Commemorative drawing: Growing number of young Ethiopian women are using traditional coffee as a viable source of income – Xinhua


A coffee vendor roasts coffee beans at a street cafe in Addis Ababa, Ethiopia on May 14, 2021. Ethiopia is often referred to as the birthplace of coffee, while the traditional coffee ceremony which fully involves the method natural treatment is an integral part of the Ethiopian Society. (Xinhua / Michael Tewelde)

ADDIS ABABA, May 17 (Xinhua) – Ethiopia is often considered the birthplace of coffee, while the traditional coffee ceremony that fully involves the natural processing method is an integral part of Ethiopian society.

The ritual of serving and drinking coffee in Ethiopia can last for hours, which is seen as an important social occasion for reuniting with relatives and friends, as well as an opportunity to discuss community issues while enjoying specialty coffee. top notch Ethiopian.

Lately, an increasing number of young Ethiopian women are flocking to the streets of Addis Ababa, the national capital, and other major Ethiopian cities as they exploit the traditional Ethiopian coffee ceremony as a viable business opportunity.

Often these young women serve traditional coffee in a makeshift tent-shaped cafe along the street, where coffee lovers enjoy the aromatic and finest Arabica coffee.

“I exclusively brew my coffee here – from roasting the beans to hand-grinding the roasted beans and brewing coffee in front of my customers,” said Yaynalem Marew, 25, who serves traditional coffee to her customers on a street. residential building in Addis Ababa.

Marew, who graduated with an electrical installation diploma from a technical and vocational training center in Addis Ababa, had changed from two different professions before her current engagement as a coffee vendor.

Marew landed her first job right after graduating from a construction company, where she worked for over a year in her field of study. His most recent job was in a restaurant, as a waiter for almost two years.

“As a junior electrical installation expert, I received a gross salary of 80 birr per day (about US $ 2). As a waiter, I received an almost similar salary, but at least I was not subject to taxes and other deductions, ”Marew said.

As a coffee shop assistant, Marew’s loyal customers are mostly office workers and construction workers who work near her small makeshift shop.

“The number of my clients is increasing rapidly every day. Although the number varies depending on various factors, I serve about 100 cups of coffee per day on average, ”she says.

At the time of the interview, Marew was hard at work pouring coffee into a small mug in front of her patrons who only sit for a few minutes before transferring their seats to the newly arrived patrons.

In addition to its superior taste, often described by Ethiopian coffee lovers, traditional coffee is also relatively cheaper than machine-brewed coffee.

The price of a cup of traditional Ethiopian coffee is sold at around seven Ethiopian birr, while a cup of coffee in a cafe costs up to 30 birr.

Now, Marew generates around 700 Birr per day on average, of which nearly 350 Birr is its net profit. Unlike many restaurateurs who often complain about skyrocketing rental fees, Marew is free from such expenses.

Thanks to the enormous impact that the traditional method of coffee processing plays on the final taste of the coffee as well as its cheaper price, many Ethiopian coffee lovers in recent years are in the process of switching from machine-brewed coffee to coffee. traditional coffee.

“Aside from the cost of the coffee beans and other expenses, a large portion of my income is a net profit. This is mainly due to the fact that I prepare and serve the coffee myself; and I don’t have to pay only a small amount of the monthly rental fee, ”said Kisanet Birhane, who runs a small cafe along a busy street in Addis Ababa.

Even though traditional coffee is a big part of their business, some coffee vendors also serve tea to their customers at a reduced price and in minimum numbers due to limited demand. Others, like Martha Belay, also offer snacks and chips to their customers.

“Low-income people are my regular customers. I serve snacks and chips at breakfast time. Thank goodness the number of my clients is increasing day by day, ”said Martha. Enditem


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