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Kenya: A Coffee Powerhouse – Drink Day with Elizabetta Tekeste

By mahir | October 27, 2010

Welcome back coffee drinkers everywhere! This week we’re traveling to the Republic of Kenya, the “place with ostriches (1)” and great coffee. Although late to coffee (cultivation began around 17th century compared to Ethiopia’s start in the 15th century), Kenya is a coffee powerhouse to be reckoned with. From production to processing, Kenya often sets the standard by paying attention to detail along the way to a great bean. Time to go cherry picking!

The Bean:

The rich, acidic soil in the mountains of Kenya produces a version of the Arabica bean that is distinctly different from Ethiopia’s. Read More

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How Do Ethiopians and Eritreans Take Their Coffee? Very Seriously! – Drink Day Wednesday with Elizabetta Tekeste

By mahir | October 20, 2010

Last year my friend and I embarked on learning how to properly make ‘bun na adina’ which translated means: coffee from home. Sounds simple enough right?

Well, where we come from coffee is a celebration and ritual that takes hours to perform and years to perfect.

The Bean:

Before I describe the beauty that is the coffee ceremony from Ethiopia and Eritrea I want to briefly touch upon the bean that made coffee famous; the Arabica bean. The Arabica bean produces some of the best coffee in the world and often fetches the highest market prices due to intensive growing and processing costs. This bean is indigenous to Ethiopia and more specifically the Kaffa region although strains now grow along the equator as far away as Central and South America. It grows best at high altitudes with warm climates and 60-80 inches of annual rainfall. The abundance of sunlight in Ethiopia (13 months to be exact![1]) and rich soil yield a bean that is balanced with a good amount of acidity and notes of blueberry, citrus and chocolate.

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Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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