Ethiopia 's Legendary Coffee Culture

Ethiopia is the origin of not just the legendary coffee plant, but also of coffee culture. Coffee was discovered in Ethiopia, according to mythology, by a goat herder called Kaldi, who noted that his goats were lively after consuming the red berries of a specific plant. He told several monks about his finding, and they roasted and brewed the berries, discovering that they had a stimulating effect. As a result, coffee was created.

Coffee has now become a fundamental element of Ethiopia ‘s culture, with many expressions, customs, and events centered on it. In this blog article, we’ll look at some characteristics of Ethiopia’s famed coffee culture and how it has inspired the rest of the globe.

Coffee Expressions

Coffee is so important in Ethiopian culture that it may be found in a variety of expressions dealing with life, cuisine, and interpersonal relationships. As an example:

“Buna dabo naw” translates as “Coffee is our bread.” It demonstrates the value of coffee as a source of nutrition and food.

“Buna tetu” translates as “drink coffee.” It refers not just to the act of drinking coffee, but also to interacting with people, similar to the expression “meet for coffee” in English.

“I don’t have anyone to have coffee with” denotes a lack of excellent friends or confidants.

“Don’t let your name get noticed at coffee time” implies to guard one’s reputation and avoid becoming the target of unwanted rumor.

The Legend of Coffee

One of the most common myths about the origins of coffee in Ethiopia is the fable of Kaldi and his goats. Other versions and variants of this mythology, however, include:

Kaldi was a shepherd who discovered berries that caused his sheep to dance. He sent them to a holy man, who burned them. Other interested individuals were drawn in by the perfume, and they gathered the roasted beans and dissolved them in water.

Kaldi was a small child who enjoyed eating the red berries of a certain tree. They made him feel pleased and active, he noted. He shared them with his pals, who appreciated them as well. He met an elderly guy one day who showed him how to roast and brew the berries.

Kaldi worked as a dancer for the king. He used to consume the red berries of a certain shrub to stay alert and active. He presented some to the monarch one day, and the king enjoyed them so much that he ordered Kaldi to grow more of them.

Coffee History

Coffee is said to have originated in Ethiopia in the ninth century. However, it was not until the 15th century that it expanded via commerce and migration to other countries of Africa and the Middle East. Coffee consumption was first documented in 1454 in Yemen, when Sufi monks drank it as a spiritual drink.

By the 16th and 17th centuries, coffee had spread to Turkey, Persia, India, and Europe. It grew in popularity among intellectuals, artists, businessmen, and travelers who met in coffee shops to share ideas and information. Coffee has aroused discussion and controversy among religious and political leaders, who attempted to prohibit or restrict it at times.

Coffee had become a worldwide product by the 18th and 19th centuries, with plantations created in Latin America, Asia, and other places. Coffee was also used in the colonial, slave, and resistance movements. Coffee is now one of the most popular drinks in the world, with over 2 billion cups drank every day.

Coffee Ceremony

The coffee ceremony, a ritualized technique of making and serving coffee, is one of the most distinguishing elements of Ethiopia ‘s coffee culture. A woman (the hostess) generally performs the ceremony and asks visitors to join her in a specific location (usually a living room or a garden).

The ceremony consists of three main stages:

Roasting: The hostess roasts green coffee beans on a flat metal pan called a menkeshkesh over a charcoal fire. She repeatedly stirs them till they get dark brown and crackle. She then walks them around the visitors, allowing them to inhale the scent.

Grinding: The roasted beans are ground by the hostess using a wooden mortar and pestle called a mukecha and zenezena. She crushes them until they are fine powder.

Brewing: Over the same fire, the hostess boils water in a clay pot called a jebena. She then adds the ground coffee and waits a few minutes for it to brew. She pours the coffee gently into little cups known as cini or finjal, taking care not to disturb the sludge at the bottom of the pot. She serves the coffee to the visitors, beginning with the oldest or most distinguished.

Snacks such as popcorn, peanuts, bread, or traditional pastries are generally served with the coffee ceremony. It is also customary to light incense and converse with the visitors about different subjects. The ritual might linger for hours since the hostess repeats the procedure three times with a different strength and taste of coffee each time. The first round is known as abol, the second as tona, and the third as bereka. Each round has its own importance and meaning.

The coffee ritual is more than simply a means to prepare and consume coffee. It also serves as a means of expressing respect, hospitality, friendliness, and social connection. It’s time to unwind, savor, and appreciate the gift that is coffee.