Ethiopian Coffee and Culture

Coffee plays a massive part in Ethiopian culture and is a way to slow down and engage with friends and neighbours, which birthed the communal tradition called ‘Buna tetu’ which translates to ‘come drink coffee’. The full-bodied coffee beans are enjoyed with those who are invited to come and enjoy a cup.

The brewing tradition of Ethiopian coffee has many authentic elements. A traditional cup of Buna can take up to an hour to prepare and even drinking it can take longer, especially during periods of celebration. The complex ceremony involves the processing of the raw, unwashed Ethiopian coffee beans into finished cups of already brewed coffee. Other preparations are followed for the ritual, such as, the arrangement of the coffee cups, and the laying of a freshly cut grass display on both the floor and table, following the burning of sweet incense to clarify the space in which the ritual is to take place. This is just a small part of the Ethiopian coffee sensory experience.

Ethiopian coffee is known for its bright fruited and floral flavours. Ethiopian coffee beans are either washed or naturally processed, the method used to process the beans has a huge impact on the overall taste of the coffee.

The naturally processed coffees have more fruity or winy tones, notes of blueberry and have a medium to heavy body, whereas washed coffees often have hints of jasmine or lemongrass and are lighter bodied. Most Ethiopian coffee is processed naturally, this is how it has always been done for centuries, and the methods have not changed much over time. The process of washed coffee is a fairly new concept, and is always changing with the use of modern-day equipment.