Ethiopia, Where Coffee Originated
One of the first words one learns when visiting Ethiopia is “buna,” or “coffee.” Although the origins of drinking coffee are shrouded in mystery, it is believed that chewing rather than roasting and brewing was the initial way in which coffee was enjoyed. It was not until the thirteenth century that the beans were roasted and coffee was brewed.
Coffee is always served after a meal. While guests are still enjoying their food, a woman will scatter freshly cut grass on the floor. On top of these greens she places a brazier and burns incense. The beans are then slowly roasted in a pan. After a while, the pan with roasted beans is brought to the guests, who are invited to smell the fragrance of these beans. Following this, the beans are pounded and then poured into a clay coffee pot filled with water. After the water has come to a boil, the coffee is poured into small cups. Sugar and a sprig of rue make the ceremony complete. Hospitality requires that people receive up to three rounds of the delicious brew, after which one is guaranteed to stay awake and focused for a long time.
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One Hermann Circle Drive
