In the 1960s, remnants of some of the earliest recognized transitional human beings were found in what is currently recognized as Africa's Great Rift Valley. Interestingly, this region coincides precisely with the native habitat of coffee plants, which often thrive in the wild, growing unclassified in the local forests.
The Oromo ethnic group in Ethiopia is believed to be among the earliest coffee consumers, but their approach differed significantly from our contemporary methods. In its natural state, the coffee tree yields a reddish-purple fruit known as a coffee cherry or berry, containing a seed at its core. Unlike the traditional process, modern techniques involve removing the fruit, followed by fermentation and roasting of the remaining seed, ultimately producing the coffee beans found in O COFFEE.
The Oromo people ingeniously ground ripe coffee cherries, including their seeds, using stone mortars. They then mixed this resulting paste with animal fat, possibly butter, given their nomadic pastoralist lifestyle. The concoction was rolled into convenient balls for easy transport. Fresh coffee cherries, rich in caffeine, sugar, and fat, containing approximately 15% protein, created a perfect portable energy source when combined with animal fat. This method of coffee consumption persisted until the 18th Century, as documented by British explorers who encountered billiard ball-sized morsels stored in leather bags, consumed by warriors for extra energy during raids. Exploring the oral history of the Oromo people suggests that this coffee use is likely ancient. Additionally, evidence shows diverse coffee applications in Northeastern Africa, with some crafting porridge from ripe berries and others producing wine from the fruit and skin, and coffee berry beverages, mixed with herbs and plants being commonly consumed.
Modern methods of coffee as a beverage dates back to 15th Century Yemen, just across the Red Sea from Africa. Sufis, practitioners of the mystical sect of Islam, ground fresh coffee cherries and boiled them in water. They consumed this brew to stay alert during their night dhikr, an extended session of prayerful meditation. Shaikh ibn Isma’il Ba Alawi of Al-Shihr, a Sufi mystic, asserted that combining coffee with prayer could lead to a profound sense of enjoyment in uncovering hidden mysteries and experiencing remarkable revelations.
The Shadhiliyya order of Sufis played a pivotal role in disseminating coffee across the Islamic world from the 13th to the 15th Centuries. Their dervishes, whose whirling might have been enhanced by coffee, were laypeople. Once introduced to this enchanting brew in a religious context, they brought it into the secular community.
Two early coffee preparations shaped its history. The first, known as "quishir", involved steeping dried coffee cherries and husks in boiling water, a method still practiced in Northeastern Africa and Yemen. The second, called "bounya," derived from the Ethiopian word "bunn" for the coffee tree's "seed" or "bean." Bounya created a dense drink from raw, crushed beans, with the residue also consumed, leaving nothing at the cup's bottom.
The earliest recorded instance of coffee as a beverage dates back to 15th Century Yemen, just across the Red Sea from Africa. Sufis, practitioners of the mystical sect of Islam, ground fresh coffee cherries and boiled them in water. They consumed this brew to stay alert during their night dhikr, an extended session of prayerful meditation. Shaikh ibn Isma’il Ba Alawi of Al-Shihr, a Sufi mystic, asserted that combining coffee with prayer could lead to a profound sense of enjoyment in uncovering hidden mysteries and experiencing remarkable revelations.
The Shadhiliyya order of Sufis played a pivotal role in disseminating coffee across the Islamic world from the 13th to the 15th Centuries. Their dervishes, whose whirling might have been enhanced by coffee, were laypeople. Once introduced to this enchanting brew in a religious context, they brought it into the secular community.
The debate over the origin of bean roasting centers on Persia or Saudi Arabia, marking a crucial transition in coffee's evolution. In the 16th Century, Islamic coffee enthusiasts introduced the ibrik, a small pot for boiling their favored brew. By the 18th Century, the familiar practice of infusing roasted, ground beans emerged, akin to today's methods. Notably, in regions like Turkey and Greece, boiling remains the preferred preparation technique.
How does O COFFEE fit in? O COFFEE's botanically infused coffee is based on these ancient, traditional recipes from Northeastern Africa, blended with the modern techniques of roasted beans. Once agricultural coffee production began, the vintage recipes used to make O COFFEE were a traditional beverage served in coffee plantations for hundreds of years. Used as both a delicious beverage and a way to bring nutrition to the people, these recipes were traditionally served to plantation workers at the start of a hard day's work. Fast forward to today, we bring you these vintage recipes from our grandparents' plantations to fit modern lifestyles.