African Coffee Ceremony

Sat 21st February 09 | 12:00pm - 3:00pm
Birrarung Marr

hosted by | Coffee Origin

Drop by and enjoy a sample of Adib's fine coffee, prepared through a traditional African Coffee Ceremony.

Adib will have African made crafts and arts on display.



Adib Yusof

Originally from Ethiopia, Adib migrated to Australia 1996. After arriving he started to study English at RMIT, before joining NMIT TAFE to study Accounting, and completing an Advanced Diploma.

For further study, Adib joined SWINBURNE UNIVERSITY OF TECHNOLOGY got his first degree Bachelor of Business (Accounting), before studying a Diploma in Financial Services and is continuing his post graduate study CPA.

Adib now runs his own accounting firm, with advice from his mentor Barry Shallard CPA – Registered Tax Agent and Financial Counsell. 

'I have passion for Coffee because coffee and I have the same origin, which is Harrar Ethiopia. Coffee is discovered growing among goats more than a thousands years ago in what’s now Ethiopia.

My company Called COFFEE ORIGIN. Its Slogan is “Coffee from its birth place”

All my coffee is fair trade certified. The indigenous Ethiopian coffee tree (which experts say the only native coffee tree in the world) is:
• Organic & grown the natural way
• Promoting African Coffee and Food for wider Australian community “DISCOVER THE HIGHLAND COFFEE OF AFRICA” '

Adib presents authentic African Coffee ceremony and displays African made crafts and arts. He is regularly attending international food & drink seminars at Victoria market Marketing authentic African food  at Night market during summer/ daylight saving period in Melbourne. He also gives seminars about African food and coffee.

'I want to introduce to the wider community these magic beans!'


What makes our coffee distinct and fine “PRIMIUM”?
It comes from an ideal highland rainforest region of Ethiopia, the birthplace of coffee, where coffee grows organically as a back yard crop in traditional methods.
The cherries mature slowly over a long time, nearly 9 months, dried on the tree, hand picked and left on mesh exposed to the sun to allow it dry evenly. Then the bean is manually hulled, slowly roasted and packaged in Australia to keep its distinct highland flavor.

The coffee has a wild, fruity, complex sweet taste with low acidity which puts it on the top profile of MOCHA.