Ethiopia is the birthplace of the coffee plant, which has occupied a central role in the cuisine and culture of Ethiopia for centuries. Ethiopians consume more coffee per capita than any other producing nation. The arid, mountainous climate permits the naturally-processed coffee cherries to be dried on the trees without mildewing, thus allowing long contact between the ripe pulp and coffee seed. This carries through in unique fruit or wine-like qualities to the roasted coffee. It also makes Ethiopian coffee more variable, with more wild flavors, and a bright citrus tinge. This single origin coffee receives a light roast, to preserve the fruit-like tones.