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The Coffee Ceremony in Ethiopia

In everyday life there is often not enough time for an extensive coffee ceremony. In Ethiopia, people like to take their time and enjoy fresh coffee in a convivial atmosphere. Bring the Ethiopian coffee ceremony to Germany. You can also do this with your coffee filter machine at home or even with the office coffee machine.

Coffee is also celebrated in Ethiopia without a coffee filter machine or office coffee machine

In Ethiopia, the coffee ceremony is a big part of culture. Around 15 million people work in the coffee sector in Ethiopia. That corresponds to one sixth of the population. Coffee trade is a central part of the economy. Although coffee is very important, not many people in Ethiopia can afford a coffee filter machine or an office coffee machine. The preparation differs greatly from the way coffee is brewed in Germany in the office coffee machine or similar. Ethiopians associate relaxation with enjoying coffee. The coffee ceremony celebrates special occasions and honors guests. An invitation to an Ethiopian coffee ceremony is a sign of respect.

The coffee ceremony begins with the roasting – not with the filling of the coffee filter machine

The ceremony begins with coffee beans that are still green being washed and roasted in a small pan over an open fire until nicely browned. The pan is always swiveled so that the beans do not burn. Then the beans are ground by hand with a coffee grinder or a mortar. The ground coffee in Ethiopia is very coarse. The coffee is passed through a fine sieve several times. If you want to carry out the coffee ceremony with your coffee filter machine, you should make sure that the coffee powder is not too coarse. If you take the office coffee machine, the machine will do the grinding for you if a grinder is integrated.

The coffee preparation in the Ethiopian coffee ceremony takes place without a coffee filter machine but with a lot of time and tradition

Neither the coffee filter machine nor the modern office coffee machine is widespread in Ethiopia. The freshly ground coffee powder is placed in the Jebena, the traditional Ethiopian clay coffee pot, and brewed with hot water. The coffee is then served in simple porcelain bowls. If you don’t have a Jebena, you can also hold an Ethiopian coffee ceremony and prepare the coffee in the coffee filter machine or the office coffee machine. It is essential that you take the time with your guests, enjoy the coffee and spend a relaxed ceremony together. It’s about much more than preparing with the Jebena, the office coffee machine or the coffee filter machine.

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A Legend Begins: Coffee from Ethiopia

The passion for coffee has its beginnings in Ethiopia in the 9th century. The legend surrounding the most coveted bean in the world began in what is now the Ethiopian region of Kaffa: according to the tale, the goatherd Kaldi observed that after eating some red fruits from a special plant, some of his goats became extraordinarily awake and active and jumped around at night. Meanwhile, the rest of the herd, who hadn’t eaten any of the red fruits, were fast asleep. When the shepherd tried some of the fruit after a few observations, he discovered the stimulating effect himself.

According to legend, he told the monks of a nearby monastery about it, who experimented with the fruit and used it to prepare an infusion. And the effect also took its course with the monks: After enjoying the brew, they were able to pursue their pious activities even at a late hour.

The tales differ as to whether the goatherds or the monks became aware of the delicious roasted aroma through contact with fire and began to only use roasted fruits. Either way, this legend is the cornerstone of our coffee culture today, and the custom of processing and consuming the fruit of the coffee plant quickly spread and enjoyed great popularity. The tradition of cultivating high-quality Ethiopian coffee is still an integral part of everyday life in the landlocked African country. Around 12 million people in Ethiopia earn their living by growing coffee.

Origin of Yirgacheffe coffee

Probably the most famous and popular Ethiopian coffee is the Yirgacheffe coffee, which was named after its growing region in the south of the country. This is planted by many small farmers whose coffee gardens are usually smaller than one hectare. This individual cultivation technique has the advantage that each individual coffee plant is lovingly cared for, cared for and processed.

At an altitude of between 2,000 and 2,200 meters, the coffee cherries gradually ripen in the cool mountain climate and nutrient-rich soil, which allows them to develop their diverse aromas and fruity-spicy flavors. Due to the excellent environmental conditions in this region and the constant improvements in quality, this exceptional coffee is enjoying ever-growing demand.

The Yirgacheffe enchants coffee lovers with a very fresh, flowery and fruity taste. The typical Yirgacheffe flavor and the incomparable taste of citrus are unmistakable trademarks of this coffee. The fruity aroma is reminiscent of flowers and berries. The experience is rounded off by a long-lasting, caramel-like aftertaste. The Yirgacheffe is also a popular part of the coffee ceremony in Ethiopia, a tradition that is still part of social and cultural life today.

Our tips for the perfect Ethiopian coffee

How do you prepare the exceptional Yirgacheffe coffee? There are many different ways to tease out the strong, voluminous and aromatic taste of Yirgacheffe. The preparation in the French Press or the coffee filter ideally brings out all the fine nuances and the pleasant acidity of this special coffee.

The Yirgacheffe is perfect for a delicious espresso or as a tasty basis for milk specialties. With this unique coffee from Ethiopia you will certainly experience very special moments of pleasure!

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Ethiopia – country with an old coffee tradition

The East African country is not only one of the main producers of delicious coffee beans, but also cultivates its own special coffee culture. The typical Ethiopian coffee ceremony, the so-called jebena buna, is not for coffee drinkers in a hurry. Here you drink three cups of deep black coffee in a row within one session.

And the preparation of the coffee ceremony can also take a lot of time: the green beans are often washed extensively by the women before they are roasted over hot coals. The almost burnt, pitch-black beans are roughly ground by hand with a mortar and pestle before being placed in a clay pot, the jebena. The coffee is then mixed with water in the pot and placed on the fire until steam forms. The dark, sometimes bitter coffee is typically sweetened with sugar and usually served with popcorn in handleless cups.

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