Coffee grown all over the world can trace its heritage for centuries to the ancient coffee forests on the Ethiopian plateau. There, legend says, the goat herder Kaldi first discovered the potential of these beloved Jews. The history of coffee begins in a legend. According to one legend, the ancestors of the current Kaffa people in a region of Kaffa, Ethiopia, were the first to recognize the energizing effect of the coffee plant.
However, there is no direct evidence that it was found before the 15th century, or even from where coffee was first grown. The story of Kaldi, the 9th-century Ethiopian goatherd who discovered the stimulating effect of coffee when he noticed how excited his goats were after eating the beans of a coffee plant, did not appear in writing until 1671 and is probably apocryphal. There is evidence that coffee consumption or knowledge of coffee in the early 16th century, in the Sufi monasteries of Yemen, soon spread to Mecca and Medina. By the 16th century, it had reached the rest of the Middle East, South India (Karnataka), Persia, Turkey, India and North Africa.
Afterwards, coffee spread to the Balkans, Italy and the rest of Europe, as well as Southeast Asia. In 1669, Soleiman Agha, ambassador of Sultan Mehmed IV, arrived in Paris with his entourage, bringing with him a large amount of coffee beans. Not only did they provide coffee to drink to their French and European guests, but they also donated some grains to the royal court. Between July 1669 and May 1670, the ambassador managed to firmly establish the custom of drinking coffee among Parisians.
Within a few years, the Dutch colonies (Java in Asia, Suriname in the Americas) had become the main suppliers of coffee for Europe. Coffee was first introduced by the Dutch during colonization in the late 17th century. After several years, coffee was planted in the Indonesian archipelago. Many coffee specialties are from the Indonesian archipelago.
The colloquial name of coffee, Java, comes from the time when most coffee in Europe and the United States was grown in Java. Today, Indonesia is one of the largest coffee producers in the world, mainly for export. However, coffee is enjoyed in various ways throughout the archipelago, for example, the traditional Kopi Tubruk. In the Philippines, coffee has a history as rich as its flavor.
The first coffee tree was introduced in Lipa, Batangas, in 1740 by a Spanish Franciscan friar. From there, coffee cultivation spread to other parts of Batangas such as Ibaan, Lemery, San Jose, Taal and Tanauan. Batangas owed much of its wealth to coffee plantations in these areas and Lipa eventually became the coffee capital of the Philippines. In the 1860s, Batangas exported coffee to the United States through San Francisco.
When the Suez Canal opened, a new market also started in Europe. Seeing the success of the Batangeños, Cavite followed suit by growing the first coffee seedlings in 1876 in Amadeo. Despite this, Lipa still reigned as the center of coffee production in the Philippines and Batangas barako dominated five times the price of other Asian coffee beans. In 1880, the Philippines was the fourth largest exporter of coffee beans, and when coffee rust hit Brazil, Africa and Java, it became the only source of coffee beans worldwide.
The second myth of the origin of coffee in Yemen states that coffee originated in Yemen. The story focuses on Sheikh Omar, a priest doctor and follower of Sheikh Abou'l Hasan Schadheli of Mocha, Yemen, who was exiled to a cave in the desert near the mountain of Ousab. Wild coffee plants, probably from Kefa (Kaffa), Ethiopia, were brought to southern Arabia and grown in the 15th century. For Muslims, coffee was consumed as a substitute for alcohol, although both drinks were declared prohibited by the Koran.
Despite this, the popularity of coffee in the Arab world led to the creation of the cafeteria, first in Mecca and then in Constantinople in the 15th and 16th centuries, respectively, and to the wider consumption of coffee. One of the many legends about the discovery of coffee is that of Kaldi, an Arab goatherd who was puzzled by the strange antics of his flock. About 850 d. C.
Kaldi allegedly tasted the berries of the evergreen shrub on which the goats were feeding and, experiencing a sense of rejoicing, proclaimed their discovery to the world. There are about 15,000 coffee producers in this district, of which 96% are small-scale producers with farms of less than or equal to 4 hectares. It was an important mall for the Mocha style of coffee beans, a type of coffee appreciated for its distinctive flavor, and some believe that Marco Polo bought coffee beans there during his travels. Soon after, the unique and aromatic aroma of roasted coffee emerged from the fire, captivating the monks.
Before long, coffee was growing deep in the Blue Mountains, an exceptional growing area for coffee. What is thought today is that Arabic words such as “kachve” (give strength) or “qawah” (wine, drink) established European words such as “coffee”, coffee” or “kaffee”. France was introduced to coffee in the 17th century, specifically in 1669, by the Turkish ambassador to Paris. When coffee arrived in North America during the colonial period, it was not initially as successful as it had been in Europe, as alcoholic beverages were still more popular.
That's why from time to time you'll find coffee shops and coffee blends with the words “dancing goat” in their name. The French started growing coffee in the Caribbean, followed by the Spaniards in Central America and the Portuguese in Brazil. De la Croix, the interpreter of King Louis XIV of France, that the coffee was brought to Paris by a certain Mr. Some tribes fermented coffee cherries in one type of wine, while others roasted, ground and boiled the beans in a decoction.
He was issued a patent for the machine and became the grandfather of all modern coffee roasting machines. Kaldi, a legendary 9th-century Ethiopian Sufi goat herder in Ethiopia, is also credited with discovering coffee when he observed his goats getting excited after eating beans from a coffee plant. While the grain itself had little ground to conquer, innovations in roasting, packaging and coffee making have dramatically changed the drink in the last 200 years. .
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