Etiopisë

Etiopisë, commonly known as Ethiopian coffee, is a traditional coffee ceremony that holds significant cultural and social importance in Ethiopia. Originating from the Kaffa region in southwestern Ethiopia, it is believed to be one of the oldest coffee ceremonies in the world, dating back to the 15th century. The ritual is deeply rooted in Ethiopian customs and is often performed in homes, community centers, or during celebrations such as weddings, births, and religious festivals.

The ceremony typically involves several steps, beginning with the roasting of green coffee beans over an open fire or a specialized roasting pan called a *jebena*. The beans are then ground into a fine powder using a mortar and pestle. Freshly boiled water is added to the ground coffee in the *jebena*, a traditional clay pot with a long spout and handle, and the mixture is stirred in a clockwise direction. The coffee is then poured into small cups, often accompanied by incense, which is burned to purify the air and enhance the aroma.

Etiopisë is not merely a beverage preparation but a social event that fosters community and conversation. It is customary for guests to be served three cups of coffee, each representing a different stage of the ceremony. The first cup is often lighter and less bitter, while the third may be stronger. Refusing coffee can be seen as impolite, as it is considered a gesture of hospitality and respect.

Ethiopia is also the birthplace of coffee as a drink, with legends such as the 9th-century goat herder Kaldi discovering the stimulating effects of coffee beans after noticing his goats became energetic after consuming them. Today, Ethiopian coffee is celebrated globally for its unique flavors, often characterized by fruity, floral, or wine-like notes, which are attributed to the country’s diverse microclimates and traditional farming methods. The ceremony itself remains a cherished tradition, symbolizing Ethiopian culture, hospitality, and the deep connection to coffee’s origins.