B'LAAN SPECIAL DRINK.......ABTEL MINOM IN B'LAAN LANGUAGE

B'LAAN SPECIAL DRINK IS NATIVE COFFEE................NATIVE COFFEE IS A DARK BROWN POWDER WITH A STRONG FLAVOR AND SMELL MADE BY GRINDING COFFEE BEANS, COOKED IN A BOIL WATER MADE FROM POWDER, WHICH ARE THE SEEDS OF BEAMS, COOKED IN A BOIL WATER MADE FROM POWDER, WHICH ARE THE SEEDS FROM COFFEE PLANT COMMONLY GROWN IN THE MOUNTAIN. ONCE RIPE, COFFEE BEANS ARE PICKED, PROCESS AND DRIED...................IN THE PAST, HIGHLAND B'LAAN TRADITIONALLY SELECTIVELY PICKED BY HAND, INVOLVES THE SELECTION OF ONLY THE COFFEE BEANS AT THE PEAK OF RIPENESS. PICKING OF THE RIPEN COFFEE, PROCESSED BY DRYING UNDER THE SUN, PUT IN A MATS AND TAKES A FEW DAYS OF DRYING.IT IS MIXED BY HANDS THAT COFFEE BEANS WILL DRY PROPERLY.........TRADITIONAL METHODS OF B'LAAN...........AFTER DRYING THE COFFEE BEANS. GRINDING IN A MORTAR FOLLOWED SO THAT THE CHAFF REMOVED FROM THE SEEDS, AND USED SIFTER

IN SEPARATING THE HUSKS OF DRY COFFEE. THEN READY TO ROASTED THE COFFEE BEANS IN A FRYING PAN OR POT FOR ABOUT 30 MINUTES AT LOW HEAT UNTIL BROWN TO DARKER ROAST, BY THE USED OF FIREWOOD...AFTER ROASTING, THIS PREPARED BY GRINDING THE ROASTED COFFEE SEEDS IN A MORTAR TO A FINE POWDER, THEN BOIL THE WATER AND ADD GRIND COFFEE POWDER. BEFORE DRINKING BOILED COFFEE, B'LAAN STRAINED THE BOILED COFFEE POWDER IN A PIECE OF CLOTH REMOVING WHICH ARE NOT MEANT FOR DRINKING SETTING AT THE BOTTOM OF THE POT. THIS PRODUCE A STRONG BLACK COFFEE, AND MAY SERVED IN A SARTIN CUP SWEETENED WITH SUGAR. COFFEE CONTINUES TO BE IMPORTANT COMMODITY OF B'LAAN PEOPLE, BY GATHERING OF FRIENDS, WITH THEIR RELATIVES, AND MEETINGS IN THE COMMUNITY. B'LAAN PEOPLE OFTEN CONSUMED HOT COFFEE AT THEIR HOME. IT IS OFTEN SERVED IN THE MORNING AND OFTEN SERVED IN HOT COFFEE AND PRESERVED A TRADITIONAL WAY OF LIFE AND CULTURE.........