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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 floorβ 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 ααα« (wooden mortar and pestle)
The grounds are brewed in a αα α (jebena) a clay pot, of boiling water over a flame. The aroma of roasting beans mixed with the fragrant smells
of α₯α£α (etan) a traditional frankincense blend is essential to the experience.
βBeyond 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 α²α (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 α α¦α (abol), the second αΆα (tona) and the third α α¨α« (baraka). α€α α α³α (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." ααα²α» (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 α£αα (amen) and ααα (yihun), which translates to "May it be so."β¨ππΎββββββββββββββββββββββββββββββ
π€²πΎ π€²π½ π€²πΏ π€²π» π€²πΎ π€²π½ π€²πΏ π€²π» π€²πΎ π€²π½