We don't know exactly where it came from the coffee, but the legends affirm that its appearance was in the region of Ethiopia.
The drink was discovered by a herdsman named Kaldi who noticed the coffee plant and decided to feed it to his goats.
Later, he noticed a different behavior between them, being more willing and active, so he didn't think the fruit was good.
So, he decided with the help of other monks, to throw the fruit into a bonfire. But he didn't count on the good smell that this would turn out and he decided to give it a try.
In fact, the first records of the coffee it was around 575 AD, this being the period in which the legends were mentioned.
However, the fruit was eaten by Ethiopians and made by saving the fruit for meals or creating alcoholic beverages.
Already arriving in Arabia, it was seen as a commercial product, helping to gain strength and move the entire economy of the time.
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When talking about where it came from the coffee, it is also important to talk about its beginning in Europe in 1615 in the city of Venice.
It was there that it gained greater visibility by popularizing the preparation of coffee through its roasting and grinding.
With the country's climate, planting did very well, becoming one of the main producers of the drink.
As a whole, Brazil was considered the largest producer and exporter of green coffee in the world.
In addition to being on the list of one of the largest consumers on the planet, Finland being the first.
According to the International Organization of the coffee, Finland consumes 12 kilos of grain per inhabitant each year, being 225 g per week.
According to traditions there are many ways to prepare the coffeeIn Japan, for example, the drink is served cold.
In France it is mixed with chicory, already in the Middle East and Africa the coffee receive companions such as ginger, cinnamon or garlic.
Likewise, in Italy it can be prepared with lemon and in Greece it is served with a glass of cold water.
Already in Germany, the drink is sweetened with whipped cream or condensed milk.
Finally, in Switzerland, Kirsh, known as liqueur, is added to the drink.