Sitting on the Horn of Africa, Ethiopia is widely recognized as the place where the coffee bean came to be. Ever wonder how Ethiopia received its name as coffee’s birthplace?

Legend has it that a goat herder named Kaldi witnessed his goats acting strangely as they danced on their hind legs – filled with excitement. The source of their uncontained joy was none other than coffee cherries. Overtaken by his discovery, Kaldi shared the cherries with the monks of a local monastery, who met him with disdain. One monk even denounced the cherries as the “devil’s work” before tossing them into the fire, unintentionally roasting the beans. It just took the delicious coffee aroma to fill the air for the monks to reconsider their initial thoughts about the coffee cherries … the rest is all history.

Photo Credit: Cafe Imports

Coffee has been grown and loved in Ethiopia for centuries, so much so that it has become a key part in Ethiopian culture and language. Natives use coffee as a means of expression relating to food, relationships, and life itself. One common Ethiopian saying is “Buna dabo naw,” translating to “Coffee is our bread.” The metaphor reflects the importance that Ethiopians place on their coffee as it is compared to a source of nourishment.

Photo Credit: Cafe Imports

Another common phrase, “Buna Tetu,” translating to “Drink coffee,” parallels the English language surrounding coffee. This saying does not only refer to the act of drinking coffee, but also to the communal value that lies in a cup of coffee. Coffee plays a social role in Ethiopian culture, which is mirrored in places all over the world.

Photo Credit: Pixabay

Located in central southern Ethiopia, Yirgacheffe has been prized for its washed coffees’ smooth, tea-like aromatics and clean citrus flavor. The Misty Valley gives rise to the fruitiness and rich complexity of Natural Yirgacheffe coffee. The creamy body compliments its underlying fruity flavors as the cup finishes with a gratifying mouthfeel.

Explore our Ethiopian coffee here!

Header Photo Credit: John Iglar