The global spread of coffee growing and drinking began in the Horn of Africa, where legend has it, coffee trees originated in the Ethiopian province of Kaffa.
The story goes that Al-Shadhili, a Yemenite Sufi, was traveling through Ethiopia and encountered some very energetic birds. These birds possessed an unusual vitality that seemed to make them dance in the air. He found that the source of the excitement was a small cluster of shrubs with bright red berries. The birds had been eating the fruit of the bunn plant (known elsewhere as the coffee plant). Curiosity took hold and he tried the berries for himself.
Though he was weary from his journey, he too began to feel the energizing effects of the coffee berries. After filling his pockets with the red berries, he rushed home to share the berries with his Sufi brothers.
Soon after, the first coffee houses or kaveh kanes opened in Mecca and became thriving places where social activities like chess playing, singing and dancing were enjoyed alongside business being conducted. These establishments were not so different from the coffee houses we enjoy today.
Organic means managing a healthy soil base and applying no harmful pesticides to the coffee that could otherwise run off into streams and rivers.
This helps reduce the chemicals injected into natural ecosystems that support wildlife and communities.
The right combination of foliage cover, tree height and diversity is needed to provide a suitable migratory bird habitat while maintaining productive farms.
Ensuring these things produces a richer flavor in the coffee because the beans mature slowly in the shade. The farmers are able to protect water sources for their communities and sequester carbon by managing the forest-like system.
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