Cafea Kaffa Etiopia

Etiopia este leaganul cafelei, in padurile regiunii Kaffa s-a dezvoltat in salbaticie sortimentul arabica. In Etiopia, la cafea se spune "Bun" sau "Buna", ceea ce inseamna ca este posibil ca termenul englezesc "Coffee Bean" sa fie doar o versine anglicizata a "Kaffa Bun". Desi legenda caprelor lui Kaldi spune ca efectele stimulate ale cafelei si bautura au fost descoperite in aceasi zi, este mult mai probabil ca boabele de cafea erau mestecate de secole inainte sa fie fierte in apa. Cel mai probabil boabele erau amestecate cu unt sau grasime animala pentru a forma o pasta groasa, rulata in bilute si consumata pentru energia de-a lungul lungilor calatorii pe asprul continent african. Unii istorici cred ca acest obicei a fost adus de la Kaffa la Harrar si in Arabia de catre sclavii sudanezi care mestecau cafea pentru a rezista pe lungile rute de negot cu sclavi. Sclavii sudanezi au preluat probabil obiceiul de a mesteca boabe de cafea de la tribul Galla din Etiopia. Astazi traditia consumului de cafea macinata si amestecata cu unt se pastreaza inca in cateva zone din Kaffa si Sidamo. In mod similar, oamenii din Kaffa adauga un pic de unt incafeaua preparata pentru a-i mari consistenta nutritionala si pentru a adauga o nota aromata (similar ceaiului Pu Erh cu unt din Tibet). Acest profil unic se face simtit in fiecare ceasca, gustul de cacao si cocolata neagra amestecandu-se armonios cu cel de fructe carnoase cu sambure si de coacaze negre, si lasand in gura o nuanta subtil picanta. O ceasca delicioasa de la prima pana la ultima gura de cafea...

Cafeaua se comercializeaza boabe. Daca o doriti rasnita, specificati granulatia dorita in comanda, in functie de tipul de cafea pe care il consumati.
 

Ethiopia is the birthplace o coffee: it is in the forests of the Kaffa region that the arabica coffee grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a pooor anglicized interpretation of "Kaffa Bun". Although the legend of Kaldi, his goats and the monks say that coffee was discovered as a stimulant and as a beverage on the same day, it is far more likely that coffee beans were chewed on as a stimulant for centuries before they were made into a beverage. It is likely that the beans were grown and mixed with ghee (clarified butter) or with animal fat to form a thick paste, which was rolled into small balls than consumed as needed for energy on long journeys. Some historians believe that this custom of chewing coffee beans was brought (along with coffee itself) from Kaffa to Harrar and Arabia by Sudanese slaves who chewed coffee to help survive the arduous journeys of the Muslim slave trade routes. Supposedly, Sudanese slaves picked up this custom of chewing coffee from the Galla thribe of Ethiopia. Today, the tradition of consuming ground coffee in ghee remains in some areas of Kaffa and Sidamo. Similarly, in Kaffa, some people add a little melted clarified butter to their brewed coffee to make it more nutritionally dense and to add flavour (a bit like the butter pu-erh tea of Tibet). In the cup you see that unique profile. Cocoa and dark chocolate collide with stone fruits and black currant, with a spicy pepper finish. A delicious cup from start to finish.