The Origin of Coffee

 

Before my trip to Ethiopia last summer with the International Reporting Project I’d had no idea where coffee had originated. Imagine my thrill upon discovering that I was heading to the very birthplace of my favorite morning elixir.   Coffee, called Buna in Ethiopia, is central to the Ethiopian culture, and much to my delight, its intricate ritual of preparation takes place throughout the day in every possible setting.

The legend is that back around 800AD a young goat herder named Kaldi noticed his goats had increased energy and would begin jumping around the field every time they had eaten from a certain tree.  Kaldi gathered the tiny fruits from one of the trees and brought them to the village elders. The elders tossed them in the fire due to the bitter taste of the fruits, dismissing the young Shepard and his claims, but when the smell of the coffee roasting in the fire wafted out, their interest was piqued. The roasted seeds left behind were taken out of the fire and placed into water to cool, creating the first drink of coffee.  Now we grind the roasted seeds from inside the fruits, which are what we refer to as the coffee beans, and millions of people worldwide consume coffee each day in all sorts of permutations.

“When you drink a cup of coffee ideas come marching in like an army”- Balzac

I fell madly in love with thick rich Ethiopian coffee while on our trip, and became enchanted by the ritual coffee preparation that I witnessed in factories, restaurants, homes, or on the sidewalk throughout our days.

North of Addis Ababa, exploring the islands of Lake Tana in Bahir Dar we passed wild coffee trees with branches of coffee fruit lining the paths, and again south of Addis, in the fields of Yetebon, coffee trees lines the fields. Ethiopia produces more coffee than any other African country, and coffee is its largest export. The climate is ideal for coffee growth, and most of the major coffee producing countries of the world lie in that same swath of tropical latitude.

The seeds, or fresh coffee beans are hand roasted over hot coals, and or fire, in wide flat roasting pans called baret metad, with what I perceived as a cathartic patience, until they are perfectly done.

The coffee beans are crushed and then added to the hot water in the traditional Ethiopian clay coffee pot called a Jebena. 

Once the coffee boils up the long neck of the Jebena it is done. Popcorn is the traditional coffee ceremony snack accompaniment when the coffee is served.

I travelled to Ethiopia as a New Media Fellow with the International Reporting Project to report on Newborn Health.