The coffee ceremony plays a big role in Ethiopian culture. It's considered to be the most important social occasion in many villages - and it is a sign of respect and friendship to be invited to one.
The woman performing the ceremony spreads fresh, aromatic grasses and flowers across the floor and starts burning incense to ward off evil spirits.
She fills a round-bottomed clay coffeepot known as a jebena with water and places it over hot coals to boil. In the meantime, she roasts green coffee beans in a pan, stirring them constantly to reach an even roast. When roasted, the beans are ground in a special bowl called mukecha.
She then adds the freshly ground coffee the coffeepot and brings it to boil. At this point, coffee (usually drank black) is ready.
After the first round of coffee, there are typically two additional servings. The three servings are known as abol, tona, and baraka and each serving is a little bit weaker than the first. Each cup is said to transform the spirit, and the third serving is considered to be a blessing to those who drink it.