Ethiopia, this ancient East African nation, is not only one of the cradles of human civilization but also the birthplace of coffee. The English word "coffee" originates from the Ethiopian region of "Kaffa." It is home to over 140 heirloom varieties, and different regions impart unique flavors to the coffee: the richness of Harar, the floral and lemony acidity of Yirgacheffe... Ethiopians cherish coffee as if it were a purebred horse and have developed a renowned drinking ceremony. However, Chinese friends should be aware that the local coffee is extremely strong—three cups might keep you awake all night. Join Front Street Coffee as we explore the world of Ethiopian coffee together.
Located in East Africa, Ethiopia means "land inhabited by people scorched by the sun" in ancient Greek. Its unique cultural traditions, magnificent natural scenery, comfortable climate, rich flora and fauna, numerous historical sites, and hospitable people make it one of Africa's most popular tourist destinations.
The name of coffee originates from Ethiopia's "Kaffa."
Did you know? The roots of coffee lie in Ethiopia. It is said that the English word "coffee" comes from the Ethiopian place name "Kaffa." Legend has it that around 900 AD, a shepherd in the Kaffa region was grazing his flock on a hillside when he noticed the sheep eagerly eating a red berry, after which they became unusually lively and behaved strangely. Worried that the sheep had eaten something toxic, the shepherd was anxious all night. Unexpectedly, the next day the flock was perfectly fine. This accidental discovery led him to pick the wild berries and boil them in water to drink. He was delighted to find that the juice was rich and fragrant, and after drinking it, he felt exceptionally energized. So he began to cultivate the plant, which promoted large-scale coffee farming, and the name of coffee gradually evolved from "Kaffa." Since then, coffee has spread from Ethiopia to the rest of the world.
Coffee quality is as pure as a thoroughbred horse.
Ethiopia spans multiple climate zones, with coffee cultivation spread across the country, resulting in over 140 heirloom varieties and fresh coffee produced year-round. The ecological environments at different altitudes and regions create the diverse qualities of Ethiopian coffee. Harar coffee from the southeastern highlands is a typical Mocha coffee, with a rich aroma and strong flavor; coffee from Wollega in the southwest has a rich fruity taste; Limu coffee carries wine and spice notes; Sidamo coffee has a balanced body, full aroma, and acidic fruity notes; while Yirgacheffe coffee exudes floral fragrances. When tasting Yirgacheffe, chocolate and acidity are more prominent, bouncing like lemon, and it also contains an intoxicating floral aroma.
Interestingly, Ethiopians print pictures of horses on coffee packaging to symbolize the purity of coffee. It is said that in an era when horses were the primary means of transportation, Ethiopia had the world's best purebred Arabian horses, of which the locals were immensely proud. Today, they carry this pride into their coffee—"quality coffee should be as pure as a thoroughbred." It is by adhering to this principle that the coffee here consistently maintains such pure flavors.
The renowned coffee drinking ceremony
In traditional Ethiopian households, there are two to three coffee times a day, accompanied by various rituals and ceremonies. In the evening, the whole family sits on the floor around a small charcoal stove. The ground around the stove is covered with fresh grass specially cut or bought, a type of grass used exclusively for coffee ceremonies. After the small charcoal stove is lit, several pieces of white charcoal emitting thick smoke are specially selected and waved around every corner of the room before being placed back by the stove to burn out or extinguish on their own. In this way, the room or courtyard is enveloped in lingering smoke for some time afterward.
Usually, a teenage girl in the family is responsible for preparing the coffee. She first takes out a handful of pale green raw coffee beans, puts them into a small iron pan on the charcoal stove, scoops water, and washes them clean with both hands. Then she stirs the beans with a small wooden spatula, and soon the beans turn dark black and emit an enticing aroma. When the girl feels it's ready, she shakes the pan with the lightly smoking beans and brings it to each person to smell. After everyone nods in approval, she pours the roasted beans into a small mortar, lifts a large iron pestle nearly a meter long and as thick as a child's arm with both hands, and pounds forcefully. Soon, a handful of beans turns into powder.
The girl scrapes out the powder bit by bit with a small wooden spoon, puts it into a clay pot with a narrow neck, bulging belly, and large handle, adds water, and places it on the small stove to boil. The water quickly comes to a boil, and after a moment more, the aroma is overflowing. She arranges several small porcelain cups the size of wine cups on a small wooden box, then lifts the large handle of the coffee pot, fills each cup one by one, sets the pot down, and respectfully hands each cup with both hands to the people sitting around. The whole process usually lasts 30 minutes.
Friendly reminder: Chinese people should drink at most three cups.
However, a reminder: Ethiopian coffee is like the strong liquor at Jingyang Ridge in "Water Margin"—absolutely "three bowls and you can't cross the ridge." That is to say, an average Chinese person will definitely feel highly energized after one cup, unable to sleep in the middle of the night after two cups, and after three cups, will have no drowsiness that night and throughout the entire next day. More than three cups? The consequences are unimaginable. The coffee in this country is absolutely "green coffee," with no chemical fertilizers or pesticides used in cultivation. As long as you're not worried about insomnia, please enjoy it with peace of mind.
The above content is compiled by CoffeeHunters, a coffee news website.
