The Ethiopian coffee ceremony

Ethiopia is the original home of the arabica coffee tree; from here coffee crossed the Red Sea to Yemen and then to the world. In an Ethiopian home coffee is not just a drink but a ceremony of hospitality that brings family and neighbours together.

It begins with green beans washed and roasted over a small burner until they smoke, then passed among the guests to breathe in. They are ground by hand and boiled in the jebena, a long-necked clay pot, and poured into small handleless cups.

Coffee is served in three rounds, with popcorn or bread, and incense burns alongside. The third round, it is said, is the round of blessing.

We arrange the ceremony in a traditional café or a host family's home, and can add a visit to a roastery, with coffees from regions such as Sidamo, Yirgacheffe and Harar to take home.