The Eritrean coffee ceremony is an ancient social ritual that involves roasting green beans, hand-grinding them, and slow-brewing in a multi-stage process. The ceremony lasts one to two hours and includes burning frankincense, presenting aromatic smoke to guests, and serving three rounds of coffee: Awel, Kalay, and Bereka. It serves as a gesture of welcome and a time for community discussion and strengthening ties. The tradition is shared across the Horn of Africa and Middle Eastern cultures.
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