Traditionally it takes rather a long time to be served a cup of coffee in Ethiopia - but things are now speeding up. By James Jeffrey, Addis Ababa, Ethiopia BBC News October 15, 2014 Tomoca now has five cafes across Addis Ababa As coffee plants originate from the east African nation - where they first grew wild before cultivation started in the country more than 1,000 years ago - it is perhaps unsurprising that Ethiopians take coffee drinking very seriously. So much so that Ethiopia has a ceremonial method of making coffee at home that continues to this day. The ceremony sees raw beans roasted over hot coals, with each person in attendance being invited to savour the smell of the fumes. The beans are then ground with a wooden pestle and mortar before finally being brewed - twice - in a clay boiling pot called a jebena. While the resulting coffee is inevitably delicious, the whole process can take more than an hour. And a growing number of Ethiopia...