{"paper_id":"3c12cf5c-45b9-4f4d-ae28-3966401a1cf7","body_text":"Indigenous Coffee Leaf Brew and Engere Brewing Practices, and Consumption Patterns in South Ethiopia | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Indigenous Coffee Leaf Brew and Engere Brewing Practices, and Consumption Patterns in South Ethiopia Eyasu Yohannis, Tilahun A. Teka, Yetenayet B. Tola, Tadesse Fikre Teferra This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8133352/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 13 You are reading this latest preprint version Abstract 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. Coffee Leaf-brew Engere Indigenous-brewing Medicinal values Figures Figure 1 Figure 2 1. Introduction Coffee is the most widely consumed edible beverage globally after water and tea (Chen et al., 2017 ). Coffee-based beverages are typically prepared from the beans of Coffea arabica , Coffea robusta , and Coffea liberica species (Klingel et al., 2020 ). Beyond coffee beans, the leaves of the coffee plant have historically been used in traditional brews in countries such as Ethiopia, South Sudan, Indonesia, Jamaica, India, and regions of Java and Sumatra (Chen et al., 2019 ; Yohannis et al., 2024 ). Coffee leaves are rich in diverse phytonutrients and are commonly used to prepare tea-like infusions with reported functional and therapeutic benefits. These bioactive compounds exhibit antibacterial, antioxidant, anti-inflammatory, and antihypertensive properties (Chen, 2018 ; Patil et al., 2022 ). In recognition of these benefits, the European Union (EU) formally approved the use of coffee leaf infusion as a novel food in 2020, specifically categorizing it as a traditional food from a third country under EU food safety regulations (EC, 2020). The approval allows products brewed from the dried leaves of Coffea arabica or Coffea canephora, typically prepared by steeping up to 20 g of leaves in 1 liter of hot water and heat-treating the infusion at a minimum of 71°C for 15 seconds (EFSA, 2020; Kull & Lachenmeier, 2024 ). In traditional coffee-growing regions, particularly in Ethiopia, coffee leaf infusions have long served as ethnomedicinal remedies and functional beverages. Mature coffee leaves yield tea with a mild coffee aroma, rich phenolic content, and favorable organoleptic properties when brewed optimally (Fibrianto et al., 2020 ). These phenolic compounds are responsible for the beverage’s functional properties, such as managing hypertension, gastrointestinal inflammation, and diabetes (Chen et al., 2019 ; Segheto et al., 2018 ). In the south-west Ethiopia, among agricultural communities, coffee leaf brew is widely appreciated for its refreshing, energizing, and stimulant effects (Yitayal and Tilahun, 2017 ). Commonly referred to as Chemo, Kuti, Hayta Tuke, or Kitel Buna , the beverage is culturally significant in the Kaffa, Sheka, Bench-Maji, Wolaita, Gamo, Gofa, and South Omo zones. It is typically prepared with coffee leaves and a blend of local spices, contributing to its popularity as a socially, economically, and medicinally valuable drink (Yitayal, 2014 ). Another traditional beverage in southern Ethiopia is Engere , a mixture of coffee leaf brew and cow’s milk, predominantly consumed in the Gamo, Gofa, and South Omo zones. It is popular among various societal groups including farmers, agro-pastoralists, and lactating women, who believe it enhances physical stamina and provides medicinal benefits. Typically consumed before meals or as a meal replacement, Engere is valued for its ability to sustain individuals engaged in labor-intensive activities. Beyond its energy-boosting effect, native foods of the Engere category have a strong potential to contribute to dietary diversity and may offer nutritional advantages (Ghosh-Jerath et al., 2016, 2021 ). Traditional beverages such as coffee leaf brew and Engere represent a wealth of indigenous knowledge that holds potential for improving dietary diversity and food security. Studies have highlighted the importance of Ethiopian indigenous foods and beverages in combating malnutrition and preserving cultural heritage (Hotessa & Robe, 2020 ; Kuyu & Bereka, 2020 ). Indigenous food systems offer diverse sensory experiences, enhance digestibility, and improve food preservation while also embodying cultural identity and resilience. Ethiopia is home to a wide range of traditional beverages, including Tella, Tej, Borde, Areki, Keribo, Cheka, Shamita, Booka , and Korefe , many of which have been studied and documented (Kitessa et al., 2023 ; Tafere, 2015 ; Worku, 2016). Despite their widespread consumption, coffee leaf brew and Engere have received limited scientific attention. Their indigenous preparation methods, ingredient composition, degree of utilization, consumption patterns, as well as cultural medicinal roles remain underexplored and not recorded. Therefore, this study aimed to document the traditional knowledge surrounding coffee leaf brew and Engere in the Gofa Zone of south Ethiopia. Specifically, it seeks to identify the ingredients used, describe the indigenous brewing practices, and examine consumption patterns, utilization, and perceived medicinal values. 2. Materials and Methods 2.1. Description of the study area The study was conducted in three districts, Demba Gofa, Zala, and Uba Debretsehay, within the Gofa Administrative Zone of the South Ethiopia Regional State (Fig. 1). These districts were purposively selected due to their well-established traditions of brewing coffee leaf beverages and Engere . Demba Gofa is agro-ecologically diverse, comprising lowland, midland, and highland, and is located between 8°11′21″ to 8°71′84″ N latitude and 42°19′35″ to 43°89′86″ E longitude, with elevations ranging from 1,350 to 2,600 meters above sea level (m.a.s.l). The district experiences a mean daily temperature of 17.4–28.4°C, an average annual temperature of 23°C, and annual rainfall around 1,300 mm (Chalite, 2020 ). The Zala district lies at an altitude of 501 to 2,000 meters, with a temperature range of 18–25°C and annual rainfall between 1,401 and 1,600 mm. It is situated at 6°28′0″ N and 37°13′0″ E. Uba Debretsehay, in contrast, spans altitudes from 1,500 to 3,500 meters above sea level, with annual rainfall ranging from 1,200 to 1,600 mm and temperatures between 10°C and 27°C, and is located at 6°1′23″ N and 36°46′56″ E (Dea et al., 2021 ). Within these districts, specific kebeles (area) were selected for data collection based on their active coffee leaf brewing practices and widespread consumption of Engere . These included Lote Zada Dola, Zanga Dormale, Dombe, Borda, and Uba Phizego in Demba Gofa District; Galma, Shambara, Gayla, Galta, and Baynase in Zala District; and Zaba, Kencho, Bala, Hoshale, and Shala in Uba Debretsehay District. Figure_1: Map of the research areas showing selected districts in Gofa Zone in South Ethiopia Regional State, Ethiopia (Ayele et al., 2025 ). 2.2. Research design and sampling techniques A community-based cross-sectional survey was conducted from January to March 2024 in selected districts of the Gofa Zone, South Ethiopia Regional State. The study aimed to assess the raw materials and ingredients used in the preparation of coffee leaf brew and Engere ; the associated brewing practices and purposes; utilization and consumption patterns; primary user groups; perceived medicinal values; product shelf-life in terms of safety for human consumption; and prevailing market practices. A multi-stage sampling technique was employed to select respondents from the three districts. In the first stage, Demba Gofa, Zala, and Uba Debretsehay districts were purposively selected based on the widespread traditional brewing practices observed in these areas. In the second stage, simple random sampling was used to select individuals involved in brewing and consuming the products. Finally, proportional random sampling was applied to ensure appropriate representation from each district based on the population ratio. 2.3. Sample size determination The sample size for the study was determined according to Yamane ( 1967 ) formula with a 95% confidence level and ± 5% precision, as shown below. The total number of brews of coffee leaf brew and Engere in the Demba Gofa, Zala, and Uba Debretsehay districts was 10,490, of which 385 households of producers were conscripted for the study. n = \\(\\:\\frac{N}{{1+N\\left(e\\right)}^{2}}\\) = \\(\\:\\frac{10490}{1+10490({0.05)}^{2}}\\) = 385 Where: n = total sample size for the research use obtained from total producers N = population size, total number of farmers who produce coffee leaf brew and Engere e = level of precision, the acceptable sampling error (5%) 2.4. Data collection Producers with extensive expertise in the brewing practices, consumption, and utilization patterns of the coffee leaf brew and Engere were included in the FGDs. Data were collected using a semi-structured interview schedule and observation checklists to gather information on respondents’ socio-demographic characteristics, brewing practices, purposes of preparation, consumption and utilization patterns, and perceived health benefits of the products (Supplementary material-I). Data collectors who were fluent in the local language spoken in the study area were carefully selected and trained prior to data collection to ensure accurate and culturally appropriate communication. The questionnaire was pre-tested and refined through pilot interviews conducted with local producers and users to enhance clarity and relevance. In addition, three focus group discussions (FGDs), each comprising at least ten participants, were conducted with knowledgeable producers and users. These discussions served to triangulate data obtained from interviews. Participants in the FGDs were purposefully selected based on their extensive experience in the brewing, consumption, and utilization of coffee leaf brew and Engere . 2.5. Data analysis The data obtained from the household survey were analyzed using simple descriptive statistics (including frequency, mean, and percentage) with the IBM Statistical Package for the Social Sciences (SPSS) software package (Version 24.0). The procedures of qualitative data analysis were pursued according to Vaterlaus ( 2011 ). Finally, the discordant view was incorporated to highlight differing experiences or perceptions of the individuals and groups. 3. Results and Discussions 3.1. Socio-demographic Household Characteristics of Participant The socio-demographic profile of the study participants revealed that the majority were female (61%) and within the age range of 31 to 60 years (66.3%). Regarding educational status, 46.8% had attained elementary or secondary school education. Most respondents (88.3%) were married, and nearly half (49.4%) had between three and six children. In terms of occupation, the largest proportion (50.6%) were engaged in farming, and the average household income ranged between 1,000 and 3,000 Ethiopian Birr per month (approximately 18.2–54.5 USD at the exchange rate of 1 USD = 55 ETB during the time of data collection). Ethnically, 55.8% of the respondents identified as Gofa, and a majority (57.4%) reported Protestant Christianity as their religious affiliation (Table 1). Table_1: Socio-demographic characteristics of the participants who produce the products No. Variable Categories Responses Frequency (n = 385) Percentage (%) 1 Participants' gender Male 150 39 Female 235 61 2 Participants age range < 30 70 18.2 31–45 140 36.4 46–60 115 29.9 > 60 60 15.6 3 Participants educational background No reading and writing 125 32.5 Elementary and High School 180 46.8 Certificate and above 80 20.8 4 Marital status of participants Married 340 88.3 Single 37 9.6 Widowed 8 2.1 5 Participants family size < 3 135 35.1 3–6 190 49.4 > 7 60 15.6 6 Participants occupations Farmer 195 50.6 Business 85 22.1 Employed 42 10.9 Unemployed 63 16.4 7 Monthly income of participants > 3000 ETB 45 11.7 1000–3000 ETB 204 53.0 < 1000 ETB 136 35.3 8 Participants religious background Orthodox Christian 145 37.7 Protestant Christian 221 57.4 Muslim 15 3.9 Catholic Christian 4 1.0 9 Ethnic background of participants Gamo 35 9.1 Gofa 215 55.8 Male 114 29.6 Wolaita 8 2.1 Amhara 13 3.4 3.2. Raw materials used During the Coffee Leaf Brew and Engere Preparation Table 2 presents the primary raw materials and ingredients utilized in the preparation of coffee leaf brew and Engere . The main ingredients for coffee leaf brew include mature coffee leaves, water, spices, herbs, and sweeteners. In contrast, the preparation of Engere involves coffee leaf brew as a base, combined with milk and occasionally additional flavoring ingredients, as detailed in Table 3. Ingredient quantities vary considerably among users, reflecting personal preferences, locally embedded practices, and intergenerational knowledge. This variability in recipes contributes to the distinctive sensory profiles and cultural uniqueness of coffee leaf brew and Engere , with local expertise shaping their flavor, aroma, and preparation techniques. For example, one widely reported recipe involves using 200 grams of mature, fresh coffee leaves with 1 liter of water, supplemented by small quantities of traditional spices and herbs such as Tena Adam ( Ruta chalepensis ), Dimbilal fruit ( Coriandrum sativum ), Nech Shinkurt ( Allium sativum ), Jingibil ( Zingiber officinale ), Besobila ( Ocimum basilicum ), Tejisar ( Cymbopogon citratus ), Mitmita ( Capsicum frutescens ), Korerima ( Aframomum corrorima ), Ensilal ( Anethum foeniculum ), and salt (sodium chloride). According to participants from Focus Group A, the combination of these ingredients enhances the drink’s aromatic qualities and is believed to offer therapeutic benefits, resulting in a refreshing and invigorating beverage. A simpler version, preferred by participants from Group B, involves brewing 100 grams of dried coffee leaves with 1 liter of water, accompanied by a modest quantity of herbs and spices. This variation is favored for its mild, herbal flavor and is often consumed as an alternative to conventional coffee. Differences in Engere preparation were also evident. Participants from Group C described a common recipe consisting of one liter of coffee leaf brew blended with one-third to one-half liter of milk, optionally sweetened. Group A, however, adopted a more elaborate method, using one and a half liters of coffee leaf brew combined with half a liter of milk and a broader array of minor spices, herbs, and sweeteners. According to their account, this method seeks to balance cultural tradition with enhanced flavor complexity, producing a richer and more appealing beverage. Table_2: The conventional ingredients and belonging average amounts used for the preparation of coffee leaf brew and Engere in selected study area, South Ethiopia. No. Ingredients Average amounts Amharic Name Scientific Name Matured wet coffee leaf (gram) Matured dry coffee leaf (gram) 1 Buna Kitel Coffea Arabica Leaf 200–250 75–150 2 Woha Water ( Dihydrogen monoxide ) 1–1.5 Liter - 3 Yelam Wotet (Cow milk) Bovine milk 1/3–3/4 Liter - 4 Tena Adam Ruta Chalapensis L. 1.5–2.5 - 5 Dimbilal fruit Coriandrum Sativum L. 2.5–4.5 - 6 Nechi Shinkurt (Garlic leaf) Allium Sativum L. 5–10 - 7 Jingibil (Ginger) Zingiber Officinale 10–15 - 8 Besobila Ocimum Basilicum L. 1.5–2 - 9 Tejisar Cymbopogun Citrates 5–8 - 10 Mitmita Capsicum Frutescens 0.5–1.5 - 11 Korerima Aframomum Corrorima 1.5–2.5 - 12 Ensilal Anethum Foeniculum 1–1.5 - 13 Chew (Salt) Sodium chloride 5–10 - In this study, the majority of respondents (74%) indicated that they utilized coffee leaves and water as the primary ingredients for preparing coffee leaf brew, supplemented with various spices, herbs, and sweeteners to improve its taste, aroma, and flavor (Table 3). Regarding Engere preparation, 37.7% of respondents reported using coffee leaf brew and milk as the principal components, with minimal additions of spices, herbs, and sweeteners. Additionally, approximately 22% and 19.7% of participants stated that they prepared Engere using coffee leaf brew and milk with and without sweeteners, respectively. These findings suggest a clear pattern in consumer preferences, underscoring the central role of coffee leaf brew and milk in Engere formulation. Subtle differences were observed among households in the types and quantities of herbs and spices used, as well as the stages at which these ingredients were incorporated during brewing. These variations reflect not only personal and regional preferences but also culturally embedded knowledge and resource availability. Consistent with this, several authors have documented the multifaceted uses of spices and herbs, not only as agents for enhancing color, aroma, and flavor, but also for their nutritional and medicinal benefits (Isbill et al., 2020 ; Rani et al., 2023 ). Spices and herbs are rich sources of bioactive compounds, particularly antioxidants, and are considered integral components of the human diet across diverse cultures (Embuscado, 2015 ; Karakol, 2021 ). Moreover, the incorporation of spices and herbs in coffee leaf brew and Engere highlights their significant role not only in enhancing flavor but also in contributing potential therapeutic benefits. These natural additives are recognized for their health-promoting effects, including anti-inflammatory, anti-microbial, and antioxidant properties, which may support immune function and general well-being (Isbill et al., 2020 ). Such characteristics are consistent with long-standing traditional practices that attribute medicinal value to these ingredients. The use of coffee leaves in traditional beverages is not limited to Ethiopia. In various parts of the world, communities have adapted coffee leaves into region-specific infusions, reflecting both local resource availability and cultural traditions. For example, Kahwa Daun , prepared from robusta coffee leaves in West Sumatra, Indonesia, is consumed for its soothing properties and subtle flavor, resembling traditional teas (Novita et al., 2018 ). Similarly, tea derived from Camellia sinensis is renowned for its widespread use and documented health benefits, reinforcing the cultural importance of leaf-based beverages globally (Liu et al., 2018 ). In southwestern Ethiopia, where coffee plants are abundantly cultivated, coffee leaf brew is a culturally significant beverage enriched with herbs and spices. Beyond its sensory appeal, it is traditionally believed to provide energy and help manage common health conditions such as colds, malaria, and hypertension (Yitayal and Tilahun, 2017 ). This localized knowledge supports the integration of coffee leaf brew into both dietary and medicinal contexts, underscoring its value as a functional beverage rooted in indigenous health practices. Table_3: The raw materials, ingredients and their compositions used for the preparation of the products Variable Ingredients used and their compositions Frequency (n = 385) Percentage (%) Coffee Leaf Brew : Coffee leaf as a major ingredients, and spices, herbs and sweeteners are used as minor ingredients. Coffee leaf 17 4.4 Coffee leaf + Sweeteners 43 11.2 Coffee leaf + Spices + Sweeteners 22 5.7 Coffee leaf + Herbs + Sweeteners 18 4.7 Coffee leaf + Spices + Herbs + Sweeteners 285 74.0 Engere : Coffee leaf brew and milk as a major ingredients, and spices, herbs, and sweeteners are used as minor ingredients Coffee leaf brew + Milk 87 22.6 Coffee leaf brew + Milk + Sweeteners 76 19.7 Coffee leaf brew + Spices + Milk + Sweeteners 10 2.6 Coffee leaf brew + Herbs + Milk + Sweeteners 11 2.9 Coffee leaf brew + Spices + Herbs + Milk + Sweeteners 145 37.7 Coffee leaf brew + honey + Sweeteners 21 5.5 Coffee leaf brew + butter + Sweeteners 35 9.1 3.3. The production practices of the coffee leaf brew and Engere 3.3.1. Raw materials preparation and equipment used Similar to the preparation of conventional tea, dried or mature coffee leaves are typically steeped in hot water during the brewing process. The raw materials and ingredients used for preparing both coffee leaf brew and Engere were primarily sourced from home gardens within the local community, and supplemented by market purchases when unavailable domestically. For a single brewing session, coffee leaves were harvested by cutting the terminal portions of the coffee plant. The leaves were then manually cleaned and washed using clean water in a flat tray. Subsequently, they were crushed using a traditional wooden mortar and pestle, as illustrated in Table 4. Approximately 1.5 liters of water were brought to a boil in a traditional coffee pot. Once the water reached a temperature of 85°C to 100°C, the prepared coffee leaves were added and allowed to simmer for 7 to 15 min. In parallel, spices and herbs were ground using a traditional wooden grinder. These were then added to the boiling mixture and further simmered for an additional 3 to 8 min. Upon completion of the brewing process, the infusion was filtered using locally available traditional sieves or tea strainers, as detailed in the supplementary material. The resulting beverage is appreciated for its distinctive flavor and aroma, which differ notably from conventional coffee. These sensory qualities, coupled with its traditional preparation method, contribute to its popularity as a culturally significant and refreshing alternative beverage. Table_4: Raw materials processing practices and corresponding utensils used during coffee leaf brew and Engere preparation No. Processing Practices Equipment Used 1 Cleaning of coffee leaf Brushed by bare hand and then washed with clean water in the flat tray 2 Drying of coffee leaf Sun drying in the flat tray 3 Size reduction or Raw coffee leaf chopped Traditional wooden grinder, Mortar and pestle 4 Boiling or Infusion making Traditional coffee pot or Jabena (made up of clay), Metal pot 5 Milling of spices and herbs Traditional wooden grinder, Mortar and Pestle 6 Mixing and boiling (Coffee leaf brew, and spices and herbs) Traditional coffee pot, Metal pot 7 Filtration of the coffee leaf brew Locally available traditional sieve and materials, tea sieve 8 Serving the coffee leaf brew Locally available traditional brew cup, plastic tea cup 3.3.2. Coffee Leave Brew and Engere Production Process As shown in Table 5, all respondents (100%) reported collecting coffee leaf biomass through manual handpicking, with selection primarily based on leaf maturity. Nearly half of the participants (44.7%) preferred using large-sized green and yellow coffee leaves, predominantly harvested from coffee plants located around homesteads (67%). The findings also indicate that drying is universally practiced as the primary pretreatment technique (100%). To reduce the size of coffee leaves, spices, and herbs, a majority of respondents (76.9%) employed traditional wooden grinders. Most producers (75.3%) boiled chopped coffee leaves in water heated to 85°C–100°C using a traditional Jabena or coffee pot, allowing the mixture to simmer for 7 to 15 min. This infusion was then combined with spices and herbs by 75.1% of the participants, filtered through locally available traditional sieves (63.6%), and typically served with the addition of sweeteners (64.4%). With respect to brewing frequency and experience, nearly half (44.2%) of the respondents prepared the coffee leaf brew twice daily, and all participants (100%) reported long-term experience in its preparation, reflecting its embeddedness in the local food and beverage culture. Engere , a traditional herbal infusion made from coffee leaf brew and fresh cow milk, is also widely practiced in the region. More than half of the respondents (54.8%) reported mixing coffee leaf brew with fresh cow milk to prepare Engere . Additionally, nearly one-third (32.2%) incorporated spices and herbs into the mixture and served it with sweeteners (59.7%). Regarding its brewing frequency, 55.6% of respondents indicated making Engere once daily, with all participants (100%) reporting extensive preparation experience. Table 5 outlines the key ingredients and brewing stages in detail. The indigenous herbal processing methods applied to coffee leaves such as drying, crushing, boiling, and formulation, reflect a deep-rooted traditional knowledge aimed at preserving the medicinal properties and enhancing the sensory qualities of the beverage. These techniques are critical for maintaining the therapeutic integrity, safety, and consistency of the product. Such practices align with broader herbal medicine standards, underscoring the cultural importance and the role of these processing methods in ensuring both health benefits and consumer acceptability (Hussain et al., 2023 ; Sousa et al., 2024 ). The preparation and consumption of coffee leaf brew are widely practiced throughout all districts in the region. Communities consume this beverage daily during meals and social gatherings, valuing it not only for its thirst-quenching properties but also for its distinctive flavor and calming effects. Indigenous respondents in the study area identified three primary brewing methods for coffee leaf infusion. The following describes the detailed steps and ingredient types used in the traditional preparation of coffee leaf brew and Engere : Brewing Method One This method involves handpicking mature (large green or yellow) coffee leaves from the tips of the coffee plant for a single batch preparation. The coffee leaves and minor ingredients are ground separately into small pieces, while water is boiled in a traditional coffee pot. The ground coffee leaves are then added to the boiling water (100°C) and simmered for 7 to 15 min. Subsequently, the minor ingredients are incorporated, and the mixture is boiled for an additional 3 to 8 min. After filtration, the coffee leaf brew is ready to serve either as a filtered infusion or, when mixed with milk, as Engere (see supplementary material-II). Brewing Method Two In this approach, mature or dried coffee leaves and minor ingredients are also ground separately for a single batch preparation. The key distinction lies in boiling the chopped coffee leaves and minor ingredients separately in different pots. Once both components are brewed, the coffee leaf infusion is filtered into the pot containing the minor ingredients. The combined mixture is then boiled once more before a final filtration, and the resulting brew is served similarly to the first method. Brewing Method Three This method utilizes matured or dried coffee leaves for a single preparation of Engere without incorporating minor ingredients. The brewing stages mirror those of the previous methods but exclude the addition of spices and herbs. The final brew is served with fresh cow milk and sweeteners according to individual preference (see supplementary material-II). Table-5: The brewing practices used during coffee leaf brew and Engere preparation Variables Categories Response (Frequency and Percentage) Coffee Leaf Brew Engere n = 385 % n = 385 % The fresh or raw coffee leaf biomass was harvested based on maturity Handpicked or manually by hand 385 100 - - Mechanically methods 0 - - - Other 0 - - - The maturity level of the coffee leaf Large sized green and yellow colored coffee leaf 172 44.7 - - Matured leaf from the bottom part of coffee plant tree 156 40.5 Matured enough leaf fall down near the coffee tree 57 14.8 Collection of the coffee leaf Coffee plant around homestead 258 67 Local market 127 33 Other 0 - Commonly applied pretreatment for the coffee leaf Drying 385 100 Roasting 0 - Heat (griddle) 0 - Other 0 - Cleaning of the coffee leaf Manually brushed by bare hand 125 32.5 Washed with clean water 47 12.2 Brushed and washed with clean water 213 55.3 Size reduction of the coffee leaf in to small pieces Traditional wooden grinder 296 76.9 A mortar and pestle 89 23.1 Mechanically chopped 0 - Other 0 - Milling of the spices and herbs that used in coffee leaf brew Traditional wooden grinder 296 76.9 A mortar and pestle 89 23.1 Mechanically chopped 0 - Other 0 - Boiling of the coffee leaf chop Boiling with hot water (85 o C-100 o C) in coffee pot or Jabena (7–15 min) 290 75.3 Boiling with hot water in metal pot (5–10 min) 95 24.7 Filtration of the coffee leaf infusion Locally available traditional sieve and materials 245 63.6 Tea sieve or tea strainer 140 36.4 Mixing the coffee leaf brew with minor ingredients Herbs 18 4.7 Spices 22 5.7 Spices and herbs 289 75.1 Others 56 14.5 Mixing the coffee leaf brew with cow milk Fresh cow milk 211 54.8 Fresh cow milk + Spices 26 6.8 Fresh cow milk + herbs 24 6.2 Fresh cow milk + Spices + herbs 124 32.2 Serving the products Served with sweeteners 248 64.4 230 59.7 Served without sweeteners 137 35.6 155 40.3 Brewing practices frequency 1 times per-day 123 31.9 214 55.6 2 times per-day 170 44.2 123 31.9 3 times per-day 92 23.9 48 12.5 > 3 times per-day 0 - 0 - Brewing experience Short term 0 - 0 - Long term 385 100 385 100 Given the diversity of coffee leaf brewing practices, standardization is essential to ensure consistency and quality across preparations. Establishing clear parameters, such as coffee-to-water ratios, brewing temperatures, and durations can reduce variability and enhance reproducibility (Maspul, 2023 ). Organizations like the Specialty Coffee Association have advocated for the standardization of brewing practices, including those specific to traditional coffee leaf infusions, to support flavor consistency, product quality, consumer satisfaction, and the preservation of cultural heritage (Maspul, 2022 ; Xue, 2019 ). The subsequent sections detail the standardized protocols for coffee leaf brew preparation (Fig. 2 ). water to a rolling boil 3.4. Purpose of Coffee Leaf Brew In the present study, over half of the respondents (55.8%) reported preparing coffee leaf brew primarily as a staple and invigorating beverage. Additionally, nearly one-fourth (22.3%) indicated that they consumed it not only as a daily drink but also for its perceived medicinal value and use in cultural ceremonies. As presented in Table 6, participants attributed several health benefits to the brew, including enhancing energy, regulating blood sugar, alleviating fever, and supporting digestion. While coffee made from the beans of the Coffea plant is globally recognized, the leaves also hold considerable cultural and medicinal significance in traditional practices. In the study area, coffee leaves symbolize hospitality and the communal ethos of sharing, making them a central component of social interactions and ceremonial gatherings (see supplementary material-III). Similarly, a majority of producers (54.5%) identified Engere a traditional infusion of coffee leaf brew and fresh cow milk as primarily a medicinal beverage used to enhance physical stamina. Slightly fewer (45.5%) consumed Engere as a staple household drink (Table 6). All respondents acknowledged its cultural and functional significance, reflecting a shared belief in its multifaceted benefits. These include supporting individuals engaged in physically demanding work, playing a role in traditional healing practices and rituals, offering an alternative to conventional coffee, facilitating postpartum recovery by enhancing maternal strength, and promoting lactation. These findings reflect a broader pattern wherein localized ethnic foods, beverages, and therapeutic practices are deeply interwoven with specific ecological contexts and cultural identities. Such practices represent generations of accumulated knowledge and adaptive strategies. The World Health Organization underscores the vital role of traditional food systems, herbal medicines, and culturally rooted nutritional practices in primary healthcare, highlighting their importance in promoting sustainable health outcomes (Ansari et al., 2025 ; Tadesse & Teka, 2023 ). Across diverse agro-climatic zones, communities have developed a wide array of culturally tailored foods, infusions, and medicinal formulations. These regionally distinct practices are now collectively categorized under the concept of \"ethnic foods\" or \"ethnic nutritional diets\" (Ansari et al., 2025 ; Pushpangadan et al., 2018 ). Table_6: The purpose of coffee leaf brew and Engere product preparation Variables Categories Response (Frequency and Percentage) Coffee Leaf Brew Engere n = 385 % n = 385 % Purpose of preparing the coffee leaf brew product Staple and stimulating drink 215 55.8 - - Brew and medicine 57 14.8 - - Brew, medicine and cultural ceremonies 86 22.3 - - Staple brew and marketing 27 7.1 Purpose of preparing Engere product Consumption at home as staple drink - - 175 45.5 Body strength brew and medicine - - 210 54.5 Marketing - - 0 - Consumption and marketing - - 0 - 3.5. Sensory acceptability, utilization, and safety of the coffee leaf brew and Engere A stimulating aroma, smooth mouthfeel, and a visually appealing color ranging from golden to dark brown or nearly black depending on leaf maturity and brewing technique significantly influence the sensory acceptability of coffee leaf brew. The use of appropriate brewing procedures, mature dried leaves, and complementary additives such as spices or sweeteners contributes to a perceived sense of product quality. These variables collectively shape consumer preferences. For instance, darker brews derived from aged or yellowed leaves are often associated with a richer flavor, while lighter brews made from green or lightly dried leaves tend to produce milder tones, reflecting how sensory attributes inform satisfaction. In the present study, 45.5% of respondents who appreciated the sensory properties of coffee leaf brew indicated it was prepared using brewing methods 1, while a slightly lower proportion (40.3%) favored brews made using brewing techniques 2 (Table 7). Similarly, 45.5% of producers and consumers reported favorable sensory perceptions of Engere when prepared using Type 3 brewing procedures (Table 7). The addition of milk substantially influences the final appearance of the beverage, with the resulting color varying according to the maturity of the coffee leaves, the brewing method employed, and the amount of milk added. For example, a dark coffee leaf brew mixed with a small amount of milk may yield a light brown shade, whereas a higher milk ratio can produce a creamy beige or caramel hue. Overall, the color spectrum of Engere ranges from light tan to rich brownish tones, emphasizing how visual appeal plays a role in sensory acceptance. Brewing coffee leaf at optimal temperatures (85°C–100°C) and appropriate time intervals is critical in determining both its sensory and functional attributes, including flavor, aroma, color, antioxidant capacity, caffeine content, and phenolic composition (Fibrianto et al., 2024 ). Factors such as brewing method (infusion vs. decoction), the developmental stage of the coffee leaf, and brewing conditions directly influence the sensory profile. Sweetness is typically imparted by hydroxyl compounds, sugars, and amino-peptide complexes, while tannins contribute to astringency and bitterness (Fibrianto et al., 2021 ; Legowo et al., 2021 ). The distinctive green aroma is associated with phenolic-bound alcohols, (Fibrianto et al., 2019 ; Hariyadi et al., 2020 ), collectively affecting both palatability and the health-promoting profile of the beverage. While leaf maturity significantly influences flavor dimensions such as sweetness, sourness, bitterness, and earthy or woody notes, pre-treatment methods and serving temperature appear to have minimal impact on the overall sensory impression of the beverage (Hariyadi et al., 2020 ). Nevertheless, optimizing brewing parameters especially temperature and infusion time through techniques such as response surface methodology has shown promise in enhancing sensory appeal (Fibrianto et al., 2024 ). Lowering brewing temperature or reducing infusion duration may minimize bitterness and improve consumer satisfaction (Cao et al., 2021 ; Ma et al., 2024 ). Given its low caffeine content and complex sensory attributes, coffee leaf brew holds considerable promise as a functional beverage, meriting further development and promotion for broader consumer markets (Fibrianto et al., 2021 ). Table_7: Sensory acceptability, utilization, and safety of the coffee leaf brew and Engere Variables Categories Response (Frequency and Percentage) Coffee Leaf Brew Engere n = 385 % n = 385 % Sensory acceptability of the final products Acceptability of the type 1 brew 175 45.5 112 29.1 Acceptability of the type 2 brew 155 40.3 98 25.5 Acceptability of the type 3 brew 55 14.3 175 45.5 Utilization trends of the final products As staple hot drink or Energy boosting brew 173 44.9 151 39.2 As stew for the different cultural foods 105 27.3 65 16.9 As staple brew and traditional medicine 107 27.8 169 43.9 The volume of the product that can be consumed per-day Known 0 - 0 - Unknown 385 100 385 100 The consumption were increases the breast milk production of the lactating mothers Yes 385 100 385 100 No 0 - 0 - The consumption was increases body strength and rapid recovery of the lactating mothers Yes 0 - 385 100 No 385 100 0 - Do you known the health related problems associated with the consumption of the product Yes 137 35.6 0 - No 248 64.4 385 100 Types of health related problems associated with consumption of the product Gastritis 272 70.6 0 - Heart disease 113 29.4 0 - Others (No problems) 0 - 385 100 From a utilization perspective, as indicated in Supplementary Material-II, both producers and consumers are increasingly drawn to beverages like coffee leaf brew and Engere , which offer health and wellness benefits beyond basic hydration. These drinks also promote sustainable agricultural practices by reducing waste and diversifying income sources for coffee farmers. In this study, nearly all producers and consumers identified three primary uses for coffee leaf brew: 44.9% consumed it as a staple hot or energy-enhancing beverage, 27.3% used it as a base for cultural stews, and 27.8% as a traditional medicinal infusion. Similarly, Engere was consumed as a staple or energy drink by 39.2% of respondents, as a stew ingredient by 16.9%, and as an indigenous medicinal brew by 43.9%. Notably, 100% of participants agreed that these beverages enhance lactation, physical stamina, and postpartum recovery among breastfeeding mothers (Table 7). Coffee leaf brew carries enduring cultural and economic relevance in coffee-producing regions by offering a sustainable strategy to utilize discarded coffee leaves, thereby enhancing farmers' income in the face of fluctuating coffee bean markets (Cangeloni et al., 2022 ; Lee et al., 2023 ). As a functional beverage, it presents unique flavors and therapeutic potentials while supporting community-centered agricultural initiatives that benefit both producers and consumers (Khamidah et al., 2023 ). Beyond its role as a beverage, emerging research underscores the versatility of coffee leaves in ethnomedicine (e.g., traditional remedies), cosmetic formulations (e.g., facial cleansers), agriculture (as livestock feed and soil enhancers), and industrial applications (e.g., biodegradable packaging and natural deodorizers) (Hasballah et al., 2022 ; Lee et al., 2023 ). From a food safety standpoint, the majority of participants (64.4%) reported no adverse health effects associated with consuming coffee leaf brew. However, 35.6% noted experiencing gastritis or heart-related symptoms, potentially attributable to the high concentration of added spices and herbs (Table 7). In contrast, 100% of participants reported no health complications linked with the consumption of Engere . When stored under proper conditions or most favorable settings, both beverages retain their freshness for approximately 6 to 12 hours’ post-preparation. These findings suggest that coffee leaf brew and Engere are generally safe, multi-functional, and culturally relevant options to usual beverages. Moderate consumption of coffee leaf brew is considered safe and may offer numerous therapeutic benefits, including enhanced cognitive performance, improved metabolic function, and reduced susceptibility to certain infections. Nevertheless, excessive intake could result in adverse effects, including caffeine sensitivity, gastrointestinal distress, dependency, cardiovascular strain, and withdrawal symptoms, with potential risks during pregnancy (Bashir & Fasiha, 2019 ; Tverdal et al., 2020 ). Caffeine, the primary bioactive compound in coffee, functions as a central nervous system stimulant. While moderate daily intake (up to 400 mg for most adults) is generally regarded as safe, excessive consumption may lead to anxiety, insomnia, heart palpitations, and elevated blood pressure (Depaula & Farah, 2019 ; Nieber, 2017 ). Additionally, coffee’s natural acidity can contribute to digestive disturbances such as acid reflux or stomach discomfort, especially among individuals with preexisting gastrointestinal conditions, for whom careful moderation or avoidance may be warranted (Wei et al., 2019 ; Yeager et al., 2023 ). 3.6. Therapeutic value of the coffee leaf brew and Engere The habitual ethnomedicinal benefits of Engere and coffee leaf brew in the study area are summarized in Table 8. According to survey participants, both beverages are widely perceived to alleviate a variety of health conditions. These include respiratory issues (e.g., cough suppression, common cold), headaches, constipation, blurred vision, abdominal pain, postpartum bleeding, typhoid fever, malaria, hypertension, anemia, as well as heart and respiratory ailments. Additionally, both drinks are considered effective as appetite stimulants and energy boosters. Notably, Engere was distinctly cited by the majority of respondents as beneficial for gastrointestinal complaints (e.g., indigestion, gastric ulcers), childhood health issues (e.g., stunting, recurrent infections), and musculoskeletal pain (e.g., joint and back discomfort). The medicinal use of coffee plant leaves has long been embedded in traditional healthcare practices in coffee-producing regions such as Ethiopia, broader East Africa, and parts of South America. Traditionally employed to reduce headaches, aid digestion, and treat respiratory illnesses, fevers, and abdominal cramps, the continued use of coffee leaf infusions reflects deeply rooted ancestral knowledge and cultural heritage (Ansari et al., 2025 ; Yohannis et al., 2024 ). Globally, it is estimated that more than 80% of populations rely on herbal remedies and plant-based treatments as a primary source of healthcare (WHO, cited in Ansari et al., 2025 ; Tadesse & Teka, 2023 ). Coffee leaves exemplify this trend, offering a practical, affordable, and accessible alternative to synthetic medications, particularly in rural and underserved communities. Their use persists in treating a broad range of health concerns, including allergies, infections, and various types of pain, underscoring their continued importance in ethnomedicine (Jima & Megersa, 2018 ; Woldeab et al., 2018 ). Table_8: Therapeutic value and others benefits of coffee leaf brew and Engere Variables Categories Response (Frequency and Percentage) Coffee Leaf Brew Engere n = 385 % n = 385 % Do you known the product have a therapeutic value? Yes 385 100 385 100 No 0 - 0 - Types of diseases that the product treat it Common cold, Cough and headache 86 22.3 7 1.8 Gastritis 0 - 48 12.5 Eye vision, Appetizer and stimulatory effect 107 27.8 28 7.3 Bleeding after child birth 62 16.1 65 16.9 Stunting and childhood diseases 0 - 65 16.9 Joint and backbone pain 0 - 63 16.4 Typhoid fever and malaria diseases 55 14.3 27 7.0 Respiratory diseases, abdominal pain and constipation 67 17.4 34 8.8 Blood pressure, anemia, heart diseases 8 2.1 48 12.5 Dose of the product for adult, children, male and female Known 0 - 0 - Unknown 385 100 385 100 4. Conclusion This study examined the cultural significance and functional potential of coffee leaf brew and Engere , two traditional infusions widely consumed in the Gofa Zone, South Ethiopia. These beverages are deeply embedded in local dietary and ethnomedicinal practices, valued not only for daily hydration and energy but also for enhancing maternal health, supporting physical strength, and providing relief from various ailments. Their widespread use across different community groups reflects a strong cultural identity and reliance on plant-based remedies. The preparation techniques ranging from combined to separate boiling and the use of leaf-only brews demonstrate rich indigenous knowledge and adaptability based on preference, ingredient availability, and intended function. Beyond cultural importance, these beverages offer sustainability and public health benefits. Utilizing coffee leaves that might otherwise be discarded supports environmental conservation and income diversification for smallholder coffee farmers. Additionally, their relatively low caffeine content and therapeutic claims position them as promising functional beverages. However, minor health concerns reported by a portion of users, particularly linked to excessive spice use, highlight the need for safety validation and formulation standardization. Given the promising local acceptance and multifunctional benefits of these infusions, further scientific investigation is essential. Future research should prioritize the biochemical profiling of these beverages to analyze their phytochemical composition, antioxidant capacity, and therapeutic effects. Moreover, studies should aim to optimize ingredient combinations, brewing parameters, and storage conditions to enhance safety, quality, and shelf stability. These efforts would support the development of coffee leaf-based drinks as accessible, culturally appropriate, and health-promoting functional beverages with commercialization potential. Declarations Acknowledgements The authors would like to thank the Federal Democratic Republic of Ethiopia Ministry of Education, Jimma University, and Wachemo University. Ethics Approval declaration The authors declare that all experimental procedures in this study complied with the ethical standards required for research involving human subjects. Ethical approval was obtained from the Jimma University College of Agriculture and Veterinary Medicine (JUCAVM) Ethics Committee under approval number R|68|20102|2024 on 03|07|2024, and South Ethiopia Regional State, Gofa Zone office of Administration Management under approval number GZ Adm|356|01|2024 on 07|11|2024. For studies involving human participants, informed consent was obtained from all individuals, participation was voluntary, and all data were anonymized to ensure confidentiality. The authors confirm no conflicts of interest exist regarding the publication of this work. Consent to Participate Informed consent was obtained from all individual participants included in the study prior to taking part in any research activities. Participants were informed of the study’s purpose, procedures, potential risks and benefits, voluntary nature of participation, and their right to withdraw at any time without penalty. Consent was obtained in accordance with institutional and ethical guidelines, and all data were collected and handled in compliance with relevant privacy and confidentiality standards. Consent for Publication The authors confirm that all individuals involved in this study provided informed consent for the publication of their data, including any anonymized personal information included in the manuscript. Participants were fully informed of the study’s aims, the nature of the data to be published, and their right to withdraw at any stage prior to publication. All data have been handled in accordance with confidentiality and privacy standards, and no identifying information has been disclosed. Data Availability Statement All data supporting the findings of this study are fully available within the manuscript and its Supplementary Information files. No external repositories were used, as all supporting data are contained within the provided figures, tables, and supplementary materials. The authors confirm that all relevant data have been included to ensure transparency and reproducibility. Funding Declaration This research was financially supported by Jimma University and the Ministry of Education, Ethiopia, with a grant award of 1075 USD or 60,000 Ethiopian Birr during the 2023 academic year. The funding bodies had no role in the study design, data collection, analysis, interpretation, or manuscript preparation. Author Contribution All authors contributed significantly to this work. Eyasu Yohannis: Conceptualization, Writing—Original Draft, Data Organization, Methodology, Formal analysis, Project administration, Data curation, Writing – review and editing, Software, Proofreading. Tilahun A.Teka : Writing – review and editing, Methodology, Investigation, Visualization, Data Organization, Proofreading, Validation, and Supervision. Yetenayet B.Tola: Writing – review and editing, Methodology, Investigation, Visualization, Data Organization, Proofreading, Validation, and Supervision. 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Supplementary Files SupplementarymaterialstoDF.docx Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 21 Jan, 2026 Reviews received at journal 15 Jan, 2026 Reviews received at journal 06 Jan, 2026 Reviewers agreed at journal 05 Jan, 2026 Reviews received at journal 31 Dec, 2025 Reviewers agreed at journal 30 Dec, 2025 Reviewers agreed at journal 28 Dec, 2025 Reviewers agreed at journal 24 Dec, 2025 Reviewers invited by journal 19 Dec, 2025 Editor invited by journal 09 Dec, 2025 Editor assigned by journal 03 Dec, 2025 Submission checks completed at journal 02 Dec, 2025 First submitted to journal 02 Dec, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {\"props\":{\"pageProps\":{\"initialData\":{\"identity\":\"rs-8133352\",\"acceptedTermsAndConditions\":true,\"allowDirectSubmit\":false,\"archivedVersions\":[],\"articleType\":\"Research Article\",\"associatedPublications\":[],\"authors\":[{\"id\":563714617,\"identity\":\"41301d42-b141-4889-a0c2-a356ebee5379\",\"order_by\":0,\"name\":\"Eyasu Yohannis\",\"email\":\"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA4UlEQVRIiWNgGAWjYNACHoYEBvYGIMPAghQtPAdAWiSItyeBQSIBRBOhhV8i+fFnHhmbPHPJ51c3/CiQYOBv707Aq0VyRpqZNA9PWrHl7Jyymz1Ah0mcObsBrxaDGwlmzDw8hxM33M5Ju8ED1GIgkYtfi/2N9M+fwVpunkm7+YcYLQYSOQbSYC032I/dJsoWiTNvyiTn8KQlbjiTw3ZbxkCCh6Bf+NvTN39422OTuOH48Wc33/yxkeNv78WvhUEggYGBsQfE4jEAk/iVg605ACR+gFjsDwirHgWjYBSMghEJAI3MSMfhrGB6AAAAAElFTkSuQmCC\",\"orcid\":\"\",\"institution\":\"Jimma University\",\"correspondingAuthor\":true,\"prefix\":\"\",\"firstName\":\"Eyasu\",\"middleName\":\"\",\"lastName\":\"Yohannis\",\"suffix\":\"\"},{\"id\":563714618,\"identity\":\"e6b74ff9-d461-40e1-8450-197ff9452135\",\"order_by\":1,\"name\":\"Tilahun A. 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10:37:37\",\"extension\":\"jpg\",\"order_by\":1,\"title\":\"Figure 1\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":179955,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eMap of the research areas showing selected districts in Gofa Zone in South Ethiopia Regional State, Ethiopia (Ayele et al., 2025).\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"1.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-8133352/v1/6705616b596019db553acbf7.jpg\"},{\"id\":98770095,\"identity\":\"bee9ca1c-38de-4fb3-ad81-fae6ec8b5402\",\"added_by\":\"auto\",\"created_at\":\"2025-12-22 10:37:37\",\"extension\":\"png\",\"order_by\":2,\"title\":\"Figure 2\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":59242,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eFollow diagram of standardized protocols for coffee leaf brew preparation process\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"2.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-8133352/v1/634e9695bfaad1a67a1ef93f.png\"},{\"id\":100355578,\"identity\":\"15ad64b3-7019-4215-b37f-32c883b0cf07\",\"added_by\":\"auto\",\"created_at\":\"2026-01-16 06:21:35\",\"extension\":\"pdf\",\"order_by\":0,\"title\":\"\",\"display\":\"\",\"copyAsset\":false,\"role\":\"manuscript-pdf\",\"size\":1674476,\"visible\":true,\"origin\":\"\",\"legend\":\"\",\"description\":\"\",\"filename\":\"manuscript.pdf\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-8133352/v1/c3fa8f68-ec55-4d2a-a238-52eeb727ca15.pdf\"},{\"id\":98779451,\"identity\":\"ca1e3ed5-515b-42d6-900e-7cd9ae2abd25\",\"added_by\":\"auto\",\"created_at\":\"2025-12-22 12:30:21\",\"extension\":\"docx\",\"order_by\":0,\"title\":\"\",\"display\":\"\",\"copyAsset\":false,\"role\":\"supplement\",\"size\":2467037,\"visible\":true,\"origin\":\"\",\"legend\":\"\",\"description\":\"\",\"filename\":\"SupplementarymaterialstoDF.docx\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-8133352/v1/d1cc481c0f19ce36d2899e6d.docx\"}],\"financialInterests\":\"No competing interests reported.\",\"formattedTitle\":\"Indigenous Coffee Leaf Brew and Engere Brewing Practices, and Consumption Patterns in South Ethiopia\",\"fulltext\":[{\"header\":\"1. Introduction\",\"content\":\"\\u003cp\\u003eCoffee is the most widely consumed edible beverage globally after water and tea (Chen et al., \\u003cspan citationid=\\\"CR9\\\" class=\\\"CitationRef\\\"\\u003e2017\\u003c/span\\u003e). Coffee-based beverages are typically prepared from the beans of \\u003cem\\u003eCoffea arabica\\u003c/em\\u003e, \\u003cem\\u003eCoffea robusta\\u003c/em\\u003e, and \\u003cem\\u003eCoffea liberica\\u003c/em\\u003e species (Klingel et al., \\u003cspan citationid=\\\"CR29\\\" class=\\\"CitationRef\\\"\\u003e2020\\u003c/span\\u003e). Beyond coffee beans, the leaves of the coffee plant have historically been used in traditional brews in countries such as Ethiopia, South Sudan, Indonesia, Jamaica, India, and regions of Java and Sumatra (Chen et al., \\u003cspan citationid=\\\"CR8\\\" class=\\\"CitationRef\\\"\\u003e2019\\u003c/span\\u003e; Yohannis et al., \\u003cspan citationid=\\\"CR57\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e). Coffee leaves are rich in diverse phytonutrients and are commonly used to prepare tea-like infusions with reported functional and therapeutic benefits. These bioactive compounds exhibit antibacterial, antioxidant, anti-inflammatory, and antihypertensive properties (Chen, \\u003cspan citationid=\\\"CR7\\\" class=\\\"CitationRef\\\"\\u003e2018\\u003c/span\\u003e; Patil et al., \\u003cspan citationid=\\\"CR40\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eIn recognition of these benefits, the European Union (EU) formally approved the use of coffee leaf infusion as a novel food in 2020, specifically categorizing it as a traditional food from a third country under EU food safety regulations (EC, 2020). The approval allows products brewed from the dried leaves of Coffea arabica or Coffea canephora, typically prepared by steeping up to 20 g of leaves in 1 liter of hot water and heat-treating the infusion at a minimum of 71\\u0026deg;C for 15 seconds (EFSA, 2020; Kull \\u0026amp; Lachenmeier, \\u003cspan citationid=\\\"CR30\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eIn traditional coffee-growing regions, particularly in Ethiopia, coffee leaf infusions have long served as ethnomedicinal remedies and functional beverages. Mature coffee leaves yield tea with a mild coffee aroma, rich phenolic content, and favorable organoleptic properties when brewed optimally (Fibrianto et al., \\u003cspan citationid=\\\"CR16\\\" class=\\\"CitationRef\\\"\\u003e2020\\u003c/span\\u003e). These phenolic compounds are responsible for the beverage\\u0026rsquo;s functional properties, such as managing hypertension, gastrointestinal inflammation, and diabetes (Chen et al., \\u003cspan citationid=\\\"CR8\\\" class=\\\"CitationRef\\\"\\u003e2019\\u003c/span\\u003e; Segheto et al., \\u003cspan citationid=\\\"CR43\\\" class=\\\"CitationRef\\\"\\u003e2018\\u003c/span\\u003e). In the south-west Ethiopia, among agricultural communities, coffee leaf brew is widely appreciated for its refreshing, energizing, and stimulant effects (Yitayal and Tilahun, \\u003cspan citationid=\\\"CR56\\\" class=\\\"CitationRef\\\"\\u003e2017\\u003c/span\\u003e). Commonly referred to as \\u003cem\\u003eChemo, Kuti, Hayta Tuke, or Kitel Buna\\u003c/em\\u003e, the beverage is culturally significant in the Kaffa, Sheka, Bench-Maji, Wolaita, Gamo, Gofa, and South Omo zones. It is typically prepared with coffee leaves and a blend of local spices, contributing to its popularity as a socially, economically, and medicinally valuable drink (Yitayal, \\u003cspan citationid=\\\"CR55\\\" class=\\\"CitationRef\\\"\\u003e2014\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eAnother traditional beverage in southern Ethiopia is \\u003cem\\u003eEngere\\u003c/em\\u003e, a mixture of coffee leaf brew and cow\\u0026rsquo;s milk, predominantly consumed in the Gamo, Gofa, and South Omo zones. It is popular among various societal groups including farmers, agro-pastoralists, and lactating women, who believe it enhances physical stamina and provides medicinal benefits. Typically consumed before meals or as a meal replacement, \\u003cem\\u003eEngere\\u003c/em\\u003e is valued for its ability to sustain individuals engaged in labor-intensive activities. Beyond its energy-boosting effect, native foods of the \\u003cem\\u003eEngere\\u003c/em\\u003e category have a strong potential to contribute to dietary diversity and may offer nutritional advantages (Ghosh-Jerath et al., 2016, \\u003cspan citationid=\\\"CR19\\\" class=\\\"CitationRef\\\"\\u003e2021\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eTraditional beverages such as coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e represent a wealth of indigenous knowledge that holds potential for improving dietary diversity and food security. Studies have highlighted the importance of Ethiopian indigenous foods and beverages in combating malnutrition and preserving cultural heritage (Hotessa \\u0026amp; Robe, \\u003cspan citationid=\\\"CR22\\\" class=\\\"CitationRef\\\"\\u003e2020\\u003c/span\\u003e; Kuyu \\u0026amp; Bereka, \\u003cspan citationid=\\\"CR31\\\" class=\\\"CitationRef\\\"\\u003e2020\\u003c/span\\u003e). Indigenous food systems offer diverse sensory experiences, enhance digestibility, and improve food preservation while also embodying cultural identity and resilience. Ethiopia is home to a wide range of traditional beverages, including \\u003cem\\u003eTella, Tej, Borde, Areki, Keribo, Cheka, Shamita, Booka\\u003c/em\\u003e, and \\u003cem\\u003eKorefe\\u003c/em\\u003e, many of which have been studied and documented (Kitessa et al., \\u003cspan citationid=\\\"CR28\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e; Tafere, \\u003cspan citationid=\\\"CR46\\\" class=\\\"CitationRef\\\"\\u003e2015\\u003c/span\\u003e; Worku, 2016).\\u003c/p\\u003e \\u003cp\\u003eDespite their widespread consumption, coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e have received limited scientific attention. Their indigenous preparation methods, ingredient composition, degree of utilization, consumption patterns, as well as cultural medicinal roles remain underexplored and not recorded. Therefore, this study aimed to document the traditional knowledge surrounding coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e in the Gofa Zone of south Ethiopia. Specifically, it seeks to identify the ingredients used, describe the indigenous brewing practices, and examine consumption patterns, utilization, and perceived medicinal values.\\u003c/p\\u003e\"},{\"header\":\"2. Materials and Methods\",\"content\":\"\\u003cdiv id=\\\"Sec3\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.1. Description of the study area\\u003c/h2\\u003e \\u003cp\\u003eThe study was conducted in three districts, Demba Gofa, Zala, and Uba Debretsehay, within the Gofa Administrative Zone of the South Ethiopia Regional State (Fig.\\u0026nbsp;1). These districts were purposively selected due to their well-established traditions of brewing coffee leaf beverages and \\u003cem\\u003eEngere\\u003c/em\\u003e. Demba Gofa is agro-ecologically diverse, comprising lowland, midland, and highland, and is located between 8\\u0026deg;11\\u0026prime;21\\u0026Prime; to 8\\u0026deg;71\\u0026prime;84\\u0026Prime; N latitude and 42\\u0026deg;19\\u0026prime;35\\u0026Prime; to 43\\u0026deg;89\\u0026prime;86\\u0026Prime; E longitude, with elevations ranging from 1,350 to 2,600 meters above sea level (m.a.s.l). The district experiences a mean daily temperature of 17.4\\u0026ndash;28.4\\u0026deg;C, an average annual temperature of 23\\u0026deg;C, and annual rainfall around 1,300 mm (Chalite, \\u003cspan citationid=\\\"CR6\\\" class=\\\"CitationRef\\\"\\u003e2020\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eThe Zala district lies at an altitude of 501 to 2,000 meters, with a temperature range of 18\\u0026ndash;25\\u0026deg;C and annual rainfall between 1,401 and 1,600 mm. It is situated at 6\\u0026deg;28\\u0026prime;0\\u0026Prime; N and 37\\u0026deg;13\\u0026prime;0\\u0026Prime; E. Uba Debretsehay, in contrast, spans altitudes from 1,500 to 3,500 meters above sea level, with annual rainfall ranging from 1,200 to 1,600 mm and temperatures between 10\\u0026deg;C and 27\\u0026deg;C, and is located at 6\\u0026deg;1\\u0026prime;23\\u0026Prime; N and 36\\u0026deg;46\\u0026prime;56\\u0026Prime; E (Dea et al., \\u003cspan citationid=\\\"CR10\\\" class=\\\"CitationRef\\\"\\u003e2021\\u003c/span\\u003e). Within these districts, specific kebeles (area) were selected for data collection based on their active coffee leaf brewing practices and widespread consumption of \\u003cem\\u003eEngere\\u003c/em\\u003e. These included Lote Zada Dola, Zanga Dormale, Dombe, Borda, and Uba Phizego in Demba Gofa District; Galma, Shambara, Gayla, Galta, and Baynase in Zala District; and Zaba, Kencho, Bala, Hoshale, and Shala in Uba Debretsehay District.\\u003c/p\\u003e \\u003cp\\u003e \\u003c/p\\u003e \\u003cp\\u003eFigure_1: Map of the research areas showing selected districts in Gofa Zone in South Ethiopia Regional State, Ethiopia (Ayele et al., \\u003cspan citationid=\\\"CR2\\\" class=\\\"CitationRef\\\"\\u003e2025\\u003c/span\\u003e).\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec4\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.2. Research design and sampling techniques\\u003c/h2\\u003e \\u003cp\\u003eA community-based cross-sectional survey was conducted from January to March 2024 in selected districts of the Gofa Zone, South Ethiopia Regional State. The study aimed to assess the raw materials and ingredients used in the preparation of coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e; the associated brewing practices and purposes; utilization and consumption patterns; primary user groups; perceived medicinal values; product shelf-life in terms of safety for human consumption; and prevailing market practices. A multi-stage sampling technique was employed to select respondents from the three districts. In the first stage, Demba Gofa, Zala, and Uba Debretsehay districts were purposively selected based on the widespread traditional brewing practices observed in these areas. In the second stage, simple random sampling was used to select individuals involved in brewing and consuming the products. Finally, proportional random sampling was applied to ensure appropriate representation from each district based on the population ratio.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec5\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.3. Sample size determination\\u003c/h2\\u003e \\u003cp\\u003eThe sample size for the study was determined according to Yamane (\\u003cspan citationid=\\\"CR53\\\" class=\\\"CitationRef\\\"\\u003e1967\\u003c/span\\u003e) formula with a 95% confidence level and \\u0026plusmn;\\u0026thinsp;5% precision, as shown below. The total number of brews of coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e in the Demba Gofa, Zala, and Uba Debretsehay districts was 10,490, of which 385 households of producers were conscripted for the study.\\u003c/p\\u003e \\u003cp\\u003en = \\u003cspan class=\\\"InlineEquation\\\"\\u003e\\u003cspan class=\\\"mathinline\\\"\\u003e\\\\(\\\\:\\\\frac{N}{{1+N\\\\left(e\\\\right)}^{2}}\\\\)\\u003c/span\\u003e\\u003c/span\\u003e = \\u003cspan class=\\\"InlineEquation\\\"\\u003e\\u003cspan class=\\\"mathinline\\\"\\u003e\\\\(\\\\:\\\\frac{10490}{1+10490({0.05)}^{2}}\\\\)\\u003c/span\\u003e\\u003c/span\\u003e = 385\\u003c/p\\u003e \\u003cp\\u003eWhere:\\u003c/p\\u003e \\u003cp\\u003en\\u0026thinsp;=\\u0026thinsp;total sample size for the research use obtained from total producers\\u003c/p\\u003e \\u003cp\\u003eN\\u0026thinsp;=\\u0026thinsp;population size, total number of farmers who produce coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e\\u003c/p\\u003e \\u003cp\\u003e \\u003cem\\u003ee\\u0026thinsp;=\\u003c/em\\u003e\\u0026thinsp;level of precision, the acceptable sampling error (5%)\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec6\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.4. Data collection\\u003c/h2\\u003e \\u003cp\\u003eProducers with extensive expertise in the brewing practices, consumption, and utilization patterns of the coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e were included in the FGDs. Data were collected using a semi-structured interview schedule and observation checklists to gather information on respondents\\u0026rsquo; socio-demographic characteristics, brewing practices, purposes of preparation, consumption and utilization patterns, and perceived health benefits of the products (Supplementary material-I). Data collectors who were fluent in the local language spoken in the study area were carefully selected and trained prior to data collection to ensure accurate and culturally appropriate communication. The questionnaire was pre-tested and refined through pilot interviews conducted with local producers and users to enhance clarity and relevance. In addition, three focus group discussions (FGDs), each comprising at least ten participants, were conducted with knowledgeable producers and users. These discussions served to triangulate data obtained from interviews. Participants in the FGDs were purposefully selected based on their extensive experience in the brewing, consumption, and utilization of coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec7\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.5. Data analysis\\u003c/h2\\u003e \\u003cp\\u003eThe data obtained from the household survey were analyzed using simple descriptive statistics (including frequency, mean, and percentage) with the IBM Statistical Package for the Social Sciences (SPSS) software package (Version 24.0). The procedures of qualitative data analysis were pursued according to Vaterlaus (\\u003cspan citationid=\\\"CR48\\\" class=\\\"CitationRef\\\"\\u003e2011\\u003c/span\\u003e). Finally, the discordant view was incorporated to highlight differing experiences or perceptions of the individuals and groups.\\u003c/p\\u003e \\u003c/div\\u003e\"},{\"header\":\"3. Results and Discussions\",\"content\":\"\\u003cdiv id=\\\"Sec9\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e3.1. Socio-demographic Household Characteristics of Participant\\u003c/h2\\u003e \\u003cp\\u003eThe socio-demographic profile of the study participants revealed that the majority were female (61%) and within the age range of 31 to 60 years (66.3%). Regarding educational status, 46.8% had attained elementary or secondary school education. Most respondents (88.3%) were married, and nearly half (49.4%) had between three and six children. In terms of occupation, the largest proportion (50.6%) were engaged in farming, and the average household income ranged between 1,000 and 3,000 Ethiopian Birr per month (approximately 18.2\\u0026ndash;54.5 USD at the exchange rate of 1 USD\\u0026thinsp;=\\u0026thinsp;55 ETB during the time of data collection). Ethnically, 55.8% of the respondents identified as Gofa, and a majority (57.4%) reported Protestant Christianity as their religious affiliation (Table\\u0026nbsp;1).\\u003c/p\\u003e \\u003cp\\u003eTable_1: Socio-demographic characteristics of the participants who produce the products\\u003c/p\\u003e \\u003cp\\u003e \\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"No\\\" id=\\\"Taba\\\" border=\\\"1\\\"\\u003e \\u003ccolgroup cols=\\\"5\\\"\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c5\\\" colnum=\\\"5\\\"\\u003e\\u003c/div\\u003e \\u003ctbody\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eNo.\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eVariable\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eCategories\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c5\\\" namest=\\\"c4\\\"\\u003e \\u003cp\\u003eResponses\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003eFrequency\\u003c/p\\u003e \\u003cp\\u003e(n\\u0026thinsp;=\\u0026thinsp;385)\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003ePercentage (%)\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003e1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eParticipants' gender\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eMale\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e150\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e39\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eFemale\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e235\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e61\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003e2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003eParticipants age range\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u0026lt;\\u0026thinsp;30\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e70\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e18.2\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e31\\u0026ndash;45\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e140\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e36.4\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e46\\u0026ndash;60\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e115\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e29.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u0026gt;\\u0026thinsp;60\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e60\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e15.6\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003e3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eParticipants educational background\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eNo reading and writing\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e125\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e32.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eElementary and High School\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e180\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e46.8\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eCertificate and above\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e80\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e20.8\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003e4\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eMarital status of participants\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eMarried\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e340\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e88.3\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eSingle\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e37\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e9.6\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eWidowed\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e8\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e2.1\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003e5\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eParticipants family size\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u0026lt;\\u0026thinsp;3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e135\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e35.1\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e3\\u0026ndash;6\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e190\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e49.4\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u0026gt;\\u0026thinsp;7\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e60\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e15.6\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003e6\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003eParticipants occupations\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eFarmer\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e195\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e50.6\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eBusiness\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e85\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e22.1\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eEmployed\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e42\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e10.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eUnemployed\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e63\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e16.4\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003e7\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eMonthly income of participants\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u0026gt;\\u0026thinsp;3000 ETB\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e45\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e11.7\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e1000\\u0026ndash;3000 ETB\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e204\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e53.0\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u0026lt;\\u0026thinsp;1000 ETB\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e136\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e35.3\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003e8\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003eParticipants religious background\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eOrthodox Christian\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e145\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e37.7\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eProtestant Christian\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e221\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e57.4\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eMuslim\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e15\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e3.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eCatholic Christian\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e4\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e1.0\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"4\\\" rowspan=\\\"5\\\"\\u003e \\u003cp\\u003e9\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"4\\\" rowspan=\\\"5\\\"\\u003e \\u003cp\\u003eEthnic background of participants\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eGamo\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e35\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e9.1\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eGofa\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e215\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e55.8\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eMale\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e114\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e29.6\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eWolaita\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e8\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e2.1\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eAmhara\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e13\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e3.4\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003c/tbody\\u003e \\u003c/colgroup\\u003e \\u003c/table\\u003e\\u003c/div\\u003e \\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec10\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e3.2. Raw materials used During the Coffee Leaf Brew and \\u003cem\\u003eEngere\\u003c/em\\u003e Preparation\\u003c/h2\\u003e \\u003cp\\u003eTable\\u0026nbsp;2 presents the primary raw materials and ingredients utilized in the preparation of coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e. The main ingredients for coffee leaf brew include mature coffee leaves, water, spices, herbs, and sweeteners. In contrast, the preparation of \\u003cem\\u003eEngere\\u003c/em\\u003e involves coffee leaf brew as a base, combined with milk and occasionally additional flavoring ingredients, as detailed in Table\\u0026nbsp;3. Ingredient quantities vary considerably among users, reflecting personal preferences, locally embedded practices, and intergenerational knowledge. This variability in recipes contributes to the distinctive sensory profiles and cultural uniqueness of coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e, with local expertise shaping their flavor, aroma, and preparation techniques.\\u003c/p\\u003e \\u003cp\\u003eFor example, one widely reported recipe involves using 200 grams of mature, fresh coffee leaves with 1 liter of water, supplemented by small quantities of traditional spices and herbs such as Tena Adam (\\u003cem\\u003eRuta chalepensis\\u003c/em\\u003e), Dimbilal fruit (\\u003cem\\u003eCoriandrum sativum\\u003c/em\\u003e), Nech Shinkurt (\\u003cem\\u003eAllium sativum\\u003c/em\\u003e), Jingibil (\\u003cem\\u003eZingiber officinale\\u003c/em\\u003e), Besobila (\\u003cem\\u003eOcimum basilicum\\u003c/em\\u003e), Tejisar (\\u003cem\\u003eCymbopogon citratus\\u003c/em\\u003e), Mitmita (\\u003cem\\u003eCapsicum frutescens\\u003c/em\\u003e), Korerima (\\u003cem\\u003eAframomum corrorima\\u003c/em\\u003e), Ensilal (\\u003cem\\u003eAnethum foeniculum\\u003c/em\\u003e), and salt (sodium chloride). According to participants from Focus Group A, the combination of these ingredients enhances the drink\\u0026rsquo;s aromatic qualities and is believed to offer therapeutic benefits, resulting in a refreshing and invigorating beverage. A simpler version, preferred by participants from Group B, involves brewing 100 grams of dried coffee leaves with 1 liter of water, accompanied by a modest quantity of herbs and spices. This variation is favored for its mild, herbal flavor and is often consumed as an alternative to conventional coffee.\\u003c/p\\u003e \\u003cp\\u003eDifferences in \\u003cem\\u003eEngere\\u003c/em\\u003e preparation were also evident. Participants from Group C described a common recipe consisting of one liter of coffee leaf brew blended with one-third to one-half liter of milk, optionally sweetened. Group A, however, adopted a more elaborate method, using one and a half liters of coffee leaf brew combined with half a liter of milk and a broader array of minor spices, herbs, and sweeteners. According to their account, this method seeks to balance cultural tradition with enhanced flavor complexity, producing a richer and more appealing beverage.\\u003c/p\\u003e \\u003cp\\u003eTable_2: The conventional ingredients and belonging average amounts used for the preparation of coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e in selected study area, South Ethiopia.\\u003c/p\\u003e \\u003cp\\u003e \\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"No\\\" id=\\\"Tabb\\\" border=\\\"1\\\"\\u003e \\u003ccolgroup cols=\\\"5\\\"\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c5\\\" colnum=\\\"5\\\"\\u003e\\u003c/div\\u003e \\u003cthead\\u003e \\u003ctr\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eNo.\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c3\\\" namest=\\\"c2\\\"\\u003e \\u003cp\\u003eIngredients\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c5\\\" namest=\\\"c4\\\"\\u003e \\u003cp\\u003eAverage amounts\\u003c/p\\u003e \\u003c/th\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eAmharic Name\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eScientific Name\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003eMatured wet coffee leaf (gram)\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003eMatured dry coffee leaf (gram)\\u003c/p\\u003e \\u003c/th\\u003e \\u003c/tr\\u003e \\u003c/thead\\u003e \\u003ctbody\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eBuna Kitel\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eCoffea Arabica Leaf\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e200\\u0026ndash;250\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e75\\u0026ndash;150\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eWoha\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eWater (\\u003cem\\u003eDihydrogen monoxide\\u003c/em\\u003e)\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e1\\u0026ndash;1.5 Liter\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eYelam Wotet (Cow milk)\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eBovine milk\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e1/3\\u0026ndash;3/4 Liter\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e4\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eTena Adam\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u003cem\\u003eRuta Chalapensis L.\\u003c/em\\u003e\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e1.5\\u0026ndash;2.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e5\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eDimbilal fruit\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u003cem\\u003eCoriandrum Sativum L.\\u003c/em\\u003e\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e2.5\\u0026ndash;4.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e6\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eNechi Shinkurt (Garlic leaf)\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u003cem\\u003eAllium Sativum L.\\u003c/em\\u003e\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e5\\u0026ndash;10\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e7\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eJingibil (Ginger)\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u003cem\\u003eZingiber Officinale\\u003c/em\\u003e\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e10\\u0026ndash;15\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e8\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eBesobila\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u003cem\\u003eOcimum Basilicum L.\\u003c/em\\u003e\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e1.5\\u0026ndash;2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e9\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eTejisar\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u003cem\\u003eCymbopogun Citrates\\u003c/em\\u003e\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e5\\u0026ndash;8\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e10\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eMitmita\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u003cem\\u003eCapsicum Frutescens\\u003c/em\\u003e\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e0.5\\u0026ndash;1.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e11\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eKorerima\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u003cem\\u003eAframomum Corrorima\\u003c/em\\u003e\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e1.5\\u0026ndash;2.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e12\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eEnsilal\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e\\u003cem\\u003eAnethum Foeniculum\\u003c/em\\u003e\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e1\\u0026ndash;1.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e13\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eChew (Salt)\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eSodium chloride\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e5\\u0026ndash;10\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003c/tbody\\u003e \\u003c/colgroup\\u003e \\u003c/table\\u003e\\u003c/div\\u003e \\u003c/p\\u003e \\u003cp\\u003eIn this study, the majority of respondents (74%) indicated that they utilized coffee leaves and water as the primary ingredients for preparing coffee leaf brew, supplemented with various spices, herbs, and sweeteners to improve its taste, aroma, and flavor (Table\\u0026nbsp;3). Regarding \\u003cem\\u003eEngere\\u003c/em\\u003e preparation, 37.7% of respondents reported using coffee leaf brew and milk as the principal components, with minimal additions of spices, herbs, and sweeteners. Additionally, approximately 22% and 19.7% of participants stated that they prepared \\u003cem\\u003eEngere\\u003c/em\\u003e using coffee leaf brew and milk with and without sweeteners, respectively. These findings suggest a clear pattern in consumer preferences, underscoring the central role of coffee leaf brew and milk in \\u003cem\\u003eEngere\\u003c/em\\u003e formulation.\\u003c/p\\u003e \\u003cp\\u003eSubtle differences were observed among households in the types and quantities of herbs and spices used, as well as the stages at which these ingredients were incorporated during brewing. These variations reflect not only personal and regional preferences but also culturally embedded knowledge and resource availability. Consistent with this, several authors have documented the multifaceted uses of spices and herbs, not only as agents for enhancing color, aroma, and flavor, but also for their nutritional and medicinal benefits (Isbill et al., \\u003cspan citationid=\\\"CR24\\\" class=\\\"CitationRef\\\"\\u003e2020\\u003c/span\\u003e; Rani et al., \\u003cspan citationid=\\\"CR42\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e). Spices and herbs are rich sources of bioactive compounds, particularly antioxidants, and are considered integral components of the human diet across diverse cultures (Embuscado, \\u003cspan citationid=\\\"CR13\\\" class=\\\"CitationRef\\\"\\u003e2015\\u003c/span\\u003e; Karakol, \\u003cspan citationid=\\\"CR26\\\" class=\\\"CitationRef\\\"\\u003e2021\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eMoreover, the incorporation of spices and herbs in coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e highlights their significant role not only in enhancing flavor but also in contributing potential therapeutic benefits. These natural additives are recognized for their health-promoting effects, including anti-inflammatory, anti-microbial, and antioxidant properties, which may support immune function and general well-being (Isbill et al., \\u003cspan citationid=\\\"CR24\\\" class=\\\"CitationRef\\\"\\u003e2020\\u003c/span\\u003e). Such characteristics are consistent with long-standing traditional practices that attribute medicinal value to these ingredients. The use of coffee leaves in traditional beverages is not limited to Ethiopia. In various parts of the world, communities have adapted coffee leaves into region-specific infusions, reflecting both local resource availability and cultural traditions.\\u003c/p\\u003e \\u003cp\\u003eFor example, \\u003cem\\u003eKahwa Daun\\u003c/em\\u003e, prepared from robusta coffee leaves in West Sumatra, Indonesia, is consumed for its soothing properties and subtle flavor, resembling traditional teas (Novita et al., \\u003cspan citationid=\\\"CR39\\\" class=\\\"CitationRef\\\"\\u003e2018\\u003c/span\\u003e). Similarly, tea derived from \\u003cem\\u003eCamellia sinensis\\u003c/em\\u003e is renowned for its widespread use and documented health benefits, reinforcing the cultural importance of leaf-based beverages globally (Liu et al., \\u003cspan citationid=\\\"CR34\\\" class=\\\"CitationRef\\\"\\u003e2018\\u003c/span\\u003e). In southwestern Ethiopia, where coffee plants are abundantly cultivated, coffee leaf brew is a culturally significant beverage enriched with herbs and spices. Beyond its sensory appeal, it is traditionally believed to provide energy and help manage common health conditions such as colds, malaria, and hypertension (Yitayal and Tilahun, \\u003cspan citationid=\\\"CR56\\\" class=\\\"CitationRef\\\"\\u003e2017\\u003c/span\\u003e). This localized knowledge supports the integration of coffee leaf brew into both dietary and medicinal contexts, underscoring its value as a functional beverage rooted in indigenous health practices.\\u003c/p\\u003e \\u003cp\\u003eTable_3: The raw materials, ingredients and their compositions used for the preparation of the products\\u003c/p\\u003e \\u003cp\\u003e \\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"No\\\" id=\\\"Tabc\\\" border=\\\"1\\\"\\u003e \\u003ccolgroup cols=\\\"4\\\"\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"char\\\" char=\\\".\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"char\\\" char=\\\".\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e \\u003cthead\\u003e \\u003ctr\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eVariable\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eIngredients used and their compositions\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eFrequency (n\\u0026thinsp;=\\u0026thinsp;385)\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003ePercentage (%)\\u003c/p\\u003e \\u003c/th\\u003e \\u003c/tr\\u003e \\u003c/thead\\u003e \\u003ctbody\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"4\\\" rowspan=\\\"5\\\"\\u003e \\u003cp\\u003e\\u003cb\\u003eCoffee Leaf Brew\\u003c/b\\u003e: Coffee leaf as a major ingredients, and spices, herbs and sweeteners are used as minor ingredients.\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCoffee leaf\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e17\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e4.4\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCoffee leaf\\u0026thinsp;+\\u0026thinsp;Sweeteners\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e43\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e11.2\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCoffee leaf\\u0026thinsp;+\\u0026thinsp;Spices\\u0026thinsp;+\\u0026thinsp;Sweeteners\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e22\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e5.7\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCoffee leaf\\u0026thinsp;+\\u0026thinsp;Herbs\\u0026thinsp;+\\u0026thinsp;Sweeteners\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e18\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e4.7\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCoffee leaf\\u0026thinsp;+\\u0026thinsp;Spices\\u0026thinsp;+\\u0026thinsp;Herbs\\u0026thinsp;+\\u0026thinsp;Sweeteners\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e285\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e74.0\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"6\\\" rowspan=\\\"7\\\"\\u003e \\u003cp\\u003e\\u003cb\\u003eEngere\\u003c/b\\u003e: Coffee leaf brew and milk as a major ingredients, and spices, herbs, and sweeteners are used as minor ingredients\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCoffee leaf brew\\u0026thinsp;+\\u0026thinsp;Milk\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e87\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e22.6\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCoffee leaf brew\\u0026thinsp;+\\u0026thinsp;Milk\\u0026thinsp;+\\u0026thinsp;Sweeteners\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e76\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e19.7\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCoffee leaf brew\\u0026thinsp;+\\u0026thinsp;Spices\\u0026thinsp;+\\u0026thinsp;Milk\\u0026thinsp;+\\u0026thinsp;Sweeteners\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e10\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e2.6\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCoffee leaf brew\\u0026thinsp;+\\u0026thinsp;Herbs\\u0026thinsp;+\\u0026thinsp;Milk\\u0026thinsp;+\\u0026thinsp;Sweeteners\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e11\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e2.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCoffee leaf brew\\u0026thinsp;+\\u0026thinsp;Spices\\u0026thinsp;+\\u0026thinsp;Herbs\\u0026thinsp;+\\u0026thinsp;Milk\\u0026thinsp;+\\u0026thinsp;Sweeteners\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e145\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e37.7\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCoffee leaf brew\\u0026thinsp;+\\u0026thinsp;honey\\u0026thinsp;+\\u0026thinsp;Sweeteners\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e21\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e5.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCoffee leaf brew\\u0026thinsp;+\\u0026thinsp;butter\\u0026thinsp;+\\u0026thinsp;Sweeteners\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e35\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e9.1\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003c/tbody\\u003e \\u003c/colgroup\\u003e \\u003c/table\\u003e\\u003c/div\\u003e \\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec11\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e3.3. The production practices of the coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e\\u003c/h2\\u003e \\u003cdiv id=\\\"Sec12\\\" class=\\\"Section3\\\"\\u003e \\u003ch2\\u003e3.3.1. Raw materials preparation and equipment used\\u003c/h2\\u003e \\u003cp\\u003eSimilar to the preparation of conventional tea, dried or mature coffee leaves are typically steeped in hot water during the brewing process. The raw materials and ingredients used for preparing both coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e were primarily sourced from home gardens within the local community, and supplemented by market purchases when unavailable domestically. For a single brewing session, coffee leaves were harvested by cutting the terminal portions of the coffee plant. The leaves were then manually cleaned and washed using clean water in a flat tray. Subsequently, they were crushed using a traditional wooden mortar and pestle, as illustrated in Table\\u0026nbsp;4. Approximately 1.5 liters of water were brought to a boil in a traditional coffee pot. Once the water reached a temperature of 85\\u0026deg;C to 100\\u0026deg;C, the prepared coffee leaves were added and allowed to simmer for 7 to 15 min.\\u003c/p\\u003e \\u003cp\\u003eIn parallel, spices and herbs were ground using a traditional wooden grinder. These were then added to the boiling mixture and further simmered for an additional 3 to 8 min. Upon completion of the brewing process, the infusion was filtered using locally available traditional sieves or tea strainers, as detailed in the supplementary material. The resulting beverage is appreciated for its distinctive flavor and aroma, which differ notably from conventional coffee. These sensory qualities, coupled with its traditional preparation method, contribute to its popularity as a culturally significant and refreshing alternative beverage.\\u003c/p\\u003e \\u003cp\\u003eTable_4: Raw materials processing practices and corresponding utensils used during coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e preparation\\u003c/p\\u003e \\u003cp\\u003e \\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"No\\\" id=\\\"Tabd\\\" border=\\\"1\\\"\\u003e \\u003ccolgroup cols=\\\"3\\\"\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e \\u003cthead\\u003e \\u003ctr\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eNo.\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eProcessing Practices\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eEquipment Used\\u003c/p\\u003e \\u003c/th\\u003e \\u003c/tr\\u003e \\u003c/thead\\u003e \\u003ctbody\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCleaning of coffee leaf\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eBrushed by bare hand and then washed with clean water in the flat tray\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eDrying of coffee leaf\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eSun drying in the flat tray\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eSize reduction or Raw coffee leaf chopped\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eTraditional wooden grinder, Mortar and pestle\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e4\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eBoiling or Infusion making\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eTraditional coffee pot or Jabena (made up of clay), Metal pot\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e5\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eMilling of spices and herbs\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eTraditional wooden grinder, Mortar and Pestle\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e6\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eMixing and boiling (Coffee leaf brew, and spices and herbs)\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eTraditional coffee pot, Metal pot\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e7\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eFiltration of the coffee leaf brew\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eLocally available traditional sieve and materials, tea sieve\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e8\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eServing the coffee leaf brew\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eLocally available traditional brew cup, plastic tea cup\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003c/tbody\\u003e \\u003c/colgroup\\u003e \\u003c/table\\u003e\\u003c/div\\u003e \\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec13\\\" class=\\\"Section3\\\"\\u003e \\u003ch2\\u003e3.3.2. Coffee Leave Brew and \\u003cem\\u003eEngere\\u003c/em\\u003e Production Process\\u003c/h2\\u003e \\u003cp\\u003eAs shown in Table\\u0026nbsp;5, all respondents (100%) reported collecting coffee leaf biomass through manual handpicking, with selection primarily based on leaf maturity. Nearly half of the participants (44.7%) preferred using large-sized green and yellow coffee leaves, predominantly harvested from coffee plants located around homesteads (67%). The findings also indicate that drying is universally practiced as the primary pretreatment technique (100%). To reduce the size of coffee leaves, spices, and herbs, a majority of respondents (76.9%) employed traditional wooden grinders.\\u003c/p\\u003e \\u003cp\\u003eMost producers (75.3%) boiled chopped coffee leaves in water heated to 85\\u0026deg;C\\u0026ndash;100\\u0026deg;C using a traditional Jabena or coffee pot, allowing the mixture to simmer for 7 to 15 min. This infusion was then combined with spices and herbs by 75.1% of the participants, filtered through locally available traditional sieves (63.6%), and typically served with the addition of sweeteners (64.4%). With respect to brewing frequency and experience, nearly half (44.2%) of the respondents prepared the coffee leaf brew twice daily, and all participants (100%) reported long-term experience in its preparation, reflecting its embeddedness in the local food and beverage culture.\\u003c/p\\u003e \\u003cp\\u003e \\u003cem\\u003eEngere\\u003c/em\\u003e, a traditional herbal infusion made from coffee leaf brew and fresh cow milk, is also widely practiced in the region. More than half of the respondents (54.8%) reported mixing coffee leaf brew with fresh cow milk to prepare \\u003cem\\u003eEngere\\u003c/em\\u003e. Additionally, nearly one-third (32.2%) incorporated spices and herbs into the mixture and served it with sweeteners (59.7%). Regarding its brewing frequency, 55.6% of respondents indicated making \\u003cem\\u003eEngere\\u003c/em\\u003e once daily, with all participants (100%) reporting extensive preparation experience. Table\\u0026nbsp;5 outlines the key ingredients and brewing stages in detail.\\u003c/p\\u003e \\u003cp\\u003eThe indigenous herbal processing methods applied to coffee leaves such as drying, crushing, boiling, and formulation, reflect a deep-rooted traditional knowledge aimed at preserving the medicinal properties and enhancing the sensory qualities of the beverage. These techniques are critical for maintaining the therapeutic integrity, safety, and consistency of the product. Such practices align with broader herbal medicine standards, underscoring the cultural importance and the role of these processing methods in ensuring both health benefits and consumer acceptability (Hussain et al., \\u003cspan citationid=\\\"CR23\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e; Sousa et al., \\u003cspan citationid=\\\"CR44\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eThe preparation and consumption of coffee leaf brew are widely practiced throughout all districts in the region. Communities consume this beverage daily during meals and social gatherings, valuing it not only for its thirst-quenching properties but also for its distinctive flavor and calming effects. Indigenous respondents in the study area identified three primary brewing methods for coffee leaf infusion. The following describes the detailed steps and ingredient types used in the traditional preparation of coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e:\\u003c/p\\u003e \\u003cp\\u003e \\u003cstrong\\u003eBrewing Method One\\u003c/strong\\u003e \\u003cp\\u003eThis method involves handpicking mature (large green or yellow) coffee leaves from the tips of the coffee plant for a single batch preparation. The coffee leaves and minor ingredients are ground separately into small pieces, while water is boiled in a traditional coffee pot. The ground coffee leaves are then added to the boiling water (100\\u0026deg;C) and simmered for 7 to 15 min. Subsequently, the minor ingredients are incorporated, and the mixture is boiled for an additional 3 to 8 min. After filtration, the coffee leaf brew is ready to serve either as a filtered infusion or, when mixed with milk, as \\u003cem\\u003eEngere\\u003c/em\\u003e (see supplementary material-II).\\u003c/p\\u003e \\u003c/p\\u003e \\u003cp\\u003e \\u003cstrong\\u003eBrewing Method Two\\u003c/strong\\u003e \\u003cp\\u003eIn this approach, mature or dried coffee leaves and minor ingredients are also ground separately for a single batch preparation. The key distinction lies in boiling the chopped coffee leaves and minor ingredients separately in different pots. Once both components are brewed, the coffee leaf infusion is filtered into the pot containing the minor ingredients. The combined mixture is then boiled once more before a final filtration, and the resulting brew is served similarly to the first method.\\u003c/p\\u003e \\u003c/p\\u003e \\u003cp\\u003e \\u003cstrong\\u003eBrewing Method Three\\u003c/strong\\u003e \\u003cp\\u003eThis method utilizes matured or dried coffee leaves for a single preparation of \\u003cem\\u003eEngere\\u003c/em\\u003e without incorporating minor ingredients. The brewing stages mirror those of the previous methods but exclude the addition of spices and herbs. The final brew is served with fresh cow milk and sweeteners according to individual preference (see supplementary material-II).\\u003c/p\\u003e \\u003c/p\\u003e \\u003cp\\u003eTable-5: The brewing practices used during coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e preparation\\u003c/p\\u003e \\u003cp\\u003e \\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"No\\\" id=\\\"Tabe\\\" border=\\\"1\\\"\\u003e \\u003ccolgroup cols=\\\"6\\\"\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c5\\\" colnum=\\\"5\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c6\\\" colnum=\\\"6\\\"\\u003e\\u003c/div\\u003e \\u003ctbody\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eVariables\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eCategories\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"4\\\" nameend=\\\"c6\\\" namest=\\\"c3\\\"\\u003e \\u003cp\\u003eResponse (Frequency and Percentage)\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c4\\\" namest=\\\"c3\\\"\\u003e \\u003cp\\u003eCoffee Leaf Brew\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c6\\\" namest=\\\"c5\\\"\\u003e \\u003cp\\u003e\\u003cem\\u003eEngere\\u003c/em\\u003e\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003en\\u0026thinsp;=\\u0026thinsp;385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e%\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003en\\u0026thinsp;=\\u0026thinsp;385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e%\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eThe fresh or raw coffee leaf biomass was harvested based on maturity\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eHandpicked or manually by hand\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eMechanically methods\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eOther\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eThe maturity level of the coffee leaf\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eLarge sized green and yellow colored coffee leaf\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e172\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e44.7\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eMatured leaf from the bottom part of coffee plant tree\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e156\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e40.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eMatured enough leaf fall down near the coffee tree\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e57\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e14.8\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eCollection of the coffee leaf\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCoffee plant around homestead\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e258\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e67\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eLocal market\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e127\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e33\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eOther\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003eCommonly applied pretreatment for the coffee leaf\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eDrying\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eRoasting\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eHeat (griddle)\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eOther\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eCleaning of the coffee leaf\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eManually brushed by bare hand\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e125\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e32.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eWashed with clean water\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e47\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e12.2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eBrushed and washed with clean water\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e213\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e55.3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003eSize reduction of the coffee leaf in to small pieces\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eTraditional wooden grinder\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e296\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e76.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eA mortar and pestle\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e89\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e23.1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eMechanically chopped\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eOther\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003eMilling of the spices and herbs that used in coffee leaf brew\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eTraditional wooden grinder\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e296\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e76.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eA mortar and pestle\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e89\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e23.1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eMechanically chopped\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eOther\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eBoiling of the coffee leaf chop\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eBoiling with hot water (85\\u003csup\\u003eo\\u003c/sup\\u003eC-100\\u003csup\\u003eo\\u003c/sup\\u003eC) in coffee pot or Jabena (7\\u0026ndash;15 min)\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e290\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e75.3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eBoiling with hot water in metal pot (5\\u0026ndash;10 min)\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e95\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e24.7\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eFiltration of the coffee leaf infusion\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eLocally available traditional sieve and materials\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e245\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e63.6\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eTea sieve or tea strainer\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e140\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e36.4\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003eMixing the coffee leaf brew with minor ingredients\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eHerbs\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e18\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e4.7\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eSpices\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e22\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e5.7\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eSpices and herbs\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e289\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e75.1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eOthers\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e56\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e14.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003eMixing the coffee leaf brew with cow milk\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eFresh cow milk\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e211\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e54.8\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eFresh cow milk\\u0026thinsp;+\\u0026thinsp;Spices\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e26\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e6.8\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eFresh cow milk\\u0026thinsp;+\\u0026thinsp;herbs\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e24\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e6.2\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eFresh cow milk\\u0026thinsp;+\\u0026thinsp;Spices\\u0026thinsp;+\\u0026thinsp;herbs\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e124\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e32.2\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eServing the products\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eServed with sweeteners\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e248\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e64.4\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e230\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e59.7\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eServed without sweeteners\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e137\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e35.6\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e155\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e40.3\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003eBrewing practices frequency\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e1 times per-day\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e123\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e31.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e214\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e55.6\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2 times per-day\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e170\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e44.2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e123\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e31.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e3 times per-day\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e92\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e23.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e48\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e12.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e\\u0026gt;\\u0026thinsp;3 times per-day\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eBrewing experience\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eShort term\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eLong term\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003c/tbody\\u003e \\u003c/colgroup\\u003e \\u003c/table\\u003e\\u003c/div\\u003e \\u003c/p\\u003e \\u003cp\\u003eGiven the diversity of coffee leaf brewing practices, standardization is essential to ensure consistency and quality across preparations. Establishing clear parameters, such as coffee-to-water ratios, brewing temperatures, and durations can reduce variability and enhance reproducibility (Maspul, \\u003cspan citationid=\\\"CR37\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e). Organizations like the Specialty Coffee Association have advocated for the standardization of brewing practices, including those specific to traditional coffee leaf infusions, to support flavor consistency, product quality, consumer satisfaction, and the preservation of cultural heritage (Maspul, \\u003cspan citationid=\\\"CR36\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e; Xue, \\u003cspan citationid=\\\"CR52\\\" class=\\\"CitationRef\\\"\\u003e2019\\u003c/span\\u003e). The subsequent sections detail the standardized protocols for coffee leaf brew preparation (Fig.\\u0026nbsp;\\u003cspan refid=\\\"Fig1\\\" class=\\\"InternalRef\\\"\\u003e2\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003e \\u003c/p\\u003e \\u003cp\\u003e \\u003c/p\\u003e \\u003cp\\u003e \\u003c/p\\u003e \\u003cp\\u003e \\u003c/p\\u003e \\u003cp\\u003e \\u003c/p\\u003e \\u003cp\\u003ewater to a rolling boil\\u003c/p\\u003e \\u003cp\\u003e \\u003c/p\\u003e \\u003c/div\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec14\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e3.4. Purpose of Coffee Leaf Brew\\u003c/h2\\u003e \\u003cp\\u003eIn the present study, over half of the respondents (55.8%) reported preparing coffee leaf brew primarily as a staple and invigorating beverage. Additionally, nearly one-fourth (22.3%) indicated that they consumed it not only as a daily drink but also for its perceived medicinal value and use in cultural ceremonies. As presented in Table\\u0026nbsp;6, participants attributed several health benefits to the brew, including enhancing energy, regulating blood sugar, alleviating fever, and supporting digestion. While coffee made from the beans of the Coffea plant is globally recognized, the leaves also hold considerable cultural and medicinal significance in traditional practices. In the study area, coffee leaves symbolize hospitality and the communal ethos of sharing, making them a central component of social interactions and ceremonial gatherings (see supplementary material-III).\\u003c/p\\u003e \\u003cp\\u003eSimilarly, a majority of producers (54.5%) identified \\u003cem\\u003eEngere\\u003c/em\\u003e a traditional infusion of coffee leaf brew and fresh cow milk as primarily a medicinal beverage used to enhance physical stamina. Slightly fewer (45.5%) consumed \\u003cem\\u003eEngere\\u003c/em\\u003e as a staple household drink (Table\\u0026nbsp;6). All respondents acknowledged its cultural and functional significance, reflecting a shared belief in its multifaceted benefits. These include supporting individuals engaged in physically demanding work, playing a role in traditional healing practices and rituals, offering an alternative to conventional coffee, facilitating postpartum recovery by enhancing maternal strength, and promoting lactation.\\u003c/p\\u003e \\u003cp\\u003eThese findings reflect a broader pattern wherein localized ethnic foods, beverages, and therapeutic practices are deeply interwoven with specific ecological contexts and cultural identities. Such practices represent generations of accumulated knowledge and adaptive strategies. The World Health Organization underscores the vital role of traditional food systems, herbal medicines, and culturally rooted nutritional practices in primary healthcare, highlighting their importance in promoting sustainable health outcomes (Ansari et al., \\u003cspan citationid=\\\"CR1\\\" class=\\\"CitationRef\\\"\\u003e2025\\u003c/span\\u003e; Tadesse \\u0026amp; Teka, \\u003cspan citationid=\\\"CR45\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e). Across diverse agro-climatic zones, communities have developed a wide array of culturally tailored foods, infusions, and medicinal formulations. These regionally distinct practices are now collectively categorized under the concept of \\\"ethnic foods\\\" or \\\"ethnic nutritional diets\\\" (Ansari et al., \\u003cspan citationid=\\\"CR1\\\" class=\\\"CitationRef\\\"\\u003e2025\\u003c/span\\u003e; Pushpangadan et al., \\u003cspan citationid=\\\"CR41\\\" class=\\\"CitationRef\\\"\\u003e2018\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eTable_6: The purpose of coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e product preparation\\u003c/p\\u003e \\u003cp\\u003e \\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"No\\\" id=\\\"Tabf\\\" border=\\\"1\\\"\\u003e \\u003ccolgroup cols=\\\"6\\\"\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c5\\\" colnum=\\\"5\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c6\\\" colnum=\\\"6\\\"\\u003e\\u003c/div\\u003e \\u003ctbody\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eVariables\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eCategories\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"4\\\" nameend=\\\"c6\\\" namest=\\\"c3\\\"\\u003e \\u003cp\\u003eResponse (Frequency and Percentage)\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c4\\\" namest=\\\"c3\\\"\\u003e \\u003cp\\u003eCoffee Leaf Brew\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c6\\\" namest=\\\"c5\\\"\\u003e \\u003cp\\u003eEngere\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003en\\u0026thinsp;=\\u0026thinsp;385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e%\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003en\\u0026thinsp;=\\u0026thinsp;385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e%\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003ePurpose of preparing the coffee leaf brew product\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eStaple and stimulating drink\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e215\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e55.8\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eBrew and medicine\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e57\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e14.8\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eBrew, medicine and cultural ceremonies\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e86\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e22.3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eStaple brew and marketing\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e27\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e7.1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"3\\\" rowspan=\\\"4\\\"\\u003e \\u003cp\\u003ePurpose of preparing \\u003cem\\u003eEngere\\u003c/em\\u003e product\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eConsumption at home as staple drink\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e175\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e45.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eBody strength brew and medicine\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e210\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e54.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eMarketing\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eConsumption and marketing\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003c/tbody\\u003e \\u003c/colgroup\\u003e \\u003c/table\\u003e\\u003c/div\\u003e \\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec15\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e3.5. Sensory acceptability, utilization, and safety of the coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e\\u003c/h2\\u003e \\u003cp\\u003eA stimulating aroma, smooth mouthfeel, and a visually appealing color ranging from golden to dark brown or nearly black depending on leaf maturity and brewing technique significantly influence the sensory acceptability of coffee leaf brew. The use of appropriate brewing procedures, mature dried leaves, and complementary additives such as spices or sweeteners contributes to a perceived sense of product quality. These variables collectively shape consumer preferences. For instance, darker brews derived from aged or yellowed leaves are often associated with a richer flavor, while lighter brews made from green or lightly dried leaves tend to produce milder tones, reflecting how sensory attributes inform satisfaction. In the present study, 45.5% of respondents who appreciated the sensory properties of coffee leaf brew indicated it was prepared using brewing methods 1, while a slightly lower proportion (40.3%) favored brews made using brewing techniques 2 (Table\\u0026nbsp;7).\\u003c/p\\u003e \\u003cp\\u003eSimilarly, 45.5% of producers and consumers reported favorable sensory perceptions of \\u003cem\\u003eEngere\\u003c/em\\u003e when prepared using Type 3 brewing procedures (Table\\u0026nbsp;7). The addition of milk substantially influences the final appearance of the beverage, with the resulting color varying according to the maturity of the coffee leaves, the brewing method employed, and the amount of milk added. For example, a dark coffee leaf brew mixed with a small amount of milk may yield a light brown shade, whereas a higher milk ratio can produce a creamy beige or caramel hue. Overall, the color spectrum of \\u003cem\\u003eEngere\\u003c/em\\u003e ranges from light tan to rich brownish tones, emphasizing how visual appeal plays a role in sensory acceptance.\\u003c/p\\u003e \\u003cp\\u003eBrewing coffee leaf at optimal temperatures (85\\u0026deg;C\\u0026ndash;100\\u0026deg;C) and appropriate time intervals is critical in determining both its sensory and functional attributes, including flavor, aroma, color, antioxidant capacity, caffeine content, and phenolic composition (Fibrianto et al., \\u003cspan citationid=\\\"CR15\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e). Factors such as brewing method (infusion vs. decoction), the developmental stage of the coffee leaf, and brewing conditions directly influence the sensory profile. Sweetness is typically imparted by hydroxyl compounds, sugars, and amino-peptide complexes, while tannins contribute to astringency and bitterness (Fibrianto et al., \\u003cspan citationid=\\\"CR18\\\" class=\\\"CitationRef\\\"\\u003e2021\\u003c/span\\u003e; Legowo et al., \\u003cspan citationid=\\\"CR33\\\" class=\\\"CitationRef\\\"\\u003e2021\\u003c/span\\u003e). The distinctive green aroma is associated with phenolic-bound alcohols, (Fibrianto et al., \\u003cspan citationid=\\\"CR17\\\" class=\\\"CitationRef\\\"\\u003e2019\\u003c/span\\u003e; Hariyadi et al., \\u003cspan citationid=\\\"CR20\\\" class=\\\"CitationRef\\\"\\u003e2020\\u003c/span\\u003e), collectively affecting both palatability and the health-promoting profile of the beverage.\\u003c/p\\u003e \\u003cp\\u003eWhile leaf maturity significantly influences flavor dimensions such as sweetness, sourness, bitterness, and earthy or woody notes, pre-treatment methods and serving temperature appear to have minimal impact on the overall sensory impression of the beverage (Hariyadi et al., \\u003cspan citationid=\\\"CR20\\\" class=\\\"CitationRef\\\"\\u003e2020\\u003c/span\\u003e). Nevertheless, optimizing brewing parameters especially temperature and infusion time through techniques such as response surface methodology has shown promise in enhancing sensory appeal (Fibrianto et al., \\u003cspan citationid=\\\"CR15\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e). Lowering brewing temperature or reducing infusion duration may minimize bitterness and improve consumer satisfaction (Cao et al., \\u003cspan citationid=\\\"CR5\\\" class=\\\"CitationRef\\\"\\u003e2021\\u003c/span\\u003e; Ma et al., \\u003cspan citationid=\\\"CR35\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e). Given its low caffeine content and complex sensory attributes, coffee leaf brew holds considerable promise as a functional beverage, meriting further development and promotion for broader consumer markets (Fibrianto et al., \\u003cspan citationid=\\\"CR18\\\" class=\\\"CitationRef\\\"\\u003e2021\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eTable_7: Sensory acceptability, utilization, and safety of the coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e\\u003c/p\\u003e \\u003cp\\u003e \\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"No\\\" id=\\\"Tabg\\\" border=\\\"1\\\"\\u003e \\u003ccolgroup cols=\\\"6\\\"\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c5\\\" colnum=\\\"5\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c6\\\" colnum=\\\"6\\\"\\u003e\\u003c/div\\u003e \\u003ctbody\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eVariables\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eCategories\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"4\\\" nameend=\\\"c6\\\" namest=\\\"c3\\\"\\u003e \\u003cp\\u003eResponse (Frequency and Percentage)\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c4\\\" namest=\\\"c3\\\"\\u003e \\u003cp\\u003eCoffee Leaf Brew\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c6\\\" namest=\\\"c5\\\"\\u003e \\u003cp\\u003eEngere\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003en\\u0026thinsp;=\\u0026thinsp;385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e%\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003en\\u0026thinsp;=\\u0026thinsp;385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e%\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eSensory acceptability of the final products\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eAcceptability of the type 1 brew\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e175\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e45.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e112\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e29.1\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eAcceptability of the type 2 brew\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e155\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e40.3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e98\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e25.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eAcceptability of the type 3 brew\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e55\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e14.3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e175\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e45.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eUtilization trends of the final products\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eAs staple hot drink or Energy boosting brew\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e173\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e44.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e151\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e39.2\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eAs stew for the different cultural foods\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e105\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e27.3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e65\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e16.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eAs staple brew and traditional medicine\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e107\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e27.8\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e169\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e43.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eThe volume of the product that can be consumed per-day\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eKnown\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eUnknown\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eThe consumption were increases the breast milk production of the lactating mothers\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eYes\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eNo\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eThe consumption was increases body strength and rapid recovery of the lactating mothers\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eYes\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eNo\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eDo you known the health related problems associated with the consumption of the product\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eYes\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e137\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e35.6\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eNo\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e248\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e64.4\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eTypes of health related problems associated with consumption of the product\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eGastritis\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e272\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e70.6\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eHeart disease\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e113\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e29.4\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eOthers (No problems)\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003c/tbody\\u003e \\u003c/colgroup\\u003e \\u003c/table\\u003e\\u003c/div\\u003e \\u003c/p\\u003e \\u003cp\\u003eFrom a utilization perspective, as indicated in Supplementary Material-II, both producers and consumers are increasingly drawn to beverages like coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e, which offer health and wellness benefits beyond basic hydration. These drinks also promote sustainable agricultural practices by reducing waste and diversifying income sources for coffee farmers. In this study, nearly all producers and consumers identified three primary uses for coffee leaf brew: 44.9% consumed it as a staple hot or energy-enhancing beverage, 27.3% used it as a base for cultural stews, and 27.8% as a traditional medicinal infusion. Similarly, \\u003cem\\u003eEngere\\u003c/em\\u003e was consumed as a staple or energy drink by 39.2% of respondents, as a stew ingredient by 16.9%, and as an indigenous medicinal brew by 43.9%. Notably, 100% of participants agreed that these beverages enhance lactation, physical stamina, and postpartum recovery among breastfeeding mothers (Table\\u0026nbsp;7).\\u003c/p\\u003e \\u003cp\\u003eCoffee leaf brew carries enduring cultural and economic relevance in coffee-producing regions by offering a sustainable strategy to utilize discarded coffee leaves, thereby enhancing farmers' income in the face of fluctuating coffee bean markets (Cangeloni et al., \\u003cspan citationid=\\\"CR4\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e; Lee et al., \\u003cspan citationid=\\\"CR32\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e). As a functional beverage, it presents unique flavors and therapeutic potentials while supporting community-centered agricultural initiatives that benefit both producers and consumers (Khamidah et al., \\u003cspan citationid=\\\"CR27\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e). Beyond its role as a beverage, emerging research underscores the versatility of coffee leaves in ethnomedicine (e.g., traditional remedies), cosmetic formulations (e.g., facial cleansers), agriculture (as livestock feed and soil enhancers), and industrial applications (e.g., biodegradable packaging and natural deodorizers) (Hasballah et al., \\u003cspan citationid=\\\"CR21\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e; Lee et al., \\u003cspan citationid=\\\"CR32\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eFrom a food safety standpoint, the majority of participants (64.4%) reported no adverse health effects associated with consuming coffee leaf brew. However, 35.6% noted experiencing gastritis or heart-related symptoms, potentially attributable to the high concentration of added spices and herbs (Table\\u0026nbsp;7). In contrast, 100% of participants reported no health complications linked with the consumption of \\u003cem\\u003eEngere\\u003c/em\\u003e. When stored under proper conditions or most favorable settings, both beverages retain their freshness for approximately 6 to 12 hours\\u0026rsquo; post-preparation. These findings suggest that coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e are generally safe, multi-functional, and culturally relevant options to usual beverages.\\u003c/p\\u003e \\u003cp\\u003eModerate consumption of coffee leaf brew is considered safe and may offer numerous therapeutic benefits, including enhanced cognitive performance, improved metabolic function, and reduced susceptibility to certain infections. Nevertheless, excessive intake could result in adverse effects, including caffeine sensitivity, gastrointestinal distress, dependency, cardiovascular strain, and withdrawal symptoms, with potential risks during pregnancy (Bashir \\u0026amp; Fasiha, \\u003cspan citationid=\\\"CR3\\\" class=\\\"CitationRef\\\"\\u003e2019\\u003c/span\\u003e; Tverdal et al., \\u003cspan citationid=\\\"CR47\\\" class=\\\"CitationRef\\\"\\u003e2020\\u003c/span\\u003e). Caffeine, the primary bioactive compound in coffee, functions as a central nervous system stimulant. While moderate daily intake (up to 400 mg for most adults) is generally regarded as safe, excessive consumption may lead to anxiety, insomnia, heart palpitations, and elevated blood pressure (Depaula \\u0026amp; Farah, \\u003cspan citationid=\\\"CR11\\\" class=\\\"CitationRef\\\"\\u003e2019\\u003c/span\\u003e; Nieber, \\u003cspan citationid=\\\"CR38\\\" class=\\\"CitationRef\\\"\\u003e2017\\u003c/span\\u003e). Additionally, coffee\\u0026rsquo;s natural acidity can contribute to digestive disturbances such as acid reflux or stomach discomfort, especially among individuals with preexisting gastrointestinal conditions, for whom careful moderation or avoidance may be warranted (Wei et al., \\u003cspan citationid=\\\"CR49\\\" class=\\\"CitationRef\\\"\\u003e2019\\u003c/span\\u003e; Yeager et al., \\u003cspan citationid=\\\"CR54\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e).\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec16\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e3.6. \\u003cb\\u003eTherapeutic value of the coffee leaf brew and\\u003c/b\\u003e \\u003cb\\u003eEngere\\u003c/b\\u003e\\u003c/h2\\u003e \\u003cp\\u003eThe habitual ethnomedicinal benefits of \\u003cem\\u003eEngere\\u003c/em\\u003e and coffee leaf brew in the study area are summarized in Table\\u0026nbsp;8. According to survey participants, both beverages are widely perceived to alleviate a variety of health conditions. These include respiratory issues (e.g., cough suppression, common cold), headaches, constipation, blurred vision, abdominal pain, postpartum bleeding, typhoid fever, malaria, hypertension, anemia, as well as heart and respiratory ailments. Additionally, both drinks are considered effective as appetite stimulants and energy boosters. Notably, \\u003cem\\u003eEngere\\u003c/em\\u003e was distinctly cited by the majority of respondents as beneficial for gastrointestinal complaints (e.g., indigestion, gastric ulcers), childhood health issues (e.g., stunting, recurrent infections), and musculoskeletal pain (e.g., joint and back discomfort).\\u003c/p\\u003e \\u003cp\\u003eThe medicinal use of coffee plant leaves has long been embedded in traditional healthcare practices in coffee-producing regions such as Ethiopia, broader East Africa, and parts of South America. Traditionally employed to reduce headaches, aid digestion, and treat respiratory illnesses, fevers, and abdominal cramps, the continued use of coffee leaf infusions reflects deeply rooted ancestral knowledge and cultural heritage (Ansari et al., \\u003cspan citationid=\\\"CR1\\\" class=\\\"CitationRef\\\"\\u003e2025\\u003c/span\\u003e; Yohannis et al., \\u003cspan citationid=\\\"CR57\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e). Globally, it is estimated that more than 80% of populations rely on herbal remedies and plant-based treatments as a primary source of healthcare (WHO, cited in Ansari et al., \\u003cspan citationid=\\\"CR1\\\" class=\\\"CitationRef\\\"\\u003e2025\\u003c/span\\u003e; Tadesse \\u0026amp; Teka, \\u003cspan citationid=\\\"CR45\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e). Coffee leaves exemplify this trend, offering a practical, affordable, and accessible alternative to synthetic medications, particularly in rural and underserved communities. Their use persists in treating a broad range of health concerns, including allergies, infections, and various types of pain, underscoring their continued importance in ethnomedicine (Jima \\u0026amp; Megersa, \\u003cspan citationid=\\\"CR25\\\" class=\\\"CitationRef\\\"\\u003e2018\\u003c/span\\u003e; Woldeab et al., \\u003cspan citationid=\\\"CR50\\\" class=\\\"CitationRef\\\"\\u003e2018\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eTable_8: Therapeutic value and others benefits of coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e\\u003c/p\\u003e \\u003cp\\u003e \\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"No\\\" id=\\\"Tabh\\\" border=\\\"1\\\"\\u003e \\u003ccolgroup cols=\\\"6\\\"\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c5\\\" colnum=\\\"5\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c6\\\" colnum=\\\"6\\\"\\u003e\\u003c/div\\u003e \\u003ctbody\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eVariables\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\" morerows=\\\"2\\\" rowspan=\\\"3\\\"\\u003e \\u003cp\\u003eCategories\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"4\\\" nameend=\\\"c6\\\" namest=\\\"c3\\\"\\u003e \\u003cp\\u003eResponse (Frequency and Percentage)\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c4\\\" namest=\\\"c3\\\"\\u003e \\u003cp\\u003eCoffee Leaf Brew\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"2\\\" nameend=\\\"c6\\\" namest=\\\"c5\\\"\\u003e \\u003cp\\u003eEngere\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003en\\u0026thinsp;=\\u0026thinsp;385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e%\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003en\\u0026thinsp;=\\u0026thinsp;385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e%\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eDo you known the product have a therapeutic value?\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eYes\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eNo\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"8\\\" rowspan=\\\"9\\\"\\u003e \\u003cp\\u003eTypes of diseases that the product treat it\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eCommon cold, Cough and headache\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e86\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e22.3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e7\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.8\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eGastritis\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e48\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e12.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eEye vision, Appetizer and stimulatory effect\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e107\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e27.8\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e28\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e7.3\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eBleeding after child birth\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e62\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e16.1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e65\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e16.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eStunting and childhood diseases\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e65\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e16.9\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eJoint and backbone pain\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e63\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e16.4\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eTyphoid fever and malaria diseases\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e55\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e14.3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e27\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e7.0\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eRespiratory diseases, abdominal pain and constipation\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e67\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e17.4\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e34\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e8.8\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eBlood pressure, anemia, heart diseases\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e8\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e2.1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e48\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e12.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\" morerows=\\\"1\\\" rowspan=\\\"2\\\"\\u003e \\u003cp\\u003eDose of the product for adult, children, male and female\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eKnown\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e0\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e-\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eUnknown\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e385\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e100\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003c/tbody\\u003e \\u003c/colgroup\\u003e \\u003c/table\\u003e\\u003c/div\\u003e \\u003c/p\\u003e \\u003c/div\\u003e\"},{\"header\":\"4. Conclusion\",\"content\":\"\\u003cp\\u003eThis study examined the cultural significance and functional potential of coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e, two traditional infusions widely consumed in the Gofa Zone, South Ethiopia. These beverages are deeply embedded in local dietary and ethnomedicinal practices, valued not only for daily hydration and energy but also for enhancing maternal health, supporting physical strength, and providing relief from various ailments. Their widespread use across different community groups reflects a strong cultural identity and reliance on plant-based remedies. The preparation techniques ranging from combined to separate boiling and the use of leaf-only brews demonstrate rich indigenous knowledge and adaptability based on preference, ingredient availability, and intended function. Beyond cultural importance, these beverages offer sustainability and public health benefits. Utilizing coffee leaves that might otherwise be discarded supports environmental conservation and income diversification for smallholder coffee farmers. Additionally, their relatively low caffeine content and therapeutic claims position them as promising functional beverages. However, minor health concerns reported by a portion of users, particularly linked to excessive spice use, highlight the need for safety validation and formulation standardization. Given the promising local acceptance and multifunctional benefits of these infusions, further scientific investigation is essential. Future research should prioritize the biochemical profiling of these beverages to analyze their phytochemical composition, antioxidant capacity, and therapeutic effects. Moreover, studies should aim to optimize ingredient combinations, brewing parameters, and storage conditions to enhance safety, quality, and shelf stability. These efforts would support the development of coffee leaf-based drinks as accessible, culturally appropriate, and health-promoting functional beverages with commercialization potential.\\u003c/p\\u003e\"},{\"header\":\"Declarations\",\"content\":\"\\u003cp\\u003e\\u003cstrong\\u003eAcknowledgements\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eThe authors would like to thank the Federal Democratic Republic of Ethiopia Ministry of Education, Jimma University, and Wachemo University.\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eEthics Approval declaration\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eThe authors declare that all experimental procedures in this study complied with the ethical standards required for research involving human subjects. Ethical approval was obtained from the Jimma University College of Agriculture and Veterinary Medicine (JUCAVM) Ethics Committee under approval number R|68|20102|2024 on 03|07|2024, and South Ethiopia Regional State, Gofa Zone office of Administration Management under approval number GZ Adm|356|01|2024 on 07|11|2024. For studies involving human participants, informed consent was obtained from all individuals, participation was voluntary, and all data were anonymized to ensure confidentiality. The authors confirm no conflicts of interest exist regarding the publication of this work.\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eConsent to Participate\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eInformed consent was obtained from all individual participants included in the study prior to taking part in any research activities. Participants were informed of the study\\u0026rsquo;s purpose, procedures, potential risks and benefits, voluntary nature of participation, and their right to withdraw at any time without penalty. Consent was obtained in accordance with institutional and ethical guidelines, and all data were collected and handled in compliance with relevant privacy and confidentiality standards.\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eConsent for Publication\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eThe authors confirm that all individuals involved in this study provided informed consent for the publication of their data, including any anonymized personal information included in the manuscript. Participants were fully informed of the study\\u0026rsquo;s aims, the nature of the data to be published, and their right to withdraw at any stage prior to publication. All data have been handled in accordance with confidentiality and privacy standards, and no identifying information has been disclosed.\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eData Availability Statement\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eAll data supporting the findings of this study are fully available within the manuscript and its Supplementary Information files. No external repositories were used, as all supporting data are contained within the provided figures, tables, and supplementary materials. The authors confirm that all relevant data have been included to ensure transparency and reproducibility.\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eFunding Declaration\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eThis research was financially supported by Jimma University and the Ministry of Education, Ethiopia, with a grant award of 1075 USD or 60,000 Ethiopian Birr during the 2023 academic year. The funding bodies had no role in the study design, data collection, analysis, interpretation, or manuscript preparation. \\u0026nbsp;\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eAuthor Contribution\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eAll authors contributed significantly to this work.\\u003cstrong\\u003e\\u0026nbsp;Eyasu Yohannis:\\u003c/strong\\u003e Conceptualization, Writing\\u0026mdash;Original Draft, Data Organization, Methodology, Formal analysis, Project administration, Data curation, Writing \\u0026ndash; review and editing, Software, Proofreading. \\u003cstrong\\u003eTilahun A.Teka\\u003c/strong\\u003e: Writing \\u0026ndash; review and editing, Methodology, Investigation, Visualization, Data Organization, Proofreading, Validation, and Supervision. \\u003cstrong\\u003eYetenayet B.Tola:\\u003c/strong\\u003e Writing \\u0026ndash; review and editing, Methodology, Investigation, Visualization, Data Organization, Proofreading, Validation, and Supervision. \\u003cstrong\\u003eTadesse Fikre Teferra\\u003c/strong\\u003e: Writing \\u0026ndash; review and editing, Investigation, Visualization, Data Organization, Methodology, Proofreading, Supervision, and Validation.\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003eClinical Trial Registration\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eClinical trial number: Not applicable.\\u0026nbsp;\\u003c/p\\u003e\"},{\"header\":\"References\",\"content\":\"\\u003col\\u003e\\u003cli\\u003e\\u003cspan\\u003eAnsari P, Reberio AD, Ansari NJ, Kumar S, Khan JT, Chowdhury S, El-mordy FMA, Hannan JMA, Flatt PR, Abdel-wahab YHA, Seidel V. Therapeutic Potential of Medicinal Plants and Their Phytoconstituents in Diabetes, Cancer, Infections, Cardiovascular Diseases, Inflammation and Gastrointestinal Disorders. Biomedicines. 2025;13(454):1\\u0026ndash;40.\\u003c/span\\u003e\\u003c/li\\u003e \\u003cli\\u003e\\u003cspan\\u003eAyele NA, Engda EM, Terefe TT, Leta E, Reda TM, Jothimani M. Geospatial analysis of landslide susceptibility and safe relocation zones: Insights from recent disasters in Gofa Zone, Southern Ethiopia. Quaternary Sci Adv. 2025;17(100272). \\u003cspan class=\\\"ExternalRef\\\"\\u003e\\u003cspan class=\\\"RefSource\\\"\\u003ehttps://doi.org/10.1016/j.qsa.2025.100272\\u003c/span\\u003e\\u003cspan address=\\\"10.1016/j.qsa.2025.100272\\\" targettype=\\\"DOI\\\" class=\\\"RefTarget\\\"\\u003e\\u003c/span\\u003e\\u003c/span\\u003e.\\u003c/span\\u003e\\u003c/li\\u003e \\u003cli\\u003e\\u003cspan\\u003eBashir S, Fasiha A. Coffee Consumption: Health Perspectives and Drawbacks. 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J Nutr Food Sci. 2017;07(04):618. \\u003cspan class=\\\"ExternalRef\\\"\\u003e\\u003cspan class=\\\"RefSource\\\"\\u003ehttps://doi.org/10.4172/2155-9600.1000618\\u003c/span\\u003e\\u003cspan address=\\\"10.4172/2155-9600.1000618\\\" targettype=\\\"DOI\\\" class=\\\"RefTarget\\\"\\u003e\\u003c/span\\u003e\\u003c/span\\u003e.\\u003c/span\\u003e\\u003c/li\\u003e \\u003cli\\u003e\\u003cspan\\u003eYohannis E, Teka TA, Adeyinka J, Makiso M, Hossain A, Astatkie T. Phytochemical constituents, ethnomedicinal uses, and applications of coffee (Coffea arabica) leaves in functional beverages. J Food Compos Anal. 2024;135(April):106570. \\u003cspan class=\\\"ExternalRef\\\"\\u003e\\u003cspan class=\\\"RefSource\\\"\\u003ehttps://doi.org/10.1016/j.jfca.2024.106570\\u003c/span\\u003e\\u003cspan address=\\\"10.1016/j.jfca.2024.106570\\\" targettype=\\\"DOI\\\" class=\\\"RefTarget\\\"\\u003e\\u003c/span\\u003e\\u003c/span\\u003e.\\u003c/span\\u003e\\u003c/li\\u003e\\u003c/ol\\u003e\"}],\"fulltextSource\":\"\",\"fullText\":\"\",\"funders\":[],\"hasAdminPriorityOnWorkflow\":false,\"hasManuscriptDocX\":true,\"hasOptedInToPreprint\":true,\"hasPassedJournalQc\":\"\",\"hasAnyPriority\":false,\"hideJournal\":false,\"highlight\":\"\",\"institution\":\"\",\"isAcceptedByJournal\":true,\"isAuthorSuppliedPdf\":false,\"isDeskRejected\":\"\",\"isHiddenFromSearch\":false,\"isInQc\":false,\"isInWorkflow\":false,\"isPdf\":false,\"isPdfUpToDate\":true,\"isWithdrawnOrRetracted\":false,\"journal\":{\"display\":true,\"email\":\"info@researchsquare.com\",\"identity\":\"discover-food\",\"isNatureJournal\":false,\"hasQc\":true,\"allowDirectSubmit\":false,\"externalIdentity\":\"discoverfood\",\"sideBox\":\"Learn more about [Discover Food](https://www.springer.com/44187)\",\"snPcode\":\"\",\"submissionUrl\":\"\",\"title\":\"Discover Food\",\"twitterHandle\":\"\",\"acdcEnabled\":true,\"dfaEnabled\":true,\"editorialSystem\":\"stoa\",\"reportingPortfolio\":\"Discover Series\",\"inReviewEnabled\":true,\"inReviewRevisionsEnabled\":true},\"keywords\":\"Coffee Leaf-brew, Engere, Indigenous-brewing, Medicinal values\",\"lastPublishedDoi\":\"10.21203/rs.3.rs-8133352/v1\",\"lastPublishedDoiUrl\":\"https://doi.org/10.21203/rs.3.rs-8133352/v1\",\"license\":{\"name\":\"CC BY 4.0\",\"url\":\"https://creativecommons.org/licenses/by/4.0/\"},\"manuscriptAbstract\":\"\\u003cp\\u003eTraditional beverages such as coffee leaf brew and \\u003cem\\u003eEngere\\u003c/em\\u003e 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 \\u003cem\\u003eEngere\\u003c/em\\u003e 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 \\u003cem\\u003eEngere\\u003c/em\\u003e, 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 \\u003cem\\u003eEngere\\u003c/em\\u003e 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 \\u003cem\\u003eEngere\\u003c/em\\u003e 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.\\u003c/p\\u003e\",\"manuscriptTitle\":\"Indigenous Coffee Leaf Brew and Engere Brewing Practices, and Consumption Patterns in South Ethiopia\",\"msid\":\"\",\"msnumber\":\"\",\"nonDraftVersions\":[{\"code\":1,\"date\":\"2025-12-22 10:37:32\",\"doi\":\"10.21203/rs.3.rs-8133352/v1\",\"editorialEvents\":[{\"type\":\"communityComments\",\"content\":0},{\"type\":\"decision\",\"content\":\"Revision requested\",\"date\":\"2026-01-21T14:07:08+00:00\",\"index\":\"\",\"fulltext\":\"\"},{\"type\":\"editorInvitedReview\",\"content\":\"\",\"date\":\"2026-01-15T15:14:41+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"editorInvitedReview\",\"content\":\"\",\"date\":\"2026-01-06T20:21:19+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"reviewerAgreed\",\"content\":\"16624928285668100275383073795734467596\",\"date\":\"2026-01-05T09:10:59+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"editorInvitedReview\",\"content\":\"\",\"date\":\"2026-01-01T00:42:24+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"reviewerAgreed\",\"content\":\"206751950327325237873010852212021153181\",\"date\":\"2025-12-30T19:57:13+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"reviewerAgreed\",\"content\":\"84489235836527589923782318015098229396\",\"date\":\"2025-12-28T09:37:11+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"reviewerAgreed\",\"content\":\"76384664512798681992342688773228483476\",\"date\":\"2025-12-24T08:39:23+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"reviewersInvited\",\"content\":\"\",\"date\":\"2025-12-19T08:10:37+00:00\",\"index\":\"\",\"fulltext\":\"\"},{\"type\":\"editorInvited\",\"content\":\"\",\"date\":\"2025-12-10T03:08:00+00:00\",\"index\":\"\",\"fulltext\":\"\"},{\"type\":\"editorAssigned\",\"content\":\"\",\"date\":\"2025-12-03T18:13:31+00:00\",\"index\":\"\",\"fulltext\":\"\"},{\"type\":\"checksComplete\",\"content\":\"\",\"date\":\"2025-12-02T14:14:21+00:00\",\"index\":\"\",\"fulltext\":\"\"},{\"type\":\"submitted\",\"content\":\"Discover Food\",\"date\":\"2025-12-02T13:58:27+00:00\",\"index\":\"\",\"fulltext\":\"\"}],\"status\":\"published\",\"journal\":{\"display\":true,\"email\":\"info@researchsquare.com\",\"identity\":\"discover-food\",\"isNatureJournal\":false,\"hasQc\":true,\"allowDirectSubmit\":false,\"externalIdentity\":\"discoverfood\",\"sideBox\":\"Learn more about [Discover Food](https://www.springer.com/44187)\",\"snPcode\":\"\",\"submissionUrl\":\"\",\"title\":\"Discover Food\",\"twitterHandle\":\"\",\"acdcEnabled\":true,\"dfaEnabled\":true,\"editorialSystem\":\"stoa\",\"reportingPortfolio\":\"Discover Series\",\"inReviewEnabled\":true,\"inReviewRevisionsEnabled\":true}}],\"origin\":\"\",\"ownerIdentity\":\"e9608532-cc51-4874-94d2-7c7e1afc163e\",\"owner\":[],\"postedDate\":\"December 22nd, 2025\",\"published\":true,\"recentEditorialEvents\":[],\"rejectedJournal\":[],\"revision\":\"\",\"amendment\":\"\",\"status\":\"under-review\",\"subjectAreas\":[],\"tags\":[],\"updatedAt\":\"2026-03-09T06:09:15+00:00\",\"versionOfRecord\":[],\"versionCreatedAt\":\"2025-12-22 10:37:32\",\"video\":\"\",\"vorDoi\":\"\",\"vorDoiUrl\":\"\",\"workflowStages\":[]},\"version\":\"v1\",\"identity\":\"rs-8133352\",\"journalConfig\":\"researchsquare\"},\"__N_SSP\":true},\"page\":\"/article/[identity]/[[...version]]\",\"query\":{\"redirect\":\"/article/rs-8133352\",\"identity\":\"rs-8133352\",\"version\":[\"v1\"]},\"buildId\":\"8U1c8b4HqxoKbykW_rLl7\",\"isFallback\":false,\"isExperimentalCompile\":false,\"dynamicIds\":[84888],\"gssp\":true,\"scriptLoader\":[]}","source_license":"CC-BY-4.0","license_restricted":false}