This document discusses the potential for developing geographical indications (GIs) for Ethiopian coffees. It provides examples of successful GI coffee products from other countries that have increased prices and rural development. Specifically, it examines opportunities for developing GIs for Ethiopia's regional coffees like Harenna, Sidamo and Yirgacheffe. The document outlines challenges and lessons from international experiences on ensuring women producers are included and benefit from GI systems. It recommends expanding certification and traceability systems for Harenna wild coffee to improve quality and market access for the smallholder farmers who produce it.

1. GIs for Ethiopian Coffees to benefit
Rural Communities
Lessons from International
Experiences
Shubh Kumar-Range, JMA
September 2015

2. BASIC CONCEPT OF GEOGRAPHICAL INDICATION PRODUCTS
• CONSUMERS MAKE DIRECT CONNECTION
BETWEEN PRODUCT AND ITS ORIGIN
PRODUCT NAME
AND REPUTATION
• NATURAL CONDITIONS
• INVOLVEMENT OF LOCAL COMMUNITIES,
WOMEN’S GROUPS
PLACE OF ORIGIN
• CONNECTED WITH LOCAL TRADITIONS AND
HISTORY
PRODUCER’S
KNOW-HOW

3. Gi’s as INTELLECTUAL PROPERTY RIGHTS
• PRODUCERS GET MONOPOLY ON USE OF GEOGRAPHICAL
NAMES
• COLLECTIVE RIGHTS OF PRODUCER GROUPS AT CORE OF
SYSTEM
• PROTECT QUALITY, SPECIFICITY, TRADITION &
REPUTATION OF PRODUCT
• CONSUMER RECOGNITION AND DEMAND NEEDED TO
DRIVE SYSTEM
• LEGAL PROTECTION REQUIRED BY NATIONAL
GOVERNMENTS

4. BENEFITS OF GEOGRAPHICAL INDICATION DEVELOPMENT
ECONOMICS
GOVERNANCE
ENVIRONMENT
•DIRECT AND INDIRECT EMPLOYMENT
•EXPORT POTENTIAL
•VALUE OF TRADITIONAL KNOW-HOW
UTILIZED
• DEVELOPMENT OF PRODUCER
ORGANIZATIONS
•VALUE CHAIN COOPERATION
•COMMON RESOURCE PROTECTION
•BIODIVERSITY CONSERVATION

5. GEOGRAPHICAL INDICATORS AND TRADE
PRODUCERS
CAPTURE
VALUE ADDED
OF UNIQUE
QUALITIES
MARKETS
TRADE
BARRIERS
SHIFT FROM
TARIFFS TO
TECHNIAL
QUALITIES
CONSUMERS
WILLINGNESS
TO PAY
PREMIUMS
FOR QUALITY
AND NICHE
PRODUCTS

6. CHALLENGES
•LEGAL SYSTEMS IN
PLACE
•QUALITY CONTROL
•OBTAINING PRICE
PREMIUMS
•PREFERENCE OVER
GENERIC PRODUCT
•WELL ORGANIZED
PRODUCERS
•COLLECTIVE
AGREEMENTS FOR
Value Chain ACTORS
•PRODUCT
RECOGNITION
•APPEAL OF BRAND
QUALITY
PRODUCT
PRODUCING
COMMUNITIES,
WOMEN
CERTIFICATION
MARKET
DEVELOPMENT

7. ETHIOPIA: Coffee quality and differentiation of
product
• Ethiopian coffees can be differentiatedfor export on the
basis of growing regions and the distinctive flavors of the
regional coffees.
• Some of the well known regional varietiesof Ethiopian
coffees:
– Harar, Sidamo, Yirga Chefe, Limu, Nekemt, Harenna Forest
• Ethiopia's coffees drive their flavours from:
– the soil, climate and the cultivation methods (developed and
used by Ethiopian farmers for many generations).
– Provides opportunity for participating in specialty products

8. ETHIOPIA: Expanding branding of coffee
• Government has secured exclusive ownership of three Ethiopian
coffee brands:
Yirgacheffe, Sidamo and
Harrar Ethiopian Fine
Coffees
• Opportunities for pursuing GI:
– Forest and Semi-forest coffee is grown by a substantialnumberof
farmersspreadthroughoutthecountry
– Cooperative system and growth in Primary Societies can assist
a certification organization needed for assuring geographical
origin
– Expansion of Women’s groups within Primary Societies can provide
a structure for improving production and quality control in
locations that are GI eligible

9. DEVELOPMENT OF GI PRODUCTS:
International Experiences for Women’s Coops
• MOROCCO: Argan Tree Oil by Women’s Cooperatives
• MOROCCO: Olive oil by Women’s Cooperatives
• MAURITANIA: Mullet Botargo (fish) by Imraguen Women
• SENEGAL: Fruit preserves in Casamance by Women’s
Coops
• BENIN: Shea oil produced by Women’s Cooperatives
• BRAZIL: Serrano cheese produced by women

10. Challenges for GI Production by Women:
International Experiences
• Top down identification of production process excludes
women’s roles and traditional knowledge
• Women producer organizations not formed or
supported
• Ownership of GI may be captured by politically
influential businesses
• Limited capacity of Women owned SMEs to join in Value
Chain associations created for GI products

11. DEVELOPMENT OF GI COFFEES:
INTERNATIONAL EXPERIENCES
 The Case of Café Ziama Macenta in GuineaThe Case of
Café Ziama Macenta in Guinea
 Wild Coffee from Forest at border with Liberia and Cote de Ivoire
 Robusta coffee; produced by 1000 farmers
 In 5-year process of development for export
The Case of Café de Columbia
 Price to Producers increased, and price differential stable over
the years
 Rural Development: 4 million direct and indirect jobs; broad
based income distribution

12. The Case of Harenna Wild Coffee Producers
in Dello Mena, Ethiopia
Information Based on work of Slow Food
Foundation(SFF) and UNCTAD, Ethiopia

13. The Place & Origin
• Harenna:
– name of the natural forest
located in the Bale Mountains of
Ethiopia
• The Harenna Forest:
– Second largest and most
extensive preserved wild forest in
Ethiopia
– Remote area with high
outmigration
– The origin of the Harenna Wild
Coffee with unique natural
quality
– Women have traditional
knowledge and involved in
collection, sorting and drying

14. The Potential of Harenna Wild Coffee
• About 9000 Households harvest wild coffee from
Harenna Forest
• 12 Farmer associations, but only three legally
registered and members of Oromia Coffee
Farmers Cooperative Union
• about 3,500 tonnes of Harenna wild coffee is
legally produced per year
• Wild coffee production bythethree registered
associations is onlyabout95 tonnes per year.

15. Marketing of Herenna wild coffee
• Current market chain for Harenna wild
coffee from the three registerd associations:

16. Branding, Certification and Traceability
• Need for national level Organization to:
• Recognize, Certify and Promote Harenna wild coffee
• Ensure that production rules in place recognize and include
the role of women
• Expand registration of Primary Societies producing Herenna
coffee, and require measures for quality control and
traceability

17. Improve production and Market Chain
• Expand technical assistance
to Improve crop quality
• Develop value chain
associations to improve
market chain
• Create a roasted coffee
product
• Promotion: participation in
international events

18. Thank you!