Sudan has several distinct beverages, one of which is coffee. Sudanese coffee is a traditional, flavorful blend of Sudanese and Ethiopian beans.
Sudanese coffee has been consumed for centuries by Sudanese people, who have traditionally ground their own coffee at home or at work using a mortar and pestle.
Sudanese coffee is typically brewed strong and very sweet, and is served black with no cream or sugar.
Origin of Coffee in Sudan
For centuries, coffee has been a popular beverage all over the world. And it comes from East Africa! Sudan, along with Ethiopia and Kenya, was one of the first countries where humans enjoyed wild coffee plants.
According to legends, goats were the first to try coffee. But, even if we didn’t discover it first, we humans certainly perfected the art of coffee, and only a few places can boast of better coffee than Sudan.
Despite years of strife and painful civil conflict, Sudan has managed to keep its coffee tradition alive in the modern era, where coffee and coffee culture have continued to evolve and grow.
Because of Sudan’s long and painful conflict, resources, proper harvesting and processing techniques, and viable farming space were all in short supply. However, with the assistance of Nestle and various non-governmental organizations, Sudan is now able to cultivate and export coffee, adding another source of economic momentum to its roster in addition to oil.
The country can move forward to a brighter and more peaceful future by diversifying its exports and improving coffee cultivation and production methods and know-how in the south of Sudan.
How To Make and Serve Sudanese Coffee The Traditional Way
Guhwah, a special coffee brew from Sudan, is prepared and served in a traditional red clay carafe known as a jebena. And each brewing of Guhwah is preceded by a special “coffee ceremony.”
The ritual or ceremony begins with freshly roasted coffee beans over an open flame. And, while the debate over whether burr or blade grinders are superior in the coffee world continues, in Sudan, beans are ground with a mortar and pestle.
The grinds are placed in a red clay pot or jar and simmered with other spices and herbs. Typically, the spices of choice are cardamom, black pepper, and ginger.
