Ethiopia is the birthplace of coffee. Any coffee grown elsewhere in the world can ultimately trace its origin all the way back to East Africa. The word coffee derives its name from the Kaffa-region in Ethiopia. The three main growing regions in Ethiopia are Yirgacheffe, Sidamo, and Harar. Ethiopian coffee is known for its diversity, complexity, and unique flavors which tend towards bright, lively, and complex acidity. Flavor profiles can range from berry, citrus, and floral to chocolate and spice depending on the region. Ethiopians have been consuming coffee for centuries long before it was ever commercialized in the rest of the world. Ethiopia is the seventh largest producer of coffee accounting for 3% of the global market, half of which is consumed at home by the Ethiopian people. According to legend, the 9th-century goatherder Kaldi in the region of Kaffa discovered the coffee plant after noticing the energizing effect the plant had on his goats. Bringing the berries to a monastary, monks assumed it was the work of demons and tossed them into the fire. The roasted aroma that resulted made the monks reconsider, thus began coffee's introduction. Several versions of the story exist but didn’t appear in writing until 1671.