The probably most well-known anecdote about the discovery of the coffee tells of shepherds in Abessinia (today Ethiopia).
The shepherds were surprised that some of their goats were lazy and slow-acting, others however behaved madly, jumped around and also at night gave no peace at all. Thus they asked for advice in a close monastery. When the monks observed the goats at their pasture places, they noticed that the animals nibbled red, cherrylike fruits of a bush with white blooms. They tried these fruits themselves curiously, but they were in such a way disappointed of their bitter taste that they threw the fruits in the fire. A little while later a tasty smell spread around. Thereby encouraged, the monks made a tealike hot drink from the fruits roasted in the fire, which tasted wonderful to them. The drink helped them to remain awake during the nocturnal prayers and from now on it was praised as a godgiven gift .
The coffeeplants are cultivated by constant backcut as 2 to 3 m high bushes. To prosper they need shady, warm and damp climate. The blooms are white and resemble those of jasmine. The bushes carry dark red, cherrylike fruits, which must be picked individually by hand.
The so-called “cherries” are broken up by machines in water, in order to open the two seeds, the yellowish green coffeebeans. The best beans sink to soil and arrive in basins by a channel, where they are washed (these beans are destinated to the export).
Now the coffeebeans are washed carefully in pure water (in this phase the beans are very sensible), spread in the free and dried in the sun. In the rainy season the beans are dried by machines. Now the beans are ready for the export! After one selected the best sorts for its coffee, is the most important production part in order to get a good coffee, obviously is the roasting itself.
The roasting can take place brightly (American), with light brown beans, or Italian, with dark-brown beans, ideal for Espresso coffee