Culture of Coffee Drinking in Ethiopia
coffee is traditionally prepared and drunk two to three times a day.
Ethiopians have various special cultural ceremonies related to coffee. These
cultures represent a strong heritage for the country's sustainable coffee
production, currently consumed in a variety of ways. Bunakela, which is
coffee accompanied with roasted barley, wheat and chick-peas is still
popular in most coffee growing areas of the country. Long distance travelers
or hunters in Gedio and Borena still use it, while in Wollega bunakela is
prepared on special cultural and family occasions. Bunakela is socially
highly valuable and is a respected (holy) food to be served as the first
dish to celebrate the birth of a new child, as well as an expression of
success in arranging marriage or fortune telling events. In most areas,
coffee is prepared from roasted and pounded green beans described as Bunna,
Buno, Bun, etc. In Hararghe besides coffee, infusions of roasted and ground
coffee-leaves called Kuti and husks mixed with milk known as Hoja, are drunk
with salt instead of sugar.
and Shakicho zones, where coffee was first domesticated, coffee leaves
collected from wild coffee plants are brewed and spiced with pepper and
ginger to prepare Chamo. The drink is a favorite one and used as medicine
for sick and weak people.
So all this
goes to show that coffee is already a specialty in its Motherland‚
"Specialty Coffee" did not need to be invented. It has thrived here for a
very long time.