Puzzle – Hapte-Selassie

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

The Japan World Exposition, Osaka, 1970 or Expo 70 was a world’s fair. Its theme was ‘Progress and Harmony for Mankind.’

Emperor Hirohito of Japan and Empress Visit the Ethiopian Pavilion. To the right of the Emperor, Mrs. Mulu Mesfin Hapte-Selassie.

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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.

The Japan World Exposition, Osaka, 1970 or Expo 70 was a world’s fair. Its theme was “Progress and Harmony for Mankind.” In the picture above, Ato Hapte-Selassie introduces Ethiopian coffee exhibition 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.

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Why Coffee and Hapte-Selassie?

While his many local achievements were significant, Hapte-Selassie Tafesse also played a pivotal role in introducing Ethiopia to the global stage. He was responsible for creating several Ethiopian pavilions at World Expos around the globe, showcasing the nation’s rich culture and heritage.

At Expo 1970 in Osaka, Japan, he was the first to present the Ethiopian coffee ceremony to a Japanese audience at the Ethiopian Pavilion of the world fair. Close to five million cups of coffee were served, not only generating much-needed revenue to support Ethiopia’s tourism sector but also demonstrating coffee’s potential appeal in a nation deeply rooted in green tea culture.

Despite receiving numerous recognitions, awards, and accolades for his contributions to his homeland, Hapte-Selassie remained relentless in his vision. Until the very end, he dreamed and planned a grand celebration – a series of carnivals and a nationwide coffee festival that would draw coffee enthusiasts from around the world to the birthplace of coffee. Known in ancient times as Abyssinia, this is where coffee was first discovered and cultivated into the cherished beverage enjoyed across the globe today – “Ethiopia’s Gift to The World.”

The Japan World Exposition, Osaka, 1970 or Expo 70 was a world’s fair. Its theme was “Progress and Harmony for Mankind”.

In the picture above, Ato Hapte-Selassie introduces the Ethiopian coffee exhibition to Emperor Showa, commonly known as Emperor Hirohito. Behind them, the Empress and Mrs. Mulumebet Mesfin (Hapte-Selassie).

To the left of Mr. Hapte-Selassie stands the Honorable Ato Jacques Dubois, who was instrumental in creating the Ethiopian Pavilion, helping to showcase the nation’s rich cultural heritage on the global stage. Among many achievements, for over 50 years as a resident of Addis Ababa, Mr. Dubois has played a vital role in preserving Ethiopia’s artistic traditions. Ethiopia and the Hapte-Selassie family remain deeply indebted to him and his family for their enduring support.

How coffee is grown in the wild

1. Planting/Seedlings

New planting produces seedlings, which are given care and attention. The new coffee crops are watered and managed to ensure these seedlings mature into healthy plants. Whether new plants are planted in planned garden plots or farmed among wild plants depends on the regional variety and traditions. In all cases, the management of the crop is shared by local farmers. The small green berries emerge 8 or 9 months after the flower first appears. A typical coffee plant is capable of producing mature coffee berries after 2 to 4 years.

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.

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