Indigenous Coffee Leaf Brew and Engere Brewing Practices, and Consumption Patterns in South Ethiopia

Traditional beverages such as coffee leaf brew and Engere are widely consumed by local communities in the Gofa Zone of South Ethiopia Regional State. Understanding their ingredients, preparation methods, and cultural significance is essential for preserving these indigenous practices. This study aimed to document the production, consumption, and utilization patterns of coffee leaf brew and Engere among the Gofa communities. A community-based cross-sectional household survey was conducted with 385 respondents using structured questionnaires and focus group discussions. Data was analyzed using SPSS version 24. Findings revealed that 74% of respondents primarily use coffee leaves, often combined with spices, herbs, and sweeteners, in the preparation of the brew. Approximately 37.7% of households reported using coffee leaves and milk as the main ingredients in Engere , with minimal additions of spices and herbs. Over half (55.8%) of the respondents consume coffee leaf brew as a staple and stimulating beverage, while Engere is mainly valued for its strength-enhancing and medicinal properties. Notably, 64.4% of participants reported no health issues from coffee leaf brew consumption, and all reported Engere as safe. These findings suggest that both beverages are culturally significant, nutritionally beneficial, medicinal potential, and safe for consumption. The study highlights the need for continued documentation and optimization of indigenous beverage brewing conditions and practices to promote their sustainability and potential for wider use.