The Ritual: Coffee in Ethiopia

In our September/October 2010 issue, we showcase the beauty and tradition of coffee preparation in Ethiopia. Our writer, Rachel Machacek, was so taken with the practice that she based her entire story on the ritual. Here are some images she and colleagues captured during a visit with Wubit Alemnew, a hostess for a coffee ceremony.

Coffee Ceremony Hostess

Wubit Alemnew runs a traditional coffee house in Lalibela. She sits in front on her "workstation" that includes delicate tea cups and a jabena, the clay pot in which the coffee is boiled.

Coffee Set

Raw coffee beans await roasting over a charcoal fire. While the hostess prepares the coffee, she serves snacks, including flat bread, popcorn and maybe even tej (honey wine).

Grinding Coffee Beans

Coffee ceremony hostess Wubet Almenew hand-grinds coffee beans with mortar and pestle.

Roasting the Beans

Raw coffee beans roast over a charcoal fire until they are dark brown or black and aromatic.

Dressing the Part

Before the ceremony, our writer Rachel Machacek is adorned in a head scarf, which is worn during prayer or even venturing outside as a sign of modesty.

The Pour

Rachel pours coffee from a jebena, the clay pot where Ethiopian beans are boiled into a deep and rich coffee. A long, slow pour helps keep the grounds from escaping through the narrow spout.

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