Journey of the Bean
From raw green beans to a fragrant cup of coffee, each step is performed with precision, respect, and a deep connection to Ethiopian heritage.
The ceremony begins with the roasting of green coffee beans over a charcoal fire. The beans are stirred constantly until they crackle and release their rich, aromatic oils, filling the air with an irresistible fragrance.
The freshly roasted beans are carefully washed and cleaned, preparing them for the next stage. This step ensures the purest flavor and honors the traditional methods passed down through generations.
Using a traditional mortar and pestle, the roasted beans are ground into a fine powder. The rhythmic pounding is a familiar and comforting sound, signaling that the coffee is almost ready.
The ground coffee is placed into a clay pot called a Jebena with water and brought to a gentle boil. The rich, dark liquid is a testament to the skill and patience of the brewer.
The coffee is poured from a height into small cups, creating a delicate foam. It is served in three rounds: Abol (the first, strongest round), Tona (the second), and Baraka (the third, signifying blessing).
