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The Ethiopian coffee ceremony

Ethiopia – the birthplace of coffee

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Ethiopia is not only known for its rich flora and fauna, but above all for the way its people celebrate coffee. The traditional Ethiopian coffee ceremony is a cultural experience that’s firmly rooted in Ethiopian society. It combines indulgence, spirituality and the sense of community – and offers an insight into the significance of coffee in the East African country.

The ceremony: a celebration for the senses

The coffee ceremony is about more than just preparing a drink – it’s a ritual that involves patience, dedication and tradition. The ceremony begins with the simple but highly symbolic process of roasting green coffee beans over an open fire. First, the beans are washed, then they are roasted on a flat metal tray over hot coals. A nutty, aromatic fragrance rises and spreads around the room – sometimes even accompanied by incense, creating a festive, good-natured atmosphere. Every movement is carried out with great care – from turning the beans to grinding them in the stone mortar.

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After roasting and grinding, a traditional, handmade clay coffee pot called a “jebena” is used to brew the coffee with hot water. The coffee is served in small cups without handles, often with sugar or a pinch of herbs and spices such as cardamom or tenadam – also known as Ethiopian rue – which in Ethiopia is said to have healing powers.

What do the three cups for the spirit mean?

The coffee ceremony comprises three brewing rounds, each of which is symbolic in its own way. The first round is called “abol” – a strong cup that symbolises health and enjoyment. During the second cup, known as “tona”, participants often discuss current disputes and ways to solve them. This round is therefore a platform for dialogue and friendly conflict resolution. The blessing comes with the third round, known as “bereka”: this third cup brings peace to everyone present.

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So, each cup is about more than experiencing the coffee’s flavour; it also serves as a symbol of the spiritual and social bonds within the community. The coffee is often enjoyed with local snacks such as roasted grains or chickpeas, rounding off the experience and adding to the general feeling of togetherness.

The connection to Dallmayr: a focus on Ethiopia

The love for Ethiopian coffee and culture is reflected in Dallmayr’s product range. Dallmayr Ethiopia is a single-origin arabica coffee sourced from the highlands of Ethiopia – an area celebrated for its high-quality coffee and recognised as one of the finest coffee-growing regions in the world. This coffee stands out for its floral aroma and fruity flavours, complemented by subtle citrus notes – which embody the distinct and varied aromas of Ethiopian coffee. Dallmayr is also involved in social projects in Ethiopia – and has launched the single-origin coffee “Cooperative Dano”, produced by the sustainably managed coffee cooperative in Dano, Ethiopia.

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Why do we find the Ethiopian coffee ceremony so inspiring?

The Ethiopian coffee ceremony invites us to pause and experience the preparation of coffee more consciously – an inspirational message for our modern, fast-paced world. It demonstrates that coffee can be more than just a drink, but rather a ritual that connects people and allows them to share their stories. It shows how coffee can help us to forget the hustle and bustle of everyday life and to discover the beauty of community and indulgence.