Ethiopian coffee beans introduce Ethiopian coffee culture Ethiopian coffee

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Ethiopia is one of the largest coffee producers in the world. However, its exports are less than half of its growth. In other words, it consumes more than half of its own production. For nearly 100 million people, that's about 500 million pounds of coffee, a particularly impressive number because nearly half of the population is under the age of 14. (by contrast, Kenya consumes only 3% of its production, while Colombia produces more than 86% of its coffee. )

In Ethiopia, coffee is not only a national drink, but also its staple food. Buna dabo naw is a popular expression: "Coffee is our bread."

Coffee is intertwined in the country's unique fabrics and is an unparalleled part of Ethiopian life. "this is an important part of culture," the social anthropologist Alula Pankhurst wrote. "it is a symbol of sociality, a metaphor for social relations, and a carrier of spiritual blessings." It's everywhere, it seems to be everywhere.

There is no place more real than Kafa in the southwest, where Arabica grows in mountain clouds and forests.

Coffee has long been at the heart of Kafa culture, and it remains of unparalleled importance on many levels today. "consider coffee as their identity," said Mesfin Tekle, a leading local expert at Kafa and its coffee forest.

Some Ethiopians may add a little sugar (or honey) or salt, or even a piece of butter, but there is a version of the drink brewed in a spherical terracotta coffee pot called hibiscus on charcoal, poured into the same small coffee cup without a handle and served to everyone.

Drinking Buner is still a community rather than a separate activity. The common phrase for parties and conversations is buna tetu, which literally means "drink coffee".

However, coffee is a cash crop. According to Mesfin, 85 per cent of Kafa people depend directly or indirectly on Coffee ​​ for their livelihood, including coffee living in the lowlands of the Kafa swamp. In the highlands where Arabica grows naturally, it is close to 100%.

Coffee is very important to Ethiopians, who spend hours drinking coffee every day. The coffee ceremony in Ethiopia is the most important social relationship.

Each ceremony lasts 2-3 hours, and it is common for families to enjoy these rituals 2-3 times a day.

This is an activity of the whole family, and even children are involved in providing coffee to the elderly.

Guests are often invited, and conversations can range from politics to the local community.

Coffee is roasted freshly in a pan, hand-ground using tools such as a mortar and pestle, and slowly brewed in traditional pottery by boiling over an open fire.

Pour out the coffee slowly to prevent it from pouring on the floor.

Many people drink coffee with a spoonful of sugar, but never bring milk. Add more water to the pan and boil it twice, weakening each time.

Ethiopian coffee system

Ethiopia is the fifth largest coffee producer in the world and the highest producer in Africa.

Ethiopians consume about half of the country's coffee and export only 3.5 million of the 6.5 million bags produced. Coffee is very important to these people.

Most of the coffee produced is small farmers. Farmers can sell coffee through the Ethiopian Commodity Exchange established by the government in 2008.

ECX enables small farmers to sell coffee through standardized procedures.

Qianjie recommended cooking parameters:

V60ap90 ℃ / 1 15 / time two minutes

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