Husay

Husay, also known as Husey or Husi, is a type of coffee traditionally produced in Ethiopia and Eritrea. The name "Husay" is an Arabic term, meaning "burnt" or "charred", which refers to the roasting process used to prepare the coffee beans.

Husay coffee is made from a specialty grade of Arabica coffee beans, which are roasted over an open flame or in a pan until they reach a deep brown color and emit a distinctive, smoky aroma. The beans are often sieved through a metal sieve, called a "rubba", to remove any impurities or debris.

The roasting process used to make Husay coffee is unique in that it involves a combination of slow roasting and controlled charring of the beans. This method is said to bring out the rich, complex flavors of the coffee, with notes of spice, fruit, and a hint of smokiness.

Husay coffee is often served as a traditional breakfast drink in Ethiopia and Eritrea, where it is considered an important part of the country's cultural heritage. The coffee is typically served in small cups, direct from the pot, and is cherished for its rich flavor and unique roasting process.

Husay coffee is gaining popularity among specialty coffee connoisseurs around the world, who appreciate its distinctive flavor profile and the cultural significance of this traditional coffee-making process. However, the production and importation of Husay coffee are heavily regulated, and many countries prohibit the importation of this type of coffee due to concerns over its authenticity and quality.