Hapte-Selassie
Ethiopian Heritage by Design
A Unique Ethiopian Jigsaw Puzzle
"Coffee, Ethiopia's Gift To The World"
- A jigsaw puzzle featuring a vibrant illustration of how coffee is grown in the wild.
- Fun and challenging puzzle experience for the whole family to enjoy.
- Puzzle-solving improves focus, memory, and problem-solving skills.
- Hapte-Selassie's work, aims to inspire people by incorporating African art and culture into their daily lives.
- Hapte-Selassie products are known for their elegant design, classic style, and cultural relevance
Some background
This puzzle commemorates the life of a true pioneer, Hapte-Selassie Tafesse, the man who made it his legacy to celebrate the traditions, culture, and people of Ethiopia through tourism initiatives designed to celebrate our Heritage while providing opportunities to improve the lives of the most impoverished. Named “The Father of Ethiopian Tourism” by the Ministry of Culture & Tourism in 2011. Gone too soon, his legacy lives on in the exceptional and highly collectible Ethiopian Heritage by Design series.
Want to know more?
Hapte-Selassie Tafesse.
“13 Months of Sunshine”
A legacy that endures. The father of Ethiopian tourism shall forever be remembered for his tireless work in the commission of building Ethiopian tourism, always in the ultimate service of eradicating poverty in Ethiopia. He famously created tourism opportunities when there were none. He began by creating duty-free shops for Ethiopian Airlines. Further investing revenue into generating new tourism initiatives, such as site tours and support for the manufacturing and marketing of handicrafts and artisanal items, he essentially invented tourism in the country, doing more for the Ethiopian Tourism Organization (ETO) than it was thought possible before. The tour guide, photographer, designer, marketing agent, and so much more, his tireless efforts were fundamental to the livelihood and success of many people and businesses. While his many local accomplishments are noteworthy, he also managed to bring Ethiopia into the greater global community.
Why coffee and Hapte-Selassie?
Indeed, during Expo 1970 in Osaka, Japan, Hapte-Selassie Tafesse was the first to introduce the Ethiopian coffee ceremony in Japan. More than a million cups of coffee were enjoyed in the Ethiopian pavilion. Not only did this provide much needed revenue to support tourism in Ethiopia but it also proved that coffee would be a big success with the Japanese, a nation steeped in green tea ceremony culture.
We would like to take the opportunity, to express to the Imperial House of Japan and to all our Japaness friends our gratitude for their continued friendship and support of our country and its people.
“Whatachitachi kokumin wa anata ni osewa ni natte imasu”
“Whatachitachi
kokumin wa anata ni osewa ni natte imasu”
The Japan World Exposition, Osaka, 1970 or Expo 70 was a world’s fair. Its theme was “Progress and Harmony for Mankind.” Mr. Hapte-Selassie introduces Ethiopian coffee exabition to Emperor Showa, commonly known as Hirohito. Behind them, the Empress and Mrs. Mulumebet Mesfin (Hapte-Selassie).
On August 8, 2017, Ethiopia lost this giant because of a stroke. Even though he received recognition for his contribution to the homeland, his efforts were never stalled. Until the very end, Hapte-Selassie envisioned a great celebration, a series of carnivals and a nationwide coffee festival which would attract coffee enthusiasts from all over the world to come to the place where coffee first originated. Known in ancient times as Abyssinia, these are the lands where coffee was first discovered and developed into the stimulating beverage that is now known and loved around the world.
The Japan World Exposition, Osaka, 1970 or Expo 70 was a world’s fair. Its theme was “Progress and Harmony for Mankind.” Mr. Hapte-Selassie introduces Ethiopian coffee exabition to Emperor Showa, commonly known as Hirohito. Behind them, the Empress and Mrs. Mulumebet Mesfin (Hapte-Selassie).
On August 8, 2017, Ethiopia lost this giant because of a stroke. Even though he received recognition for his contribution to the homeland, his efforts were never stalled. Until the very end, Hapte-Selassie envisioned a great celebration, a series of carnivals and a nationwide coffee festival which would attract coffee enthusiasts from all over the world to come to the place where coffee first originated. Known in ancient times as Abyssinia, these are the lands where coffee was first discovered and developed into the stimulating beverage that is now known and loved around the world.
Coffee From Ethiopia To The World
Ethiopia is not only the cradle of humankind, but it is also the birthplace of coffee.
According to historian Antony Wild in Coffee: A Dark History, “Lucy and her prehistoric friends might even have been chewing on the beans. Later, the first roasted coffee was likely made in the Ethiopian highlands where the coffee plant is indigenous.”
Coffee is a source of enormous pride for Ethiopians. The Ethiopian coffee ceremony is considered one of the most recognizable parts of Ethiopian culture. Coffee is not only offered when receiving guests, and during festivities. This magical berry has become a staple of everyday life.
According to legend, a goatherd named Kaldi one day noticed that his goats were leaping about and dancing. They seemed energized somehow. He noticed that the goats were feeding on the red berries of a specific bush. Curious, he gathered the red berries and carried them home to his wife, who explored their properties, experimenting with the berries. She roasted them, crushed them and boiled them in water. When she and Kaldi drank the unique beverage, they immediately discovered they had more energy. He could hardly contain himself and shared the berries with a local monk who was having trouble staying up late at night to pray. Kaldi began to prepare the roasted beans. The aroma was very pleasing as he crushed the roasted beans and poured boiling water over them. What followed was a simple ceremony of sharing and enjoying the rich flavor and energizing properties of the mysterious berries. Soon after, the man and his wife began to sell the beans locally and to roaming traders who carried them into Yemen, where coffee would be grown and distributed through the Arab world, into Persian, Turkey and eventually to the rest of the world. For this reason, the term “arabica” is used to describe coffee from the region, instead of “Abyssinica.” Still, it comes as no surprise that Ethiopian coffee remains one of the most highly appreciated and sought after.
Coffee From Ethiopia To The World
Ethiopia is not only the cradle of humankind, but it is also the birthplace of coffee.
According to historian Antony Wild in Coffee: A Dark History, “Lucy and her prehistoric friends might even have been chewing on the beans. Later, the first roasted coffee was likely made in the Ethiopian highlands where the coffee plant is indigenous.”
Coffee is a source of enormous pride for Ethiopians. The Ethiopian coffee ceremony is considered one of the most recognizable parts of Ethiopian culture. Coffee is not only offered when receiving guests, and during festivities. This magical berry has become a staple of everyday life.
According to legend, a goatherd named Kaldi one day noticed that his goats were leaping about and dancing. They seemed energized somehow. He noticed that the goats were feeding on the red berries of a specific bush. Curious, he gathered the red berries and carried them home to his wife, who explored their properties, experimenting with the berries. She roasted them, crushed them and boiled them in water. When she and Kaldi drank the unique beverage, they immediately discovered they had more energy. He could hardly contain himself and shared the berries with a local monk who was having trouble staying up late at night to pray. Kaldi began to prepare the roasted beans. The aroma was very pleasing as he crushed the roasted beans and poured boiling water over them. What followed was a simple ceremony of sharing and enjoying the rich flavor and energizing properties of the mysterious berries. Soon after, the man and his wife began to sell the beans locally and to roaming traders who carried them into Yemen, where coffee would be grown and distributed through the Arab world, into Persian, Turkey and eventually to the rest of the world. For this reason, the term “arabica” is used to describe coffee from the region, instead of “Abyssinica.” Still, it comes as no surprise that Ethiopian coffee remains one of the most highly appreciated and sought after.
How coffee is grown in the wild
How coffee is grown in the wild
1. Planting/Seedlings
2. Growing
In Ethiopia, there are three basic production systems in use for growing coffee. Wild grown coffee is known as Forest Coffee and is harvested by the local people. Garden Coffee is produced in small garden plots. These plants are often grown in shared gardens, alongside other crops. The third and largest of the production systems is Plantation Coffee. These large estates are capable of producing tonnes of coffee but only represent a small part of Ethiopian coffee. Most coffee is grown and produced by households using the Garden Coffee system.
3. Pruning
In the first few years the tree is very productive and produces many berries. Coffee plants can become trees very quickly. For this reason, they require regular attention and maintenance. As the trees grow more and more branches, nutrients in the soil are used up to produce a bigger and bigger tree. Pruning involves removing parts of the top of the tree and removing limbs from the lower portion and around the tips of its branches. This directs nutrients back to the production of berries, creating a more robust harvest. Managing the height and size of the plants also makes picking easier.
4. Picking
Traditional farmers hand pick the ripe berries from the bush. Care is given to select only the most ripe and ready berries. Picking is sometimes rotated between trees, over a 10-day period, and the task is divided among several individuals. Such careful attention guarantees that only the very best and ripest berries are selected. Berries may be gathered in baskets or cropped onto a cloth.
5. Wrapping
After picking, the berries are gathered by wrapping them in a traditional cloth. Wrapping hand selected berries helps to measure and organize the harvest, as well as protect against unwanted debris and loss of the harvested fruit. The wrapped coffee berries can easily be carried to the drying tables.
6. Drying
Traditional coffee farmers wash and then dry the beans by spreading them out on flat pans in the sun. However, more recently, farmers are switching to wet processing, which involves drying the beans, giving them a forceful washing with water. This process releases more delicate notes of flavors for which Ethiopian ‘Arabic’ coffee has become famous.
7. Bagging
Washed and dried beans are bagged for transport to sorting and hulling. This process helps to manage proper volume of product and organize the labor involved.
8. Hulling
Freshly processed, dried and bagged beans are next put through a process of hulling. This process removes any remaining layer of material from the original berry surrounding the inner bean. Traditional hulling was done using a large stone. The beans are spread onto a cloth and a girl stood upon a large stone, moving her feet in a special “dance” which gently moved the stone up and down across the beans, shucking away any remaining outer hulls without crushing or destroying the dried beans. Other methods include tossing the beans up and catching them again in a special basket or pan designed to strip away the hull. The momentum of circulating the beans into the air and across the pan removed the outer material.
9. Sorting
Finally, the hulled and processed beans are spread out onto large sorting tables, or onto special clothes. Sorters visually remove any material or beans which are not of the specifications and caliber desired for the batch.
10. Transporting the Coffee.
Once the harvested beans have been dried, cleaned, hulled, and sorted, they are packaged for transport to market vendors in far-away cities. This process begins with moving the product to specific distribution sites closest to the processing facilities.
11. Coffee Ceremony: roasting, grinding.
The Ethiopian Coffee Ceremony is a true symbol of respect and friendship. The ceremony begins with a special preparation of the room. Florals and fresh grasses are placed on the floor to give the room a fresh and fragrant atmosphere. The hostess a fills the “jebena” (a traditional clay pot) with water and places it over hot coals. She then takes a handful of raw green coffee beans and rinses them clean. She places them in a pan and roasts them over a flame. The beans pop and sizzle, turning black and glistening with the oil that has been released by the heat. A pleasant aroma fills the air. She then places the roasted beans in a “makecha” bowl and grinds them coarsely with a “zenezena” stick.
12. Coffee Ceremony: heating and serving.
Next, the freshly ground coffee is transferred to the jebena. She places the jebena filled with water and ground coffee over the fire to boil. When ready, she pours a fine stream of coffee into small cups and serves them to the guests. Everyone usually drinks three servings. It is also a tradition to serve popped corn add burn incense during the ceremony.
1. Planting/Seedlings
2. Growing
In Ethiopia, there are three basic production systems in use for growing coffee. Wild grown coffee is known as Forest Coffee and is harvested by the local people. Garden Coffee is produced in small garden plots. These plants are often grown in shared gardens, alongside other crops. The third and largest of the production systems is Plantation Coffee. These large estates are capable of producing tonnes of coffee but only represent a small part of Ethiopian coffee. Most coffee is grown and produced by households using the Garden Coffee system.
3. Pruning
In the first few years the tree is very productive and produces many berries. Coffee plants can become trees very quickly. For this reason, they require regular attention and maintenance. As the trees grow more and more branches, nutrients in the soil are used up to produce a bigger and bigger tree. Pruning involves removing parts of the top of the tree and removing limbs from the lower portion and around the tips of its branches. This directs nutrients back to the production of berries, creating a more robust harvest. Managing the height and size of the plants also makes picking easier.
4. Picking
Traditional farmers hand pick the ripe berries from the bush. Care is given to select only the most ripe and ready berries. Picking is sometimes rotated between trees, over a 10-day period, and the task is divided among several individuals. Such careful attention guarantees that only the very best and ripest berries are selected. Berries may be gathered in baskets or cropped onto a cloth.
5. Wrapping
After picking, the berries are gathered by wrapping them in a traditional cloth. Wrapping hand selected berries helps to measure and organize the harvest, as well as protect against unwanted debris and loss of the harvested fruit. The wrapped coffee berries can easily be carried to the drying tables.
6. Drying
Traditional coffee farmers wash and then dry the beans by spreading them out on flat pans in the sun. However, more recently, farmers are switching to wet processing, which involves drying the beans, giving them a forceful washing with water. This process releases more delicate notes of flavors for which Ethiopian ‘Arabic’ coffee has become famous.
7. Bagging
Washed and dried beans are bagged for transport to sorting and hulling. This process helps to manage proper volume of product and organize the labor involved.
8. Hulling
Freshly processed, dried and bagged beans are next put through a process of hulling. This process removes any remaining layer of material from the original berry surrounding the inner bean. Traditional hulling was done using a large stone. The beans are spread onto a cloth and a girl stood upon a large stone, moving her feet in a special “dance” which gently moved the stone up and down across the beans, shucking away any remaining outer hulls without crushing or destroying the dried beans. Other methods include tossing the beans up and catching them again in a special basket or pan designed to strip away the hull. The momentum of circulating the beans into the air and across the pan removed the outer material.
9. Sorting
Finally, the hulled and processed beans are spread out onto large sorting tables, or onto special clothes. Sorters visually remove any material or beans which are not of the specifications and caliber desired for the batch.
10. Transporting the Coffee.
Once the harvested beans have been dried, cleaned, hulled, and sorted, they are packaged for transport to market vendors in far-away cities. This process begins with moving the product to specific distribution sites closest to the processing facilities.
11. Coffee Ceremony: roasting, grinding.
The Ethiopian Coffee Ceremony is a true symbol of respect and friendship. The ceremony begins with a special preparation of the room. Florals and fresh grasses are placed on the floor to give the room a fresh and fragrant atmosphere. The hostess a fills the “jebena” (a traditional clay pot) with water and places it over hot coals. She then takes a handful of raw green coffee beans and rinses them clean. She places them in a pan and roasts them over a flame. The beans pop and sizzle, turning black and glistening with the oil that has been released by the heat. A pleasant aroma fills the air. She then places the roasted beans in a “makecha” bowl and grinds them coarsely with a “zenezena” stick.
12. Coffee Ceremony: heating and serving.
Next, the freshly ground coffee is transferred to the jebena. She places the jebena filled with water and ground coffee over the fire to boil. When ready, she pours a fine stream of coffee into small cups and serves them to the guests. Everyone usually drinks three servings. It is also a tradition to serve popped corn add burn incense during the ceremony.
His Excellency Hapte-Selassie Tafesse
“The Mission”
Mr. Hapte-Selassie Tafesse’s company specializes in the design and production of gift articles and fashion accessories. Its designs are based on Ethiopia’s rich heritage such as in the country’s distinct historical monuments, architectural forms, religious shrines, art and crafts, cultural motifs, and our beautiful natural landscape. The objective is the preservation of our country’s unique history and traditional arts and crafts by popularization, by enhancing public awareness and enriching our daily lives with heritage and creativity.
His Excellency Hapte-Selassie
Tafesse
“The Mission”
Mr. Hapte-Selassie Tafesse’s company specializes in the design and production of gift articles and fashion accessories. Its designs are based on Ethiopia’s rich heritage such as in the country’s distinct historical monuments, architectural forms, religious shrines, art and crafts, cultural motifs, and our beautiful natural landscape. The objective is the preservation of our country’s unique history and traditional arts and crafts by popularization, by enhancing public awareness and enriching our daily lives with heritage and creativity.
100% of the Hapte-Selassie proceeds go toward bringing other heritage design items for you to enjoy.
Be the first to know what is coming next on
Hapte-Selassie.com
Be the first to know what is coming next
On
Hapte-Selassie.com
For project collaboration, please email at Michael@Hapte-Selassie.com
100% of the Hapte-Selassie proceeds go toward bringing other heritage design items
for you to enjoy.
Be the first to know what is coming
next on Hapte-Selassie.com
For project collaboration, please email at Michael@Hapte-Selassie.com