Coffee was discovered in western Ethiopia when the goatherd Kaldi came across his over-caffeinated herd dancing on the highlands. He found the red cherries that the goats were snacking on and soon he was dancing right along with his charges.

Even though Yemenese monks are credited with first roasting Arabica typica; coffee leaf tea was prevalent in Ethiopia for hundreds of years before grounds were used to brew. Coffee cultivation and consumption are a critical component of the Ethiopian story and nowhere is that more evident than in the ubiquitous diurnal coffee ceremony. At least 3 times a day (though I once attended 8!) friends and family will gather and sip a brew made in the traditional clay jebena. Usually one pot will be made and water will be boiled with the same grounds three times; demitasses becoming successfully weaker over the three cups. The ceremony is a full sensory experience from the freshly cut grass under the rekebot serving tray, frankincense on embers, the accompanying popcorn, and of course the coffee that is roasted and ground via mortar and pestle. Depending on region and preference sugar, salt, clarified butter, or the herb rue will be added to the small demitasses of brew.

Peter Davis fell in love with Ethiopia’s coffee culture while serving as a Peace Corps Volunteer in the renowned cultivation zone of Sidama. He will be performing a ferenji (foreigner) version of the ceremony and hope y’all enjoy!