Coffee originating from Ethiopia

Blog Image
October 11, 2021
Coffee originating from Ethiopia

KALDI: THE ETHIOPIAN LEGEND WHO DISCOVERED COFFEE

Coffee has made a powerful impact on the culture of Ethiopia throughout the years. It is widely considered that Ethiopia is the birthplace of coffee. Many experts say that Ethiopia is the only place where coffee grew natively. Another essential part of the culture is the mythical story of Kaldi, which is told repeatedly. Kaldi was a goat herder who discovered coffee after witnessing the energy that his goats received from eating the cherries. He later brought these cherries to the monastery and shared them with the monks who didn't share Kaldi’s enthusiasm and threw them into the fire. 

The beans started roasting in the fire, and the aroma was heavenly, and the beans were raked from the fire and crushed to put out the embers. Realizing their mistake, they placed them into a jug and covered them with hot water for preservation. Later the monks drank the brew, and it helped them keep awake during nightly devotions. Even though this story is a fun part of the culture, in all actuality, it was likely that the people of the nomadic Galla tribe first discovered the coffee plant and its stimulating properties. 

THE HISTORY OF ETHIOPIAN COFFEE

Around the 10th century, several indigenous Ethiopian tribes ate coffee in something similar to porridge. Gradually, consuming coffee waned, and the beans became better known as a beverage. Coffee cherries were fermented into wine by some tribes, while others roasted, ground, and boiled the beans into a decoction.

The custom of brewing coffee became the most common form, and it spread elsewhere. Coffee has traveled throughout the world. During the 13th century, it spread to the Islamic world. The people there brewed the coffee in a stronger and more intense way, similar to herbal decoctions. In this form, it was considered to be potent medicine. Ethiopian coffee, Turkish coffee, and Greek coffee continue these traditions of boiling coffee.

ETHIOPIA MISTY VALLEY – WHAT IS THE STORY BEHIND THE CUP?

The Yirgacheffe region of Ethiopia is celebrated for its wet-processed coffees. These coffees are processed by removing the fruit and washing the beans before drying. These coffees are very clean tasting and complex, with pleasant acidity and floral notes. 

The Misty Valley region is slowly redefining this negative stigma. To revitalize natural processing art, coffee exporter Abdullah Bagersh perfected it, producing coffees free of the defect that usually plagues natural processed coffees, such as over-fermentation or sour tastes. Great care is shown to ensure the cleanest possible flavor in the cup. When brought to the mill, these coffees are placed on raised beds and always turned for 48 hours to ensure even evaporation. 

Ethiopian Coffee Expressions

Perhaps one of the most apparent reflections of coffee's role in Ethiopian culture is in its language. Coffee plays such a heavily ingrained role in Ethiopian culture that it appears in many expressions dealing with life, food, and interpersonal relationships.

One ordinary Ethiopian coffee saying is "Buna dabo naw.” This literally translates to "Coffee is our bread.” It demonstrates the central role that coffee plays in diet and illustrates the level of importance placed on it as a source of sustenance.

Another common saying is "Buna Tetu.” This is an Amharic phrase that means "Drink coffee.” It applies not only to the act of drinking coffee but also to socializing with others, much like how people use the phrase "meet for coffee" in English.

If one says, "I don't have anyone to have coffee with," it is not taken literally but assumed to mean that the person does not have good friends with whom they can confide. This relates closely to the enormous social role that coffee consumption plays in Ethiopia. People often gather over coffee for conversations that cover daily life, gossip, and deeper issues alike. Similarly, if someone says, "Don't let your name get noticed at coffee time," they mean that you should watch out for your reputation and avoid becoming the topic of negative gossip.

The Flavour Profile Of Ethiopian Beans: What To Expect

Coffee from Ethiopia is known for its bright, fruited, and floral flavors. These coffees typically have a higher acidity, light to medium body, and complex flavor notes.

The beans are either washed or naturally processed. 

The processing method used has a considerable impact on the final taste of the coffee. When coffees are wet-processed or washed, the fruit is removed mechanically right away. These beans are characterized by their flavor clarity, showcasing bright, complex notes. 

Naturally processed coffees are dried with the fruit left on the bean. The fruit pulp is not removed until just before export.

These beans are infused more heavily with fruited notes, such as blueberry, and contain deep chocolate undertones with a syrupy body.

Coffee is so vital to Ethiopians that they will spend hours each day drinking it. The coffee ceremony is the Ethiopian culture’s most important social connection. To be invited is a sign of respect and friendship.