‘History’ of Coffee

Well,

there might be a few theories about coffee's birthplace but there is a unanimous consensus; coffee was first discovered in Ethiopia's Oromia region - Kaffa. And it makes sense to assume the word coffee might have derived from the name Kaffa. Coffee in English, Cafe in French, Kafee in German, Kofe in Russian etc.

… but how did we learn to brew this bean and change it to a drink that serves as a stimulant?

You remember the legendary Kaldi? The Ethiopian goatherd who watched his goats behaving differently after tasting coffee beans? In fact, the goats were seen jumping and dancing? Well, this is when the curious Kaldi went to find out what the goats were feeding on: the red berry bean from the coffee tree.

Apparently, Kaldi wanted to know what was in it so he had a taste of the bean and that gave him a different effect and energy. He must have been excited in his findings as he took the beans to the nearest monastery for the monks to taste. They found it to be a bit bitter to ingest and when they threw it in fire they were astonished by its aroma.

There might of been a mythical element to it but after they learnt to grind and boil the roasted beans, they were surprised not only by the taste but the power it had to keep them energized, staying up to pray all night. Although there are a few other stories on how the consumption of coffee was first introduced to the rest of the world, they all agree that coffee was first discovered in Ethiopia. The coffee beans were then taken to Yemen (Mocha) via trade across the Red Sea and introduced to Arabia. A good reason to believe this is why it is called Coffee Arabica.

Buna Tetu aims to support the export of Coffee beans from Ethiopia by making sure it is the farmers and residents of the land who get paid. Acknowledging how messy and unfair the Coffee industry is, we partner with suppliers and distributors who have an active relationship to the land the Coffee beans are sourced from.

Despite being the sixth largest producer of coffee, it is estimated that only one third of the total production is exported which clearly shows a large portion is consumed by the population. Another classic example to show how coffee is woven into Ethiopia's social fabric.

If you are invited for a coffee by an Ethiopian family, then make sure you have enough time to witness the process from the start to the finish. You will see the green bean washed and cleaned, roasted while you enjoy the aroma, ground and boiled in a Jebena. And you will be served three cups.

Legend has it the reason for having three cups is in honor of the three monks who first introduced boiled coffee; Abol, Tona and Baraka.