Ethiopia? Coffee is said to be found in Ethiopia in a place called Khafa in the southwest of Ethiopia by a Goat Herder named Khaldi. The original home of the coffee plant still grows wild in the forest of our highlands. Hence, we are mankind’s favorite wake-up drink and we are proud of our coffee.

The Story of Kaldi

One day, Kaldi found three of his goats (namely Abol, Tona, Baraka) buzzed and very excited, almost dancing on their hind legs. He noticed some mangled branches of a plant which bears red berries, and he knew his goats took them. So, he tried the berries himself and found that the result was incredible. He took the berries home and told his wife they need to tell the monks about it.

The monks found the berries to be sinful drugs and so they tossed them in the fire, causing an aroma to fill the air. Some also say the monks crushed the beans and distilled the stimulating substance in boiling water. With the strong aroma filling the air, the monks in the monastery gathered around to investigate the substance. After hours, they discovered a renewed energy to their holy devotions where they stayed alert for many hours of prayer.

Coffee – A National Obsession

In Ethiopia, Coffee is a national obsession, and the elaborate and lengthy coffee ceremony is worth experiencing. Each ceremony can take anywhere from half an hour to a few hours to complete. This Ceremony could be repeated every day in some cases or even 2 to 3 times a day in rural areas. But you will not find this coffee ceremony in every cafes and restaurant. This long experience worth ceremony is found in traditional restaurants, some cafes and restaurants, and homes.

Ethiopians consider the coffee ceremony a crucial tenet of friendship and respect.

In fact, that they’ll perform the hours-long ceremony for any visitor, no matter the time of day. Every guest invited to a coffee ceremony has been extended the hand of friendship and welcomed into a circle that takes on familial overtones.

• Ethiopian Coffee is fragrant-rich, and full-bodied flavors. Ethiopian coffee, compared to coffee from other parts of the world, has a rich aroma. Ethiopian washed coffees are known for their elegant, complex flavor with floral, herbal, and citrus notes. They are lighter and drier on the palate than naturally processed coffees and have tea-like delicacy. Their body is not too strong and they usually reveal a mild and pleasant acidity.

• Coffee is always served with something to eat while drinking. Before an Ethiopian coffee ceremony gets underway, the hostess burns frankincense or other incense to clear the air of bad spirits. Then, she offers her guests traditional snack foods, which may include “Fendisha” popcorn, “Kolo” roasted grains,  “Defo Dabo” traditional soft bread.

• People in Ethiopia don’t drink coffee alone. They traditionally drink coffee in groups with neighbors, friends, and families. It is a way of catching up and connecting. There will be a conversation about community matters, breaking news in the villages (someone’s marriage or funeral), someone’s good deeds and bad deeds, advice, reconciliation by elders, political talks, and many more.

• The honor of conducting an Ethiopian coffee ceremony always falls to a young woman. This adept hostess wears a “Habesha Kemis” traditional, ankle-length white cotton dress embroidered at its borders with colorful threads. Girls are encouraged to learn the requisite skills over time.

Ethiopian Coffee Ceremony

• The Ethiopian Coffee Ceremony is an elaborate process that includes roasting, grinding, brewing, and pouring coffee to an art form and everything is done in front of the Guests.

In full view of the guests, the ceremony begins. Raw coffee seeds are washed to remove their husks, and then placed in “Menkeshkesha” a long-handled pan and held above a small fire contained in a stone oven. The beans are shaken rhythmically in the pan to prevent scorching. As the seeds heat, they darken, become shiny with their own oils, and begin to make a popping sound. At this point, the hostess removes the coffee beans from the heat and waves the pan to create an aromatic breeze for the guests to appreciate.

The roast coffee beans are ground by hand using a “Mukecha (moo-keh-cha)” bowl and a “Zenezena” stick, which acts as a mortar and pestle. The ground coffee is then transferred to a “Jebena”, a handcrafted black clay pitcher with a bulbous flat bottom, long narrow neck, handle, and straw lid. The Jebena is filled with water and placed on the fire, and its contents are brought to boil.

The brewed coffee, called Bunna (boo-na), is poured from the Jebena into a decanter and cooled. It’s then poured into the Jebena again and brought to a boil, and then the process is repeated again. After this triplicate brewing process, a filter made of horsehair is placed in the Jebena’s spout to separate the grounds when the coffee is poured.

• Serving the coffee is an Art and it doesn’t involve milk but with sugar or salt. It will be poured holding the Jebena from about a foot above the neat rows of tiny cups known as Sini (see-nee), the hostess streams the hot coffee with skill. Although a few drops may splash or overflow, it’s all part of the ritual. The cups are arranged on a tray atop a bed of scented grass that symbolizes abundance.

The Coffee is served in three rounds known successively as Abol, Tona, and Baraka which is the name of the three Kaldi’s Goats. The three cups symbolize an elevation that is supposed to bring the drinker increasingly closer to transformation. Literally, Baraka means “to be blessed.” 

• Often Children will carry a cup of coffee to each guest. Sometimes, the child will offer the first cup to the guest of honor. Traditionally, however, the first cup will go to the oldest guest that shows Ethiopian culture connects and respects to the generations.
• There is one thing, however, that guests must not do which is to refuse to drink the coffee. It is considered disrespectful and not appreciating the work of the hostess. You wouldn’t have a reason to anyway as the experience alone is a treat for all five senses. The Eye-catching Elegant Jebena with fresh grass, The Fragrance of the incense and coffee aroma, The Incredible taste of the coffee, Interesting news, and the cute tiny cups called Sini for your hand.

          Bonus:  You will be given special treatment as a foreign.

Have a Great Day Experiencing the Incredible Ethiopian Coffee Ceremony