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The coffee ceremony is a daily communal ritual in Ethiopia, our shared homeland. It fosters social connection among family, neighbors, and guests. Traditionally, the ceremony takes place on a floor​ strewn with fresh grass.

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Typically, a woman of the household performs the ceremony, a task considered an honor. Green coffee beans are freshly roasted over an open flame, then hand ground using a ሙቀጫ (wooden mortar and pestle)   
The grounds are brewed in a ጀበና (jebena)     a clay pot, of boiling water over a flame. The aroma of roasting beans mixed with the fragrant smells
of እጣን (etan)       a traditional frankincense blend is essential to the experience.

 

​Beyond a simple coffee break, the ceremony facilitates emotional and spiritual connection through conversation and shared blessings, a very important part of the experience. A verbal art, call-and-response ceremony, both deeply spiritual and poetic, in which elders express personalized intentions, a favor and protection asked to the universe on one's behalf, a compliment, and recognition of an accomplishment.

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The host pours the coffee into small, handleless cups called ሲኒ     (cini), ensuring each is filled to the brim to ensure abundance in the drinker's life.
The grounds are brewed three times: the first round of coffee is called አቦል (abol), the second ቶና (tona) and the third በረካ (baraka). ጤና አዳም (tena adam)    known in the West as rue, is believed to be a powerful protective herb and thus accompanies the ceremony. Its Amharic name translates to "Health of Adam." ፈንዲሻ (fendisha)     or popcorn, is often served as a snack.

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The recipients receive the gifts of well-wishes with open palms and responses
of ኣሜን (amen) and ይሁን (yihun), which translates to "May it be so."
🙏🏾​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​