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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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Drink Day Wednesday with Elizabetta Tekeste – Green Tea Latte

By mahir | September 22, 2010

I hope you’ve enjoyed a week’s worth of chai since we communicated last. This week we’re going green!

Green Tea:

Globally, green tea is consumed more than any other tea. The least processed of all teas, the Camilla Sinensis leaves are treated to a light steaming until just before the leaves begin to ferment or change color. The leaves are then dried resulting in green loose leaf.

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Drink Day Wednesday with Elizabetta Tekeste – Black Tea

By mahir | September 15, 2010

This week begins the first of a series focusing on teas. Each week I’ll be looking at a specific variety of tea and in doing so I welcome any great stories you want to share about your love for tea and recipes that have been collecting dust in your cupboard. Let’s fade to black!

Black Tea:

The most popular and traditional of teas in the West, black tea is a staple. From Southern- style sweet tea in the United States to the traditional ‘cuppa’ in England, black tea is all the rage with more exciting blends than ever before.  Recently it was discovered that black tea is packed with as many antioxidants as green tea making it a great alternative for people who don’t enjoy the grassy taste of green tea.

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Contributor Elizabetta Tekeste – Drink Day Wednesday, Rwanda Cup of Excellence

By mahir | September 8, 2010

Our Wednesday contributor is Elizabetta Tekeste. She’ll be posting every Wednesday as our Drink Day, Wednesday contributor.

Elizabetta’s passion for food is only surpassed by her passion for holistic eating and lifestyle. Born and raised in Bologna, the gastronomic capital of Italy, Elizabetta has been exposed to lovingly prepared, seasonal and homemade dishes since childhood. After living in Canada, Eritrea, England and now calling New York City home – she has turned her love of food and beverages into a career. In 2009 she opened a coffee shop in Brooklyn that made the New York Times list for best coffee shops in NYC after only 5 short months. Her sound knowledge in beverages also encompasses a wealth of knowledge about Italian wines. Coupled with her experience on the floor (from server to manager at some notable restaurants)- she is now moving into a new facet of her career in the culinary arts which will include creating and contributing.

First Up, Rwanda! I recently came across an article that stated that coffee from Latin America was far superior to coffee from Africa. Knowing from my own personal experience that coffee production methods had improved dramatically from the often misunderstood and misperceived continent I made it my mission to look for evidence to the contrary. Here’s what I found

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