Question: What country produces the most coffee?
About the article "Brazil", section "Abstract".

Candidate passages:
The first reference to "coffee" in the English language is in the form chaoua, dated to 1598.
In English and other European languages, coffee derives from the Ottoman Turkish kahve, via the Italian caffè.
The Turkish word in turn was borrowed from the Arabic: قهوة, qahwah.
Arab lexicographers maintain that qahwah originally referred to a type of wine, and gave its etymology, in turn, to the verb قها qahā, signifying "to have no appetite", since this beverage was thought to dull one's hunger.
Several alternative etymologies exist that hold that the Arab form may disguise a loanword from an Ethiopian or African source, suggesting Kaffa, the highland in southwestern Ethiopia as one, since the plant is indigenous to that area.
However, the term used in that region for the berry and plant is bunn, the native name in Shoa being būn.
Ethiopian ancestors of today's Oromo people were believed to have been the first to recognize the energizing effect of the coffee plant.
In Ethiopia coffee originated in Keffa Zone, also in the SNNP region.
This Zone has agro-ecological, agricultural practice and socio-cultural similarity with Sidama Zone.
As coffee is a commercial crop and it become one of the best sources of foreign currency, the people in Sidama become very interested in large scale coffee production.
A substantial part of Sidama produces coffee, which is the major cash crop in the region.
Coffee has been the major source of income for the rural households in the coffee producing regions of Sidama.
However, the recent plunge in international coffee price drew most of these households back into the subsistence production and absolute poverty (coffee prices fell dramatically even during the commodity price boom of 2001 to mid-2008).
Sidama is one of the major coffee producing regions in Ethiopia.
It supplies over 40% of washed coffee to the central market.
Coffee is the single major export earner for the country.
Export earnings from coffee ranges from 60-67% although the country's share in the world market is less than 3%.
Considering different coffee producing areas in Ethiopia, one of the special things about Sidama coffee is that it is organic coffee.
Most coffee producing farmers use natural fertilizers and not artificial fertilizer.
As the coffee of Sidama is local variety, it has special aroma (unique test).
As coffee become one of the greatest sources of foreign currency, the government of Ethiopia is promoting coffee producing areas like Sidama Zone for more production.
Due to this, the people of Sidama are now benefiting from this strategy.
Exports from Ethiopia in the 2009/2010 financial year totaled US$1.4 billion.
The country produces more coffee than any other nation in Africa.
In Ethiopia coffee has a special cultural value.
Ethiopians hold coffee ceremonies in which people get together to deal with issues.
Today the Ethiopian coffee ceremony has become a popular activity for tourists.
In Ethiopian Orthodox Tewahedo Church, drinking coffee is strictly forbidden.
Different religious leaders teach their followers that when a person become very familiar with coffee, he/she will face difficulties (loose of concentration) during fasting time where it is not allowed to eat or drink anything.
In this religion there is meditation time ‘Aremimo’ during fasting and it is assumed that those who have high adaptation with coffee will lose their concentration during meditation time. 
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products.
The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density.
Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but lack the taste.
Heat must be applied for the Maillard and other chemical reactions to occur.
As green coffee is more stable than roasted, the roasting process tends to take place close to where it will be consumed.
This reduces the time that roasted coffee spends in distribution, giving it a longer shelf life.
The vast majority of coffee is roasted commercially on a large scale, but some coffee drinkers roast coffee at home in order to have more control over the freshness and flavor profile of the beans. 
Koa Coffee Plantation is a grower and processor of Kona coffee on Hawaii island, United States.
The company was established on the western slopes of Mauna Loa in Captain Cook, Hawaii by Marin Artukovich in 1997, at .
It began as a small backyard business only producing of coffee in its first year.
Coffee production nearly doubled every year to reach 2010 production of over .
In 2007, Artukovich sold most of the assets of the company to Kona's Best Natural Coffee.
KNBC does business as Koa Coffee Plantation.
The Koa Coffee plantation produces and sells only hand picked 100% estate Kona coffee, including organic Kona coffee and a heritage blend (Grande Domaine Kona) harvested from trees dating back to 1918.
The plantation uses a wet mill facility from Colombia, a dry mill from Brazil and maintains temperature and humidity control in their green bean storage facility.
Koa Plantation was named by Forbes as America's best coffee in 2001, won the Pacific Coast Coffee Association Coffee of the Year Award in 2004 and Gevalia Cup in 2002.
The Koa Coffee Plantation is also a member of the Specialty Coffee Association of America, the Kona Coffee Council and the Hawaii Coffee Association. 
Bourbon coffee is a type of coffee produced from the Bourbon cultivar of the "Coffea arabica" species of coffee plant.
Bourbon coffee was first produced in Réunion, which was known as Île Bourbon before 1789.
It was later taken by the French to mainland Africa and to Latin America, and is now one of the two most popular Arabica coffees grown worldwide, the other being Typica coffee.
Bourbon coffee is usually produced at heights between 1,000 and 2,000 meters (3,281 – 6,562 ft) and gives a 20-30% higher yield than Typica, but produces a similar quality of coffee. 
The following table lists the total coffee production of each coffee exporting country.