Ethiopia gave the world coffee Arabica, the species that produces most of the coffee we drink these days. It is believed that the word coffee is derived from Kaffa, the name of the South Western region in Ethiopia where coffee was first discovered. According to a popular legend of Ethiopia, a goat herder who goes by the name Kaldi discovered coffee around 850 AD, after observing his goats turning energetic when they nibbled on the bright red berries of a certain bush. Kaldi then chewed on the fruit himself. His exhilaration prompted him to bring the berries to the nearest place of worship in the village. After a brief explanation, the head monk deemed the berries to be the “Devil’s work,” and abruptly threw the berries into a nearby fire. Soon thereafter, a sensual and powerful aroma filled the room that could not be overlooked. The head monk, who had thrown them in the fire in the first place, ordered the embers be pulled from the fire and for hot water to be poured over them to preserve the smell. Upon drinking the mixture, they experienced the peaceful, warming, and calming sensation it gave them. The after-effects were just as powerful, as they were able to stay alert and discuss important matters for longer periods of time. The monk then shared his discovery with the other monks at the monastery, and knowledge of the energizing berries began to spread.

While this account proposes that the world first learned of drinking coffee through Ethiopia, Ethiopian monks were already chewing the berries centuries before it was brewed. Ethiopian traders even traveled with the berries all the way to Yemen to have with meals along the way. Yemenis and others in Ethiopia also consumed the berries.

Brewed coffee, the dry, roasted, ground, non-alcoholic beverage is described as Bunna (in Amharic), Bun (in Tigrigna), Buna (in Oromiya), Bono (in Kefficho), and Kaffa (in Guragigna).