Legends holds that an Ethiopian monk first experimented with coffee roasting and brewing a millennium ago, prompted by a goat herder who noticed animals turning unusually spunky after eating coffee berries. From there, coffee spread to the Middle East and eventually throughout the world. Through time, Ethiopians had developed a profound coffee ceremony to keep the spirit of the spunky animals alive. It is believed that there is a special salvation in the beans; therefore, the drinking of coffee is accompanied with a potpourri of ceremonial plements -- a clay pot called a "jebena." Also used are demitase cups resting on a freshly-cut grass from the garden. Coffee beans sizzling on a portable burner pan roasted to a rich, dark brown, and then swirled before guests so people can take in the smokey aroma up close. The smell of incense burns. As part of our committment to introducing our customers with the Etiopian culture as much as possible, we have included the ceremonial coffee services to our menu. Our "Kokeb Beyaynetu" dish -- a sampler of all of our dishes -- includes the traditional coffee as well.