeled down to the producer. It is the importer that benefits, in most cases
(Tesfaye et al., 2020).
Coffee farming provides a livelihood for millions of people around the world. These challenges have
a real impact on their lives, whether they are large farm owners or smallholders’ producers (Tran et
al., 2016). There is no easy solution to these challenges. But as consumers, buyers, roasters, and
baristas, we need to ask for more than a cup of coffee. We have the ability to choose where we spend
our money and to ask how much producers are paid.
3.6 Low productivity of coffee
Ethiopian coffee is mainly grown under the shade of trees (shade or forest coffee), either within forest
or forest-like environments, or in farming systems that incorporate specific shade plants – usually
indigenous (native) trees, or sometimes fruit trees and other crop plants. In some areas coffee is grown
with little or no shade (sun coffee). Forest (shade) coffee and sun coffee can be considered as the two
main coffee production systems in Ethiopia. Large commercial plantations (e.g. over 500 hectares) are
uncommon and contribute less than 5% of exportable production. Irrigation is confined to few
locations and mostly where water is easily available and can be diverted to the farm using simple
means (e.g. diversion from rivers using trenches). Irrigation is mainly practiced in Amhara and
Benishangul-Gumuz Regions, and the north east part of Oromia Region in the Harar coffee zone. The
use of chemical inputs, such as pesticides, fungicides and artificial fertilizers is rarely practiced, and
although certification is not common (Tefera and Tefera, 2014), Ethiopian coffee can often be
considered as organic by default, and may indeed exceed the standards set for organic certification.
4. CONCLUSION AND RECOMMENDATION
Coffee is an economically significant agricultural crop in Ethiopia, accounting for the majority of the
country's export earnings. Coffee is Ethiopia's most important product, and it is grown in nearly every
part of the nation, providing a significant source of revenue for coffee farming household. However,
Despite good climatic circumstances, a diverse range of indigenous coffee varieties for quality
development, Land suitability for coffee production and a long history of production in Ethiopia, there
are many obstacles to coffee production in Ethiopia include a lack infrastructure, Low productivity of
coffee, global climate change, shortage of labor, Price Fluctuation & Unreliable Incomes, the outbreak
of disease (Insect pests, diseases & fungi), low-value addition, limited market access, a lack of market
promotion and a low price have all been identified as important constraints in Ethiopian coffee
marketing. Developing better varieties coffee varietals that resist disease, The government should
support the coffee production system, quality, and marketing, as well as to address the major barriers
to capacity building, infrastructure, adequate knowledge transfer and support coffee research, increase

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Coffee Production: Opportunities, Challenges and Genetic Diversity in Ethiopia

value addition, should provide special extension services for growers to improve their skill and
knowledge and appropriate access to services is recommended.
ACKNOWLEDGEMENTS
The author would like to thanks “Jesus abbaa hundaa” for editing the manuscript.
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Citation: Gudeta Dida, (2022). “Coffee Production: Opportunities, Challenges and Genetic Diversity in
Ethiopia.” International Journal of Research Studies in Agricultural Sciences (IJRSAS), 8(3), pp.1-9 DOI:
http://dx.doi.org/10.20431/2454-6224.0803003
Copyright: © 2022 Authors. This is an open-access article distributed under the terms of the Creative
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