Owner Solomon Dubie brings Ethiopian coffee traditions to Seattle (a city with a significant Ethiopian population and full of Ethiopian coffee but little sense of Ethiopian coffee culture) inside a former Rainier Valley convenience store. Coffee’s poured from an ornate clay pot that looks like a cross between a teakettle and a desk lamp. Grounds steep at the bottom of the pot, called a jebena, and produce a surprisingly clean—and strong—cup. The avole, the first brew of the first pot, begins Ethiopia’s traditional coffee ceremony.