An ancient legend tells that in the Ethiopian region of Kaffa, the shepherds of the place began to notice that their sheep did not sleep. The strange behavior of sheep herds in that area powerfully attracted the attention of some Arab merchants who had crossed the Red Sea to trade with the inhabitants of the then kingdom of Aksum.
Shortly after observing the unusual customs of those sleepless sheep, they realized that they were eating from bushes that produced brightly colored grains. Once the aforementioned merchants concluded that those bushes were the cause of the flocks' lack of sleep, they perceived the possibilities of their use as stimulants.
Another version tells that this effect was noticed by a pastor named Kaldi, who offered the beans to the monks and they made an infusion that they threw into the fire for its horrible taste. Soon they began to feel the pleasant aroma of the grains thanks to the action of the fire and decided to toast them before preparing them, obtaining a pleasant and stimulating drink.
These Arabs, merchants at last, introduced the new product into their land and expanded it throughout the Arabian peninsula.
Despite being cultivated by the Arab peoples since the first centuries of our era, it is not until the 15th and 16th centuries that its consumption is popularized in Europe and is taken to America, mainly by the French colonialists, to be cultivated in the fertile lands of the The new World.
It is said that the name of coffee, used in almost all languages to name this shrub of the Rubiáceas family, of the genus Caffea, its fruit and the beverage that is prepared from it, comes from the word Kaffa, region of Ethiopia where the precious bush is supposed to be native to.