Mokarar - Harar Coffee Shop

08/02/2019

08/02/2019

https://tiplr.com/africa/ethiopia/eat/mokarar-coffee-ak.a.-harar-coffee/5ae9a18e32bd67c03f62473b

Known locally as Harar Coffee, while the English name is Mokarar Coffee. A simple place with a high-quality coffee for affordable prices, founded in 1944. At

12/12/2014

Our Instagram : http://instagram.com/mokarar

16/10/2014

We're featured on BBC!

http://www.bbc.com/news/business-29541768

As Ethiopia's economy continues to expand, business is growing strongly for coffee shops in the capital Addis Ababa.

13/10/2013

ll coffee in the world originates from Ethiopia, but in its birthplace it’s consumed very differently compared to the rest of the world. Everyday during Cheese, delegates who have travelled to Italy for the event are performing an authentic coffee ceremony, an occurrence that is very rare to see outside of Ethiopia.

The ritual, normally performed in homes to welcome guests, takes several hours. First the green coffee is washed, and then roasted on a small fire. The basket of coffee is waved so guests can smell the freshly roasted beans. The beans are then ground by hand in a mortar and placed in a terracotta pot with boiling water. The coffee is transferred in and out of the pot two or three times. Meanwhile guests nibble on local snacks - popped corn, roasted barley, wild rue and bread.

“It’s slow coffee”, said Roba Bulga Jilo from the Karrayyu Herders' Camel Milk Presidium. “It is a way to bring families together. The first thing an Ethiopian will ask when you arrive at their house is ‘would you like coffee?’”

It’s not drunk on-the-go at a café, says Roba, but is rather an occasion that sometimes can take three or four hours. “It’s a time for families and friends to be together and talk. Here in Europe you have dinners that last for hours where people chat and socialize. For us, we do this over the coffee ceremony.”

The aromas of the freshly roasting coffee and the traditionally dressed women performing the ritual brought a small piece of this fundamental part of Ethiopian culture to Cheese. The ceremony is taking place daily in the Biodiversity House, a space where visitors can discover the Slow Food Foundation for Biodiversity’s projects around the world to protect food diversity. Africa has been a particular focus at Cheese over the last few days, with producers from the Pokot Ash Yogurt Presidium in Kenya and Karrayyu Herders’ Camel Milk Presidium in Ethiopia participating in diverse range of events, showing visitors that although Africa might not be a continent that immediately comes to mind when we think of cheese, it is in fact rich in dairy traditions that must be protected.

http://www.slowfood.com/international/food-for-thought/focus/193882/ethiopian-coffee-a-ritual/q=DF5D46

Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people‚ where it comes from, how it tastes and how our food choices affect the rest of the world. Today, we have ove...

17/04/2013

http://kitchentalks.com/cooking/the-coffee-ceremony-%E2%80%93-an-integral-part-of-ethiopia%E2%80%99s-culture/

The coffee ceremony in Ethiopia is not a matter to trifle with. It’s a lot more than brewing coffee in an electric kettle and gulping down cup after cup as yo

17/04/2013

http://www.roberacoffee.com/images/ETmap2.gif

17/04/2013

http://amivitale.photoshelter.com/gallery/Ethiopia/G0000GMC5q35QQFY

This journey across Ethiopia traces the origination of coffee that goes back to the thirteenth century. Legend says that a herder named Kaldi noticed his goats “dancing” after nibbling bright red berries. Kaldi brought the berries to a nearby monastery where holy men declared they must be the work o...

17/04/2013

http://www.amivitale.com/2013/03/coffeeland-images-from-ethiopia-in-afar-magazine/

Check out this month’s issue of AFAR travel magazine and the story “COFFEELAND” by writer David Farley. This was an epic journey across Ethiopia tracing the origination of coffee that goes back to the thirteenth century. Legend says that a herder named Kaldi noticed his goats “dancing” after nibblin...

27/12/2012

The Joy of Coffee in Ethiopia

Ethiopians treasure coffee. Traditional ceremonious drinking of coffee is Ethiopian. It's time to exchange news and wishes; time to express respect to the elders and appreciate the blessings of life.

In the village, mid-morning coffee is ritual. It usually takes places in a different home in the neighborhood each day.

Guests arrive. Incense is set to burn near the main door. Green (raw) coffee is washed and rubbed by hand to scrape off the thin outer shell. A flat round tin (frying pan without handles) is heated. The wet green beans are spread on the surface of the tin and slowly turned as they roast to their fullest flavor. Cloves, ginger or other spices are thrown in. The roasted beans are poured into a small wooden pestle and pounded using a small piece of wood. The use of wood in the grinding is essential to the flavor.

Meanwhile, water is boiled in a black clay coffee pot (jebena) on charcoal fire. The ground coffee is poured into the 'jebena' . A few minutes on the fire and the 'jebena' is set on a straw ring for the grounds to settle.

The coffee is then served in small demi-tasse cups. The first set (cups of coffee) is the 'awol'. The second 'tona', the third 'baraka', ...

A piece of 'qita' (a flat dry pancake served with butter and red pepper, or toasted wheat) is commonly served over coffee.

In the south of Ethiopia, coffee is usually served with salt, fresh whipped butter and sometimes hot red pepper. In other areas nutmeg, caradmon ginger, cinnamon, fennel, or cloves are thrown into the 'jebena' as its set to boil.