An international group of coffee experts has considered Ethiopia's coffee as the best in the world. Coffee is a top export ( ) of the country. But at home, it is seen as national pride. Ethiopians feel good about their coffee, and enjoying a drink with friends is a long tradition.

Some people say the climate produces quality beans. Morton Wennersgarrd is a coffee importer. He said,"Ethiopia has different ancient types of coffee. They are planted in places with perfect soil, perfect altitude ( ), and climates that are really suitable for coffee processing."

Finding the best quality beans is often an issue of taste. The process is known as cupping -- tasting and comparing coffee from different roasted beans, grading and then pricing them. But before international experts come to taste, coffee beans are studied in small coffee laboratories. Helen Assefa, a lab technician, describes the process, "When the coffee comes to the lab, we assess ( ) its quality first by recording the details. Then we weigh the moisture level and we examine the beans for analysis. After that we grind ( ) the coffee beans and taste the samples. At the end we check for defective beans." Mubarik Abaoli is a lab worker. He says that testing is a very difficult and long process. "We select out the defects by hand. And we select out the defect according to the defect types."

Ethiopia has got a lot of money by exporting coffee to more than 120 countries. The country has an export revenue ( ) of more than $840 million a year. But not all the best coffee leaves Ethiopia. Forty percent of the coffee grown in the country stays there. It remains an important part of everyday life at work, at home and at ceremonies.

Answer this series of questions:

1. What's the value of Ethiopia's coffee exports?
2. To how many countries do they export?
3. How much do they keep?
4. Can you name an example of a person who buys coffee from Ethiopia?
5. Is Ethiopian coffee his favorite?
6. Why does he say their coffee is good?
7. How do they determine which beans are the best?
8. What's the definition of that?
9. Is the water amount of the beans a consideration?
10. When inspecting them, what do they do last?
11. Do they use machines to aid them in this process?
12. Is this a standard process of other coffee exporters?
13. Where do these processes take place?
14. Are the Ethiopians happy about their coffee?
1. $840 million a year
2. more than 120
3. Forty percent
4. Morton Wennersgarrd
5. unknown
6. perfect soil, perfect altitude, and climates suitable for coffee processing
7. cupping
8. tasting and comparing coffee from different roasted beans, grading and then pricing them
9. yes
10. check for defective beans
11. no
12. unknown
13. small coffee laboratories
14. yes