Amatte is the culmination of a life’s passion for entrepreneur Amani Kiflemariam.
Amani was born in Eritrea and grew up in the Sudan and the UK with a deep appreciation for the social and economic significance of coffee within Habesha culture (Eritrea and Ethiopia, the birthplace of coffee). Amani worked in Finance in London before putting her talents into building Amatte that not only promotes African heritage but also benefits those small-lot farmers who nurture this precious crop. Named after her grandmother, whose name means ‘lead by example’ in her native Tigrigna dialect, Amatte honours her strength and integrity through its brand values, specialist roasts and enchanting tales from Africa.
Our brand is about “Empowering African female farmers who produce specialty coffee”. Not only do we source some delicious specialty coffees, we go further to empower female farmers so that you can enjoy doing good every morning when you brew your coffee.
“I wanted to create a premium brand that offers the finest coffees Africa has to offer and one that empowers the real superstars, its female farmers,” says Amani. “I’ve combined my passion for fine coffee and gender parity into Amatte, which offers high end coffee cultivated by these amazing, hard working women.”
Discover Amatte’s debut coffee collection, which comprises five refined tastes that distil the continent’s complex and inspiring spirit into every sip.
Legend has it that the coffee arabica plant was first discovered by the 9th century Abyssinian goat herder Kaldi, who noticed how lively his flock was when they ate its berries. It’s likely that many nomadic tribes consumed coffee as a means of sustenance and energy in the region during this period and from here, the crop followed trade routes across the globe. Ethiopia remains Africa’s top coffee producer and consumer and the crop is the country’s largest export, employing 15 million people.
For every Ethiopian, coffee is at the heart of daily life and represents a sensory experience with religious and social significance. This is reflected in the Ethiopian coffee ceremony undertaken as a sign of respect and friendship when welcoming visitors, or when gathering together to discuss important matters.
Traditionally, the ceremony takes place three times a day. The youngest woman of the house prepares the room by spreading grasses or flowers on the floor and burning incense. She washes green coffee beans and then roasts them over flames in a large pan. She then grinds the beans with a mukecha and zenezena (pestle and mortar) and adds them to boiling water in a jebena (ceramic coffee pot). The brewed coffee is sieved and poured into small cups, and then served. Guests buna tetu (drink coffee) and praise their hostess. This first serving (abol) is followed by a second (tona) and finally a third (baraka), which transfers a blessing. Amatte’s coffee collections pay homage to this ceremony, which Amani performed for her grandmother and brand namesake as a child.