Ê Đê Coffee Culture

Vietnamese Coffee Exporter
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Ê Đê Coffee Culture? The brand “Ban Me Coffee” (của người việt) is well-known around the world, yet few people are aware of how to make it or of the Ede people’s distinctive coffee “culture.”

This sort of mixture is unlike anything that has existed in the globe for approximately 540 years, and it is not the same as what has previously been reported in newspapers or on the internet.

That is the core of the old “Mi” Ya Be from the Ede people’s Brah village in Cu M’Gar district (Dak Lak) (người việt nam), one of Vietnam’s and the world’s “capitals” of the coffee tree. gender.

The Ede people (“Children of Gods” in Ede language) are the oldest settled ethnic group in the red basalt area of Vietnam, which is regarded as the best in the world and society economy life

Culture using three times nine in coffee

The indigenous Ede people have been forced to work in coffee plantations since it was first tried and subsequently, mass planted on Cu M’Gar territory (approximately 1912-1914). The French were the first to invent coffee. Because the Ede people have grown, lived, and died among coffee trees for the past 100 years, they have learned and developed a distinct method of making and drinking coffee that reflects their own qualities.

Ede women learned how to select the best ripe coffee berries from wild creatures such as deer, monkeys, and especially weasels a long time ago. The “m” or “am” (ie the main breadwinner or mother in each “matriarchal” family in the Ede tradition) chooses the best ripe coffee cherries (nine times first), removes the shell, dries them on the kitchen floor to remove impurities, and stores it as a valuable object in the house for each annual harvest.

Although the Robusta coffee (phê robusta việt) tree is the most common in Dak Lak, each Ede household also plants a few more coffee trees, tea (Arabica), and coffee jackfruit (Chari, Liberia). The new “Mis” decides to bring the “treasure” coffee to make it for everyone to enjoy whenever there is a special visitor or a major holiday.

The first step in this method is to roast the special coffee beans with chicken fat or a little amount of chicken fat that has been dried on the kitchen floor indicated before (each time just approximately 0.5kg for more than 20 minutes). white wine, a pinch of salt The “eyelids” choose their own mixing recipes and carry them out immediately beneath the master kitchen (main kitchen).

The coffee fruit is now in its second stage of maturity. The wonderful aroma of coffee is spreading from the main kitchen at the bottom of the home to the guest kitchen at the top.

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The younger Ede women in the household will collect clean water at the village’s waterfront using sacks and dried gourds. The Central Highlands people regard the water from the stream flowing through the water pipes at the wharves to be the cleanest, and they frequently go down to the wharf when the sunsets. If it doesn’t rain, these women will pound the roasted coffee beans into a fine powder on the porch with a pestle and wooden mortar.

Before the “eyelids” are cooked with boiling water, the coffee powder will be sifted to remove contaminants (the third time).

The Ede branches have slightly distinct customs at this stage. People in Ede Kpa frequently dissolve the powder in hot water. The Ede Adham place the powder in a small cloth funnel bag and drop it into a kettle of boiling water, allowing the coffee essence to slowly permeate into the water.

Young Ede women complete the last stage of pouring coffee into each cup or cup in the main house’s living room. The aroma of coffee pervades the typical Ede long home, delighting the “highest visitors.” The “mistresses” enjoy making and drinking coffee.

It’s worth noting that the Ede people’s (phê của người) “stylish” coffee-sipping method involves bringing the cup of coffee up to the nose to smell the flavor before drinking. “By doing so, the profound flavor of the coffee will permeate deeply into the sense of smell, and you won’t be able to forget it even if you only drink it once,” remarked old Ya Be.

The Ede people’s traditional way of drink coffee is as follows:

Choose plants carefully. For each season, choose fresh seeds, rub them soon after picking, dry and separate them, and continue to dry them. Salt is usually calculated as follows: dry seeds with salt (raw), salt is usually calculated as follows: 10 megabits per second, dried coffee beans (2 hands) a single handful of salt (1 hand) Mix thoroughly and brew in a pot with a tight fitting lid. The length of incubation is 3 to 5 days.
The amount of coffee for tomorrow morning is taken from the pot that was brewed last night and left to dry and dry in the kitchen… , recently soaked for roasted coffee beans, is roasted in an earthen pot, generally by the wife, while the husband sprays wine to fend off evil spirits. When the coffee beans are roasted, they are placed in a wooden mortar and pounded by the husband, while the wife continues to heat water in an earthen kettle, the amount of water being determined by the amount of coffee and the number of drinkers. With the method of selecting, brewing, and inviting as many people as possible, there is just enough coffee, not too much, to express the quintessence, to appreciate the delectable treasures of heaven and earth in a civilized manner.
After crushing the coffee, pour it into a small cloth bag and dunk it in a kettle of boiling water until all of the coffee is absorbed by the beans and the grounds are soft. To drink, coffee is frequently blended with sugar, and occasionally with a few grains of salt.
People elevate their cups before drinking, whispering their secret desires to the gods in a sacred and respectful manner, so coffee is not only a drink, but a ritual, a drink of thanksgiving to heaven and earth, gods, and wishes, as an intangible and highly valuable cultural treasure. to take care of the visitor.

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