Brewing can involve incense, butter, herbs or spices, and takes so long neighbours take it in turns. But they wouldn’t have it any other way
Drinking coffee takes time in Ethiopia, a nation of caffeine lovers. In her village in Kafa, Ethiopia’s coffee heartland, Hagre Bekele starts by roasting the raw green beans over an open fire. Then she grinds them by hand and brews them in a jebena, a bulbous, long-necked clay pot. The drink is ready when the coffee boils and almost overflows.
Her son, Abraham, serves the drink in small cups, filled to the brim, alongside thick chunks of bread and handfuls of roasted grains, a snack called kolo. When the first cup is drunk, Hagre brews the grounds twice more. Generally, it is considered rude not to offer three cups. She also burns incense: its aroma enhances the coffee’s taste, and some believe it keeps bad spirits away.
