A study case on coffee (Coffea arabica): Limu Coffe - IRD
A study case on coffee (Coffea arabica): Limu Coffe - IRD
A study case on coffee (Coffea arabica): Limu Coffe - IRD
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phenomen<strong>on</strong> linking friends and neighbours, then is deeply rooted in Ethiopian culture and<br />
beliefs.<br />
Women are resp<strong>on</strong>sible for the cerem<strong>on</strong>y, prepare all items and lay them out in fr<strong>on</strong>t<br />
of their guests. A daughter or another female member of the family (even the youngest s<strong>on</strong>)<br />
often helps them mainly brewing the <strong>coffee</strong> while the owner of the house and her guests enjoy<br />
the cerem<strong>on</strong>y and c<strong>on</strong>versati<strong>on</strong> (Mdahoma, 2007). Items needed are a small charcoal burner<br />
(yekasal mandeja 55<br />
), charcoal, a clay <strong>coffee</strong> pot and its stand (jebena), mortar and pestle, a<br />
ladle with a l<strong>on</strong>g handle, an incense burner (machesha) and incense, small <strong>coffee</strong> trays and<br />
cups without handles, sugar, milk and obviously green <strong>coffee</strong> beans. In the meanwhile snacks<br />
are served with the <strong>coffee</strong> as roasted barley (qollo), pop-corn, peanuts or bread (dabo).<br />
The <strong>coffee</strong> cerem<strong>on</strong>y corresp<strong>on</strong>ds to the called Amhara way of c<strong>on</strong>sumpti<strong>on</strong>: a triple<br />
decocti<strong>on</strong> of the <strong>coffee</strong> bean. Beans are never roasted previously; the woman leading the<br />
cerem<strong>on</strong>y put the required beans quantity after washing it <strong>on</strong> a ladle (large and flat in Jima<br />
and surroundings, hollow and smallest in Tigray) over the charcoal burner. While roasting,<br />
<strong>coffee</strong> emits its aroma as incense does. The roasted <strong>coffee</strong> beans are shaken turning a dark<br />
brown, and passed around to individuals driving <strong>coffee</strong> emanati<strong>on</strong>s with a gentle wave of the<br />
hand to smell its aroma. Then roasted beans are crushed within a mortar and <strong>coffee</strong> powder<br />
boiled into the jebena (clay <strong>coffee</strong> pot). <strong>Coffe</strong>e powder is thrown in the jebena where water is<br />
boiling, and after few minutes the jebena is removed from the charcoal and put <strong>on</strong> a special<br />
round stand to let the <strong>coffee</strong> grounds settle to the bottom. <strong>Coffe</strong>e is finally poured into small<br />
<strong>coffee</strong> cups without handles, which are laid <strong>on</strong> a big tray c<strong>on</strong>taining up to 50 cups. This first<br />
preparati<strong>on</strong> is served to the guests in priority. Water is after added <strong>on</strong> the remaining ground<br />
<strong>coffee</strong> inside the jebena for a sec<strong>on</strong>d and weaker preparati<strong>on</strong>, and then for a third preparati<strong>on</strong>.<br />
Sugar is added <strong>on</strong> the cups and sometimes but in a lesser way salt or butter. Spices are used<br />
and added as Ethiopian rue (tenadam), ginger (zengebel), cloves (garamfud) or false<br />
cardamum (kororima). The first <strong>on</strong>e, tenadam, is the most comm<strong>on</strong> in Jima and <strong>Limu</strong> places.<br />
While the cerem<strong>on</strong>y takes place, people engage in c<strong>on</strong>versati<strong>on</strong> eating different snacks (qurs)<br />
as qollo (roasted barley) and pop-corn, even injera. The envir<strong>on</strong>ment is made of a grass bed<br />
spread in the floor and <strong>on</strong> the cup tray, people setting <strong>on</strong> three-legged wooden stools<br />
55 Words are written in ph<strong>on</strong>etic Amharic.<br />
63