Have you ever thought of why so many coffee exporters choose Ethiopia as their favourite coffee source? The answer is very simple! Because of the unique flavours and texture of Ethiopian coffee beans! Ethiopia, like France for wine lovers, is the heart of coffee culture. Its rich history and unique flavours make it so special.
How Ethiopian Coffee is Grown
Ethiopian coffee is special because of the climate and soil, and because farmers don’t use big machines to grow it. Instead, they’re trying to bring back forests and different kinds of plants. This is different from places like Brazil and Colombia, where coffee is grown in big fields with just one kind of plant.
Learning from Ethiopian Coffee
Ethiopia has been growing coffee for about 300 years, mostly because of colonisation. But Ethiopia didn’t go through that. Ethiopian farmers still do things their own way, without copying Western ideas. Instead of trying to make their farming more like ours, maybe we should learn from them. Ethiopian coffee is special, and we should support the farmers who make it so amazing.
The Importance of Coffee in Ethiopian Culture
Coffee is a big part of life in Ethiopia, and it shows up in many sayings and expressions. One common saying is “Coffee is our bread”, meaning it’s essential to life.
The coffee ceremony is the most important social event in Ethiopian culture. It lasts for a few hours, and families often have several ceremonies each day. Even kids help serve coffee to their elders during these gatherings.
During the ceremony, coffee beans are roasted in a pan, then ground by hand and brewed slowly over an open fire. The coffee is poured out carefully to avoid getting ground in the cup. Some people like their coffee with sugar, but never with milk.
After the first brew, more water is added to the pot and boiled again two more times. The second and third brews may not taste as good, but they’re still important.
We enjoy watching the coffee ceremony because it reminds us of our love for coffee and the hard work that goes into producing it.
An Interesting Ethiopian story
In Harrar, an ancient city in eastern Ethiopia known for its walled old town and rich history, coffee isn’t just a drink—it’s a way of life. Here, the coffee ceremony is a beloved tradition that brings families and neighbours together daily. Fatima Yusuf, a Harrar native, begins her coffee-making ritual by hand-washing the raw beans and then roasting them over a small charcoal stove. The aroma fills her home, signalling to the neighbours that coffee will soon be ready.
Once the beans are perfectly roasted, Fatima grinds them using a traditional mortar and pestle. She then brews the coffee in a jebena, a traditional clay pot. The process is slow and deliberate, allowing for conversation and bonding. As the coffee brews, Fatima adds spices like cardamom and cloves, which are typical in this region, enhancing the coffee’s flavour and aroma.
Fatima serves the coffee in small cups, accompanied by a mix of roasted barley and peanuts, a local snack called buna qela. She ensures each guest receives three rounds of coffee, as it’s considered rude to stop at just one or two. The ritual can last over an hour, but no one minds the time—it’s a cherished break from the day’s activities.
In Harrar, the coffee ceremony is more than just a daily routine; it’s a time to share news, discuss community matters, and enjoy each other’s company. “Coffee is the heart of our social life,” says Fatima. “It gives us strength and keeps our community united.”