Coffee and Tea
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Are you looking for the adventure? Test the African coffee. Currently we are featuring the Ethiopian Coffee. If you are looking for free coffee bean directly from Ethiopia we have it. Just send us e-mail and we will contact you. We will deliver the coffee to your it to your door in the Next day delivery service

History of Coffee

Settled agriculture began in Ethiopia some 2000 years ago. Since time immemorial Coffea Arabica L. has been growing in the wild forests of the South-western highlands of Kaffa and Buno districts of Ethiopia. Ethiopia is the primary center of origin and genetic diversity of the arabica coffee plant.

Ethiopia has more than 70 ethnic groups speaking over 200 languages. As a result, coffee is described as Bunna (in Amharic), Bun (in Tigrigna), Buna (in Oromiya), Bono (in Kefficho), Kawa (in Guragigna). Some consider that these and other names of coffee were derived from the Kafa or Buno districts of Ethiopia where coffee originated. The French and Spanish call it Cafe, the Italians Caffe, the Germans Kaffee, the Finnish Kahvi, the Dutch Koffie, the Greeks Kafes. All are phonetic approximations of the original Ethiopian, Arabic or Turkish word. The single word coffee had passed into the languages by the year 1700.

The Legend

The most widely cited legend about the discovery of coffee is that of the goat-herd Kalid who noticed that his goats pranced excitedly after chewing berries from coffee bushes that he also tasted and enjoyed their stimulating effect. A monk who found Kalid in that invigorated state also tasted the cherries and took some and planted the seeds in the vicinity of his monastery near Lake Tana, the source of the Blue Nile River. He roasted and brewed the harvested coffee cherries and tried out the beverage on his brethren. As a result they were kept awake during their long prayers at night. Coffee was accepted as a stimulant drink. Still today, the offspring of these trees can be admired in an area known as Zege where thousands of these trees are being used for crossbreed purposes by the Ethiopian Coffee Research Center. 

Souce from MOPLACO



The discovery of the powers of coffee is told in a story of a shepherd, who noticed his flock were not sleeping at night. After trying the beans himself, he went to the king, who spread the news. Monks ingested the bean to allow for more hours of prayer. The powerful bean came from the Kaffa region in western Ethiopia (hence the name), and was traded with the Arabs, who brought it over the seas.

At first the beans were crushed and roasted with butter, and eaten, only later to be consumed as a drink. Now all tribes of Ethiopia have one thing in common: the buna ceremony. The host, usually female, sits on a stool behind a small, low table with coffee cups on it. Underneath the table she has spread grasses and/or flowers. A round clay coffee pot is on a burner beside it, as well as a burner with frankincense, which fills the air.

The beans are first washed with purified water, then roasted in a shallow pan over coals in another clay burner. When they are a dark brown, they are crushed with mortar and pestle into a fine powder, and poured into the boiling water of the pot. It is boiled and then poured into small porcelain cups. Each person receives a cup of buna, and is offered popcorn or roasted barley with it as a snack. It is polite to drink at least 3 cup




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