The Ethiopian Coffee Ceremony has been the heartbeat of community for over 1,000 years. At ADOLA, we bring that living tradition to Calgary — for your event, your guests, and your memory.
The ceremony unfolds in three rounds — each cup richer in meaning than the last.
Green beans are roasted over an open flame, their smoke perfuming the room. They're hand-ground, brewed slowly in a clay jebena, and poured from height into small handle-less cups. Frankincense burns. Popcorn is passed. Conversation deepens.
The first round is Abol — the strongest. The second is Tona. The third, Bereka, carries the blessing. To leave before Bereka is to leave before the conversation ends.
Green beans, the jebena clay pot, traditional cups, incense, the small charcoal brazier. The ceremony set is laid on a low table, often on fresh grass — a doorway to the highlands.
Beans are roasted, ground, brewed — slowly, with intention. Your guests watch, smell, and participate. Incense rises. The aroma settles the room.
Coffee is served in three rounds — Abol, Tona, Bereka. Each pour deepens the conversation, the connection, the shared time. This is what your guests will remember.
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Tell us about your event. We'll be in touch within two business days with availability, packages, and a quote.