The Ethiopian coffee ceremony as it's done at home. Green beans roasted over coals, ground by hand, and poured three times from the clay jebena, with frankincense burning alongside.
Provenance and passage
Artisan atelier
The lobby coffee room
Green beans roasted over coals, ground by hand and drawn three times from the clay jebena — abol, tona, baraka — in the ritual that gave the world its first cup.
No ritual is more Ethiopian, and none less hurried. Green beans are roasted over coals before you, the smoke fanned your way in welcome; the roasted beans are ground by hand and drawn three times from a clay jebena — abol, tona, baraka.
Frankincense threads the air. Conversation slows to the pace of the pour. Held in the lobby's dedicated coffee room, it is less a service than an invitation to stay a while longer than you meant to.