The name Coffee comes from kaffa in Ethiopia.

Ethiopia, located in East Africa, means "land inhabited by suntanned people" in ancient Greek. Ethiopia's common cultural tradition, magnificent scenery, charming climate, rich animal and plant capital, primary places of interest, hospitality and friendly people make it one of the top travel destinations in Africa.

Do you know? The root of coffee is in Ethiopia. It is said that the word coffee in English also comes from the place name "Kaffa" in Ethiopia. Legend has it that around 900 AD, when a shepherd in the Cafa region of Ethiopia was grazing in the mountains, he found the sheep competing for a kind of red berries. After eating, the sheep were jubilant and abnormal, and the shepherd was frightened tonight that his sheep had eaten some harmful food. Who knew the sheep were safe and sound the next day. The unexpected discovery prompted shepherds to collect the wild fruit and boil juice to quench their thirst. He felt that the fruit juice was mellow and refreshed after drinking it. So he began to plant this cultivation, which led to the large-scale cultivation of coffee, and the name of coffee evolved from the coffee method. Later, coffee spread from Ethiopia to the world.

Coffee is as pure as a thoroughbred.

Ethiopia grows coffee in different climatic zones, so it has more than 140 farm varieties and fresh coffee is produced all the year round. The quality of Ethiopian coffee varies according to different elevations and different regional ecological environment. The Harar coffee in the southeast highland is a typical Muha coffee with strong aroma; the coffee produced in southwest Wollega has a rich fruity flavor; Limu coffee has wine and spice flavor; Sidamo coffee is gentle, full-bodied and sour, while Yirgacheffee coffee has floral flavor. Taste Yega Xuefei, chocolate and sour taste more intense, like lemon flying, rich in vague floral aroma.

Interestingly, Ethiopians also put pictures of horses on the coffee package to show the purity of the coffee. It is said that in the era when horses were the primary means of transportation, Ethiopians were proud that Ethiopia had the best Arab thoroughbred horses in the world. now they give this pride to Ethiopian coffee, "excellent coffee should be as pure as thoroughbred horses", because abiding by this concept, the taste of coffee here is still so mellow.

Coffee drinking ceremony is well-known.

In traditional Ethiopian families, there are two or three coffee drinking times a day, and there are a variety of drinking etiquette or ceremonies. At dusk, the whole family sat on the ground around a small charcoal stove. The ground around the charcoal stove is covered with specially cut or bought grass. This is a special kind of grass for coffee ceremonies. When the small charcoal stove is lit, it is necessary to specially pick out a few pieces of white charcoal with thick smoke, shake it in every corner of the house, and then put it on the edge of the stove to burn out or calm down. In this way, for a period of time, the whole house or yard is shrouded in smoke.

A teenage girl usually prepares coffee for us at home. She first grabbed a handful of light green raw coffee beans, put them in a small iron pot on the charcoal stove, scooped up clean water, and washed them with both hands. Then roast the coffee beans with a small wooden shovel, and soon the coffee beans begin to turn dark black and emit an attractive fragrance. The girl thought it was time for the fire, so she picked up the handle of the iron pot and shook the light-smoking coffee beans in it and sent them to everyone for us to smell. After we nodded and said yes, she poured the cooked beans into a small mortar and pounded them with a big iron bar nearly one meter long and as thick as the child's arm. Soon, the handful of beans was mashed into powder.

The girl scraped out the powder little by little with a small wooden spoon and poured it into a clay pot with a thin neck, bulging belly and big ears, added water, and boiled it on a small stove. The water boiled quickly, and soon after it was boiled, the fragrance overflowed. The girl placed several porcelain cups the size of a wine cup on a small wooden box, then picked up the big ears of the coffee pot and filled each cup one by one, then put down the pot and toasted the people sitting around with both hands. This process usually lasts 30 minutes.