Traditional Ethiopian Coffee Ceremony By CulturallyOurs

Traditional Ethiopian Coffee Ceremony

Traditional Ethiopian Coffee Ceremony By CulturallyOurs

The rituals and ceremony around certain types of foods are very prevalent all over the world. In some places, it isn’t so much as the food itself than it is about the ritual and ceremony around that particular food. Shane Mitchell, our podcast guest from Season 03 talked about how people connect with each other around the dinner table. Like the Smorgasbord board from Sweden and the Asado culture from Argentina, the traditional ceremony around drinking Ethiopian Coffee is quite unique.

In case you missed Shane’s interview, you can listen to it here.

Today we are looking at the traditional buna ‘coffee’ ceremony that is prevalent all through out Ethiopia. It is more than just a cup of coffee. It is a cultural celebration of an Ethiopian staple. Ethiopia’s coffee ceremony is an integral part of the social and cultural life in the country. An invitation to attend a coffee ceremony is considered a mark of friendship or respect and is an excellent example of Ethiopian hospitality.

Coffee isn’t just Ethiopia’s national drink. It is had throughout the day but never consumed alone. Unlike in cities like New York, London and LA where ‘coffee-to-go’ is almost a norm these days, in Ethiopia every meeting includes coffee and coffee always requires company.

Ethiopia is the largest coffee producer in Africa and the fifth largest producer in the world and accounts for 4.2% of the global coffee production. The coffee industry in Ethiopia contributes up to 10 percent of Ethiopia’s GDP and provides livelihood for approximately fifteen million Ethiopian farmers all over the country. But coffee isn’t just a part of the economics of Ethiopia. It is one of the largest producers of coffee in Africa and only exports about 50 percent of the coffee that is grown. In comparison other coffee growing countries around the world like Kenya consumes only 3 percent of its coffee crop where as Colombia consumers 14 percent. It is very clear that coffee is extremely important to Ethiopians in Ethiopia.Ethiopian coffee ceremony Culture And Traditions By CulturallyOurs

History of coffee in Ethiopia

Legend and folklore from Ethiopia has it that coffee beans were discovered around 800 A.D. by a goat herder’s sheep as they grazed on the red fruit of a coffee plant. When the goats began frolicking, the herder rushed a handful of the mysterious fruit to nearby monks, who promptly destroyed the seeds by tossing them into a fire as a way to get rid of something they did not know about and considered potentially sinful.

However, the roasted seeds exhibited two miraculously redeeming qualities: a delectable aroma and, when crushed and steeped in hot water, a distinctive drink with an invigorating kick. The brew buzzed the monks’ daily devotions, allowing them to continue their prayer long into the night. And slowly as people migrated from region to region, country to country. coffee’s popularity spread throughout Ethiopia and eventually the world.

‘Buna tetu’ which translates to ‘come drink coffee’ is a famous communal tradition in Ethiopia. Families will send children to knock on their neighbors homes to invite them to come share some coffee. This bonding nature of Ethiopians is a key thread in the fabric of its society.

Traditional way of drinking buna

The coffee brewing tradition in Ethiopia has many special elements. The ceremony involves processing the raw, unwashed coffee beans into finished cups of brewed coffee. Before this event, the dining room undergoes some preparatory rites for the ritual. Firstly, the coffee cups are all arranged on a table along with snacks. Freshly cut grass is displayed on both the floor and the table. And sweet incense is burnt as a way to clarify the space.

Preparing a traditional cup of coffee or buna can take more than an hour and actually drinking it can be longer, especially during festivities and celebrations. Drinking coffee is sensory experience in Ethiopia unlike any other. The process begins with washing and roasting the beans on a iron pan called mitad. The person preparing the beans is typically dressed in the traditional Ethiopian clothes called habesaha semis. When the coffee beans are roasted, the mitad is taken to the guests so that they can inhale and smells the roasting beans. This is a huge part of the Ethiopian Coffee sensory experience.Traditional Ethiopian coffee beans roasting, Roasted coffee bean by CulturallyOursThe coffee beans are then brewed in a traditional mortar before putting them in a jebena in which the water has already been set to boil. Jebena which is a traditional clay pot made specifically for preparing coffee comes in various shapes and sizes and hold essential value in every Ethiopian households. Jebena’s have one, two or three spouts depending on the region where they are made and used.Pottery for buna-coffee preparation in Ethiopia By CulturallyOursOnce coffee beans have been added to the simmering water, it is left to steep in the jebena. When the coffee foam discharges from the top hole of the jebena, it is removed from the heat and left to allow all the solid coffee particles to settle at the bottom of the pot. Once all the coffee cups are gathered on the rekebot – the coffee platter – coffee is poured into the first cup. This first cup is culturally not for consumption but to confirm the murky liquid is free of all coffee grind. The drinking ceremony can finally begin and coffee is offered with multiple seasoning options including sugar, salt, or rue.cup of Ethiopian coffee with aromatic frankincense by CulturallyOursOften coffee will be accompanied by traditional Ethiopian snacks.

Traditional cup of Ethiopian coffee served with aromatic incense, usually frankincense and myrrh. The incense is ignited by a hot coal to produce smoke that is said to carry away any bad spirits. Conversations starts flowing freely as sweet incense dissipates in the room. From abol – the first cup of coffee, to tona – the second cup and finally to bereka – the last cup of coffee, the jebena is refilled until the settles coffee bits squeeze out their very last taste and guests are finally satisfied. It is considered impolite to leave the ceremony without consuming at least three cups. Ethiopians believe that your spirit transforms when you complete all three rounds. Of course, you are free to take as many cups as you wish afterward.

It is clear that the coffee culture in Ethiopia is as much of a ritual as it is about drinking that cup of coffee – a great way to slow down and engage with your friends and neighbors.

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Leave your comments below

  1. Julie says:

    Love your blog and love this post. It’s so fascinating. What is rue?

  2. Sharon says:

    This traditional Ethiopian coffee ceremony is new to me. I love coffee (not tea) so I would love to participate in this. How interesting that Ethiopian culture is to drink coffee with others, not alone. I drink coffee in my car, at my desk, while walking — rarely with others. But I like the idea!

    • Karthika Gupta says:

      Completely agree! It is such much of a social activity to engage with your neighbors and community members around a drink like coffee.

      • I am an unabashed coffee snob and when I was invited by a local in Addis Ababa for a coffee I jumped at it. I had no idea that it was going to be a ceremony. The aromas, the suspense of the enforced wait all contributed to my most perfect coffee break.

  3. Amanda says:

    I have recently been honoured with this coffee ceremony three times with a family from Eritrea. They said that the coffee is flavoured with ginger, but it tastes more like cloves. Which can it be, as we are not too good at speaking one another’s language…?