finjane

Finjane refers to a traditional way of preparing and serving coffee in Ethiopia and Eritrea. It is a significant part of their social and cultural fabric. The process involves roasting green coffee beans, often by hand, over a small charcoal brazier. The aroma of the roasting beans is a key sensory element of the ceremony.

Once roasted, the beans are ground, traditionally using a mortar and pestle. The ground coffee is then brewed in a special clay pot with a round base and a long, thin spout, called a jebena. Water is added to the jebena along with the coffee grounds, and the mixture is heated over the brazier until it boils. The coffee is then served in small, handleless cups, typically without sugar, although honey may be added.

The finjane ceremony is a ritualistic event that can take a considerable amount of time, often over an hour. It is a communal activity, usually performed by women, and involves three rounds of brewing, with each round offering a different strength and flavor of coffee. The aroma of the coffee and the social interaction are as important as the beverage itself. It is a gesture of hospitality and friendship, and is often offered to guests as a sign of respect. The ceremony is a deeply ingrained tradition, passed down through generations.