Where did coffee come from?-when did China start to produce coffee?

Where did coffee come from?-when did China start to produce coffee?

Ethiopia still maintains the Roman Julian calendar, which is divided into 13 months, with 30 days per month in the first 12 months, and 5 days in the thirteenth month and 6 days in leap years. Beginning in spring, there is the Ethiopian New year (Tseday) on September 11th. This is the beginning of the harvest season and the time for parties and weddings. The busiest festivals in this country are New Year's Day, Maskal, Gena, Timket, Faseka, Kulubi Gabriel, Gishen Mariam and Axum Tsion in traditional Ethiopian families. Coffee is drunk two or three times a day, and it has a variety of drinking etiquette or rituals. In the evening, 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 grass specially used for coffee rituals. 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 and let it burn out or extinguish itself. In this way, for a period of time, the whole house or courtyard is shrouded in smoke.

It is usually a teenage girl who prepares coffee for everyone 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 scrubbed 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. When the girl thought it was time for the fire, she picked up the handle of the iron pot and shook the smoky coffee beans and sent them to everyone for everyone to smell. After everyone 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 clean water, and boiled it on a small stove. The water soon boiled and boiled for a while, and 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.