Freshly roasted beans still hot from the roasting are left to stir and cool off before being moved to bins.
Nure Coffee Roastery #4, Harar, Ethiopia, 2009
Nure Coffee Roastery #3, Harar, Ethiopia, 2009
Nure Coffee Roastery #2, Harar, Ethiopia, 2009
Nure Coffee Roastery #1, Harar, Ethiopia, 2009
Coffee Leaves and Beans, Harar, Ethiopia, July 2009
Q’utti (coffee leaves) for tea, and Harar coffee beans (considered the finest in the world) sit in a display, tempting diners at a restaurant in Harar.
Q’utti is herbal tea-like, with just a touch of coffee and bitterness buried in the back-end of the flavour. In the South of Ethiopiia, it is prepared with salt, but I much prefer it without, and also without sugar.
Coffee Ceremony, Gälawdios, Amhara, Ethiopia, July 2009
The tradional Ethiopian coffee ceremony, always performed by women, starts with the roasting of green beans in a pan, somewhat like a wok. When they darken, they are brought around to the guests, the share the fragrant smoke.
The roasted beans are then pounded by hand in a pestle, often using rebar or a piece of an axle, which people have found to be convenient and effective replacements to traditional materials.
The ground coffee is poured into a tall-necked pot and boiled for ten minutes. The resulting thick, dark coffee is traditionally sweetened with three small spoonfuls of sugar, and guests are expected to drink three cups, the third being considered lucky (you can usually get away with fewer cups, if time is short).